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!
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 ~
Why yes, heirloom Hungarian wax beans can grow in a strawberry pot, after the crazy wabbits 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!
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.
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.
….with just a little glass….of hard apple cider, mmmm.
And dress up the plate, you know how much I love that!
Pachamama's Beautiful Food 
Beautiful and inspiring too! I’m eager to give it a try. Are the potatoes partially cooked or just warmed?
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!
What lovely and appealing photos, Margaret! Beautifully done!
Aw, thanks, Littlesundog! Coming from you that means a lot!