Every summer I get to spend a long weekend in the beautiful state of Maine visiting family. It’s the kind of place where there’s a mile between all the houses and you don’t hear anything but sounds of nature all day long. They live in the dead middle of the state and their house is surrounded by nothing but trees and open skies.

My cousin Evelyn cultivates a huge, beautiful garden. This year’s bean stalks were taller than me and there were tomatoes for days.

Late one morning she harvested a few pounds of baby carrots and barely ten minutes later they were simmering on the stove top destined for lunch.

What she served us was so simple and also just so good. The combination of flavors was something I’ve never encountered before. It felt both fresh and rich at the same time. It was so different from anything I've ever had that I asked for permission to share it on here.

The dill and carrots pictured are her gorgeous produce. I mean look at those cute little "tails"!

Butter and Dill Carrots

Evelyn’s Recipe

Ingredients

1 pound fresh carrots, cleaned and trimmed of their tops - ideally the type just recently yanked out of the ground, and on the smaller side if possible. Halve or quarter bigger carrots so they cook through equally

1 tablespoon grass fed butter

1 heaping tablespoon chopped fresh dill

salt to taste

Directions

Bring water to a boil in a 1 quart sauce pot.

Once the water is boiling drop in your carrots. Cook them until just fork tender, about 6 to 7 minutes. This could take longer depending on the size of your carrots.

Strain the water from the carrots and place in serving bowl. While the carrots are still warm stir in butter and dill until the butter has melted and the dill has evenly distributed.

Salt to taste and serve.

Serves 4 as a side