Spring time in Northern Indiana is still pretty monochromatic in other words blah. The first green shoots you see (that look like grass) are the wild chives. Such a welcomed herb if you like garlic and onion flavors. I grabbed a couple of handfuls (just the top part) to use in my cooking this week while on a walk.
My husband and I love (a store bought) salad dressing called Low Fat Sweet Vadalia Onion. Anything low fat usually has lots of added sugar so I wanted to try my hand at making it, but a healthier version. Ed gave it two thrombus up. So here it is.
1 tbs rice wine vinegar (you can use regular white vinegar)
2 tsp local honey
2-3 tsp onion powder
1 cup honey greek yougurt
S & P to taste
2 pinches of spring chives
Whisk together in this order, you can adjust the dressing to taste, (you may like it a little sweeter). Plain yogurt can be used as well but you'll need more honey or natural sugar.
This dressed about 3 medium sized salads so adjust your recipe accordingly.
|Walking the Pumpkin Vine|
|If you aren't sure if they are chives pick some and smell the cut end-they|
smell like garlic.
|Pax-the wonder dog. My kid replacement, little buddy, constant companion :)|
|Chives and eggs|
store in an air tight container in the fridge.
Once they dry they loose their flavor, then it's
time to go for another walk in the woods.