It was a good week to spend weeding! There is never enough time once the garden really gets going to keep up with them. My shoulder is screaming at me, and my knees, too, as being down on the ground crawling around and using that constant repetitive drawing and pulling motion of the Japanese hand hoe gives these joints a real workout! There is still allot more to do, but I am getting it done!
Since it really heated up these last few days, I have started transplanting some of the seedlings that needed to go out. Hopefully we will not receive any more spring storms.
The herbs are up! They have been loving the cooler weather. Tarragon is already quite tall and the chives are blooming, so it is time to make my yearly batch of beautiful, pink Chive vinegar. It is quite lovely to look at, and I use it on many summer salads, like potato and pasta salads and, of course, coleslaw. It is wonderful splashed over quickly sautéed veggies. If you don’t have any chives in your garden, plant some! They are easy to grow and once you have some, you will have them forever. I will probably have some to sell later on in the season.
Chive Blossom Vinegar
Yield: 1 quart
3/4 quart chive blossoms
About 1 quart champagne or white wine vinegar
• 1. Heat the vinegar in a small saucepan over low heat until just warm. Keep an eye out so that it doesn’t boil; you want the warmth of the vinegar to seduce the coy, subtle flavor out of the blossoms, not immolate them.
• 2. Meanwhile, plunge the flowers in a bowl of cold water and gentle swish them around to flush out any dirt and bugs that have taken up residence. Dump the flowers into a colander and thwack it against the side of the sink to shake off the excess water.
• 3. Stuff the jar with the blooms.
• 4. Pour enough of the warm vinegar into the jar just to submerge the blossoms, using a metal spoon to push down any errant blooms that want to float up over the top. You might not need all of the vinegar.
• 5. Let the vinegar cool, then place a square of parchment paper or saran wrap over the opening of the jar and screw on the top. You want to make sure the vinegar doesn’t come in contact with the metal lid, as the acid will erode the finish of the cap and do nasty things to the taste of your infused vinegar. Place the container in a dark, cool spot that’s so hidden you’ll forget about it.
• 6. When you’re happy with the chive-y strength of the brew, strain it through a fine sieve and toss the spent blossoms. Pour the vinegar into your favorite (preferably glass) sterilized bottle with a rubber stopper and display prominently. Its hue–the blush of a very embarrassed Rosé–is a great conversation starter. Just don’t forget to use it.