This officially qualifies as my most planned blog post. I wrote this last spring/summer. Of course, by the time the vinegar is ready, the chives are long done blossoming so wouldn’t be useful to anyone. So here it is- hopefully still early enough for the folks in Southern Ontario, and in lots of time for my peeps in Thunder Bay 🙂
I actually think chive blossoms are beautiful and underrated in bouquets 🙂 There are some snuggled into this one.
The bees love them and I do too. Chive blossoms broken up a bit make a pretty addition to a salad, but you can also make a lovely flavoured vinegar with them.
This is a recipe that barely even qualifies as a recipe.
You will need:
- vinegar (I just use plain white vinegar)
- chive blossoms (you need enough to half fill whatever jar you are using)
Snip chive blossoms and give them a good rinse and then a spin dry in a salad spinner. Fill jars about half full of blossoms, and then fill with vinegar. Affix lids to jars, then place in a cool, darkish place out of direct sunlight for a few days. At this point check them, you may need to top them up with vinegar at this point. If not, leave them for another 2-3 weeks. By this point the vinegar will be a pretty pink and the flowers will have lost most of their colour.
Strain the vinegar into clean jars. Discard used blossoms. Use this lightly oniony vinegar in your favourite vinaigrettes. Keeps for at least a year!
Fiddleheads are a special spring treat. They require some work and a bit of prep, but it’s extra satisfying eating something that you’ve collected yourself. This recipe is a delicious side for anything you’ve made on the bbq.
As with anything collected from the wild, it’s important to be able to properly identify what it is you are picking. There are photos and some tips here, as well as preparation instructions.
Fiddleheads need to be thoroughly washed and require boiling before cooking by another method- again, see this post for details.
Boiled and ready for roasting
Just out of the oven
Makes: about 3 servings
Time: about 20 minutes- though it depends on if you have already prepped your fiddleheads. If using fiddleheads that are frozen and pre boiled, or fresh prepped and boiled the time is about 20 minutes.
Preheat oven to 450F
You will need:
- 4 cups of washed and boiled fiddleheads
- 3 tbsp butter
- 4 cloves of garlic minced or pressed
- 1 tbsp minced fresh parsley
- handful of freshly grated parmesan cheese
- salt and pepper to taste (I find with the salty cheese I generally don’t add any additional salt- though I do enjoy a generous grind of fresh pepper
Preheat oven to 450F. Melt butter and mix together minced garlic, parsley and butter. Place prepared fiddleheads on a sheet and toss with butter/garlic mixture.
Place in 450F oven for ten minutes. After ten minutes, remove from oven and flip fiddleheads. Sprinkle cheese overtop and return to oven for an additional 5-7 minutes.
Serve with anything you like! If you have leftovers, they are delicious in an omelet the next day 🙂
Today I got up early to go birding, it was supposed to be clear, and looked promising at 6am. However, by 7am it had clouded over and was no longer great light for photography. As I was wandering looking for warblers, I noticed a few fiddleheads around. Deciding all was not lost for my morning adventure, I decided to do some foraging.
When I got home I went straight to rinsing and then boiling my fiddleheads. My original idea had been just to pick enough for supper, but since it was a breezy bug free morning I ended up collecting quite a bit. Fiddleheads have a bit of an asparagus/spinach flavour and I thought they would be nice in an omelette. They weren’t just nice, they were amazing! I can’t wait to make this again 🙂
For how to prep fiddleheads for cooking, please see this post here. It is important to properly prepare fiddleheads for eating as they have been associated with food borne illness when not fully cooked.
Time: 15 to 20 min – if using already prepped fiddleheads
Makes: 2 omelettes
You will need:
- 1 cup boiled fiddle heads – see preparing fiddleheads
- 1 clove garlic minced
- 6 tbsp grated asiago cheese
- 2 tbsp snipped fresh chives + more for garnish
- 4 eggs
- 1 tbsp + 2 tsp butter
In a frying pan melt 1 tbsp butter, add previously boiled fiddleheads and garlic. Saute for about 10 minutes. Set aside.
Whisk two eggs. Melt 1 tsp of butter in a small frying pan, when melted, but before browned, add eggs slowly to pan, swirling to distribute evenly.
Add 1/2 of the prepared fiddlehead/garlic saute, 3 tbsp grated asiago and 1 tbsp snipped chives. When eggs have just about set, using a spatula, fold omelette in half. Cook a few more min as necessary. Serve with additional snipped chives.
Repeat using the remaining butter, eggs, fiddleheads, cheese and chives for a second omelette.