Processing
- Chive butter to freeze for later (when the potatoes are ready)
- Chive blossom vinegar – almost all the recipes I looked up called for white wine vinegar but we didn’t have any on hand so I used white vinegar. Update: got some white wine vinegar later and made a smaller jar with that. I’ll have to do a tasting. To make this just fill a jar with blossoms and fill with vinegar just to cover the blossoms. Let stand at room temp for two weeks.
- Summer savory, hung some bundles to dry.
- Summer savory in olive oil for the freezer.
Michael Edwin O’Connell
Today in the garden
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