Chive Blossoms

Chive Blossom Vinegar taught me to love infusions beautifully dress salads. Get vinegar and salad recipes at TwiceasTasty.com.
We recently had a friend over for dinner and somehow ended up talking about vinegar. Well, not just talking—I was soon pulling an array of vinegars from a shelf in my tiny kitchen and explaining why I have so many, how this is just the daily stash, where I store gallon jugs for pickling and canning, and how we had unexpectedly found a mother in one jug that I was using to start my own vinegar. I may have been a little excited.

You could say that the tang of vinegar is my jam. My pantry collection typically numbers 7 bottles, which I put into everything from drinks to mac and cheese to pie crust. But because I like to mix and match flavors and keep many herbs and spices on hand, I only saw the point of infusing vinegars after I discovered a chive blossom infusion in Harry Rosenblum’s Vinegar Revival. It’s so easy to make that my recipe varies little from his instructions, but my first attempt, and probably favorite flavor, used garlic chives. The resulting flavored vinegar beautifully dresses a salad featuring fresh spring herbs.
Learn to make Chive Blossom Vinegar and Herbed Bean Salad with Fresh Mozzarella

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Pickled Asparagus

At some point, even I run out of ways to eat fresh asparagus. That’s when I turn to brine. Get pickling recipes at TwiceasTasty.com.
Whether you grow it or buy it, asparagus will be among your first spring vegetables. These green, purple, and even white spears can star on your table meal after meal until other produce ripens. I start with Grilled Asparagus as a standalone side dish with some lemon and herbs. I also serve it over arugula or with pasta in a salad. It’s delicious served under hollandaise or on pizza, stirred into risotto, baked into a frittata, or tossed in a stir-fry.

At some point, even I run out of ways to eat fresh asparagus. Whether you grow your own patch or buy bundles in season, you too probably end up with more asparagus in your kitchen than you can eat in one meal. But you don’t want to ignore it: the asparagus season ends as quickly as it arrives. That’s when I fill a jar or two with a brine. Although you can process pickled asparagus in a boiling water bath, it keeps its flavor and texture better when it heads straight to the table or rests in the fridge.
Learn to make Asparagus Refrigerator Pickles and Quick-Pickled Asparagus

No Recipe Required

Spring’s first edible gems are so delicious that recipes are not required. Learn more at TwiceasTasty.com.
May began with a week of firsts for Twice as Tasty. I had my first experience baking in a real woodfired pizza oven during a Grilled Sourdough Pizza workshop, and I taught my first Fine Dining: Front Country workshop for Outsiety. In both classes, I was able to share first cuttings freshly snipped from the garden. This week, I also baked the first stalks of rhubarb into a dessert to share with friends.

My first cuttings are almost always from perennials pushing up through the ground year after year. You probably think little of these plants when you see them in a produce section: they’re not showy, or colorful, or supersized. But when they’re the first edibles to pop through your garden soil, on their own time and with no effort on your part, they’re gems. And my favorite ways to eat them are so simple that you don’t even need a recipe.
Read more about simple spring meals

Learning to Eat Well

Want to get a jump-start on the summer season? Take a Twice as Tasty workshop. Learn more at TwiceasTasty.com.
It’s time: Uncover beds, clean up the garden, thin the berry patches, pull the season’s first weeds, and plant seeds and starts. Gardening season has begun.

Although your mind might be reeling with the to-do lists that will get your garden up and running, give a little thought to where its bounty is going: table, fridge, freezer, pantry, and more. I’ve already loaded the blog with lots of information to help you enjoy what you’ve grown—now and later. But you’ll get an even bigger jump-start on the season with a Twice as Tasty Live workshop. You’ll learn more, faster, among friends, and with my personal help. This week’s post highlights some of the best workshops to get on your calendar this summer. As days grow longer, my schedule gets tighter, so pick your topics and contact me soon to set up your personalized workshop for the summer season.
Read more about learning to eat well