Chive Blossoms are my edible find this spring. They have a light, wonderfully oniony flavor. It seems like I’ve been eating them with almost everything - on salads, with goat cheese, sprinkled on roasted veggies, hot risotto, and more.

For eating, pick fat, fresh blossoms that have not started drying out. You’ll note that each flower “ball” is actually made up of many smaller blossoms. Hold the base of the ball firmly between your fingers in one hand, then grasp the top of the ball with the fingers of your other hand. Gently pull up to destem into individual florets. Disgard the stem and sprinkle the florets as desired.

Chives are quite easy to grow fresh if you have a sunny spot in your yard. It’s easiest to start with little plants, but you can also scatter the seeds in the spring. Once established, they will continue to grow from year to year in mild climates like mine. When they get wilty, just give them a haircut and they’ll come right back crisp and green quickly when the weather is right.

I planted our chives along the borders of each of my raised beds when we first moved into our house in 2000 and they have been growing in prolific abundance ever since. Each spring and fall I’m innundated with blossoms that eventually dry into little balls full of black seeds. Those that aren’t consumed are left to dry and if I’m feeling industrious, I’ll harvest them to give away to friends.

Simply prepared, these savory potatoes are addictively delicious.

Split baby &/or fingerling potatoes in half lengthwise and place in large mixing bowl.
Drizzle with olive oil, sprinkle with kosher salt and pepper.
Scatter in your favorite aromatic herbs like thyme, rosemary and oregano.

Toss in bowl until well coated with oil and seasonings.
Arrange potatoes on foil covered baking sheet in single layer.

Roast on a rack in the top half of the oven, watching carefully to avoid scorching. Turn once if necessary. Roast until lightly crisped and potatoes are brown and cooked through.

Drizzle with more EVOO, scatter chive blossms (optional) and serve hot.

Ever since my Indian neighbors moved in, I’ve had great cravings for Indian food. This is because around noon, when I’m puttering around the garden, the most wonderful cooking aromas begin wafting from their homes.

So far my luck with Indian cuisine has been unremarkable but this dish which I found on Epicurious.com and adapted according to various reader reviews is spectacular.

When I first made it, I loved it so much that I ate it for two straight weeks.

It’s a thick, well spiced dal, perfect when served with basmati rice or naan.
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