Sunday, February 8, 2015

Starting chives

Chives

Plant type: Herb
USDA Hardiness Zones: 3, 4, 5, 6, 7, 8, 9, 10
Sun exposure: Full Sun
Soil type: Sandy, Loamy
Chives are a perennial member of the onion family
that sport beautiful purple flowers.
Chives are cool-season, cold-tolerant perennials that
 are planted in early spring.
Be mindful when planting this herb, as it will take
over your garden if the flowers are left to ripen
(the flowers scatter the seeds). However, this plant
is easy to dig up and move if it overwhelms your garden.

Planting

  • Chives prefer full sun.
  • Soil needs to be moist, fertile, rich, and well-draining.
  •  Before planting, incorporate 4 to 6 inches of 
  • well-composted organic matter. Apply 2 to 3
  • tablespoons of all-purpose fertilizer (16-16-8) per
  •  square foot of planting area. Work compost and 
  • fertilizer into the soil to a depth of 6 to 8 inches.
  • For a head start, start the seeds indoors 8 to 10 
  • weeks before the last spring frost. Transplants 
  • need good growth before beeing set in the garden.
  • If you are growing from seed, sow as soon as
  •  the soil is workable in the spring. For the best
  •  growth, the soil should be around 60º to 70ºF.
  • Plant seeds ¼ inch deep and final plant
  •  spacing should be 4 to 6 inches apart in all directions.

Care

  • It is important to give chives consistent watering
  •  throughout the growing season for high yields. 
  • Moisten the soil thoroughly when watering.
  • Use mulch to conserve moisture and keep the
  •  weeds down.
  • For good production, sidedress with fertilizer
  •  in May and July with 1 teaspoon of 21-0-0 per 
  • square foot.
  • Minimal care is needed for fully grown plants.
  • After the flowers bloom, be sure to remove them
  •  so that the seeds aren't spread throughout your garden.
  • Plants grow to be 12 to 24 inches tall and may
  •  spread a foot across. 
  • Remember to divide the plants every 3 to 4
  •  years in the spring. Chives are much more
  •  productive if divided regularly. Allow divided
  •  plants to grow for several weeks before harvesting.

Pests

  • Bulb rots (caused by soilborne fungi)
  • White rot
  • Mildew
  • Rust
  • Smut
  • Various fungal leaf spots (such as purple blotch
  •  and gray mold)
  • Onion fly
  • Thrips

Harvest/Storage

  • Harvest chives 30 days after you transplant or
  •  60 days after seeding.
  • Be sure to cut the leaves down to the base when
  •  harvesting (within 1 to 2 inches of the soil). 
  • Harvest 3 to 4 times during the first year. In 
  • subsequent years, cut plants back monthly.
  • The chive plant will flower in May or June.
  •  (The flowers are edible.)
  • Use chives when they're fresh or frozen 
  • (freeze the leaves in an airtight bag). Dried
  •  chives lose their flavor.
  • Store chives in a cool place in a reseable container.

Recommended Varieties

  • Garlic chives, to add a mild garlic flavor to any dish

Thursday, January 1, 2015

Hot Paprika Cream Schnitzel

INGREDIENTS1-1/2 pounds veal steak, cut into serving size pieces pounded thin
2 tablespoon chopped onion
1 cup sour cream
Salt, to taste
4 slices bacon, finely chopped
1 teaspoon Hungarian paprika
1 teaspoon red pepper flakes
1/2 cup tomato sauce
Fry the bacon until done, then add the veal, which has been cut into portions, and pounded thin and brown in the hot bacon fat. Add the onion and brown.
Season well with the paprika, pepper and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce.

POPPY SEED ROLLS

INGREDIENTSDOUGH
2 packages active dry yeast
1/2 cup warm water
4-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup butter
2 eggs
2 egg yolks
1/2 cup dairy sour cream
1 teaspoon vanilla extract

FILLING
2 tablespoons butter
10 ounces poppy seed, ground twice (may be purchased already ground in gourmet shops)
2 tablespoons honey
2 teaspoons lemon juice or vanilla extract
1/4 cup raisins, steamed
2 egg whites
1/2 cup sugar
1/4 cup finely chopped candied orange peel
2 teaspoons grated lemon peel

ICING
1 cup confectioners' sugar
2 tablespoons lemon juice

FOR DOUGH
Soften yeast in warm water in a bowl.
Mix flour with sugar and salt. Cut in butter with a pastry blender or two knives until mixture has a fine, even crumb.
Beat eggs and egg yolks; mix with yeast, then stir into flour mixture. Add sour cream and vanilla extract; mix well.
Knead dough on floured surface for 5 minutes. Divide in half. Roll each half of dough into a 12-inch square. Cover.

FOR FILLING
Melt butter in a large saucepan. Add poppy seed. Stir-fry 3 minutes.
Add honey, lemon juice, and raisins to poppy seed. Cover and remove from heat; let stand 10 minutes.
Beat egg whites with sugar until stiff, not dry, peaks form. Fold in orange and lemon peels. Gently fold in poppy seed mixture.
Spread half of filling over each square of dough. Roll up, jelly-roll fashion. Seal edges. Place on greased baking sheets. Cover, let rise until doubled in bulk, about 1-1/2 hours.
Bake at 350 degrees about 45 minutes. Cool.

FOR ICING
Blend sugar and lemon juice until smooth. Spread over rolls.
Makes 2 poppy seed rolls

Oi Moochim

INGREDIENTS1/2 cup distilled vinegar or rice vinegar
2 tablespoons soy sauce
Dash of dashida (dried soup stock made from essence of seafood or beef)
2 teaspoons sugar
2 teaspoons Gochuchang Paste, plus more to taste*
1 teaspoon toasted sesame oil
4 Korean or kirby cucumbers, thinly sliced
1 small white onion, halved and thinly sliced
1 tablespoon sesame seeds, toasted
Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.
Makes 6 servings
GOCHUCHANG PASTE (Seasoned Red Pepper Paste)
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.