We grew a LOT of dill this year.
I'm not even that nuts about it, really. It's Bill who loves dill. (Sorry, couldn't resist the rhyme.)
Well, one day recently (I've lost track of time) I decided to pick a bunch of dill and make a compound butter with it, as a way of preserving it.
I didn't want to dry it - we have only so much drying space available, and first there was all the garlic, and then lavender, and now coriander. (That's it down there, right after Alex harvested it for me.)
I picked a lot of dill and I tried to pick the younger stalks - the ones without heads that had gone to seed.
Let me see if I can find a picture...
Oh well. I cut a bunch of stalks, then snipped the feathery fronds off the main stalk and smaller but still fibrous stems. All the stems went into the compost, and then I chopped up all the fronds until they were fairly fine. (This paragraph today was brought to you by the letter F.)
I also took a couple sticks of unsalted butter out of the fridge. In the temperatures we've been having, it took, oh, 2.76 seconds for it to soften to room temperature.
Then, because I wanted to know how much dill I'd have per portion, I measured out all the chopped dill by teaspoon. I'd decided somewhere in my little brain that I'd portion it out in tablespoon amounts, so roughly one tablespoon of butter would contain a teaspoon of dill.
Anyway, I had, it turned out, fourteen teaspoons of dill. So I measured out 14 tablespoons of butter.
And here's what that all looked like:
Next, after admiring my piles of dill, I scraped them into the bowl with the butter. Then I took a couple of pictures.
Anyway, I mixed and mashed and stirred until the dill was well distributed throughout the butter.
Then I spooned it, by tablespoon, onto a parchment-lined plate. The butter was very soft, so some of the scoops aren't as aesthetically pleasing as I would have liked.
Okay, now, I meant to finish them up (i.e. pop them off the paper and store in a container) that night, or the next morning, but I didn't get to it til two days later.
as I type
it is two days
And here they are, fresh and frozen from the freezer. (Another F-sponsored sentence.)
(You DO understand that reference, I hope? Some of you?)
Anyway, one by one I (very quickly - temps are still high) popped each little blob of dill butter off the paper and into a container.
Now, it's true, I could have used ice cube trays and made all the little blobs (oh, that word reminds me of my Algebra II teacher in high school...she'd use terms like "blobs" and "squiggles" to represent sets.) uniform in size and shape. But then I'd have to clean the greasy ice cube trays afterward, and I don't like doing that. So that's why I went the tablespoon route.
So what will we use it for? Probably a chowder or two. Maybe biscuits, or bread. Who knows. But the main thing is, we have it available. And it will be nice to have the flavor of fresh dill in the middle of winter without having to shell out gobs of money to buy some limp fronds at the store, right? Right!
Oh, and even more recently, we picked the majority of the dill heads that have gone to seed. We'd given a couple to my sister, and here are the rest:
Here's how it's looking so far:
Have a great day!