Dill Days of June

Our garden is rather prolific in dill right now. See the green fuzziness in the picture? That’s not shaking on my part; that’s dill.

And I’ve run out of dill ideas. We’ve added dill stalks to our salads. We’ve been having lots of raw veggies with:

Creamy Dill Dressing
1/2 cup yogurt
1/2 cup mayonnaise
1 tsp red wine vinegar
2 tsp olive oil
1 clove garlic
1T minced fresh dill
Fresh ground pepper to taste

1. Mix it up. Chill until needed.

And tomorrow I am making:

Quick Cottage Cheese Dill Bread

2.5 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 heaping T minced fresh dill
1/4 cup oil
1/4 cup honey
3/4 cup milk
1 egg, beaten
1 cup cottage cheese

1. Preheat oven to 375 degrees. Butter and flour a 1.5 quart loaf pan
2. In a large bowl mix the first 5 ingredients.
3. In a small saucepan combine the oil and honey, and heat until just blended. Remove from heat and stir in milk, egg, and cottage cheese.
4. Pour this mixture into the flour mixture and stir until just combined Scrape into prepared pan and press down on batter to remove any air pockets. Smooth the top, then give the pan a good thump on the counter. (You’ve got to wake those drowsy baking spirits).
5. Bake for 45-50 minutes, until golden on top. Or you can test with a knife. Cool 10 minutes on a wire rack before unmolding, and let it cool at least 1 hour before slicing.

I expect we’ll try to dry some, too, for Mother Wolf Soup in the winter. But I sure would like to have some other recipes for dilly stuff to make now. Anyone have any to share?