One of the simpler and most enjoyable tasks is going out to the garden and cutting chives.
It’s one of those morning chores that you do casually while having your coffee.
Use fresh chives when you want to add the flavor of onion without it being overpowering.
They are extremely useful when cooking. You can use regular onion or garlic chives with a lot of your favorite recipes.
We use them in our omelets. Whisk up some eggs, a little sea salt and fresh ground pepper for your omelet, mix in a small amount of cream cheese or chevre (goat cheese) then toss in some fresh chives and you’ve got the makings for a delicious and healthy breakfast.
Chives are indispensable in Chinese cooking and I use them all the time. Great in salads and they go great with tomatoes.
This little jewel of a plant also gives beautiful blooms every season as well. Chives are in the same family as garlic and onions.
They’re simple to grow and maintain, and if you keep cutting them they’ll continue to give you an endless supply through the summer.
Isn’t it time for you to re-discover this gem of a plant and incorporate it in your daily cooking? Why…. yes it is.
This is really a very simple meal to make and is one of our familys’ favorite quick Japanese meals.
Serves 4 Ingredients:
4 – Cups of cooked rice
1 lb. – Hamburger
6 – Eggs
1 – Can of corn
1 – Can of green beans
¼ cup – Water
4 Tbs. – Soy sauce
3 Tbs. – Mirin (Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content.)
1 Tbs. – Sugar
You can change the toppings as you’d like
In a large pan brown the hamburger then drain off the excess fat. Add the ingredients for the sauce and bring it up to a strong simmer but not a boil. Scramble the eggs with a little salt and ½ tsp. of sugar then set aside.
Warm up your toppings.
Assemble the bowls with 1 cup of rice then add the hamburger and sauce. Arrange in separate areas of the bowl your toppings and serve.
I’m so amazed every time I come across food facts.
Born in the late 50’s I just took so much of our food system for granted. We swallowed government information on what was good and what was not only to later discover the government really didn’t care for the people as much as they cared for the large special interest big money donor companies.
Now as I journey on this road toward healthier living, I’ve stopped to examine all my old preconceived ideas on food.
I do believe that God wants his people to be good stewards of everything he’s provided.
I do know this so far…. I’m learning…. I’m feeling better and I’m have a whole lot of fun.
Being Papa at the farm, I do love to see the coming of spring when everything begins to wake up after a long winters sleep.
Wasn’t a hard winter, thank the Lord, it was and is very beautiful.
I also appreciate the quiet mornings when the forest and the fields give off that crisp and cold feeling and the air freezes as it’s pulled into my lungs. Sure makes that HOT cup of coffee taste pretty damn good!
Winter’s a great season for getting some family time in. Sitting by the fire with the grand kids, planning the up-coming year.
It’s the time when you slow down and appreciate what was accomplished last year. Healthy pasture raised chicken and pork in the freezer, potatoes and onions in the root cellar and hard cider ready to be enjoyed.
I must say the good Lord has helped us in our hard work and in our endeavors to live a more self sustainable life style.
I do love the winter but the winter solstace passes and the next thing you know spring!! Yes babies are popping up all over the place.
Pasture needs attention, asparagus and rhubarb need harvesting and the fences, always the fences need work. Thank God my son-in-law who’s young and strong and is the owner along with his wife (my charming daughter) and 3 kids can do the heavy lifting.
Chicks arrived March 24th and our little porkers arrived on Sunday the 18th.
I’d like to sit down and have another cup of mocha but as my 3 year old grandson Jack says “Papa, let’s do it” He’s the one on the left next to Gus his brother. Looks like he’s ready.