from North Coast Voice – June 2023
NCV June 2023
Homegrown: Spotlight on Local Food
Chive Talking
June is the best month in NE Ohio as it signals the first of the return-of-the-farmers-markets! Local delights await and we are prepared with our palettes, plates and water-bath canners. Ready to soak up each delight as our long and mild winter jumped head first into summer and we only have the next nine months to look forward to local and fresh bounty. Late spring and we are quick to get excited about the asparagus, leafy greens, kale, strawberries and rhubarb. Last year, at this time, our article in June focused on the delicious and edible garlic scapes that get cut off the garlic stem at this time of year to make a bright pesto. This year, we want to focus on a culinary delight and edible flower that does often take the back seat to bolder flavors, the chive and its perfectly purple blossom.
The chive (Allium schoenoprasum) blossom is a pink to violet-colored globular flower that sits on top of deep green tubular leaves. Both are fully edible. The chive blossoms in June and pulled apart gently, the blossom leaves are a perfect accoutrement to almost any savory food – hot or cold. The purple leaves of the flower are delicate in onion and light garlic taste and make for a beautiful addition visually. They would never boast, but are filled with Vitamins A and C, potassium, calcium and iron.
Chives have been used in both the medicinal and culinary fashion for over 5000 years. With the latter gaining most notoriety through French cooking. Medicinally, they have trace amounts of sulfur-rich oil, that most Allium enjoy, that provide protection from inflammation and has both antibacterial and antifungal qualities. In the garden, the round globes also attract and nourish garden beneficials, these are predatory insects who keep pesky insects at bay. They attract many types of pollinators*, too (photo below). A walk through a patch of chives in the garden and you will appreciate a whole ecosystem. Additionally, chives grow perennially in clumps, so together, they are a gorgeous bouquet in the garden to delight young and older eyes. They are easy to grow indoors or out-of-doors, too!
Because chives and their blossoms are so delicate and delicious, ask your favorite grower at the farmers’ market if they are growing any chives. If not, consider adding them to your garden this year. You may want to get them by the ½ gallon container as these recipes are easy, gorgeous, tasty and will add vibrant color to your summer festivities. We are including a few of our favorite recipes including chive blossom vinegar (7 minutes prep time and 3 days extraction on the counter) and fresh cucumber, tomato, feta and chive salad (using both the green stem and the purple flower). Bon appetit!
- Chive Blossom Vinegar
- Take a quart of chive blossoms freshly picked and rinsed
- Add white vinegar to the top of container and put on lid
- Allow to sit for 3-5 days. The fluid will be a bright pink. Filter out the flowers. Pour into air tight container and enjoy with olive oil for salad dressing
- Fresh cucumber, tomato, feta and chive salad
- Combine ingredients: chunks of cucumber, tomato & feta cheese with minced fresh chives. Add the olive oil and chive blossom vinegar (from above recipe), top with salt and fresh cracked pepper. Add purple chive blossom flowers lightly sprinkled on top and enjoy!
- By T Gallo – nurse and co-owner of Harbor Gardens in Ashtabula
- Have local food information to share? Please contact Gallo at harborgardens21@gmail.com
Harbor Gardens: Local Food Market & Demonstration Kitchen 