The Story
We stopped by our friend’s the other day.  We call him the Great Habrishi, and it feels as though every time we visit him, he’s in his kitchen – well, what looks more like a laboratory, experimenting with his newly added equipment & the CSA’s freshly delivered seasonal ingredients.  On this random day, the Great Habrishi was serving us herb butter, as fresh as it comes, made fresh, three hours earlier.

His trick was to utilize every ounce of his CSA box and the rosemary needed saving —an herb intervention if you will. “The lipid preserves their flavor,” he says.  Our friend helps himself to the  Hot Bread Kitchen’s gluten-free whole wheat lying on the counter, “Can I try?” Spreading the butter concoction on his toast.

Recipe
Soften a stick of butter in a warm oven. GH likes to use unsalted butter and add sea salt on his own. Chop the herbs you have on hand. We used rosemary.

In a bowl, mix the softened butter with your herbs. A small handful of herbs per stick of butter is a good call, but you decide, and mix.

Wallah! You can leave the remainder in a small tea cup or glass container, and refrigerate. You’ll have your friends begging for seconds (or thirds) of your Grass-fed, seasonal, buttery spread.  Use within a few days, or freeze it.

To Be Continued…