Listen up. Make this pretty vinegar today. Today! Because chive blossoms only come once a year and this little jar of goodness will take awhile to develop and you will want it. You will want it on spring garden greens, the tender mesclun, the bright Bibb lettuce heads. All those good greens are coming or are already at your farmers market. For those of us in the mid-Atlantic and further South, the tender greens can’t take the heat, so they’re not around for long. Just like those chive blossoms.
With all the travel, I’m feeling a little frazzled and hectic. So, these chive blossom moments remind me to stop, inhale, recognize passing time. (How is it May already?) I make this delicate vinegar to remind me of this very moment when summer is hot and unrelenting, this moment when the evenings are still cool and the lettuces haven’t bolted.
I’m heading out again this Saturday, May16. From 1-4pm I’ll be at Preserving Place in Atlanta. The fun-loving owner, Martha, is hosting a preserving party. I’ll be demonstrating two types of strawberry jam, talking about fruit selection, getting the proper gel, and making what Martha calls Righteous Jam, without pectin. We’ll cover waterbath canning, make homemade butter and bake up some biscuits. We’re even planning to put homemade bacon in the smoker, all for a delicious DIY breakfast. There’s Cathead Vodka Bloody Marys, too. That’s right. So RSVP! The event is free but we want to make sure to have enough of everything to go around.
Next Thursday, 5/21, come to NYC and TechMUNCH where I’ll be talking about the Living the Dream – The Path from Blog to Book. This all day event is sure to be a great day of learning and community building. Everything BakeSpace’s Babette Papej puts together is sensational. Just look at the lineup. (I’m over the moon about being part of this group! What a room-full of smarts, right?) There is still time to register and BakeSpace is giving away buddy passes, too.
Chive Blossom Vinegar
Makes 1-1/2 cups
1 cup chive blossoms, lightly rinsed
1 1/2 cups white wine vinegar
Pluck the blossoms from the top of the chives. Rinse to remove any little bugs.
Pop the blossoms in a jar. Add white wine vinegar, whatever you have. I had inexpensive champagne vinegar.
Place a cloth over the top of the jar, letting air in and keeping bugs out. Put the jar in the back of a dark cupboard or closet.
Take it out in 2 weeks. Taste it. For a more pronounced chive flavor, leave it steeping for up to one month.
When the flavor makes you happy, strain the vinegar through a fine sieve and place the jar in the refrigerator to help retain the pretty pale chive purple color.
The vinegar will never spoil if you keep it in the refrigerator. But you will run out. If you’re lucky, that will be next year, around this time.