Philadelphia’s Headhouse Square Farmers’ Market reopened for the season yesterday. This is the biggest farmers’ market in this city and I look forward to it all week long. My friend Shay and I met up early and walked down to be there for the opening bell. We saw some of our favorite vendors, bought strawberries and ate tacos al pastor.
There were piles of rhubarb, plenty of green garlic and flats of tomato plants (oh, to have a garden in which to put them!). I also spotted several farmers with bundles of blooming chives, which reminded me that it’s time again to make chive blossom vinegar.
I made it for the first time last year and it’s been one of my favorite pantry items ever since. The finished vinegar is impossibly pink and flavorful. I like using it in salad dressings and as a way to add a bit of acidity to soups.
For those of you who made your own chive blossom vinegar last year, how did you work it in to your kitchen life over the last 12 months?