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Meet: Chive Blossoms

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Not your average edible flower.

What Is It?

When you buy fresh onion chives at the grocery store, chances are the best part is missing: the fluffy, amethyst-hued flowers on top. chive blossoms are easy to spot in their natural habitat, bursting forth in Midwest gardens and neighbors’ backyards in spring and early summer, lining the grass with fragrant purple puffs and filling the air with the unmistakable scent of sweet spring onion. Take a stroll through any park this time of year, and you’re bound to stumble across a cluster. You're also likely to see them at farmers' markets in June.

What do I do With It?

Unlike garlic chive flowers, which are smaller, white and potent, onion chive blossoms are mild in flavor and easy to slide into even the most delicate dishes. whip them into softened goat cheese to spread on crostini with charred vegetables, or keep it simple and blend the blossoms into cream cheese to top an everything bagel; it’s perfection. If you’re sautéing asparagus, haricot verts or peas, add whole chive blossoms and a knob of butter during the final minutes to finish. potato and onion are an irresistible pairing; chop the flowers into a cheesy gratin or blend into a simple mash. chive butter is prettier with the blossoms added: blend and use it to finish grilled steak, chicken, halibut or swordfish.

I can’t do summer without crispy fries or bright salads, and chive-blossom vinegar is perfect with either. The soft lilac-colored vinegar provides a muted dose of flavor to any dressing – and on fries? You’ll forget malt vinegar entirely. It’s also an ideal way to enjoy chive blossoms long after the last petals have hit the ground.

Shannon Weber is the creator, author and photographer behind the award-winning blog aperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen. She is a self-taught baker and cook who believes that the words “I can’t” should never apply to food preparation and that curiosity can lead to wonderful things, in both the kitchen and life.

Crispy Shoestring Fries with Chive-Blossom Vinegar

The vinegar recipe must infuse for two weeks prior to serving. To make the vinegar, you'll need a 24-ounce glass canning jar; vinegar can corrode the metal lids of canning jars, which can be dangerous. Be sure to place a sheet or two of parchment paper under the lid as you seal the jar, or use canning jars with rubber seals and glass lids.

Serves | 4

Chive-Blossom vinegar

1 cup lightly packed chive blossoms, plus more for garnishing fries

1¾ cups white wine vinegar

2 tsp caraway seeds, toasted

1 bay leaf

Crispy shoestring Fries

4 large Yukon Gold potatoes, washed and peeled

2 to 3 quarts ice water

peanut or vegetable oil, for deep-frying

sea salt and freshly ground black pepper

Preparation – chive-blossom vinegar

lightly crush chive blossoms and place them inside a 24-ounce glass canning jar. Pour vinegar over blossoms, add caraway seeds and bay leaf and seal jar. Store in a cool, dark place for 2 weeks or until flavors have infused.

Preparation – crispy shoestring fries

Using the julienne blade on a mandoline, slice potatoes into thin matchsticks. Place potatoes in a large bowl of ice water for 15 minutes; remove to a paper towel-lined plate to dry completely. While potatoes are drying, place 4 inches of oil in a large, deep stockpot or dutch oven, and heat to 350ºf, monitoring heat using a candy thermometer. Carefully drop potatoes into hot oil, a handful at a time, and stir to separate; cook for 3 to 3½ minutes until deep golden brown. Using a spider strainer or slotted spoon, carefully transfer hot fries to a paper-towel lined plate. Repeat with remaining potatoes and season generously with salt and pepper.

To serve

Check seasoning and sprinkle chive blossom vinegar generously over top of warm fries. garnish with finely diced chives and additional whole chive blossoms, if desired; serve warm.

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