Featured

Scorpacciata!

From recent publication in North Coast Voice…

Fairly recently, while sitting down to the dinner table with a local chef friend, Julie, the introduction to this term and the feast of scorpacciata began. Julie spent most of her cooking career in San Diego and grew up in Ashtabula, Oh. Having moved back to NE Ohio, she now shares her talents and taste with the locals. The essence of the word – to eat locally, abundantly and in season resonates with the soul and taste buds. In fact, many would argue that nothing tastes better than an Ohio tomato fresh off the vine!

What is good now? Local food is happening all around you! It is a great time to enjoy your local food grocery, market, or neighborhood veggie stand that sits on a road near your house or destination. Ask around to find the best you-pick farms for fresh blueberries right now. Eat some now and throw some in the freezer for later. Garlic was recently harvested and now ready after curing for a few weeks. Tomatoes are coming on strong with basil, eggplants, onions, peppers, squash coming in right next to them…everything you will need for the recipe of the month. And, like scorpacciata…eat it in abundance! Pairs great with some Ohio-grown corn polenta. For dessert, fresh, sweet corn on the cob or a peach cobbler. We all know Ohio sweet corn is fabulous but did you know Ohio-grown peaches are delicious, too? Local wine, beer and spirits – found in and about the local food scene, make for a fabulous and festive feast.

Watch out – eating so many fresh foods, that are in season, and so tasty, may make you a bit of a food snob. Your taste buds may become accustomed to the bright tones, rich flavor and sweet crunch of local food. You may have to ask, at the next meal you attend, from where are they getting their tomatoes? Or, gasp, you may find yourself growing your own. Then, you can invite your friends to your own scorpacciata…and indulge in the sweet abundance of local and seasonal food!

Makings of ratatouille – local foods in abundance – eaten in season – garden scape 2022

Ratatouille – the recipe of Mediterranean Vegetable Stew with NE Ohio local veggies and herbs

For scorpacciata fun – go to the farmers’ market nearest you and procure the veggies for this dish there. Get to know your local farmers and/or try growing some herbs for yourself!

Olive Oil

1 head fresh garlic

2 c. onion – diced

1 medium eggplant or 2 small, long eggplants

1 ½ t. Salt

Handful to a bunch of fresh basil (or, 1 ½ t. dry)

3 Tablespoons of fresh oregano or 1 t. Dry

½ teaspoon of Rosemary

½ teaspoon of Thyme or 1 Tablespoon of fresh Savory

1 medium zucchini

2 medium bell peppers cut – diced

Fresh ground black pepper

4-5 fresh and local tomatoes

1 fresh chili pepper – minced, or,

Optional – freshly minced parsley

Heat olive oil in a large pot with a lid or Dutch oven/deep skillet. Add onion and saute over medium heat for 5-7 minutes. Add garlic and cayenne and give it a good stir.
Add eggplant, tomatoes, peppers, salt and herbs and stir. Continue to cook over medium heat for 5-15 minutes depending on how long it takes to get eggplant soft. Add the rest of the ingredients.
Cover and simmer until all vegetables are tender.
Serve hot over a bed of polenta, salad greens or basmati rice.
Enjoy the fruits of Ohio summer!

Join us, with Julie Meola, for a demonstration of Scorpacciata! at Harbor Gardens on Friday, August 12th at 6pm. Register here!

Featured

Welcome, Spring!

Hi, Friends and Neighbors!

We hope you enjoyed a long winter’s rest (two years, in fact). It’s feeling like spring….growth is all around us and babies are hatching in the pods and in the tree nests.

Folks have been requesting a class schedule…here it is for May…let’s enjoy some of it together!

The seed starts on their way: Kale, salad burnet, florist’s blue balloon flower, anise hissup, biquinho pepper, butterfly milkweed, Canterbury bells, compass plant, Eastern Columbine, green shiso, Malabar spinach and perennial beans!

SPRING SCHEDULE AND CALENDAR:

Saturdays starting April 16th

Sour dough! We will also have some loaves of Challah for the holiday! Can you hear French toast in your Easter future? Bread from the home kitchen of Alan at Flannel Dog Farm.

Saturday, April 23 at ACPL 11-2pm

Seed swap and inspiration for the new growing season! Join us and some friends at the Ashtabula County Public Library. This is a free event!

May 7th 12 – 6pm

Dorset Community Food Forest Fundraiser. Food, baskets to be raffled, solidarity, Fun! $13.00 per person – and can be purchased at Harbor Gardens, Dorset Community Store, from Donna Devadoss or Julie Wayman Ashtabula County Local Food Coordinator

Tickets

Monday, May 9 – 6pm How to Make Dandelion Wine with Gallo

For the novice, how to make use of the “weeds” in your back yard! We will have fun discussing the many uses of dandelions and basic fermenting.

Cost of $20.00 includes skills, knowledge, tasting and yeast for making some at home!

Tickets

Friday Nights in May with Local Authors! 6pm and Free

May 13: Donna Devadoss reading from her book, “Who Lives in the Apple Tree Guild: A Look Inside the Permaculture Orchard.”

May 20: Dr. Nancy Rung, “Footprints from a Cross-Eyed Monkey.”

May 27: Dr. Shanon Sterringer, “Forbidden Grace,” the journey of two women separated by centuries and bound by similar philosophy and passion.

Thursday, May 19th

Beans and Greens with Julie Meola

Demonstration kitchen will be open for food fun with Julie! This time this celebrated chef will show us what to do with local greens at this time and make up some organic beans and corn bread (grown in Ohio, of course). $20.00 class fee – tastings included! Meet at 6pm.

Tickets

Saturday, May 21st

Plant walk and early edibles with John of Red Beet Row

John Wright of Red Beet Row, a local agroecology educational farm, will engage you – the walker – in a delightful jaunt around Ashtabula Harbor and identify much to do about plants and local and local foraging! On return, delight in some tastings of local edibles! $20.00 class fee – tastings and walking included! Meet at Harbor Gardens at 1pm.

Tickets

Thursday, May 26

Road Map to Local Food with Julie, Ashtabula Local Food Coordinator

Have some fun food trivia!

5pm at Harbor Gardens – Free event!

Monday, June 6, How to make Kombucha with Gallo

Class will be led by Gallo. You will receive instruction, demo, AND a mother to take home (please bring your own glass container). If you need the equipment for making kombucha at home (one gallon glass jar, muslin clothe) please bring $10.00 to class and we will hook you up. Thank you – We look forward to having some fun with kombucha with you!

Tickets

The general store is open on Bridge Street and ready to serve you – Ohio-grown organic corn meal, spelt/whole wheat/buckwheat flours, beans, tortillas and kombucha. We also carry Lodge cast iron cookware, pressure and water bath canners, glass jars, fermenting crocks, air locks and yeasts.

Additionally: art work by Julene Schwarz and organic bath and body products made locally by Red Beet Row’s Steph Blessing and Stacy Bryan of As Nature Intended.

A few photos from April 2022:

Email us at HarborGardens21@gmail.com

https://www.facebook.com/AshtabulaCountyOhio

Featured

Welcome, Spring!

Hi, Friends and Neighbors!

We hope you enjoyed a long winter’s rest (two years, in fact). It’s feeling like spring….growth is all around us and babies are hatching in the pods and in the tree nests.

Folks have been requesting a class schedule…here it is for May…let’s enjoy some of it together!

SPRING SCHEDULE AND CALENDAR:

Saturdays starting April 16th

Sour dough! We will also have some loaves of Challah for the holiday! Can you hear French toast in your Easter future? Bread from the home kitchen of Alan at Flannel Dog Farm.

Saturday, April 23 at ACPL 11-2pm

Seed swap and inspiration for the new growing season! Join us and some friends at the Ashtabula County Public Library. This is a free event!

May 7th 12 – 6pm

Tickets

Monday, May 9 – 6pm How to Make Dandelion Wine with Gallo

For the novice, how to make use of the “weeds” in your back yard! We will have fun discussing the many uses of dandelions and basic fermenting.

Cost of $20.00 includes skills, knowledge, tasting and yeast for making some at home!

Tickets

Friday Nights in May with Local Authors! 6pm and Free

May 13: Donna Devadoss reading from her book, “Who Lives in the Apple Tree Guild: A Look Inside the Permaculture Orchard.”

May 20: Dr. Nancy Rung, “Footprints from a Cross-Eyed Monkey.”

May 27: Dr. Shanon Sterringer, “Forbidden Grace,” the journey of two women separated by centuries and bound by similar philosophy and passion.

Thursday, May 19th

Beans and Greens with Julie Meola

Tickets

Saturday, May 21st

Plant walk and early edibles with John of Red Beet Row

Tickets

Thursday, May 26

Road Map to Local Food with Julie, Ashtabula Local Food Coordinator

Have some fun food trivia!

5pm at Harbor Gardens – Free event!

Monday, June 6, How to make Kombucha with Gallo

Tickets

Additionally: art work by Julene Schwarz and organic bath and body products made locally by Red Beet Row’s Steph Blessing and Stacy Bryan of As Nature Intended.

A few photos from April 2022:

Email us at HarborGardens21@gmail.com

https://www.facebook.com/AshtabulaCountyOhio

2026 Food Subscription!

Harbor Gardens Winter Food Subscription

Your subscription includes a basket of with a quart of Sarah’s becoming-famous soup, a chunk of local cheese and a special loaf by Alan of Flannel Dog Farm (gf is available for $10 extra).

A delicious way to start the new year and a great reason to stop in and see your friends at Harbor Gardens!

5 weeks of fun! Pick up every other Saturday
Sat. January 10th – March 7th

Feel good about reusing the glass jar and basket – both are repurposed each week and at the end of the program.

$180.00 for all five weeks – regular
Register for regular here: https://square.link/u/tF4tA1kn
$190.00 for all five weeks – gluten free
Register for gf here: https://square.link/u/q1g2i8H5

Regular – 5 weeks Trio

GF – 5 weeks Trio

Three Sisters Cafe

Hungry for delicious, local food already made up? Stop into The Three Sisters Cafe next door to Harbor Gardens!

Menu has local food items, sometimes grown by Sarah and other friends, with tons of flavor, color and local pride!

Autumn Bliss!

Northridge Blueberry Farm has chestnuts. You can pick your own in Conneaut!

Chestnut Season Begins!

This article is from the Oct 2025 North Coast Voice Magazine

Along the shores of Lake Erie, northeastern Ohio is known for its fertile soil, rolling vineyards, and rich agricultural traditions. Among its many treasures, one seasonal delight stands out each autumn: the locally grown chestnut. With their glossy brown shells and sweet, nutty flavor, chestnuts are more than just a nostalgic holiday treat—they are a nutritious, versatile, and delicious food that has deep roots in both culinary history and modern healthy eating.

A Seasonal Harvest

Chestnut season in Ashtabula County typically begins in late September and runs through November, when the trees drop their spiny burrs to the ground, revealing the shiny nuts inside. For local farmers and families, this is a time of gathering, roasting, and celebrating the harvest. The crisp autumn air, the crunch of leaves underfoot, and the scent of chestnuts roasting over an open flame create a sensory experience that is both comforting and festive.

Unlike many other nuts, chestnuts are harvested fresh and enjoyed in their natural state rather than dried. This makes them unique in both flavor and texture. Their slightly sweet, earthy taste pairs beautifully with both savory and sweet dishes, while their soft, almost potato-like consistency after roasting sets them apart from almonds, walnuts, or pecans.

A Nut with a Rich History

Chestnuts have been cultivated for thousands of years across Europe, Asia, and North America. In fact, the American chestnut tree once dominated the eastern forests of the United States before a devastating blight in the early 20th century nearly wiped them out. Today, thanks to dedicated growers and agricultural innovation, chestnut orchards are making a comeback, and Ashtabula County now has a new you-pick chestnut option – Northridge Blueberries in Conneaut.

Local farmers have embraced chestnut cultivation not only for its economic potential but also for its ecological benefits. Chestnut trees are hardy, resilient, and provide valuable habitat for wildlife. Their deep roots help prevent soil erosion, and their blossoms attract pollinators, making them an important part of the local ecosystem.

Nutritional Powerhouse

Chestnuts are often called the “grain that grows on trees” because of their unique nutritional profile. Unlike most nuts, which are high in fat and protein, chestnuts are low in fat and rich in complex carbohydrates. This makes them an excellent source of sustained energy, perfect for fueling the body during the colder months.

Here are some of the key health benefits of chestnuts:

Rich in Vitamins and Minerals: Chestnuts are a good source of vitamin C, a rarity among nuts. They also contain B vitamins, potassium, magnesium, and iron, all of which support overall health.
High in Fiber: The dietary fiber in chestnuts aids digestion, promotes satiety, and helps regulate blood sugar levels.
Low in Fat and Calories: Compared to other nuts, chestnuts are significantly lower in fat, making them a lighter, heart-healthy option.
Gluten-Free: Chestnut flour, made from dried and ground nuts, is naturally gluten-free and can be used in baking for those with gluten sensitivities.
Antioxidant Properties: Chestnuts contain antioxidants such as gallic acid and ellagic acid, which help combat oxidative stress and support immune health.

This combination of nutrients makes chestnuts a wholesome addition to any diet, offering both flavor and function.

Culinary Versatility

One of the most exciting aspects of chestnuts is their versatility in the kitchen. They can be roasted, boiled, pureed, or ground into flour, lending themselves to a wide range of recipes.

Roasted Chestnuts: The classic preparation, roasting brings out their natural sweetness and creates a warm, comforting snack. Simply score the shells, roast them in the oven, and enjoy them hot.
Soups and Stews: Chestnuts add body and richness to hearty autumn soups and stews. Their mild flavor complements root vegetables, mushrooms, and meats.
Stuffings and Side Dishes: Chopped chestnuts are a traditional addition to holiday stuffing, but they also shine in grain salads, pilafs, and vegetable medleys.
Baked Goods: Chestnut flour can be used to make pancakes, breads, and cakes, adding a subtle sweetness and nutty depth.
Desserts: From chestnut puree in pastries to candied chestnuts, their natural sweetness makes them a favorite in confections.

Local chefs and home cooks alike are finding creative ways to showcase chestnuts in both traditional and modern dishes. Farmers’ markets and seasonal festivals often feature chestnut-inspired recipes, giving residents and visitors a chance to savor this local delicacy.

Supporting Local Agriculture

Choosing locally grown chestnuts not only provides a fresher, more flavorful product but also supports the farmers who are working hard to keep this crop thriving. Buying directly from local orchards or markets helps sustain the agricultural economy of NE Ohio and ensures that chestnut cultivation continues to grow.

Local farms welcome visitors during chestnut season, offering opportunities to pick chestnuts by hand, learn about the growing process, and enjoy the harvest firsthand. These experiences connect people to the land and foster a deeper appreciation for the food on their tables. Check out Northridge Blueberry Farm in Conneaut, Wintergreen Farm in Mantua, Rt 9 Cooperative in Carrollton, and Buckeye Chestnuts in Cleveland.

A Seasonal Celebration

Whether enjoyed roasted by the fire, incorporated into a festive holiday meal, or baked into a sweet treat, chestnuts bring warmth and nourishment to the season. Their unique combination of flavor, nutrition, and versatility makes them a standout ingredient that deserves a place in every kitchen. As the leaves turn and the air grows crisp, chestnuts remind us of the simple pleasures of autumn and the importance of supporting local agriculture. Check out Ashtabula Harbor where the Kiwanis Club roasts most Saturdays and Sundays.

Self Resiliency

By celebrating and supporting this local crop, the community not only enjoys a seasonal delicacy but also helps preserve a tradition that connects past, present, and future. It’s listed as one of the top five trees to grow for building your own homestead – and community – self sufficiency (becomeselfsufficient.com. Eat some now, grow some for later!

U-Pick Chestnut Farms: Call in advance

Northridge Blueberry Farm in Conneaut

Wintergreen Farm in Mantua

Rt 9 Cooperative in Carrollton

Buckeye Chestnuts in Cleveland.

Local Farmers’ Markets

Still going strong – please continue to support your local farmers’ market!

2025 Food Festival

2025 Harvest in the Harbor: Ashtabula Local Food Festival

A Celebration of Ashtabula County’s Local Food and Community

Ashtabula County has always been a place with deep roots in agriculture, food traditions, and community connection. This year, those roots will be on full display during a lively day of celebration that shines a spotlight on the very best of local food, music, and culture. “Ashtabula Harbor Local Food Festival” is not just a festival—it’s a full-day immersion in the sights, sounds, and flavors that make Ashtabula unique. From the crunch of freshly baked sourdough to the tang of heirloom tomatoes, from the laughter of children petting goats to the excitement of live cooking demonstrations, the event promises something for everyone.

A Festival for the Senses

The festival is designed as a true feast for the senses. Bridge Street will be alive with music throughout the day, with local bands and solo performers creating a soundtrack that blends folk, rock, and family-friendly tunes. Food is, of course, at the center of it all. A bustling farmers market will feature local growers offering their freshest seasonal produce—crisp pears, peppers and pumpkins, and the region’s late-summer crown jewel: tomatoes. All vendors, food trucks and restaurants will be highlighting at least one local food item.

Tomato lovers won’t want to miss the Tomato Tasting, a new feature that invites visitors to sample a rainbow of heirloom varieties. From deep purple Cherokee Purples to bright yellow Sun Golds, the tasting is both an educational experience and a delicious one, reminding us that tomatoes are not only a kitchen staple but also a celebration of biodiversity.

A Contest of Crust and Crumb

Bread has always been a symbol of community, and this year’s Sourdough Bread Competition aims to bring bakers of all skill levels together. There are categories for both beginners and seasoned professionals, ensuring that anyone with a starter bubbling on their kitchen counter can participate.

The competition is as much about sharing knowledge as it is about winning prizes. Judges will evaluate loaves based on crust, crumb, flavor, and creativity. Visitors can watch, learn, and even taste samples as the judges compare each loaf and explain their findings —from traditional hand-kneading methods to modern approaches that highlight unique grains or local flours. For many, sourdough represents not just bread, but patience, care, and the art of fermentation. Two loaves of bread should be brought to the lobby of Riverbend Hotel by 11:00 on Sunday, Sept 21st. See the website for more details.

Harbor Gardens: The Culinary Heart of the Festival

A full day of cooking demonstrations will anchor the event at Harbor Gardens, where local chefs, food artisans, and culinary educators will take the stage. Each demonstration is designed to be interactive and inspiring. Expect lessons on how to make the perfect sauce from garden tomatoes, techniques for working with fresh herbs, and tips for incorporating seasonal produce into everyday meals.

For beginners, the demonstrations provide a chance to build confidence in the kitchen. For experienced cooks, they offer new ideas and a chance to connect with regional talent. The setting at Harbor Gardens highlights the growing emphasis on farm-to-table living in Ashtabula County and beyond. Demos include favorites like Alan Block of Flannel Dog Farm, Alyssa DeAngelo of Primal Vine, Nancy Gottron of Upscale Eats and John Wright of Red Beet Row plus Ghost Talker and Herb School visionary, Chris Martello.

Food Trucks, Vendors, and Local Flavor

No festival would be complete without food trucks, and this one is no exception. A rotating lineup of trucks will serve everything from Hawaiian classics to gourmet tacos, smoothies, and plant-based fare (Evie’s Luau, Crooked Taco, Some Mexican Lady and Rabbit Food). The diversity of offerings reflects the evolving tastes of the region and ensures that every appetite is satisfied.

Vendors will line the streets with handmade goods, artisan foods, and crafts. Shoppers can find everything from local honey and jams to pottery, textiles, and jewelry. Supporting these small businesses is part of what makes the event meaningful: when you buy from a vendor on Bridge Street, you’re not just purchasing a product, you’re supporting a neighbor.

Family-Friendly Fun

The festival is designed with families in mind. One of the most anticipated attractions is goat petting, a chance for children (and adults) to connect with farm animals up close. These gentle animals remind us of Ashtabula’s agricultural heritage and offer countless photo opportunities for families enjoying the day.

Other activities include children’s crafts, sidewalk art, and interactive games tied to food and farming. The blend of education and fun ensures that even the youngest attendees leave with a deeper appreciation for where their food comes from.

Music as the Soundtrack

Live music throughout the day adds another layer of vibrancy to the festival. Local bands, Heart Songs and Pickle Milk, will set up along Bridge Street, creating a rhythm that carries festival-goers from one attraction to another. From folk ballads that honor the region’s history to upbeat old time sets that keep energy levels high, the music reflects the eclectic spirit of Ashtabula. Be prepared with walking and dancing shoes.

Win Prizes by Strolling Down Bridge Street

To add even more excitement, visitors are encouraged to “Stroll Down Bridge Street” for a chance to win prizes. By visiting different vendors, participating in tastings, or attending demonstrations, attendees can collect stamps. At the end of the day, these can be entered into drawings for local gift certificates, artisanal goods, and more. It’s a fun way to ensure that guests explore the full range of what the festival has to offer. No purchase is necessary to receive a stamp at over 80 different booths/vendors/restaurants/shops/activities. Stop by one of two information booths to pick up your card for free.

Why Local Food Matters

Events like this are more than entertainment—they are about building resilience and pride in local food systems. Buying from local farmers keeps dollars in the community, supports sustainable practices, and fosters relationships between growers and consumers. The festival celebrates the idea that food is not just fuel but culture, history, and identity.

In Ashtabula, where farmland and Lake Erie meet, local food is a bridge between past and future. The farmers market showcases traditions passed down for generations, while the cooking demonstrations highlight innovative ways to enjoy those ingredients today. The sourdough competition ties together the wisdom of old-world baking with modern creativity.

A Community Coming Together

“Stroll Down Bridge Street” is ultimately a celebration of community. It’s a day where neighbors gather, strangers meet, and connections are formed over shared meals and shared experiences. In an age where so much of our food is shipped from far away, events like this remind us of the power and joy of eating close to home.

So mark your calendars, bring your family, and prepare for a day filled with flavor, laughter, and discovery. Whether you come for the bread, the tomatoes, the music, or the goats, you’ll leave with a deeper appreciation for all that Ashtabula’s local food scene has to offer. The third annual festival is Sunday, September 21 in Ashtabula Harbor.

Join us on Bridge Street—and don’t forget to stroll for your chance to win!

For more information: Contact: Gallo at the above address; Harbor Gardens, Ashtabula, OH 44004 440.969.7470, check out AshtabaulaLocalFoodFestival.org Festival is co-hosted by Lift Bridge Community Association and Healthy Roots.

Monday 12.2.24

We will be closed today.

“The County Sherriff has continued and expanded the Level 3 Snow Emergency from SR 6 north to the lake. Only emergency personnel should be on the roads until the emergency is lifted by the Sherriff’s Office.”

We will continue the extraction of snow, expand our capacity of thought and hope you are safe! We look forward to re-opening soon and will keep you posted!

Snow Day!

Mother Nature has spoken. We have received well over two feet of snow on top of yesterday’s foot plus. We hope you are safe and snuggled in! Small business Saturday will have to be postponed this year as I don’t think we will be able to get there in time.

Gift Certificate $25.00

Put an address in the note and we will send it to you or someone you love!

Ashtabula Local Food Festival: Harvest in the Harbor 2024!

Sunday, October 13 from 10-4pm

Harvest in the Harbor is a celebration of the bounty in Ashtabula County. We invite you to take this opportunity to meet food growers and producers, seed savers, health workers, local businesses, and other allies to build community resilience in an ever changing world by growing and eating local food. Planting your seeds in the local food movement means a harvest of dense nutrition, social nourishment, and community connections.

www.AshtabulaLocalFoodFestival.org

Harbor Gardens is a proud sponsor and will host the talks and demos by (Dr. Evan Howe, Julia Barton of Octagon Acres, Alan Block of Flannel Dog Farm, Leah Wolfe of Trillium Center, Barb Loya of Farm 153 and a kids’ smoothie demo by Chase and Parker)

2024 Winter Subscription Service!

Summer 2023

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

Spring 2023