Honey Dill Carrots and Wilted Vegetables

Posted on Friday 7 July 2006 at 03:42

Dave loves honey-dill anything. I have a personal preference for leafy greens, but in this weather, they honestly tend to wilt before I'm done picking them for our deliveries.

To combat the wilt, I set them straight in a bucket of water as I pick them. The sunflowers are nearby, so I stick the bucket under their shade. Once inside, they sit and refresh in a sink full of cold water.

For greens that have gone limp, the same trick will work later on as well. Just immerse them in cold water (some suggest placing the whole shebang in the fridge) and  give them a bit of time to perk up.

Today, we packed a lot of our plants intact, root and all. This was to help preserve the leaves of things like the beet greens (which are actually our thinnings).

And now, this week's recipe. Again, it's very simple. Because so am I. ;~)

Honey-Dilled Carrots

Carrots, sliced and boiled or steamed
A spoonful or two of honey
A spoonful or two of finely chopped dill leaf

Once the carrots are cooked, drain them. (Don't forget to keep your veggie water for soup base or to add to canned soup concentrates.) Add the honey and dill and stir until the honey is melted and coats the carrots. Serve promptly.