That's what my perennially charming 25 year old fussbudget wanted to know.
Because your brother harvested it, that's why.
We mowed down all of the chives this weekend (and by "we", you know I mean I supervised while others bent down and cut them, because I can't really bend). I had a huge bunch of them, and that meant it was time to do some cooking. So, a bunch got mixed in with butter and garlic to adorn some angel hair, some got frozen, some will get dried today, and some went to this delight, suggested by TavoLini!
1/2 cup sour cream
1-1/3 cup hot water
3 tsp or 6 tsp yeast*
4 cups flour
1 tbsp sugar
2 tsp salt
3 tsp gluten powder
1 cup fresh chopped chives
Mix the sour cream and hot water in your mixing bowl or bread machine bowl; sprinkle the yeast over the liquid mix, and add the remainder of the ingredients in the order given. Follow the directions in my bread making post -------> for mixing and kneading the bread. Let it rise for 15 minutes, punch it down, and split between two 8"x4" bread pans. Note that this is a very soft dough, so you'll be best served using a rubber scraper to deal with it. Let the bread rise until it doubles or more in size, then bake at 375F for about 25 minutes. This bread needs to cool a few minutes before slicing, because it's very soft!
This was also excellent toasted. Toasting enhanced the chive flavor, and it was excellent with some penne for lunch, according to my boys!