We have loved having a CSA share. I was sad to say goodbye to ours, at least for a few months. The farm that we did it through (Johnson's Backyard Garden) was fantastic, and they had a well-organized system that guaranteed a diverse share. They usually give a few bunches of greens (especially in the winter months), some root vegetables, miscellaneous other vegetables, and one bunch of herbs.
These herbs could be extremely easy to use, and sometime not so easy to use. We have gotten big bunches of basil in the summer that were turned into pesto, bunches of cilantro that went into salad dressing, but the head-scratcher that I got a few times was dill weed. Like a gigantic bunch of dill weed. More than you could ever possibly use in a week, before the bunch goes bad.
I actually really like dill, but having that much fresh dill was a little overwhelming, and I often ended up throwing some of it away (which I really don't like doing!). Then I discovered that you can dry your dill weed! And you don't need a dehydrator! Hooray! Here's how you do it:
1. Carefully wash and dry your dill weed.
2. Clip the thick stems off, and evenly scatter the small bunches over a rimmed cookie sheet lined with a silicone mat.
3. Preheat your oven to the lowest temperature setting (mine went to 270°F). Do not choose the 'keep warm' setting.
4. Put your cookie sheet in the oven for 40 minutes. Once you get to 40 minutes, check on the dill every 5 minutes or so until the dill is dry and crispy.
5. Remove it from the oven and let it cool for 10 minutes.
7. Make this ranch dressing. YUM!
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