I think in a post apocalyptic world only cockroaches and chives will survive. The chives in our yard were alive until December and have since rose from the ashes of a short winter and emerged exuberant and humungous. I have ripped massive handfuls out and they still take over my garden. I adore them in all their wildness. They add a certain charm to my garden, with their whimsical purple chive blossoms. The problem is, how can I keep up? I could eat them at every meal and still not even come close to using them all. I have made chive salad dressings at least once a week and learned I could eat the blossoms, which have become a flashy addition to our spring greens. The blossoms are the best part, I have come to realize. They are oniony and sweeter than the actual chive. Try it. You’ll like it.
The weather this weekend was really beautiful so I was inspired to make Thomas Keller’s Ad Hoc recipe for Buttermilk Fried Chicken and a spring inspired salad of cabbage slaw, asparagus, fingerling potatoes, radish, fried capers and chive blossoms. We ate outside and drank Cherry Ale from Trafalgar Brewing Co.