Jumping In – To the New Garden, and a Triple Herb, Aged Sherry Vinegar Sour Cream Dip

Well, not literally (into the dip), but yes, I’m jumping in! With diminishing sadness, leaving my Paonia garden behind – because the new place is such a joy!

sweetness

sweetness

I added my little terra cotta hummingbird heart onto the barn board fence beneath my friend’s plaque, to offer up some company!

With dill exploding like small fireworks all over one raised bed ~

oh-so-fragrant dill (over watermelon plants)

oh-so-fragrant dill (over watermelon plants)

Why yes, heirloom Hungarian wax beans can grow in a strawberry pot, after the crazy wabbits ate the first plants down to the ground!

Why yes, heirloom Hungarian wax beans can grow in a strawberry pot, after the bunnies ate the first plants down to the ground!

Why yes, heirloom Hungarian wax beans can grow in a strawberry pot, after the bunnies ate the first plants down to the ground!

Who isn’t inspired by sticking their nose into a fragrant rosemary bush? This one has been in and out of the ground two summers, and now has lived at three different addresses with me. An old friend, especially in the winter months indoors!

thicket of rosemary

a thicket of rosemary

I’ve been cooking pretty simply these days, my mind has needed it! For a simple, delightful summer supper, you may like to try this dip with whatever is coming on in your garden. It is so easy – barely a recipe here! But the quality of ingredients, as always, is what counts. If you have access to a fine, live cultured sour cream – full of tang and goodness, (Nancy’s brand, so delicious…), and like to track down a nice sherry vinegar (I received mine as a gift, white oak aged!), along with some freshly picked herbs from the garden, you can dollop, splash, chop and stir in no time. The dip tastes more well rounded when all the flavors have had a chance to mellow together awhile, but it looked so good I couldn’t resist, warm sliced potatoes at hand.

new potatoes, cucumber, French breakfast radishes

new potatoes, cucumber, French breakfast radishes

Herbs of Joy

Herbs of Joy

dip before mixing, with a warm potato slice

dip before mixing, with a warm potato slice

Triple Herb, Aged Sherry Vinegar Sour Cream Dip

  • 1 cup quality, cultured sour cream (or a tangy goat’s milk yogurt!)
  • 2-3 tbsp. or to taste aged sherry vinegar
  • 1/3 c. mixed freshly picked, washed and chopped herbs, such as dill, rosemary and basil
  • freshly ground pepper to taste

Mix, and dip! I love this with warm new potato slices, cucumbers and radishes… Pureed, with the yogurt, this would make a very lovely dressing for mixed greens, or to stir into steamed spinach.

a bit of bubbly (hard apple cider) with the herby dip and vegetables

a bit of bubbly with the herby dip and vegetables

….with just a little glass….of hard apple cider, mmmm.

And dress up the plate,  you know how much I love that!

the lovely dip and vegetable dinner

the lovely triple herb, aged sherry vinegar sour cream dip and vegetable dinner

4 thoughts on “Jumping In – To the New Garden, and a Triple Herb, Aged Sherry Vinegar Sour Cream Dip

    • Thank you Lois! Do try it, the aged sherry vinegar is so lovely! I steamed the potatoes clear through – until just tender to the bite. Steamed garden carrots and/or beets with a bit of their tops still attached would be great too, wouldn’t they? Enjoy!

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