May 2008

Chives are one of the first herbs available for spring harvest. They are easy to grow and last well into the fall. Their green leaves give a mild onlon-like flavor to many foods and often are blended with other herbs for soups, salads, omlettes, stir-frys, and much more. Snip the leaves throughout the growing season and use them fresh, frozen, or dried. The flowers may also be harvested and used to decorate, as well as flavor your favorite foods. Here's two Chive recipes to help you enjoy some early spring harvest flavors.

Garlic and Chive Cheese Butter

1/4 lb. soft butter
1/4 lb. Blue cheese
2 tsp. chopped chives
1 tsp. chopped garlic

Blend butter, cheese and chopped garlic and chives thoroughly. Shape into a roll on waxed paper. Refrigerate until ready to use, allowing about 1 hour to harden. Serve slices of chive-cheese butter on broiled beef or seafood, steaks, hamburgers, chicken, or serve separately.

Garlic and Chive Toast

1/3 c. butter
2 cloves garlic, crushed
1 heaping T. fresh chives, minced
1 small loaf Italian or French bread
grated Parmesan cheese
paprika

Melt butter and add garlic and chives. Sauté until soft. Cut bread in half lengthwise and place on cookie sheet. Brush or spoon butter/garlic mixture over bread. Sprinkle with Parmesan cheese and dust with paprika. Bake in 375-degree oven until lightly golden on edges. Cut into slices and serve.