Shiny Cooking

Oh my. The garden asplode. Zucchini, broccoli, carrots, green beans, broccoli. And the broccoli isn’t sporting those horribly invisible green worms yet. I think.

There’s still lettuce and peas, though that’s ending now that hot temps have arrived, and cucumbers coming along, and some poblanos that are looking mighty big, and swiss chard with leaves 2 feet long, I kid you not.

Not to mention dill.

I haven’t felt much like cooking the veggies yet, so I mixed up this dill dip that I love. Did I mention there’s dill in the garden too? Oh, I did. Guess what, it’s a perennial if you let it be so. Well, it’ll die away completely in the fall. But it’ll drop a zillion seeds, all of which will come right on up the next spring. So now there’s a loosely-defined “dill section” in the garden. Get some dill seed or plants for yourself, and you too can effortlessly have fresh dill from spring to fall, every year.

ha ha, she said “dip”

This dill dip is polite, yet ruthlessly efficient at what it does — delicately seasoned with a bit of parsley and a touch of seasoned salt and onion warming the background, it’s a dip where the freshness of dill dominates. I just consumed 1 large zucchini, 2 small carrots, and a good number of broccoli florets thanks to this dip. Go veggies! Read more on the best dill dip evar…