Call us (908) 879-7189

Posts Tagged chives

Chive Pesto

Ingredients for 1 1/2 cups of sauce:

From your garden:
4 cups (or more) chopped fresh “common” (not “garlic”) chives

From your kitchen:
2 oz. slivered almonds or walnuts
1 cup freshly-grated Parmesan cheese
1 garlic clove, roughly chopped
1/4 cup (or more) olive oil

Toss the chives, almonds, cheese, and garlic into the work bowl of your food processor. Pulse until all ingredients are finely-chopped. Then, with the machine running, add olive oil to desired consistency. One 1/4 cup oil with give you a spread-able pesto; add more oil to produce a pourable sauce for pasta.

Serve on crackers, on slices of toasted baguette, on cod or another white fish, or toss with pasta.
Spread some pesto onto slices of tomatoes. Broil 6 minutes, checking every few minutes.





Honey Mustard Spring Turnips

This recipe calls for tender spring turnips (not the hard purple and white storage turnips available in winter). A quick, high-temperature sauté yields buttery, silky turnips with the spicy-sweet balance of mustard and honey.

2 bunches of medium-size turnips, cut into matchsticks (about 6 cups’ worth)
2 tablespoons butter
Pinch of salt
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon rice vinegar
8 chive sprigs, minced
Salt to taste

Melt butter in a large skillet. Turn heat to medium-high and add chopped turnips. Add a pinch of salt and stir to coat with butter. Flatten so most of the turnips are in contact with the pan and leave undisturbed for 4 to 5 minutes, until bottoms are beginning to turn golden-brown.

Remove from heat. Stir in mustard, honey, vinegar and chives. Add salt to taste and serve warm.




Chive Butter Pats

Many thanks to CSA Member Beverly Hanson who wrote this week to share a recipe using the chives in the shares and maybe the chives that are coming back in your garden from previous years.

Wilson’s Easy-Flex 24 Cavity Bite-size Square Mold.

Whip a pound of softened butter using the wire whip beater add about half a bunch of chopped chives into the whipped butter
One pound fit the mold perfectly.

Freeze the pats so they can be used in recipes. Pot them from the mold into a zip lock bag.

They are nice for finishing a sauce, etc.


Beverly Hansen




Chive Blossom Dressing

3/4 cup plain fat-free yogurt
1 tablespoon olive oil
2 tablespoons chives, finely snipped

1 garlic clove, smashed
2 tablespoons lemon juice
1 teaspoon lemon zest
18 teaspoon salt
¼ teaspoon pepper, fresh ground

3 -4 chive blossoms, pulled apart

In a small bowl, whisk together all dressing ingredients except chive blossoms.

Sprinkle chive blossom pieces on top of dressing.







Egg, Cheese and Chive Tartlet

Flour, for dusting
1 (17-ounce) package frozen all-butter puff pastry, thawed overnight in the refrigerator
1 cup shredded sharp white cheddar cheese
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped chives
12 thin slices pancetta or bacon (optional)
1 tablespoon olive oil
6 large eggs
Kosher salt, to taste
Freshly ground black pepper, to taste
Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the sheet of puff pastry into a rectangle about 14 inches by 12 inches. Trim all of the edges. Cut the rolled-out sheet into 6 equal rectangles.

Using a fork, prick the pastry all over. Place the rectangles on the prepared baking sheet and chill for 15 minutes.

In a bowl, stir together the cheese, crème fraîche, and half the chives.

In a large nonstick frying pan, fry the pancetta (if using) over medium-low heat until just crisp, about 5 minutes. Drain on paper towels. Discard the fat in the pan and reserve the pan.

Dollop a spoonful of the cheese mixture into the center of each chilled pastry rectangle, dividing the mixture evenly among the rectangles and spreading it out nearly to the edge.

Roughly chop the pancetta and sprinkle it over the cheese mixture.

Bake until the pastry is puffed, crisp, and golden, about 15 minutes.

While the puff pastry is baking, fry the eggs: In the reserved frying pan, warm the olive oil over medium-low heat. Crack the eggs into the pan and season with salt and pepper. Cover the pan and cook until the whites are cooked through and the yolks are still a bit runny.

Place the warm tartlets on warm plates and top each with a fried egg. Sprinkle with the remaining chives and serve.







Green Goddess Dressing

1 cup mayonnaise
1⁄2 cup sour cream
1⁄4 cup snipped fresh chives or 1⁄4 cup minced scallion
1⁄4 cup minced fresh parsley
1 tablespoon lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry and minced
salt & freshly ground black pepper


Stir all the ingredients together in a small bowl until well blended.
Taste and adjust seasonings.   Use immediately or cover and refrigerate.







Page 1 of 41234

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions