We got some nice exposure in an article in the Guardian as a result of a workshop happening with the PEI Food Security Network which we will be present at. Other CSA farmers, interested parties, and former sharers will also be present.
To make chive blossom vinegar we trim off the flowers from chives and
soak them in vinegar for a couple weeks. The chive flowers infuse the
vinegar with a garlicky flavour and a beautiful pink hue. This can be
used as a flavoured vinegar for salad dressings, dips, to sprinkle on
fish or fries, or for a bowl of cucumber slices.
A ready batch.
The light shining through the pink vinegar. So pretty.