8 hours ago
Wednesday, May 20, 2015
The only thing I have flourishing in my garden at this point are herbs and some lacinato kale.
They grow quickly, and I keep them in pots on my driveway, starting in April.
The chives are my favorite, and they come back every year, you never need to plant them again. They die back in the winter, but as soon as spring arrives, they start popping up their pretty heads.
You know how much I love using chive blossoms in recipes.
They are beautiful as a garnish, but are also edible, just like the stems.
I made my annual batch of chive blossom vinegar over the weekend.
Just add the blossoms to a jar w/ your favorite white vinegar and let sit a few weeks in a dark spot in your pantry. When you remember to take it out, you should have a nice pink, fragrant vinegar for salad dressings. I love it.
This potato salad recipe is a no brainer.
Just cut up a bunch of fresh herbs and place in a bowl.
I used parsley, basil, rosemary, chive blossoms and scallions.
In a small bowl, mix a tablespoon of grainy French mustard, and a tablespoon of honey.
Pour in about 3 tablespoons of your favorite vinegar (champagne or chive vinegar is what I use), a pinch of sea salt & pepper. Drizzle in some olive oil to make a dressing. Whisk with a fork.
Boil some red potatoes, and slice into thin slices, leaving the skins on.
While the potatoes are still warm, pour the dressing over the potatoes and herbs in the bowl. Lightly toss just to combine.
This is so delicious served with my cedar plank salmon (recipe here).