tag:blogger.com,1999:blog-1423140573667417407.post8807031115180608758..comments2024-03-18T12:04:27.789-05:00Comments on A Home Grown Journal: First Garden Produce of SeasonMama Peahttp://www.blogger.com/profile/03649357184167949247noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1423140573667417407.post-67861616641189674952009-05-20T07:50:49.841-05:002009-05-20T07:50:49.841-05:00Ruthie - Not only is the grass now green, but with...Ruthie - Not only is the grass now green, but with all the cool, wet weather we've been having, it's so thick we're gonna have a hard time cutting it for the first time -- which is now overdue! I guess we can say spring is finally here, but we just can't get those temps to go up. A high of 41 degrees yesterday and we keep seeing snowflakes mixed in with the rain!Mama Peahttps://www.blogger.com/profile/03649357184167949247noreply@blogger.comtag:blogger.com,1999:blog-1423140573667417407.post-55930906407042827202009-05-20T06:24:52.511-05:002009-05-20T06:24:52.511-05:00Your fresh chives look delicious. I even noticed ...Your fresh chives look delicious. I even noticed you had some green grass in the background! I hope spring is there to stay now.RuthieJhttps://www.blogger.com/profile/11663411478574192825noreply@blogger.comtag:blogger.com,1999:blog-1423140573667417407.post-82323307508810810792009-05-19T19:32:26.477-05:002009-05-19T19:32:26.477-05:00Chicken Mama - Yes, much, much easier with scissor...Chicken Mama - Yes, much, much easier with scissors! (I've done it both ways.) These were so odorific they were almost like onions . . . but gooood!<br /><br />Claire - Well, your rhubarb has mine all beat to heck. Mine's only about 6" tall.Mama Peahttps://www.blogger.com/profile/03649357184167949247noreply@blogger.comtag:blogger.com,1999:blog-1423140573667417407.post-20810809525737417432009-05-19T12:25:00.000-05:002009-05-19T12:25:00.000-05:00It's so satisfying to get those first yields! I h...It's so satisfying to get those first yields! I have 14 cups of frozen rhubarb already packed away, which I'm so excited about!<br />Our chives look terrible (pale and weak) compared to yours.Clairehttps://www.blogger.com/profile/04959920540469457941noreply@blogger.comtag:blogger.com,1999:blog-1423140573667417407.post-76667749222611046302009-05-19T09:36:00.000-05:002009-05-19T09:36:00.000-05:00Oooooh! You cut 'em with a pair of scissors!!! W...Oooooh! You cut 'em with a pair of scissors!!! WAY too smart! (I've always used my chef's knife to chop them.)<br /><br />I love the smell of freshly cut chives . . . !Chicken Mamahttps://www.blogger.com/profile/11704834273210183660noreply@blogger.comtag:blogger.com,1999:blog-1423140573667417407.post-89252201208122740452009-05-19T08:10:00.000-05:002009-05-19T08:10:00.000-05:00MaineCelt - Well, dang! You be one smart cookie! ...MaineCelt - Well, dang! You be one smart cookie! Why didn't I think of that? ('Cause I'm not a smart cookie?) I do that with my raspberries to keep them 'individualized' so I'll bet it would work with the itty bitty chive pieces. I'm gonna do a batch that way and see what happens. Thanks!<br /><br />I have a friend who does pesto just the way you described. (I guess there is something wrong with me . . . I don't like pesto. I know, I know, EVERYbody loves pesto. 'Cept me. :o( )Mama Peahttps://www.blogger.com/profile/03649357184167949247noreply@blogger.comtag:blogger.com,1999:blog-1423140573667417407.post-84138024408717244162009-05-19T07:58:00.000-05:002009-05-19T07:58:00.000-05:00Yum! Great way to preserve them. One of our neig...Yum! Great way to preserve them. One of our neighbors grows a huge crop of basil every year, makes it into pesto, and freezes it in ice-cube trays. Once they're frozen, she empties all the cubes into a big bag in her freezer and pulls them out as needed. One cube of pesto is just right for one or two servings of pasta, or it can be added to soups, casseroles, etc.<br /><br />I wonder, how would it work to freeze-dry the chives by spreading them out on a tray in the freezer and letting it suck the moisture out of them? Would they lose their potency and taste that way, or could it be a workable method?MaineCelthttps://www.blogger.com/profile/06318937035647123010noreply@blogger.com