Your weekly breakdown of what’s in your Fredagsgrønt, plus suggestions and ideas for what to do with it.
Brought to you by Farm of Ideas, Fredagsgrønt is a weekly vegetable subscription service that provides you with fresh, local and seasonal produce throughout the summer – the same produce used by Relæ, Manfreds, BÆST and Mirabelle Restaurant & Bakery.
For more information and to subscribe, head to Farm of Ideas.
This week’s box includes:
- Cucumber mix
- Courgette mix
- Tomatoes Bsag Tot Rus
- Artichoke Romanesco
- Garlic chives
- Svanholm corn
No, that’s not a typo, this week’s box includes garlic chives. This sprouting plant may look like a chive, but – as the name would suggest – tastes more like garlic than the delicate onion taste you might be expecting.
This herb is found frequently in Asian cooking, from scrambled eggs to dumplings to stews. The strong flavour lends itself well to long cooking times, so stews and soups respond well to a handful of garlic chives. It’s just as delicious sprinkled on top of a dish as a final season, providing you enjoy a garlic kick.
There’s a whole lot you can do with garlic chives, but our favourite recipe has to be garlic chive butter.
Garlic Chive Butter
This recipe is a great way to use up any excess yield and gives dishes (and slices of bread) an even greater, complex flavour profile from the chives’ garlic kick and the mellow smoothness of the butter.
- 1 stick of butter, softened
- 5 tablespoons of chives, roughly chopped
- Sea salt
- Using a food processor – or whisk if you have the upper arm strength – rapidly whisk the butter until it turns white. It should resemble whipped cream.
- Add your chives and mix thoroughly.
- Add a pinch of sea salt for taste.
- Your butter is ready! Store in an airtight container in the fridge and use it however you see fit. We like to smear it on Mirabelle sourdough!
Let us know how you got on by tagging your dishes with #fredagsgrønt on Instagram!