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CSA box, week #2, and dill dislike

This week's box was snap peas, spinach, chard, lettuce, walking onions, green garlic, dill, basil, and epazote.  I also picked up a bunch of papalo, because I could.

The lettuce included two nice heads of...bibb lettuce?  Big leaves, soft, bit of a red blush.  Anyway, good for lettuce tacos.

I added white beans, dill, salt, and pepper to the remaining cream sauce, then added that to cooked snap peas.
And there's a pot of pesto brown rice, and spicy beans and ground chicken to go in the lettuce tacos, and/or with the rice.

Tomorrow or Saturday, the plan is to make bread - basil bread and dill bread, I think - and a squash, carrot, and red lentil soup.  And a nice pile of cooked spinach - most of the foods this week are herb-heavy, and I'm ready for something straightforward.

I'm trying to figure out what it is in dill that I don't like.  Flavor, not aroma; leaves, not seeds.  Dried dill doesn't bother me.  Fresh dill makes me feel a little ill, and can even give me a headache.  There's a monoterpene called (unimaginatively) dill ether...that's my current working theory for a culprit, as most of the other components also exist in herbs that I enjoy. 

So why do I still eat it?  Well, I rarely do.  But I do try to use or try everything in every CSA box.  And, housemate likes dill just fine.  And, I don't mind experimenting, to see if there's a method of preparation or an offsetting herb that can alter dill's effect on me.
Friending welcome, but lurking is fine too.

Constructive criticism is also welcome - whatever it is, trust me, I've heard worse.

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