From eighty-eight to forty-four degrees overnight! Crazy crazy weather we are seeing here. Compounded with flooding thunderstorms.. I guess that meant I was to be trapped indoors, but it gave me the chance to do some cooking and catching up.
Before the storms moved in I harvested some chive blossoms to make my seasonal chive blossom vinegar. Though it kills me to cut them off.. the resulting vinegar is just so delicious and simple to prepare. Incorporated into your greens salad dressings, potato salads… I even like to splash a bit onto my swordfish when grilling.
Then I pulled a basket of the first of the red onions.. ‘Red Florence‘ known for their deep red color and long storeage ability, though my second sowing will be reserved for winter storeage here, as this time of year we use them up as quickly as they are pulled.
As soon as I pulled this basketful I knew how they would be used.. pickled onions for my friend, Ed. He just loves them on everything! His wife says.. ‘ he’d add them to his morning cereal’ if she’d let him 😂 Aside from the delicious flavor, Ed swears since he began eating them he no longer suffers from nightly leg cramping. Who am I to argue this?
My family enjoys the pickled onions as a topper on sandwiches, or an addition to antipasti.. I like them sautéed and added to chicken cutlets. Over the holiday we did a lot of veggie grilling, so I tried them on the grilled asparagus.. scrumptious! 😋
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