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Zucchini-Fennel Pancakes

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups zucchini, coarsely grated 2 tablespoons onion, very finely chopped 1–2 garlic cloves, finely minced 1–2 tablespoons fresh fennel frond, dill, basil, or parsley, finely chopped 1 teaspoon salt 1/2 teaspoon pepper 1 large egg, lightly beaten 1/4–1/2 cup flour (white or whole wheat is fine; for gluten [...]

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Potato and Onion Gratin

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Recipe by Tanya Milosevich INGREDIENTS 2–3 cups potatoes, scrubbed and thinly sliced 1 onion, thinly sliced 3 tablespoons olive oil 1 tablespoon fresh rosemary, sage, or dill leaves, chopped 1 cup Gruyère or sharp cheddar cheese, grated 1 cup cream, half and half, or milk Salt and pepper Butter Fresh herb sprigs as a garnish [...]

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Garlic Dill New Potatoes

potatoes dill

Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 pound of new potatoes, cut into eighths 2-3 teaspoons extra virgin olive oil 1 tablespoon chopped fresh dill 2 teaspoons garlic, chopped 1/4 teaspoon salt PREPARATION Cut the potatoes in half, cut the halves in half, then cut the quarters in half, so that you have [...]

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Tomato Eggplant Spread

organic grown eggplants at sack

Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup fresh tomato (for cherry tomatoes, cut in half; for larger tomatoes, remove seeds and cut in 1-inch dice) 1 cup eggplant, peeled and cut in 1-inch dice 1/4 cup thinly sliced shallot 1 or 2 cloves garlic, minced 1 1/2 tablespoons olive oil 1 tablespoon balsamic vinegar [...]

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New Potatoes and Basil

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 lbs new potatoes 2 tablespoons butter 1/2 bunch basil, minced (substitute or add parsley, dill, cilantro) 2 large shallots, spring onions, or 1/2 cured onion, diced 2 large garlic cloves, minced salt and pepper to taste sour cream or plain yogurt (optional) PREPARATION Pierce potatoes with [...]

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Spring Toastie with Herbed Goat Cheese

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1/2 cup radishes, very thinly sliced (1/8-inch thick, or thinner if you have a mandoline slicer) 1 cup lettuce, torn into large pieces 1/2 cup onion, diced 2 tablespoons olive oil 2 tablespoons dill, minced 1/2 cup goat cheese 1 small clove garlic, crushed and minced, or [...]

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Spring Veggies with Lemony-Dill Sauce

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 bunch broccolini, stalks separated, but left whole 2 yellow squash, sliced into bite-sized rounds (approx. 1/2-inch thick) Juice of one lemon Zest of one lemon 1/4 cup fresh dill, minced 1/2 cup scallions, thinly sliced 1 teaspoon Dijon mustard 1 cup Greek-style yogurt, plain (regular or [...]

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Leek-Dill Dip

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1 cup leeks, coarsely chopped (white and light green parts only) 1 tablespoon butter 1 teaspoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Pinch of sugar 1 clove garlic, finely minced 1/2 cup plain Greek yogurt 1/4 cup sour cream 2 tablespoons finely chopped dill 1 [...]

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Uses for Fresh Dill

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Fresh dill is sometimes called “dill weed” to distinguish it from “dill seed.” It is most often associated with dill pickles but has dozens of delicious culinary uses. Fresh dill is used as an addition to many foods; here are some of our favorites: Add chopped dill leaves to egg dishes, roasted veggies (especially potatoes), [...]

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Roasted Root Veggies with Fresh Herbs

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By Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled) 1 cup onion, chopped 2–3 cloves garlic, minced 1–2 tablespoons olive oil 2 teaspoons maple syrup 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1–2 tablespoons fresh [...]

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Cucumber Raita

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1/2 cup cucumber, seeded (see Cook’s note) 1/2 cup plain yogurt, full or low-fat 2 teaspoons finely chopped scallions or red onion 1 teaspoon lemon juice 1/4 teaspoon ground cumin 1/4 teaspoon salt 1 teaspoon finely chopped mint, cilantro, or dill (optional) PREPARATION After removing seeds from cucumber, cut [...]

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Herbed Potato Salad

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Recipe by The FruitGuys INGREDIENTS 1 1/2–2 cups potatoes, cut in bite-sized chunks (peels are optional) 1/4 cup chopped fresh herb leaves (dill, basil, mint, parsley, etc.) 2 tablespoons red onion or shallot, minced 1 tablespoon olive oil 2 teaspoons to 1 tablespoon red wine vinegar 2 teaspoons whole-grain mustard Salt and black pepper to [...]

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Summer Veggie Ragout

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup eggplant, peeled and cut into ¾-inch cubes (Note: very small eggplant may be left unpeeled) 1 cup zucchini or other summer squash, cut into ¾-inch cubes 1 cup sweet pepper and/or tomato, de-seeded and diced 1/2 cup onion, thinly sliced (red, white, or yellow) 2 cloves garlic, [...]

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Cucumber Dill Salad

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups cucumber, sliced about ¼ inch thick 2 tablespoons very finely sliced onion (optional) ¼ cup dill, finely chopped ¼ cup plain yogurt (Greek is best but regular will work) 1 teaspoon honey 1 tablespoon white or rice wine vinegar PREPARATION Toss cucumber and onion together. Whisk together [...]

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Dill Fingerling Potatoes

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Adapted from foodnetwork.com INGREDIENTS 5–7 fingerling potatoes, rinsed, scrubbed, but not peeled 2 tablespoons unsalted butter Salt and pepper 1 tablespoon chopped fresh dill PREPARATION Melt butter in a Dutch oven or large heavy-bottomed pot. Add whole potatoes, sprinkle with salt and pepper, and toss well. Cover the pot tightly and cook over low heat [...]

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Lemon Dill Sauté: Brussels Sprouts and French Breakfast Radishes

fresh red radish vegetables with green leaves isolated

Adapted from eatingclubvancouver.com INGREDIENTS 1-1/2 to 2 cups French breakfast radishes, thinly sliced (1/8 to 1/4 inches thick) 1-1/2 to 2 cups Brussels sprouts, outer leaves removed, washed, trimmed, and quartered 2 tablespoons butter 1–2 teaspoons chopped dill 1 teaspoon lemon zest Juice of 1 lemon Salt and freshly ground black pepper PREPARATION Melt butter [...]

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Dill

dill

Fresh dill is sometimes called “dill weed” to distinguish it from “dill seed.” It is most often associated with dill pickles but has dozens of delicious culinary uses.

Preparation Tips

Fresh dill is used as an addition to many foods; here are some of our favorites: Add chopped dill leaves to egg dishes, roasted veggies (especially potatoes), dressings, salads, soups, dips and sauces (especially sour cream or cream-based), and of course, pickles. Dill can be frozen for later use. If used in cooking, it should be added in toward the end of the cooking process as heat diminishes its flavor. NOTE: Use dill with a light hand as it can overpower other flavors.

Storage Tips

Dill should be stored in a plastic bag in the fridge, with the lower stems either wrapped in a damp paper towel or in a glass of water. Dill keeps fresh for a few days and can then be frozen for later use, either whole or chopped in airtight containers or chopped and placed in ice cube trays then covered with water and placed in a plastic bag for freezing.
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Pickled Carrots

carrot isolated

Adapted from Epicurious INGREDIENTS 1 bunch carrots, peeled 1 1/4 cups water 1 cup cider vinegar 1/4 cup sugar 2 garlic cloves, lightly crushed 1  1/2 teaspoons dill 1  1/2 tablespoons coarse salt 2 bay leaves PREPARATION Cut carrots into sticks approximately 1/2-inch thick. Bring a medium-sized pot of lightly salted water to a boil. [...]

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Lemon-Roasted Cauliflower With Dill

lemon_cauliflower

Adapted from What’s Cooking on food.com INGREDIENTS 1 head cauliflower, cut into florets 2 teaspoons Dijon mustard 4 cloves garlic, crushed Juice from 2 small lemons 1 teaspoon salt 1 tablespoon olive oil 1–2 tablespoons fresh dill, chopped Fresh ground black pepper to taste PREPARATION Preheat oven to 400°F. Place cauliflower florets in a large [...]

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Dill vs. Fennel

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By Heidi Lewis “Wave your fronds in the air, wave ’em like you just don’t care!” DJ Dillyweed and Sista Fenny Fennel face off in Battle of the Weeds. Yes, both of these flava-flavorful aromatics are vying for a spot in our West Coast TakeHome cases this week, but only one will be champion. Dill [...]

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Lemon Cucumber Tofu Salad

Adapted from 101cookbooks.com Ingredients 2 lemon cucumbers, peeled, quartered, and sliced into 1/4-thick pieces 1/3-cup fresh dill, finely chopped 1/4-cup olive oil 1/4-cup lemon juice 2 big pinches sea salt 8 ounces extra firm tofu 1/4-cup pine nuts 1/2 avocado, cut into cubes Preparation Press tofu to drain excess water. In a medium bowl, toss [...]

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Warm Beet Salad with Dill and Caramelized Leeks

Adapted from Bon Appétit Ingredients 3 medium beets (with tops) 1 1/2 tablespoons red wine vinegar 1 tablespoon olive oil 1/2 tablespoon dill, finely chopped 2 leeks, chopped (white and pale green parts only) 1 tablespoon olive oil 1 teaspoon red wine vinegar Preparation Cut off tops from beets and reserve. Wrap beets in large [...]

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Warm Beet Salad with Dill

Adapted from Bon Appétit Ingredients 3 medium beets (with tops) 1 1/2 tablespoons red wine vinegar 1 tablespoon olive oil 1/2 tablespoon fresh dill, chopped 1/4 cup red onion, thinly sliced 2 tablespoons red onion greens, finely chopped Preparation Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet [...]

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Sautéed Carrots and Green Peppers with Dill

Adapted from Bon Appetit INGREDIENTS 1 tablespoon butter 1 tablespoon olive oil 3 shallots, peeled and minced 3 carrots, peeled and thinly sliced into discs 1 green pepper, cored and thinly sliced 1/4 cup freshly orange juice (juice of 1 orange) 2 tablespoons freshly squeezed lemon juice (juice of 1/2  lemon) 2 tablespoons chopped fresh [...]

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Freewheelin’ Veggies

The velo-rution will not be televised, it will bring you vegetables! Some of this week’s beautiful veggies in your TakeHome box come from Freewheelin’ Farm near Santa Cruz (Santa Cruz County). Freewheelin’ Farm is a small CSA that makes it deliveries on bicycles with trailers (“Our modern equivalent of the horse and buggy!” says their [...]

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