Monday, May 27, 2013

Awkward Botany

This isn't my only blog. If you'd like to read more of what I have to say, consider visiting Awkward Botany. It's my blog about plants. I'm a plant nerd and love all things plant related. Awkward Botany is where I express my plant nerd self. Whether you are plant interested, plant curious, or plant ambivalent, I am certain that you will find something of interest here. It's worth checking out.

Wednesday, May 15, 2013

Monthly Recommendations: May 2013

Lord of the Ants - A PBS documentary about my favorite scientist, Edward O. Wilson. One view isn't enough. This movie is fascinating! - Greenhorns is a non-profit organization that aims to "recruit, promote, and support the new generation of young farmers." I can get behind that.

Yo La Tengo Live! - I recently saw Yo La Tengo for the second time. They put on an incredible live show. You don't want to miss it. I highly recommend checking them out if they ever happen to be in your town.

Wednesday, May 08, 2013

Asparagus with Chive Blossoms

We are well into spring, which means that chive blossoms and asparagus are now in abundance. I love chive blossoms for two reasons: they are beautiful and they are edible. Not only are they edible, but they taste great. They have a mild onion flavor, and their texture is pretty unique. Due to my love for both chive blossoms and asparagus, I included the following recipe in issue #15 of The Juniper. I am including it here because many people who read that issue mentioned how much they wanted to try it. So, consider this a reminder. It's that time of year again, so here is your chance. This recipe is borrowed from this location on the interwebs.

Asparagus with Chive Blossoms

1 pound asparagus (washed, trimmed, and cut into 1 inch lengths)
1 tablespoon extra-virgin olive oil
1 tablespoon sesame seeds
2 tablespoons fresh snipped chives
About 16 chive blossoms, stems removed
1/2 teaspoon soy sauce
Salt and pepper to taste
A few whole chive blossoms for garnish

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until tender (but not mushy). Remove from heat and rinse under cold water; drain well. In a large frying pan, heat olive oil over medium heat. Add sesame seeds and stir for about 1 minute. Add chives and stir for another minute. Add asparagus, soy sauce, and salt and pepper; stir well, cover, and cook for 3-4 minutes. Remove the lid, sprinkle the chive blossoms over asparagus, and cover for 1-2 minutes so that the chive blossoms steam briefly. Remove from heat. Stir lightly and serve hot.

Saturday, May 04, 2013