This dressing is so simple that the incredible flavor is almost shocking. If you have any doubts that local farm fresh food tastes better than food that’s been harvested elsewhere and shipped long distances, try this dressing. You’ll never go back.
Uses for this dressing are only limited by your imagination. Obviously it goes well with salads, but try it also on warm vegetables, over baked potatoes, or as a dip for raw veggies. Or just drink it. Okay, I’m kidding, but trust me–you’ll be tempted to take a sip!
These kinds of recipes alone make it worthwhile to have a few herbs growing in your yard or kitchen window. Rosemary grows into large bushes in our climate (though a very cold winter can do damage). Thyme, mints (including lemon balm), parsley and marjoram are other easy to grow varieties. Basil grows well, too, but rabbits, deer and aphids all love it as much as you do so it may be easier to grow indoors. Be sure to give it lots of sunshine. Spring is a good time to get herb plant starts from your local Farmers Market.
Here are the recipe details.
- 1 cup plain yogurt (Grace Harbor Farms, Custer)
- 4-5 leaves fresh lemon balm, finely chopped (home garden)
- 1 stalk green garlic, finely sliced (Broadleaf Farm, Everson)
- ¼ tsp salt (see Exceptions article)
- Blend all ingredients in small blender cup for about 30 seconds. Chill.
Tastes good with Seared Asparagus, or any warm vegetable or cold salad. Also good for dipping raw vegetables.
Terra Organica, Flora and Cornwall, Bellingham