DAYS TO HARVEST
USES & COOKING SUGGESTIONS
Chives are so versatile and add a wonderful flavor to many, many dishes. Here is one of our favorites: chop a large handful of chives (we use kitchen scissors for all herb chopping–it’s just the easiest) parsley, a sprig or two of fresh thyme leaves removed from the stem, a sprig of fresh rosemary, some fresh marjoram, and a handful of fresh dill. Crush and chop 2 cloves of garlic. Add all the herbs and garlic to about 1 1/2 cups of quark and 2 tablespoons of sour cream. Add salt to taste and garnish with ground paprika. We eat this with roasted potatoes or root veggies, rice, squash, barley, or on salad. It is also a delicious addition to pureed beet soup.