Produce Update March 26, 2018
You can find out what produce is ready for picking by going to our online store any time and look to see if it is labeled “in stock” or “out of stock”. Out of stock just means it isn’t ready for picking yet or is out of season.
Chives are the first to come up this spring. We have tons of traditional chives that add a whole host of benefits to the diet. Think this little onion-flavored herb doesn’t have any nutritional value and you would be sadly mistaken.
As far as daily recommended values, a generous serving of two tablespoons of chopped chives gives you 16 percent of what’s needed in vitamin K, Known primarily for forming and strengthening bones and limiting neuronal damage in the brain, vitamin K is used in the treatment of Alzheimer’s. Chives are an excellent source of vitamin A –145 percent of the daily recommended value per 100 grams – more than any other allium, and with it, carotenes, which are flavonoid antioxidants like zeaxanthin and lutein that protect you from lung and mouth cancers.
Chives are high in fiber, which acts as a laxative, and folate, which is essential for DNA synthesis, cell division, and helping to prevent neural tube defects in the newborns. They’re an excellent source of calcium, iron, magnesium, potassium, copper, and manganese and also provide healthy amounts of thiamin, niacin, pyridoxine, pantothenic acid, phosphorus, riboflavin, and zinc. This combination of phytochemicals, among other things, is known to promote ease in digestion, soothe upset stomachs, prevent bad breath, and have a diuretic effect that can lower high blood pressure.
The fiber content helps clean the colon and shorten the time foods spend there (and therefore lowers your colon cancer risk. Other advantages of eating chives include having anti-inflammatory, antibiotic, antibacterial, antiviral, antifungal, and antimicrobial properties.
Many people confuse chives with scallions, but they are not the same thing.
How to Use Chives:
Chopped chives add a mild onion flavor that really dresses up a baked potato, soups, potato salad, bagels and cream cheese, deviled eggs, tacos and any fresh Mexican dish, chicken, fish and just about anything that could use a little dash of green and onion. If you don’t use the whole bunch of chives at once, it is best to let them dry at room temperature to preserve their flavor. Once completely dry, put them in a glass jar with a lid in your spice cupboard to use later. Chives will keep about 3 months this way before starting to lose their flavor.
Other produce starting to poke through the soil are rhubarb, asparagus and a few other herbs that will be available very soon. Stay tuned!