Eight years ago, Gil and I were newlyweds enjoying our first summer together in this house. We started decorating and renovating — projects that continue to this day — and I tried my hand at gardening, not realizing in that rush of excitement over having a yard that we barely get enough sunlight for grass, let alone tomatoes. But I have managed to grow many pots of herbs on our second-floor bedroom deck over the years. They require almost no maintenance beyond a good dousing during dry spells, but the lowest maintenance herb of them all (and thus, the closest to my heart) is my chive plant, which still returns every Spring and still delights me when it does.
That first summer, I learned that chive blossoms are edible, and sprinkled them liberally over green salads, potato salads and omelettes for a hint of onion flavor and a dash of color, but never thought to do anything more than garnish with them until just last month. I follow David Leite of Leite’s Culinaria on Facebook, where he posted a link to his chive blossom vinegar just as my blossoms were coming in, so that became my latest project.
Though my single plant produces more chives than we can consume in a season, the amount of blossoms it yielded was only enough for a tiny jar of vinegar. Still, three weeks later, I can assure you that the volume is sufficient and should last a while. The vinegar is the pink of a deep rosé and has a pungent, savory-sweet aroma that can really get your juices flowing, culinarily-speaking.
I’ll try it in a vinaigrette the next time I make a salad, but today, I used it to perfume and season a kale and spinach pesto, which I tossed with zucchini noodles for a Paleo take on pasta.
There’s no recipe for this dish since my pesto changes each time I make it; I just throw things into my food processor and adjust the seasonings before tossing it with my base of choice. Today, I broke out my spiral vegetable slicer on the first zucchini of the season (thanks, Bialas Farms!), simply salting the noodles lightly and letting them drain in a colander until it was time to dress them. For the pesto, I tossed a little of this and a bit of that into my food processor: a handful of spinach and two handfuls of dinosaur kale, some chopped, toasted almonds, grated Parmesan cheese, a few chives, a hit of basil-infused olive oil (a delicious indulgence from Olive That in Montclair), extra virgin olive oil, a pinch of sugar to balance the kale’s earthiness, a pinch of salt, lemon juice and a splash of the chive blossom vinegar. It sounds like a lot of cooking when the ingredients are listed that way, but it really wasn’t. It took all of 10 minutes to throw everything together and sit down to a really satisfying lunch.
Of course, you can make this without the chive blossom vinegar this summer because it’s probably too late for you to indulge, but please give it a try next year. This vinegar is a wonderful way to enjoy those spring blossoms for an extended season.