Awe memories, where did Spring go? Sorry, this post got lost in translation during this long, unfortunate journey, and here we are, its August already. Granted, I could let this slip as easy as Spring did, but regardless this is the documentation of my life in a sense and worthy of sharing. As I read through the rest of these lost blog posts, you can see the ebbs and flows of my cooking choices in this period of COVID.
(Early April) My memory about this perennial herb crops goes back to my early childhood and walking through the wooded park systems while growing up in Michigan. Tiny clumps of slender “wild onions,” I called them, were the first sign of Spring. I’d often pinch off the newborn green to smell its fragrant reminder that the weather will turn warmer and bring more of nature’s small pleasures. Okay, I know, all that philosophical over a clump of chives? Something happens when you start growing things; it makes you appreciate the little things LIKE clumps of wild onions.
As I have stated in posts before this pandemic, I am purposefully getting lost in my garden these days. It has brought me comfort and a great way to decompose the daily stress and unwind.
Due to now some free time, my daughter has taken a liking to photography, which I appreciate. I don’t know that I could have taken a more interesting photo of my now nine-year-old patch of chives. So, hopefully, my daughter, too, can get lost in the garden and chronicle along with me 🙂 (hint, hint)
She has captured these fleeting flowers well, has she not? The flowers are peaking to burst into the most vivid purple color, and I am fascinated that these blossoms are edible and taste best after they have just opened.
A bit of the bee’s knees – chive blossoms are among the top 10 for having an abundance of nectar. Chives in the garden attract bees and are very important for pollination. Near my chives, I have a cement hosta leaf vessel a friend made for me years ago that when it rains fills for the bees to take a drink from when passing by. It’s vital we give back to these tiny creatures as our existence indeed relies on them!
Chives have a history of medicinal properties. Chives or Allium schoenoprasum contain vital nutrients that aid in sleep and bone health. Chives contain choline. Choline is known to help mood, memory, and other brain and nervous system functions.
Whatever they do for you, they taste great, too. When life grants you chive blossoms, you grab hold and pluck those puppies and make something!
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Chive Blossom Cheese
Description
Probably the easiest cheese spread to whip up for the family for a nice early warm spring evening by the fire with a bottle of wine.
Ingredients
- 1/2 cup goat cheese
- 4–5 chive blossoms
- 1 clove garlic, minced
- 1 teaspoon chive, chopped
- 1/2 teaspoon red peppercornsÂ
- A drizzle of olive oil
Instructions
In a small bowl, add goat cheese, garlic, chives, and red peppercorns. Mix well till thoroughly blended. Break apart the chive flowers and carefully fold in.
Lay a 12-inch by 14-inch sheet of parchment paper or plastic wrap onto the counter. Spoon cheese mixture into a patty shape in the center of paper/wrap. Roll tight and cover the cheese log. Refrigerate patty for at least an hour before serving.
Remove cheese from wrap and place on a serving dish. Take a spoon and press indention into cheese patty to make a well. Drizzle with olive oil. Add another crack of red peppercorns and garnish with a few more chive blossoms. Spread this chive blossom cheese onto table crackers or cucumber slices.
Nutrition
- Serving Size: 6
Other garden adventures
Early this Spring, I sank onto my knees to meticulously thin arugula seedlings that had sprouted after I hastily scattered seeds before a rain. Years past, I couldn’t bear disrupting the growth, but I knew if I wanted some lovely arugula later, I would have to do the dirty deed.
I am feeling the love with my arugula. See what thinning has done for my flatbread pizza? My thins have become prized micro greens sought after by restauranteurs to bring taste bud happiness to their dishes!
Another small success story in the Midwest that might not be newsworthy, but sure tasted good. If you have the will, a pot, and some dirt, find some seeds and plant something. It will do your heart right.
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