Tuesday, May 03, 2011


spring chives

yesterday i bought  pink  and an  orange daturas and a clematis jackmanii  as a replacement for the one which didn't make it to spring.
but really look at my chives!! they haven't been so beautiful in ages, so it's tit for tat.
apart from enjoying looking at them here's a specialty from my kitchen:

  • slice one big zucchini per person paper thin.
  • put olive oil in a frying pan and heat.
  • sauté the slices until light brown.
  • add a generous squeeze of lemon juice and chopped walnuts.
  • a drop or two of tabasco for a spice kick.
  • chop a generous amount of chives. sprinkle them on the zucchini off the flame and serve.
optional: add grated grana padano or parmiggiano. you could substitute for cubed goat cheese for a more pungent taste.
you can serve as starter or accompanying a chicken or lamb course. don't forget to have a dry chilled white  such as rueda with it.

lots of planting for today.
and some weaving in the afternoon.

neki desu
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  1. Beautiful! Try Blue Flower Omelets - yes, 'ordinary' egg omelet filled with chive blossoms separated into their individual little bells. A little soft goat cheese mixed with the flowers is nice.

  2. Sounds delicious (both your recipe and Joanna's). Happy Spring planting!

  3. Thanks for the recipe. It's a keeper.


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