It seems that chives are well-adapted to my area. I planted chives only once and they have come back each year without any help from me. One year I let the flowers get old and it self seeded in little clumps all over my quarter-circle kitchen garden. I thinned the clumps to 4. This year, those 4 clumps are bold and boisterous.
Unfortunately, chives are one of the few things I grow but never seem to use very much. I stare at the clumps and think that the monster-sized one probably ought to go. I shan't let him go to waste, though! No, no! Here is a recipe I am trying this year. If it tastes good, and I think it will, I will mass produce it for gifts.
Lemon-Chive Butter Log
Ingredients
1 Cup sweet cream UNSALTED butter, softened
7 T. fresh, snipped chives
2 T. Lemon Juice
1 T. Thyme, chopped, fresh (or 1 teaspoon dried)
Bring the butter to room temperature, then beat all ingredients together in a small bowl. Do NOT use a food processor. Form into a log inside a piece of wax paper. Twist the ends to seal. Refrigerate until firm, or freeze.
Use with all kinds of meat. I especially think this would be good with pork chops or steak.
