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CHIVES
Chives are a close relative to onions and leeks that are grown as a perennial herb. They have a delicate onion flavor
that is a delicious sprinkled on top of a baked potato, a salad or a bowl of soup (especially tomato soup). Try adding some
to the tabouli or cucumber yogurt sauce recipes on the cucumber page. There is also a casserole on the spinach page that calls for chives.
FAVORITE RECIPES: Herb veggie dip 1/2 cup mayonnaise 1/2 cup plain yogurt 1/2 tsp. salt 1 tablespoon each of dill, parsley, chives (you can skip one, but add more of the others) 1 tsp. lemon juice 1 tsp. celery seed (optional) 1/2 tsp. garlic powder (or one small clove minced garlic) 1/2 tsp. paprika Combine all ingredients in a small bowl and stir thoroughly. Chill for at least an hour (3 or 4 would be better). You can also get away with using dried herbs, though fresh herbs are WAY better. Use with your favorite veggies. Asian Grilled Salmon ~1.5 lb salmon fillets 1/2 cup chopped chives or green onions 2 tablespoons soy sauce 1 tablespoon minced garlic 1 tablespoon sesame oil (can substitute olive oil) 1 tablespoon minced ginger root (or 1 tsp ground ginger) Place salmon in the middle of a large piece of aluminum foil and turn up edges to prevent "run-off". Sprinkle other ingredients over the salmon, wrap and seal the foil around the salmon to keep the flavor in. Put the foil package on a gas or charcoal grill and cook at medium heat until the fish flakes (~20 minutes). You can also try baking it in the oven. |