Butter-Dipped Veggies

Butter-Dipped Veggies
Try this amazingly delicious snack that's a snap to make!





  • Fresh vegetables*
  • 1 Stalk Rhubarb OR a lemon (Cook Farm)
  • 1 Green onion (Wren Box Farm)
  • 1 Garlic scape OR garlic clove
  • 1 Stick unsalted butter
  • 1 Handful microgreens OR fresh herbs (Wren Box Farm)
  • Pinch of salt


  • Wash and dry the vegetables and cut into bite-sized pieces. Set aside.
  • Find a bowl that fits neatly into a pot and leaves enough room for water to simmer underneath. This is your double-boiler.
  • Thinly slice the rhubarb till you have about a tablespoon. Mince the tablespoon of rhubarb and put in the double-boiler. If you’re using a lemon, zest the lemon, put the zest in the double-boiler.
  • Thinly slice the green onion and add to the bowl with the rhubarb.
  • Thinly slice the garlic scape or mince the garlic clove and add to the bowl.
  • Put the butter in the double boiler and turn on the heat so it melts gently. When it’s almost melted, turn off the heat, and use pot holders to lift the bowl out of the pot and place on a heat-proof surface.
  • Stir in the microgreens or herbs.
  • Drop the chopped veggies into the melted butter a few at a time and flip them around with a fork so they’re coasted with the butter and flavorings. You might have to spin them around so the microgreens stick.
  • Let any excess butter drip off and lay the coated vegetables on a parchment paper-lined tray. Sprinkle with salt.
  • Refrigerate for about twenty minutes until the butter hardens. Or eat them immediately. We did both at the demo.
  • Serve and enjoy.


 * You can use any vegetable that’s available. We had asparagus (Cook Farm), carrots,
radishes (Wren Box Farm), and peas (Cook Farm) at the demo. Blanche tougher
vegetables like asparagus and peas by dropping them into a pot of salted, boiling water
and let them cook for just a few minutes until they turn bright green. Lift them out of the
water with a slotted spoon and put them into an ice bath.