2012 CSA Week 7 — Dill Baby, Dill!


Can I admit that I’m not a huge dill fan? It’s probably due to lack of exposure though… I don’t remember eating it as a kid and I haven’t really started eating it into adulthood. You know what would be really great? Getting some kind of spice/herb training. I need to take a class.

And what’s this one? Any guesses? Answer at the bottom of the post.

I’m about a month behind on my CSA posts. I’m going to have to post a couple times a week to catch up! This was my CSA bounty from late May/early June.


Purple Rain

Lettuce — that’s quite possibly my favorite picture of lettuce!



Our CSA is from Tomato Mountain. The greens this week are: Dill, Arugula, Spinach, Kale, Red Russian Kale, Lettuce, Rainbow Chard, Vitamin Green

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11 thoughts on “2012 CSA Week 7 — Dill Baby, Dill!

  1. I love dill. It was in almost everything my grandmother cooked when I was younger, so I’ve grown up with it. I second the suggestion for putting dill on salmon; but you could also put it into potato salads, pasta, etc. Lemon and dill is a great pairing in general. Have fun experimenting with it!

  2. I just can’t figure out a way to cook chard that I like it. It seems to have this… rotten vegetable taste no matter what I do with it.

    Do any of you have ideas? I am getting tons of it this year and don’t want it to go to waste.

  3. I planted dill last year and it reseeded itself much to my delight. Last night I made homemade tarter sauce and chopped some dill pickles and fresh dill to add. I also topped the fist we ate with a few sprigs of dill. I use it just chopped up and added with other herbs to salad greens. Herbs are good for you. Mid summer I pick some of the dill, tie with yarn and hang in the shed so I have dried dill for winter. When it goes to seed, I use the seed heads in my homemade dill pickles. Sometimes in the garden, I just snip it and eat as I’m watering.

  4. I also don’t like dill! I’ve had it many times, and it’s just something I can’t seem to enjoy. I hope you find something to make with it that you like, though!

  5. I agree with the dill on salmon and eggs. Also, I always chop up a bit of dill and throw it in the mixture for egg salad sandwiches. It’s fantastic!

  6. fresh dill is great in fermented veggies! i make carrot pickles, squash pickles, asian long bean pickles. fermenting veggies is a GREAT food preservation trick when you belong to a CSA. When I see something unfamiliar in the share and i don’t have time to figure out how to cook it, i toss it in the a fermenting jar along with cabbage and we eat it pickled! i just made a mixed veg : purslane, basil, snake squash, banana peppers, summer spinach, beets, sorrel.

    Carrot pickle recipe: http://foodwithkidappeal.blogspot.com/2012/06/carrot-pickles-cultured-lunch-box-food.html

    picture of mixed veg ferment (large jar on the right) – http://www.facebook.com/photo.php?fbid=10151907668575035&set=a.10150600124790035.680658.441147605034&type=1

    enjoy the harvest!

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