What can I do with an enormous amount of chives?

I made a sauce with the chives, and it didn't turn out to be my favorite. It makes an okay salsa for corn chips, though. We're out of frozen burritos; so, I didn't test it on them. Keep in mind that just because this has the recipes hashtag doesn't mean I recommend it. It's here for educational and for documentation purposes. I don't want to make the same mistake again twenty years from now, you know (and other people might want to know and all).

I added chives, some tarragon, a small amount of kohlrabi greens, powdered mustard, some garlic cloves, cayenne, powdered chile peppers, Tajin seasoning, black pepper, salt, a quart of tomatoes, and two quarts of canned turkey broth. Maybe I added other stuff. I blended it up (I cooked much of it before I blended it up, though).

Anyway, I strained out the juice and made spaghetti (using the juice, amended with spaghetti spices and eggs, for the sauce). The spaghetti turned out to be incredibly filling. I think I could survive on it for a long time. I also think the tarragon gave all the food an interesting texture (and yes, it did overpower the flavors, but I wouldn't call it a powerful flavor in and of itself). The spaghetti tasted fine, though, but I don't think it was an improvement over my usual sauce, while I do know that lots of chives, in and of themselves, can contribute to a great spaghetti sauce (I should have done that, without the tarragon and turkey broth; however, I did think the turkey broth and tarragon went well together—but not as well with the combination of other ingredients, per se).

In small amounts, I felt well-nourished by this, but since I made so much, I ate more, and I still have plenty left (plenty of the spaghetti; I still have all of the thick sauce; I aimed to eat the spaghetti first—but we had a BBQ at a relative's house; so, I didn't eat any on Friday).

Later in the day, I felt mildly ill. I wonder if it was the roadside chives (which I left out for a couple days before I washed and cooked them—not something I'd normally do, but I was pretty fatigued after I harvested them, and I was cooking them anyway), or if it had to do with something I ate at an activity I went to (some rhubarb desserts). I guess I'll find out if/when I eat some more. Or not—it could have been the fluorescent lights at the activity (which do regularly make me ill*), or some mild illness going around.

*It would be so nice if public places used halogen lights (or at least LED) instead of fluorescent. A room with both LED and fluorescent lighting is not better than pure fluorescent, however (one type of light at a time seems best). Regular incandescent isn't fun either, but for some unknown reason, halogen is just fine by comparison (but there is such a thing as too much of it).

[HASH]tarragon [HASH]turkey [HASH]broth [HASH]recipe [HASH]blackpiper [HASH]chilepepper [HASH]kohlrabi [HASH]mustard [HASH]garlic [HASH]eggs [HASH]spaghetti [HASH]sauce [HASH]salsa [HASH]rhubarb [HASH]lightsensitivity