It’s been a slow, cold Spring but most of the beds in the garden have the beginnings of this season’s crops. This morning I harvested my first lettuces, radishes, fresh dill, mint and lovage.
Chives are blossoming all over the garden and now is the time to make chive blossom vinegar. Harvest the blossom heads, wash and pat dry when you get them home. Pack blossoms in a glass jar and pour warm (not boiling) white vinegar over the blossoms. Put jar in a dark place to infuse for several weeks and then decant the vinegar and use within 6 months. This makes a slightly lavender, lightly onion flavored vinegar. Enjoy! See you in the garden. 
Wagon Hill Farm Community Garden 