The chives are in full bloom in our community garden and I couldn’t let those beauties go to waste. Along with the recipe below, I also soaked some in white wine vinegar for a week and that turned out lovely as well 🙂
Finding fresh, local turmeric is a thing of beauty. I was lucky enough to come across some at the Main Street Farmers Market here in TN last spring and have been using it slowly ever since. I put the uncut root in the freezer as I assumed it would last longer, however, the farmer who sold it told me they just leave it on the counter and it lasts months and months. It did come out of the freezer a bit soft so maybe leaving it on the counter is the best way to go.