Of course the first growers of the season are my chives. They’re so well established at this point that I think they’re probably under there waking up even before the ground is no longer frozen!
They’re still too short to snip, though I’ve pinched off a couple just to taste that bright, acidic spring flavor. I love to wander out for my daily sunlight and nibble on the very first harvest of spring.
Chives are such a delicious addition in so many recipes — one of my favorite ways to use them is as topping for my omelette. On a Denver (with ham and cheese and pepper and onion)?! It’s just perfect!!
I’d be lying if I said I didn’t also snack on them right from the ground, though!
