Office chives

I started working in the Research Library of the American Museum of Natural History last week. The window of my office looks out to the Department of Anthropology’s fancy terrace outfitted with some pretty plants. And what are they growing, gentle readers? Garlic Chives! Beautiful, flowering garlic chives right outside my office window. Meant.to.be.

Enjoy some more pictures from the museum.

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Naturally Nosey – Plant It and the Chives Will Come

San Diego based photographer and high school art teacher, Laura McKay, knows there is no “i” in team. Run, don’t walk to Laura’s website and enjoy her exceptional photography Laura McKay Photography

Laura submitted the following:  paper with chive seeds in it. part of an REI hr update card.

Chives Do A Body Good!

I came across this lovely article about the health benefits of chives during my morning Google searches (some people exercise or eat breakfast…I google). I especially enjoy that the article is on a site that promotes vegetarianism and vegetarian nutrition. Very nice!!!
The spring garden takes on a colorful attractive appearance when the chives (Allium schoenoprasum) bloom in May and June. The pretty lavender-pink globular flower heads of chives not only beautify the garden, but they can also be used as a garnish for salad dishes. Chives are also beneficial to rose bushes, since they emit an odor which discourages aphids. More

Urban Cultivation

Hello chive lovers! I recently moved to a great neighborhood in Brooklyn replete with tree-lined parks, various bars and restaurants, green markets, AND an urban garden. My landlords have graciously agreed to let me put a few potted herbs out on the fire escape, and while I am excited to step into the foray of personal urban gardening, I was thrilled to see the little green oasis that is Lentol Garden a mere block away from my house. Community urban garden has always been something I’ve wanted to try and the opportunity has certainly arrived.

From the Lentol Garden FAQ:  Lentol Garden is foremost a memorial garden dedicated to preserving the memory of Ed Lentol, a Greenpoint community leader. The Bayard Street entrance is home to the memorial portion of the green space, while the remainder of the garden is home to an assortment of trees, woodland shrubs and assortment of annual and perrienial plants. Four raised beds exist for vegetable gardening near the Graham Street gate.

Arvo Enjoys Chives!

My godson, Arvo, delights in chives for the first time! Clearly, this child knows good eatin’ when he sees it! Arvo and his parents, Chris and Caroline, live in Freiburg, Germany.

Naturally Nosey – Bite Sized Chive

This installment of Naturally Nosey comes to us from the great state of Minnesota. Meghan Lafferty, a chemistry librarian at the University of Minnesota, is quite the little home spun chef. Molecular gastronomy anyone? She was kind enough to submit this recipe from the Vegetarian Times…and it is vegan!!!

CHIVE AND WALNUT “CHEESE” BITES
Makes 28 bites – Vegan – 30 minutes or fewer

The VT staffers couldn’t get enough of these bite-size appetizers—and
couldn’t believe they were made with tofu cream cheese. (Fresh chives mask the soy flavor.)

1 1/2 cups walnuts, divided
16 oz. tofu cream cheese
1 cup fi nely chopped chives, (4 bunches), divided
1/2 small shallot, minced (1 Tbs.)
1/4 tsp. smoked paprika

1. Preheat oven to 350°F. Spread walnuts on baking sheet, and bake
8 to 10 minutes, or until fragrant. Cool, and grind finely in food
processor.
2. Stir together cream cheese, 3 Tbs. chives, shallot, smoked
paprika, and 3 Tbs. walnuts until smooth. Season with salt and pepper.
Scoop mixture into 2 tsp.-size balls. Roll half in remaining chopped
chives and half in remaining walnuts. Serve immediately.

Much Ado ‘Bout Picchu

Welcome to Much Ado ‘Bout Picchu! A new reader participation segment to the rarely (if ever) updated Chive Talk, inspired by my friend Nick’s sojourn to Machu Picchu a couple of years ago. Prior to Nick’s trip, we settled in for a night of Brooklyn Pilsners with our friend David and Much Ado ‘Bout Picchu was born. As a testament to Nick’s penchant for travel, Much Ado ‘Bout Picchu will highlight culinary delights experienced ‘on the road.’

Please feel free to submit your tales of eating and drinking while traveling. Chives do not have to be the primary focus of the submission to be included in the blog, but it certainly wouldn’t hurt!