Chive Blossom Vinegar

This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar

Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.

2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.

3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).

Flavors of Asia Recipes

Complete with toothsome Udon noodles, our spice-infused chicken broth, and an array of spring produce that includes the likes of baby bok choy, Chinese cabbage, asparagus and peas, this week’s box invites you to create your own bowlful of goodness utilizing these beautiful Asian flavors. (See this week’s recipes for suggestions for noodle bowl add-ins, then mix, match, sauté and simmer as you please!) Also included in this fresh lineup: Eggs from our heritage-breed laying hens, freshly-baked multigrain bread topped with sunflower seeds, crisp Romaine lettuce, and peppery chive blossoms from the gardens.

Here are some recipe ideas for the week:

Stir-Fried Spring Vegetables
Serve this colorful stir-fry with this week’s noodle bowl!

Garlic-Ginger Baby Bok Choy & Greens
Fresh ginger and fragrant garlic lend big flavor to sautéed baby bok choy and greens; add these to your noodle bowl this week!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Beet Salad with Chive Blossom Vinaigrette

Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

Ingredients:
1 pound spring salad greens
1 bunch baby beets, scrubbed and trimmed of greens
¼ cup crumbled blue cheese
Sea salt and fresh ground pepper
Minced chive blossoms

For vinaigrette:
¾ cup olive oil
¼ cup chive blossom vinegar (see recipe)
2 cloves garlic, minced
Sea salt and fresh ground pepper

Method:
1. To roast beets, preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt and freshly ground black pepper. Add the water to the pan and cover with foil. Roast the beets until they are tender, approximately 45 minutes to 1 hour. Let them cool until just warm enough to handle. Use a towel to gently rub off the skin (this is much easier when they are still warm). Cut into bite-sized pieces.

2. To prepare the vinaigrette, whisk together the olive oil, chive blossom vinegar and garlic, plus sea salt and pepper to taste, in a small bowl until combined.

3. In a large salad bowl or serving tray, arrange washed salad greens, then top with beets. Drizzle with chive blossom vinaigrette, then top with crumbled cheese, chive blossoms and a few grinds of pepper.

Gifts from the Garden Recipes

Our April showers seemed to have been followed by even more May showers, but despite the unseasonably cold weather, the garden is providing a colorful pick-me-up for this week’s delivery. Including lilac-hued chive blossoms, ruby-red rhubarb, and verdant rapini, leeks and arugula, in addition to radishes, asparagus and baby potatoes, the spring-fresh box also features egg grattini, Andouille sausage, chicken stock, farm-fresh eggs, and green garlic. Enjoy!

Here are a few recipe ideas for the week:

Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.

Creamy Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

this week's recipes
ode to the egg

farm & garden notes
hello, may!

workshops & events
new classes!

archives