We signed up for a CSA (community supported agriculture) share at the urban farm, City Farm, in Chicago this year. It was a ploy to force us to eat more healthy green leafy veggies and not have to think about which ones to buy and what to make with them ahead of time. I love the CSA, especially City Farm! You’d never imagine how much this little block of land in the mist of one of the largest cities in the US churns out each season. They are even raising chickens now for fresh organic eggs and you can volunteer to work the farm on the weekends too! So, every other Saturday (we only signed up for a half share, since there is only 2 of us, full share is every Saturday), we go down town to pick up our recycled brown paper grocery bag filled to the brim with beautiful organic green, red, white, orange, and even purple veggies. This is the best part, I don’t have to think about what to purchase (veggie-wise) for the week. I just have to look into the bag and see what’s in store for us! The mystery and excitement is fun, and it is kind of a challenge to come up with a weekly menu to try to use up all the goodies. Some of the goods from this week: green garlic, Hakuri turnips, head lettuce, orach (spinach), baby carrots, chives, a little bunch of green onion. We had a delicious turnip, radish and apple slaw, sauteed spinach with shrimp, green garlic soup, and more fresh salad.
So, what to do with the chives? Well, our meal is never complete without some sort of carb. While watching some of the trashiest shows on TV (i.e. The Housewives of … I watch all of them), I saw a commercial for Red Lobster and my mouth started watering for those yummy biscuits that they serve before the main meal comes out. Oh how cheesy, salty, and buttery those little round greasy mounds are! I thought, chives and maybe another fresh herb would be super tasty in one of those little gold nuggets, and that I could totally make that at home (you’ll find that I say that a lot, the “Make that at home” phrase)! Easily enough, I did a quick search and found this recipe: Gina’s Cheddar and Herb Biscuits. I added a tid bit more salt and punched up the herbs a little to get more flavor (and to use up all my chives). The texture was right on key! Make sure not to over mix/kneed the biscuit dough as that will make them hard as a rock (experienced with my first attempt at making similar biscuits a few years ago, where even the birds wouldn’t eat it). Make some at home tonight, it’ll be like you just walked by the lobster tank and sat down at a nautical-themed booth. Also, check out your location CSA. You can find a great listing here: for the Chicago area and nationally.