You are currently browsing the category archive for the ‘garlic chives’ category.
In your box this week:
1. Rhubarb
2. Green Onions
3. Chamomile
4. Oregano
5. Lemon Thyme
6. Garlic Chives
Which herb is which?
chamomile
garlic chives
lemon thyme
oreganoFresh vs. Dry Herbs:
Use more of an herb when fresh and less when dry. For Thyme, for example, 1 Tablespoon fresh = ¾ teaspoon dry. Herbs can be stored in the fridge to use fresh, or can be hung in a cool dry place to dry. Once dry, hold inside a bag and crumble leaves off of stems. Then pour into a jar.
To Find Recipes:
Use the search box or click on the ingredient you are interested in using to get a list of all uploaded recipes which contain that ingredient. CSA member Amy highly recommends the Rhubarb Chutney recipes!
Farm News:
After a very dry spring we are feeling thankful for the rain this past weekend – our farm received a little over two inches! I 
went to North Carolina for a week (for a nature play training for my day job) and when I returned the plants were noticeably larger. It is an exciting time of year with the plants establishing themselves and starting to show it. The weeds are also staking a claim, and while I was in NC my dad and mom, Darwin and Carol, put in many a hour hand weeding. Once the plants get a little bigger we will mulch, mulch, mulch. The straw helps retain moisture and keep the weeds down.
This is from p. 208 of the Featherstone Farm CSA cookbook, “Tastes from Valley to Bluff”
Serves 6.
[note from Chris: I think it'd be fine to substitute green onions and garlic chives from our farm for this.]
2 medium zucchinis, thinly sliced
3 or 4 radishes, sliced
1/2 medium white onion, chopped
1/3 cup green peppers, coarsely diced
1 cup sliced cauliflower
1 medium tomato, cut into bite-sized pieces
3 to 4 sprigs parsley, diced
1 clove garlic, finely diced and crushed
Several leaves fresh basil, chopped
6 Tablespoons salad oil
1 to 2 Tablespoons lemon juice
2/3 cup sugar
2/3 cup vinegar
Salt and Pepper
Onion or Garlic powder
Seasoned Salt
Parmesan Cheese, grated
1. Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a bowl. Sprinkle with the salad oil and lemon juice.
2. Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad. Season to taste with salt, pepper, onion or garlic powders, seasoned salt, and grated Parmesan cheese.
3. Chill several hours before serving.
My friend Samantha made this for me on the 4th of July– it was fast, easy, and really delicious!
1. Slice up some artisan-type bread.
2. In a small bowl mix together olive oil, some chopped garlic (or garlic chives), and a handful of chopped basil.
3. Spoon oil mixture onto one side of the pieces of bread.
4. Grill or Broil the bread (we broiled ours) until it is toasted to your liking.
5. enjoy!
