Just wanted to report that I made the apple rosemary cake today and it is delicious! Thank you very much for including the link. What a perfect cake for a rainy day here in Seattle. ☔️
Also a Happy Fall to you Susan Bill and all the lovely folk on this page I am caning at the moment , I think all the steam created is going to shrink me ha! despite the odd weather this year we managed to pull together enough to put down
Oooh, lucky you, to have enough from your garden to eat AND put down! Always a big job, I know. Sounds like you do open kettle. Or pressure cooker? (Mine always went into the freezer.)
Thanks, I do both water bath for fruit and pressure cooker for veggies and anything else, I also freeze and dehydrate , Lots of work ,at 77 I am not sure how many more years I will be working at it, it gets more tiring each year. While we still have the ducks I have to make sure they have food during the winter months so much of what I have done this year is for them. (I wish Geoff had fallen in love with Chickens, So much easier!!! Happy Fall to all.
I believe it, Susan! Your depth of knowledge and interest is clear. There are so many layers to discover: cultural, spiritual, ecology and biology, not to mention the global melting cook pot we experience today. Best of September to you!
I laughed about the garlic, chives, and garlic chives. I use a lot of all of them. Seems like September is an interesting month with a lot of celebrations of some of my favorite foods, like squash, garlic, and coffee.
I think people are tired of summer salads and ready for something more substantial. 😗 I usually harvest enough garlic to last for the year, but storing it in this humid environment isn't easy. Bill's not a squash lover, so that's not on our menu. 😥
Love the info about garlic chives. I have been harvesting my leaves for garnishes but they haven't bloomed this year! Maybe my plants are too young. They are growing indoors. Have to figure out how to move them when we go to HI. They were dried up bulbs when I relocated them to my herb tower and they came back to life!
I've never had them indoors--but I've read that they bloom there. Maybe not getting enough light? To move them, dig up a handful and dry, just as they were when you got them. But I wonder about getting them in through customs. Maybe pack inside something you're shipping?
Enjoying this September 2024 post. Love the Pollan quote, “Eat food. Not too much. Mostly plants.” Words to live by in my book! Hearing of the bees around the garlic chives, I am wondering what garlic chive honey tastes like?!!?
Good to be reminded of your Widow's Tears about the 1900 Galveston hurricane. It's a favorite because I felt taken there and learned so much about the hurricane and that time in our history. Thanks for the research you did and for making it so memorable.
Let's hope we don't get a REAL reminder of that Galveston hurricane! Both the East and the Gulf coasts are so much more vulnerable now--more people, more houses, so much to lose. Glad you enjoyed that book, Sandy. It's one of my favorites, too.
If you want to see what garlic chives honey might taste like, you could try infusing the chopped leaves in some heated honey. Here's how: https://blog.mountainroseherbs.com/herbal-infused-honey. Be careful about spoilage, though. Make a small quantity and store in fridge.
Yes, I do hope the hurricane season will quiet itself down this year. Over the past several years the southwest coast of Louisiana has been repeatedly flooded and endured high wind damage. Rotten for the shrimpers. It makes me crazy when I see that the state and banks and insurance companies continue to let developers into those low lands. sigh
My dad was born in a small town along the Louisiana/Texas border in 1922. People were still talking about the Galveston hurricane when he was a boy!
Thanks for the link about making herb infused honey. Lots of good info there! I can no longer eat either garlic or onions, not even chives and I miss them. I am always looking for other ways to add flavor to dishes. I thought I might be able to get away with the magic of garlic-chive flavored honey produced by bees. I have had other types of honey that were less than desirable because of what the bees were collecting from. And garlic-chive honey may fall into that category for most people. But, I might find it useful for a vinaigrette or a vegetable stir fry. Or not, if it is just too strange. BTW - I too have a small border along a side walk of chives - the old fashion purple type. I love that they are so reliable and as long as I cut them back before they burst with seeds they stay-put and are pretty little eye catchers year around.
Looking forward to Molly's story! Have frozen some of the beautiful blackberries available now for Michaelmas. I'm loving all this information, thanks Susan.
Read this while taking a break from the holiday brunch cooked for me by son-in-law Daniel. His breakfasts are always delicious but sometimes overboard on quantity! Happy Better Breakfast month 😁 Have grown and enjoyed garlic chives, but a bit tricky to over-winter here (Ontario). One of the things I’ve accepted over the last weeks is that my gardening days are pretty much over, for various physical reasons - restrict myself to weeding and pruning, but only if I can do it without kneeling or bending too far. My trusty cane is always with me, my third leg.
I'm with you on the garden chores, Lynne! Accommodating ourselves to mobility issues means limiting what we do. (I tell myself I'm practicing Inner Gardening.)
You could have a pot of garlic chives on a sunny window sill--at an accessible height. 😘
Except now I’m in the apartment I only get direct sun for a little while first thing in the morning, plus the latest cat, Faye, is a walking stomach who will eat ANYTHING. Had to relinquish a pretty orchid, also my nearly 40 year old spider plant and a Hoya, almost as old, grown from a cutting given me by a dear friend now departed. I go out for a walk at least 3x a day to look at the garden, and am surrounded by treetops, so do have a green fix.
I enjoy the appreciation of humble plants. I didn't quite know that garlic chives were something else than small garlics. Think I'll grow me some next year. So thanks for that!
Just wanted to report that I made the apple rosemary cake today and it is delicious! Thank you very much for including the link. What a perfect cake for a rainy day here in Seattle. ☔️
Also a Happy Fall to you Susan Bill and all the lovely folk on this page I am caning at the moment , I think all the steam created is going to shrink me ha! despite the odd weather this year we managed to pull together enough to put down
Oooh, lucky you, to have enough from your garden to eat AND put down! Always a big job, I know. Sounds like you do open kettle. Or pressure cooker? (Mine always went into the freezer.)
Thanks, I do both water bath for fruit and pressure cooker for veggies and anything else, I also freeze and dehydrate , Lots of work ,at 77 I am not sure how many more years I will be working at it, it gets more tiring each year. While we still have the ducks I have to make sure they have food during the winter months so much of what I have done this year is for them. (I wish Geoff had fallen in love with Chickens, So much easier!!! Happy Fall to all.
What a lovely little plant I have never heard of Chinese Chives before I will look for them next Spring Thanks Susan as always informative.
I hadn't heard them called Chinese chives, but looking them up, I see that's what they are. https://hort.extension.wisc.edu/articles/garlic-chives-allium-tuberosum/ Thank you, Liz. (They're a great addition to lots of dishes.)
I made the michaelmas apple, berry dessert today. My husband said that I could do that again if I wanted too
Glad it worked for you, Linda!
Fall is the best season for cooking! Thanks for the tasty histories.
If I had a career do-over, culinary history would be high on my list of possibilities. It's a fascinating, far-reaching subject.
I believe it, Susan! Your depth of knowledge and interest is clear. There are so many layers to discover: cultural, spiritual, ecology and biology, not to mention the global melting cook pot we experience today. Best of September to you!
I laughed about the garlic, chives, and garlic chives. I use a lot of all of them. Seems like September is an interesting month with a lot of celebrations of some of my favorite foods, like squash, garlic, and coffee.
I think people are tired of summer salads and ready for something more substantial. 😗 I usually harvest enough garlic to last for the year, but storing it in this humid environment isn't easy. Bill's not a squash lover, so that's not on our menu. 😥
Love the info about garlic chives. I have been harvesting my leaves for garnishes but they haven't bloomed this year! Maybe my plants are too young. They are growing indoors. Have to figure out how to move them when we go to HI. They were dried up bulbs when I relocated them to my herb tower and they came back to life!
I've never had them indoors--but I've read that they bloom there. Maybe not getting enough light? To move them, dig up a handful and dry, just as they were when you got them. But I wonder about getting them in through customs. Maybe pack inside something you're shipping?
Enjoying this September 2024 post. Love the Pollan quote, “Eat food. Not too much. Mostly plants.” Words to live by in my book! Hearing of the bees around the garlic chives, I am wondering what garlic chive honey tastes like?!!?
Good to be reminded of your Widow's Tears about the 1900 Galveston hurricane. It's a favorite because I felt taken there and learned so much about the hurricane and that time in our history. Thanks for the research you did and for making it so memorable.
Let's hope we don't get a REAL reminder of that Galveston hurricane! Both the East and the Gulf coasts are so much more vulnerable now--more people, more houses, so much to lose. Glad you enjoyed that book, Sandy. It's one of my favorites, too.
If you want to see what garlic chives honey might taste like, you could try infusing the chopped leaves in some heated honey. Here's how: https://blog.mountainroseherbs.com/herbal-infused-honey. Be careful about spoilage, though. Make a small quantity and store in fridge.
Yes, I do hope the hurricane season will quiet itself down this year. Over the past several years the southwest coast of Louisiana has been repeatedly flooded and endured high wind damage. Rotten for the shrimpers. It makes me crazy when I see that the state and banks and insurance companies continue to let developers into those low lands. sigh
My dad was born in a small town along the Louisiana/Texas border in 1922. People were still talking about the Galveston hurricane when he was a boy!
Thanks for the link about making herb infused honey. Lots of good info there! I can no longer eat either garlic or onions, not even chives and I miss them. I am always looking for other ways to add flavor to dishes. I thought I might be able to get away with the magic of garlic-chive flavored honey produced by bees. I have had other types of honey that were less than desirable because of what the bees were collecting from. And garlic-chive honey may fall into that category for most people. But, I might find it useful for a vinaigrette or a vegetable stir fry. Or not, if it is just too strange. BTW - I too have a small border along a side walk of chives - the old fashion purple type. I love that they are so reliable and as long as I cut them back before they burst with seeds they stay-put and are pretty little eye catchers year around.
Looking forward to Molly's story! Have frozen some of the beautiful blackberries available now for Michaelmas. I'm loving all this information, thanks Susan.
Glad you're with us, Jude. Will you try those dumplings, too?
Read this while taking a break from the holiday brunch cooked for me by son-in-law Daniel. His breakfasts are always delicious but sometimes overboard on quantity! Happy Better Breakfast month 😁 Have grown and enjoyed garlic chives, but a bit tricky to over-winter here (Ontario). One of the things I’ve accepted over the last weeks is that my gardening days are pretty much over, for various physical reasons - restrict myself to weeding and pruning, but only if I can do it without kneeling or bending too far. My trusty cane is always with me, my third leg.
You go Lynne but keep that "third leg" handy
I'm with you on the garden chores, Lynne! Accommodating ourselves to mobility issues means limiting what we do. (I tell myself I'm practicing Inner Gardening.)
You could have a pot of garlic chives on a sunny window sill--at an accessible height. 😘
Except now I’m in the apartment I only get direct sun for a little while first thing in the morning, plus the latest cat, Faye, is a walking stomach who will eat ANYTHING. Had to relinquish a pretty orchid, also my nearly 40 year old spider plant and a Hoya, almost as old, grown from a cutting given me by a dear friend now departed. I go out for a walk at least 3x a day to look at the garden, and am surrounded by treetops, so do have a green fix.
I'm limited here, too--no sunny windows (by design: to reduce incoming sun-heat). I have a light shelf for the house plants that winter indoors.
Good idea - shall explore the light shelf possibilities.
I wonder where I can find garlic chives here in Arkansas.
If you strike out at the local nursery, you can buy the seeds online--they're easy to start from seed.
Thanks, Susan!
I too didn't know about garlic chives. ight make a nice gift for those who enjoy garlic - with less pungent taste.
I also very much enjoyed the various links. Thank yo for all your efforts.
You're welcome, Georgeann. And yes, they do make a nice gift, in a pretty little pot with a raffia bow--and maybe a recipe?
I enjoy the appreciation of humble plants. I didn't quite know that garlic chives were something else than small garlics. Think I'll grow me some next year. So thanks for that!
If you grow some, you'll probably grow lots. 😃 I use them as a border.