Things have been getting seasonal ♫ Up in here. Up in here. ♫
Sorry, DMX has a way of slipping into my mental musings at the most inopportune times.
Somewhere between the ramps and the kohlrabi, I took a hard left and made a beeline for the farmers markets. In all honesty, I expect this trend to continue well into the summer and very likely even the Fall. With my CSA starting next week, it’s going to be all veggies, all the time, with a side of crazy thrown in for kicks. You know the usual around here. I do promise to keep an iota of decency on the blog though. Oh wait, we’re well past that stage in our relationship.
Speaking of our liaisons, I’d like to take things to the next level, assuming of course you’re good with that.
Here’s the thing: I want to be your Vegetable Girl, the one you call in the middle of the night, except not literally because I’m a sound sleeper, the one you look to for mystery produce guidance, the one who holds your hand, figuratively of course, as you embark on gardening with your camouflage thumbs in tow. They don’t always need to be green; certainly not in the beginning. We all gotta start somewhere.
As such, I’m going to be sharing tidbits of knowledge here on the blog, mostly produce related. Before I get to today’s life lesson though, I want to give a shout out to my mentor, the one who taught me everything I know, the one who answers my strange questions and potentially yours if and when you should stump me, the one who steered me towards purchasing a deep freezer, the one who taught me how to can tomatoes. In return, I give her granola and beer. Seems fair to me.
Say hello to Kirsten, my Veggie Guru. She is my Yoda, without the backwards sentences, and I’d like to be your Obi-Wan Kenobi, in better shoes that is; picture leopard print pumps. In return I’d ask you not to go all Anakin Skywalker on me. Dark and twisty daddy issues really aren’t my thing.
Deal? Deal.
Cool, let’s talk CHIVES.
If you’re anything like me (God help us all), you’ve got a bundle of chives growing in a bucket in the backyard because this oniony herb rocks. Wait, you don’t have chives growing yet? No worries, you’ve got time. Do yourself a favor and pick up a starter plant at your local nursery. These guys are super easy to take care of and will happily spread like wildfire. In fact, they’ll take over everything, which is why I keep mine contained to a pot.
Chives are also perennials so they will make a repeat performance every year, creeping up from the soil and then hitting the scene in droves. They’ll last all summer long too if you care for them properly, which leads to me chive maintenance. The very best way to show them some love is to use them; often. The more you cut them back, the more they grow; just like stray eyebrow hairs. It’s magic. Or science. Or nature. Whatever.
The point is I’ve got some great suggestions for
WAYS TO USE CHIVES IN BULK
- Freezer Soup Packs: I keep a Ziploc bag in my freezer where I stockpile the leftover bits and bobs from veggies, herbs, and really good rinds of cheese. When the bag gets full, I use it to make Vegetable Stock. If you have no time to deal with your chives, yet want them to grow wild and care free, use them here.
- Chive Butter: mix together butter, a little olive oil and freshly diced chives to have a delicious herb butter on hand. It’s great on vegetables, meats, seafood and especially a big crusty loaf of bread. Make a ton, freeze some, pull it out at dinner parties and suddenly you’re the talk of the town; in a good way.
- Flavor Enhancers: toss freshly cut chives into all your savory dishes and salads. They’ll lend a subtle, yet crisp onion flavor. Add them at the very end of the cooking process or to your already finished plate.
- Decorative: in addition to being tasty, they make food look pretty, even green soup.
- Blue Cheese & Chive Drop Biscuits: these are quite simply everything.
They are melt in your mouth, wipe the drool off your face good. I’ll tell you right now, you want to make these in multiples. You can freeze the uncooked dough and set it aside for whenever you’re feeling frisky. I always make a double batch because I love being able to grab biscuits out of the freezer on a random night, when I’m not much feeling like cooking. I pair them with a giant salad or tasty bowl of soup to make it a full meal.
This concludes today’s lesson on biscuits and chives. So tell me, was it as good for you as it was for me?
- 2 cups flour
- 1 Tbsp. Baking Powder
- 1 tsp. Salt
- 1/4 tsp. Sugar
- 5 Tbsp. cold butter, cut into tablespoon sized pieces
- 1 1/4 cups Milk of Choice*
- 1/4 cup Blue Cheese, crumbled
- 1/4 cup fresh Chives, chopped
- Preheat oven to 400 degrees.
- Sift together flour, baking powder, salt and sugar in a large mixing bowl. Add the 5 Tablespoons of cold butter to the mixture. Using a fork or pastry cutter, mash and turn the mixture until it resembles coarse crumbs.
- Slowly stir in the milk and mix gently until the dough comes together. Do not over mix. Fold in the blue cheese and the chives.
- Drop the dough onto a greased baking sheet by the spoonful to make 12 biscuits. Bake for 12 to 15 minutes, until the biscuits are golden brown.
- *I've used soy and almond milk, although buttermilk would make these crazy fluffy.
- **To Freeze: prepare the dough for these biscuits, and drop them onto a baking sheet lined with parchment paper. Instead of baking them, put them in the freezer overnight. Once frozen through, remove from cookie sheet, put in a freezer bag or container and store until ready for use. When ready, cook frozen biscuits at 400 degrees for 18 to 20 minutes. When I freeze mine, I write the name of the biscuits on the outside of the bag along with the baking instructions.
What herbs do you grow, if any, this time of year? What’s your favorite way to use chives?
Michele @ paleorunningmomma says
May 28, 2015 at 6:42 AMI really use chives with everything, I throw them on eggs, in mayo, over my hash, they are a staple, along with scallions. These look REALLY fabulous. I love blue cheese, I just had a very blue cheesy hanger steak salad with bacon while out to dinner the other night. I’d love to try a GF version of these, delish!
P.S. I feel like you get that song in my head at least every other week, is that possible?
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Meghan says
May 29, 2015 at 6:49 AMUh oh is it time to switch up DMX? That song always seems to be stuck in my head so it’s possible I’ve overplayed it. Oops.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Khushboo says
May 28, 2015 at 9:20 AMMmm I always think of biscuits to be on the sweeter side but these look like a nice alternative…perfect for summer picnics :)! I don’t think it’s too common in the US but over here in London, cheese ‘n’ chive flavoured crisps are the rage…so freakin’ delicious but probably best consumed when you’re in the privacy of your own home- say no to chive breath!
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Meghan says
May 29, 2015 at 6:50 AMI’m a big fan of savory biscuits. I tend to keep my sweets in bites, bars, brownies and muffins.
I need these crisps in my life.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Tara says
May 28, 2015 at 9:22 AMOoh well, as you already know, anything with blue cheese is a-ok in my book. I’ve actually planted my own little garden this year! Cherry and heirloom tomatoes, bell peppers, kale, spinach, broccoli, basil, and cilantro (and some cukes, but a furry animal dug those up unfortunately). My cilantro has reached epic proportions and I have no idea what to do with it all. Is cilantro pesto a thing? If you have any ideas, I’m all ears!
Meghan says
May 29, 2015 at 6:51 AMDude your garden sounds awesome. Please post a picture on Facebook, which makes me realize I still owe you a message. Sorry about that. Things have been crazy over here.
Makes lots of huevos and toss the cilantro on top. Also salsa, which maybe you could freeze. Cilantro lime butter would be great too.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Brittany says
May 28, 2015 at 9:44 AMI accept you as my vegetable girl oh wise one. Only if you promise to keep spitting out DMX lyrics to me though.
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Meghan says
May 29, 2015 at 6:54 AMAlways. I might toss in a little Eminem if that’s okay too.
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Jessica says
May 28, 2015 at 10:46 AMBiscuits are something that I can eat myself silly on, so this recipe will be happening stat.
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Meghan says
May 29, 2015 at 6:55 AMYes! I love to hear that.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Lucie@FitSwissChick says
May 28, 2015 at 11:38 AMOh Chive Butter. I LOOOOVE it.
Though I might want to try this blue cheese chive combo too.
I have basil. And sometimes I have greek basil – I swear, it’s sooo fancy and delicious.
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Meghan says
May 29, 2015 at 6:55 AMI need Greek basil in my life. Stat! Bring me some? pretty please.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Jen @ Chase the Red Grape says
May 28, 2015 at 11:43 AMI really like chives and love putting them in eggs – haven’t done it in sooo long though! thanks for the reminder about their awesomeness! 🙂
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Meghan says
May 29, 2015 at 6:56 AMYes, I love me some scrambled eggs with tons of chives and some cheese. Mmm, you’ve got me craving them right now.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Yoda says
May 28, 2015 at 12:13 PMAre you trying to tell me that I am short(er than you), wrinkled, and with hair coming out of my ears? I see. I’d rather be Qui-Gon Jinn, though there is the whole longevity issue.
These biscuits look terrific, and make me want to make & freeze the dough until I can bring myself to turn on the oven (which results in preheating my bedroom past a comfortable sleeping temperature).
I wonder if I can grill them.
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Meghan says
May 29, 2015 at 6:57 AMYep, make the biscuits and freeze them. I suspect they’d melt all over the grill unless of course you toss a cookie sheet on there. Could be interesting.
I plead the fifth on the ear hair thing. 😉
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
danielle says
May 28, 2015 at 12:14 PMyou are totally my veggie goddess. you are the green diva of greenery, the master of produce, the empress of lettuce… ok ya get it. i love when you geek out on the greens. it totally makes me happy.
chives also make me happy! i love chive butter, i know it’s so easy and typical but i can’t help it. i always have butter, now just need chives. i did just buy a bunch of green onions but i know they are not the same. ugh. i love both!!! i grew up eating and making my great-grandmother’s chinese green onion egg crepes, she also used chives because she grew both in jars. she also made the chinese chive griddle cakes, and chinese chive stuffed pastry turnovers. i can’t spell out the chinese names for them but i know how to say them and more importantly, order them at the little northern chinese dive that we get that stuff at. tastes like my childhood. very hard to find though, northern chinese cuisine is super special. whenever ya’ll visit i’ll introduce you to some chinese chive delights, you will love it!
of course i could make the egg crepes, and i love making them. so easy and so chivy/oniony good.
my hands smell like onions since i just minced a bunch to go into the dinner that i’m marinating… onion time over here. spicy!
meow meow meow
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Meghan says
May 30, 2015 at 9:07 AMThe empress of lettuce. I like it, and I’m so glad someone appreciates when I geek out on greens, especially because I anticipate it happening a lot this summer.
I need to make some crepes with green onions or just come visit you and let you stuff me with delicious Chinese cuisine. It all sounds amazing.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Suzy says
May 28, 2015 at 1:48 PMWe aren’t quite fully and completely legal up here for growing the herbs I’m most interested in but yes, chives are a close second. I love warm bready-type things, even more so if they’ve got cheese in them. Melted butter dripping down my hand, YES YES YES! Ahem. These things would be perfect for the munchies!
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Meghan says
May 30, 2015 at 9:09 AMSuch fantastic imagery with butter dropping down your hand. I’m getting hungry!!
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Eileen says
May 28, 2015 at 3:15 PMThese biscuits sounds great! Also, the freezer soup pack thing is such genius. I have a frozen stockpile and use it constantly. SUCH a useful plan (not to mention that it’s so satisfying to magically make food out of trash).
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Meghan says
May 30, 2015 at 9:18 AMAgreed. Making something awesome out of the bits and bobs you’d normally throw away is like magic. 🙂
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Christina @ The Athletarian says
May 29, 2015 at 9:21 AMWhat in the world?!?! You had me at cheese. No wait – you had me at biscuits! These look and sound so incredible. How you come up with these recipes is beyond me. I wish I had even half of the kitchen talent you have!
Meghan says
May 30, 2015 at 9:17 AMI left the produce speak to me. I am a veggie whisperer.
Or really I just happened to have a shitton of blue cheese on hand when my chive plant started exploding. 🙂
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Amanda @ .running with spoons. says
May 29, 2015 at 10:31 AMGuess who’s getting this post e-mailed to their inbox?! Mama Spoons! She actually has a crazy amount of chives growing in the backyard, which she usually just ends up chopping up and freezing because WHOA… those suckers spread like crazy. And the funny thing is that I don’t even think she does anything special to care for them… they just keep showing up and hanging around like uninvited party guests…
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Meghan says
May 30, 2015 at 9:19 AMYeah if they’re not contained, they will spread and pop up all over the place. I hope Mama Spoons likes biscuits.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
lindsay says
May 30, 2015 at 1:54 PMwell I fully support this trend. I might need a VEGGIE RECIPE heaven pinterest board just for you!
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Meghan says
May 31, 2015 at 9:40 AMI love that idea. Veggies make my heart happy, literally.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
Arman @ thebigmansworld says
May 31, 2015 at 9:48 PMChives are hands down one of the most underestimated yet delicious herbs out there- This post just reminded me why! also, perfectly paired with this delicious blue cheese! These sound delicious and look divine- Photography is ON point!
Random but my mum’s favourite chips are cheese and chives. Such a wannabe British woman.
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Meghan says
June 1, 2015 at 7:01 AMI like your mom more and more and I didn’t think that was possible.
Ashley @ Big Flavors from a Tiny Kitchen says
June 1, 2015 at 8:41 AMMy container of chives pops back up every year. They’re awesome to have on hand, and this would be a great way to use some of them!
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Meghan says
June 1, 2015 at 8:13 PMYes, you should give them a try. They’re a great way to use up those delicious chives.
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Christine from Cook the Story says
June 1, 2015 at 11:58 AMThe biscuits look great, and I love all of your great tips on chives!
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Meghan says
June 1, 2015 at 8:15 PMThanks. I appreciate it.
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Melanie | Melanie Makes says
June 1, 2015 at 8:31 PMFellow CLE blogger, waving hello! These biscuits sound absolutely divine – love this flavor combination.
Meghan says
June 2, 2015 at 5:29 AMHooray, it’s so nice to see another local. I’m glad you found me. 🙂
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Ebony says
July 14, 2015 at 8:51 AMThe biscuits look really great! Thank you for sharing!
Meghan says
July 15, 2015 at 6:38 AMThanks, I’m a big blue cheese and chive fan so I adore them.