Herbs in January

In January, hunting green herbs seems like an oddity and luxury, but every winter here the land grants me free chives -- unfailingly, and as much as I can scissor. Often the clumps are sticking up through snow, the only greenery in a black-and-white landscape. Today there's no snow, and hunting (I needed two ounces) felt like heaven.

They grow wild mainly in areas where the soil is disturbed by mowing, and seem to like slopes, the wetter the better.

How generous these onion-grass plants are! In winter this grass enhances a butter sauce for fish or gets sprinkled on carrot soup. By mid-March, pinkish-white bulbs have formed underground: spring onions, which I pull and use like scallions, both the green and the white, and while I do that I awaken worms and nightcrawlers whom I'm delighted to have as company. In early autumn when the onion "heads" are formed, I can harvest their tendrils, which are garlicky.

Some people want to, and fight to, clear their yards of onion grass! Why?

Free Chives

Nobody likes carrots for Christmas. Nonetheless we have them in the fridge anyway. Often one or two bags of peeled baby carrots. Given all the other holiday treats, raw carrots take last place. Yes, we had good intentions, but still have carrots nobody is eating. What to do?

Make carrot soup, of course. Chop em up, cook 'em down, add spices and cream, and puree.

But a bowlful isn't quite appetizing enough because it's carrots after all, so maybe a dollop of plain yogurt goes on top. Not inspired to eat it yet.

Then I remember, during gray winter days, the one surefire greenery in the woods (often in the border of the woods): chives. You'd never see them in a Wisconsin winter, but they grow freely in beautiful green clumps in Missouri. Scissor the tops as if giving a haircut, and more will grow. Free chives, an endless supply! Maybe there are some near you!

Cut them up, sprinkle them over the soup. Now you have carrot soup fit for the holidays.

Free Chives

Last night the Arctic winds howled as I have never heard them. They tore some of the plastic off the windows and shredded it. They kept me awake. They forced the temperature way down. A human being can do nothing except think about hot soup, a favorite soup. With a sandwich if possible.

I chose the simple recipe "Shrimp Soup DeLuxe" from Twelve

Months of Monastery Soups. Fresh chopped onion, olive oil, shrimp, some dry white wine, white pepper, a bit of milk. . . and a half cup of mixed fresh herbs as the final touch. Fresh herbs in January? Yes! On a slope near the lane, hidden just inside the woods, clumps of chives grow every winter. I don't know where they came from, or why, because they grow nowhere else on the property, but they come in very handy. I cheated and went out and bought parsley for the soup, too. But the chives were free.

As The Sun Slowly Sinks into the Mud. . .

I aint complaining! It's the January thaw about three weeks late; 74 degrees today. Holy to hear the rush of water through the property's waterfalls Number 1, 2, and 3 (there are five). Yesterday in the woods, the snow parted to reveal patches of chives on a north-facing slope. To me they are the second real sign of spring. So today, slipping and sliding in inch-deep mud, I harvested some chives and scissored them into a bowl of carrot soup dolloped with yogurt and eaten with homemade rye bread.

Even better news: A bluebird pair has inspected and approved my bluebird box. I saw them this morning for the first time and my heart became a big bouquet of roses.

And at 5:30 p.m., as I turned away from photographing this mango-colored sunset, I saw in the east a big beautiful pearly full moon. What a wonderful world.

Free Chives

Longing for the sight and taste of greenery this time of year, I am always delighted by the chive patches appearing in the lower, wetter parts of the woods during January thaw. Go find some. Use scissors to clip 'em and scissor them over your squash soup, potato soup, or carrots; sprinkle 'em over your omelets; chew on 'em and blow onion breath to gross-out your best friend, dig up a clump to plant in the herb garden. Keep clipping and using your chives or the plant overgrows and gets grassy.