Today I'm filling the crockpot with round steak. I am planning on making 3 days worth of meals at one time. I want to do something with rice, beef, peppers and onions, make some vegetable soup and some beef & noodles. Hubby loves sandwiches so I imagine he'll be sneaking in the pot for a quick bite!!
It's another chilly, 43 degree, morning and rain, rain, rain!! A few years ago it rained like this and what followed was one of the driest Summers we've ever had. My tomatoes were almost nil that year. Oh gosh, I sure don't want a repeat of that year but I'm a little concerned. On the other hand, my cabbage, broccoli and cauliflower seem to be thriving so I certainly cannot complain there! I am truly excited about the excess cabbage I've planted this year. I always look forward to freezing cabbage but this year I'm extra excited about sauerkraut. I made some last year and it was just so good I want to make at least double this year. You haven't lived until you've laid a pork roast on a bed of sauerkraut in the crockpot and let it cook all day!! Of course, I'll sit down and eat sauerkraut cold like a relish. That way it is really good for your gut health as well. Today I'm filling the crockpot with round steak. I am planning on making 3 days worth of meals at one time. I want to do something with rice, beef, peppers and onions, make some vegetable soup and some beef & noodles. Hubby loves sandwiches so I imagine he'll be sneaking in the pot for a quick bite!! I made a stir-fry for supper tonight and utilized my many chives and chive blossoms. Firstly, you can see the onion chive blossoms, the purple colored ones. These are lightly onion flavored and I will be using them to just throw on my stir-fry right before I bring it to the table. Pretty and edible. You can see them attached to their stems and on the right you will see that I've pull the florets off. You can also see the stem from which I plucked the flowers. Once the stem flowers it gets super tough and is inedible for that reason. The garlic chives will not blossom until late Summer. Their flower will be white. Secondly, notice please that the onion chives, the ones we are most familiar with here in our country are round stemmed. Look at the bottom and you'll see that they are hollow. The garlic chives on the left of this picture are flat stemmed and have garlic overtones. Asian dishes make great use of garlic chives. When I fixed these in the stir-fry I chopped the onion chives up but the garlic chives I left in 2-3 inch stems. A stir-fry just isn't a stir-fry without garlic chives. If you have any further questions about these chives let me know, but other than that, eat 'em. They're very tasty!!
2 Comments
nancy truesdel
5/15/2014 01:54:45 pm
Are onion chives perennial or annuals?
Reply
Nina
5/15/2014 09:26:05 pm
They are a perennial.
Reply
Leave a Reply. |
AuthorMy name is Nina. Southern Indiana has been my home since 1952. I've been a legal secretary most of my adult life and for my leisure time I enjoy everything connected to the world of herbs and cooking is almost like a "fever". I am also quite opinionated but try not to push my opinions on others. My family is grown and I'm left with a wonderful hubby sharing life with me. I'd guess you'd say my passion is living that life to the fullest. Archives
May 2016
Categories |