went to our local farmer's market yesterday & found bunches of garlic chives for $1, couldn't pass it up, but now i'm not sure what to do w/ them, other than snipping them into sour cream for baked potatoes.
any ideas? tammy
make it again
GREEN BEAN AND FINGERLING POTATO SALAD
Can be prepared in 45 minutes or less. If fingerling potatoes are not available, small red potatoes, halved, may be substituted.
2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives and garlic chives
(with blossoms, if desired) and thyme, parsley, mint and summer
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest
In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Serve salad warm or at room temperature.
Serves 12 as part of a buffet.
A Cook from Berkeley, CA on 04/10/99
I added the juice of a whole lemon to this recipe, and more olive oil. I also added a minced clove of garlic. This was a real hit at Passover dinner - "bitter herbs" were appropriate. I will be making this again for summer barbecues.
A Cook from Chicago, IL on 03/30/99
Used purple potatoes, it was a beautiful presentation. However, it was a bit dry. I ultimately ended up using slightly more olive oil, the zest from one entire lemon along with the juice from the entire lemon and lots of pepper.
They also had a recipe for Chinese Chicken Soup with Spinach, if you're interested.
since i will never use the big bunch that i got, before we leaave on vacation, how should i store it? could i freeze it for later use, or just chuck it?
Unless someone else has some words of wisdom, I think you're out a dollar.
I have read somewhere that you can freeze chives by chopping the chives, put them in ice cube trays and add some water.
I usually dry my garlic chives in the dehydrator.
Hope this helps.
I also read that you can freeze them . Try snipping them into a glass jar with a lid and freeze them just like that. You could also snip them and dry them in your oven, then just syore them in a airtight spice jar.
Wow! Thanks for the info, ladies. Glad to learn that.
I clip my chives and put them in those little sandwich bags. When I have several I place the sandwich bags in a frrezer bag (for further protection)
I have garlic chives in my herb garden. I like to snip them into quick tomato sauces, mix w/tuna and light mayo for sandwiches, and have enjoyed them as a seasoning in whipped sweet potatoes (no butter, add a little maple syrup too). Also very nice with scrambled eggs, omelets or frittatas. I still tend to use my traditional chives more, though!
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