Chives, or onion grass - as my kids call it, are one of the first plants to spring up in our little garden. They are very well behaved, grow in sun or shade and send up nice little flowers that attract bees. (The flowers are also edible, though strong in flavour.)
Chives are tidy and glossy enough to use in a flower border and their sulfuric content repels insects. (Except for the bees)
What I am saying is, chives are the good guys. Milder than onions, they are a great garnish for soups, salads and dinners and are also great for savoury baking.
I don't bother getting out a knife for them. I just wander into the garden with the scissors, snip off a bunch, rinse them, shake them out and use the scissors to cut them into the lengths that I desire.
This week I have baked them into cornmeal muffins to create a more savoury bread to go with dinner. The addition of chives takes a plain cornbread and elevates it to a gourmet accompaniment to your dinner. As an alternative, some fresh dill would also be nice.
Buttermilk Cornmeal Muffins with Garden Chives - 500 Best Muffin Recipes, by Esther Brody
1 cup cornmeal
1 1/2 cups buttermilk
1 1/4 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup granulated sugar
1/3 cup melted butter, cooled
1/3 cup snipped chives
- Preheat oven to 400 degrees and grease 12 cup muffin tin.
- Combine buttermilk and cornmeal in a bowl and set aside.
- In another bowl, combine flour, baking soda, baking powder, salt and sugar.
- In a third bowl, whisk together butter and egg.
- Add cornmeal mixture; stir well.
- Add to flour mixture, add chives and stir until just blended. Do not overmix.
- Spoon batter into prepared muffin tin, filling 2/3 full. Bake for 15 minutes in preheated oven.
- Let tin sit on rack 5-10 minutes before removing muffins.
Serve with dinner. We had them with ribs, spinach salad and tomato rice. Leftovers can be eaten at breakfast with eggs.