Among CSA goodies this week was a bundle of Green Thumb Farm chives. What to do, what to do? I put together a glaze of Meyer lemon juice, honey, and chives for some Dine Farms duck breasts. Shit, was that good! I made a chive omelet. Soothing, a good start to the day. And lastly, I made a chive compound butter, simply mixing the diced tubes into softened butter, rolling it up and freezing the resulting log for later use. Best part of that: I cleaned out the bowl with some good bread from Sullivan Street Bakery, which is available down the street at Tazza.
The chives pictured above are in the Back 40, transplanted two Saturdays ago from a farmer at Borough Hall farmer's market, and photographed this third gray day in a row.