I took a walk around the yard this afternoon. It is so beautiful, since we have had a lot of rain and things look lush and green at the moment. The peas and fava beans are doing well, the figs are growing, and it appears there will be a good harvest of raspberries. The herbs are also thriving in the cool, wet weather. May is when our chives are in full bloom, with lovely purple flowers, so it is time to make chive vinegar, with its pleasant onion flavor. The addition of fresh thyme contributes sweet herbal overtones. The recipe is adapted from Leite’s Culinaria.
Chive Blossom and Thyme Vinegar
35 purple chive blossoms
1/4 c. packed thyme sprigs
1-1/2 c. white wine vinegar
Rinse chive blossoms and thyme sprigs well. Let drain on paper towels and pat dry. Place them in a pint canning jar. Top with vinegar. Place a small piece of parchment over the mouth of the jar, then screw on the lid. This keeps the vinegar from rusting the lid. Shake the jar, then place in a dark, cool spot for two weeks. Strain vinegar through a cheesecloth. Keeps several months in the refrigerator. Makes 1 pint.