Morning Moths

 

One of my favorite things about this time of year is all of the activity that takes place in the garden.

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When in bloom, Garlic Chives (above) and “Autumn Joy” Sedum (below) are always sure to attract butterflies and moths.

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Wishing you a lovely end of summer day!

Grapes in the Garden

A few years ago, a friend gave me a few grape vines from his vineyard. I had just put an arbor in the front garden as a backdrop for wedding ceremonies that we host. I was undecided about what to plant on it, but Joe gave me a Malbec vine and a Cabernet Franc vine. The Malbec vine made it through the first summer but not the winter. Apparently, larger-leaved varietals can struggle in Kansas. The Cabernet Franc vine, however, has been growing strong; and this year, for the first time, it has produced grapes. I don’t have any plans to try wine-making, but it is awfully fun to see the fruit coming along. A good addition to the garden!

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Wishing you a lovely first day of summer!

Chive Blossom Omelettes

Cousin Kate asked me for my Chive Blossom Omelette recipe and so I decided to share it here. Unfortunately, our chives are done blooming for the season – and I don’t have any other herbs flowering today, so I can’t make this recipe to photograph it right now. I am borrowing a chive photo from one of my very early blog posts and giving the recipe anyhow.  I hope that this post inspires you to use some herbs from your garden.

Thank you for the prompt, Kate!

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2 large eggs, beaten until frothy

about 1 1/2 teaspoons of unsalted butter

optional: a little bit of Vidalia (sweet) onion sautéed in butter

sliced Havarti cheese, torn into several pieces

pinch of garlic powder

salt and fresh ground pepper to taste

about 1 tablespoon of snipped chives and parsley

about 3 chive blossoms, gently torn apart

3  whole chive blossoms for garnish

Directions

Clean the herbs and pat dry with a clean towel before starting.

Preheat a 9″-skillet over medium heat. Add about 1 1/2 teaspoons of unsalted butter to the skillet and swirl it around until the butter just barely begins to sizzle. Immediately pour the eggs in and swirl them around the bottom of the pan. Try not to let the butter or the eggs brown. Turn the heat down, if necessary, while cooking the omelette.

Spoon the onion – if using – over half of the eggs. Top with enough cheese to mostly cover half of the egg mixture. Lightly  sprinkle with garlic powder, salt and fresh ground pepper. When eggs are very nearly set, top with the fresh herbs. Slide the omelette, filled half first, out of the pan and onto a warmed plate, folding the egg side over the filled side as you remove the pan.

Garnish with little creme fraiche (crema), a sprinkle of fresh ground pepper and a few whole chive blossoms. Serve immediately.

Enjoy!

The Underrated Chive

Growing and Cooking with Herbs