Manda Cooks: Chives!


I got loads of chives in my first couple CSA pick-ups this summer — one bunch still had the purple chive flowers attached, so they doubled as a bouquet on our dining table for a few days ­čÖé

I try my best not to waste any food — but sometimes I have to get a little creative to figure out how to get through all of the CSA produce.┬áThree ways to deal with chive overload below!



1) Chive Butter!

Put a stick of butter in the microwave for 15 seconds to soften, then stir in 1/2 cup of chopped chives and some sea salt. Freeze or refrigerate for later use — great for cooking (I used with eggs for breakfast) or on toast, and would be great on top of a steak!


2) Frozen Chopped Chives!

Chop chives and place in an ice cube tray. Pour olive oil on top and freeze. Once frozen, I stored these in a ziplock in the freezer — use one at a time as needed.


3) Chive Flower Vinegar!

Pull off the flowers and rinse well. Fill a mason jar with the flowers, then pour white vinegar on top. Store in a cool, dark place for 2 weeks then drain the flowers. The vinegar becomes a really pretty purple and will have a slight chive/onion flavor – it’s great in salad dressings.