 The first harvest of the season means that spring has arrived. Spring is here! Our staff collected the first harvest of the season at the Franklin Permaculture Garden: chives. Get your share of the harvest at the UMass Permaculture table at the last Student Farmers Market of the season at the Earth Day fair on Friday, April 22nd.
Most commonly known for its culinary uses, chives are also a powerful medicinal herb (although not quite as potent as their cousin garlic). Like most alliums, chives are great for improving circulation, soothing an upset stomach, stopping a runny nose, or preventing bad breath. A mild antibacterial, this vitamin B, A, and C rich herb is also used to treat and prevent colds. Beyond this, chives repel pests in the garden because of their sulfur content. Recipe for vegan chive pesto 1 C UMass Permaculture grown chives, chopped 1/4 C almonds, soaked 2 TBSP nutritional yeast 1 TSP apple cider vinegar Salt & Pepper to taste 1/3 C extra virgin olive oil 1. Combine chives, almonds, nutritional yeast, apple cider vinegar, salt, and pepper in a food processor until it becomes a thick paste 2. While food processor is on, slowly stream in olive oil until combined; scrape sides if necessary. 3. Season with more salt and pepper to taste and enjoy on fish, rice, meats, pasta, or alone as a dip!
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