Make It: Herbed Nasturtium Butter

Fall has certainly settled in and, as a result, veggies and herbs are fresh for the picking on the island. Last night we enjoyed a kitchen soup, with deep orange carrots, fresh tomatoes, corn salsa, chives and oregano and lots of bits of leftovers. We topped it off with a rustic loaf of bread with some homemade nasturtium butter, the perfect accompaniment. What is this butter we speak of? It’s a gently herbed and whipped butter with delicate pieces of colorful nasturtium blossoms mixed in. They’re edible and bring a festive pop to an ordinary condiment! Our Chef from the dinner bash in a field made a large batch on our request, but here’s our recipe:

You’ll need: 1 stick of unsalted butter | about 3 tablespoons edible blossoms | 1 teaspoon chives | 2 teaspoons oregano {or your favorite herbs}

Step 1: finely chop the herbs and gently tear and chop the blossoms.

Step 2: fold into softened unsalted butter {you can do this in a mixer but we prefer to mix by hand} until combined

Step 3: chill until hardened and serve with warm bread or use in other recipes

Photos and recipe: Valley & Co.

Top 5 Fall Activities we’re excited about this week:

1. taking a long stroll on a crisp day

2. plotting Halloween craft projects

3. finding a Halloween costume for our dog, Lulu. Okay, this one’s likely not going to happen, but we’ll give it a go!

4. taking photos of the leaves changing

5. making a new recipe <—perhaps you’ll give this recipe a go?

What fall activities are you excited about this week? Share yours below!