Earth Day is a great time to reflect on how crucial honeybees are for us to enjoy a wide variety of food in our diet. Without honeybees, our meals would be very bland. All of the vegetables in this platter are pollinated by Honeybees; cucumbers, celery, radishes, asparagus, beans, carrots, and turnips. Of course honeybees also pollinate apples, almonds, berries, pomegranates, peaches, tomatoes, oranges, lemons, all citrus, cabbage, broccoli, coffee, coconuts, papayas, melons, pumpkins, macadamias, mangos...the list goes on and on!
The key to a nice crudite platter is to choose an assortment of vegetables of different shapes and colors. Feel free to steam or roast some vegetables such as asparagus, sweet potatoes, or turnips, while serving other vegetables raw. This creates a nice contrast of texture and flavor.
Accompany the assortment of veggies with this honey-sweetened chevre dip to complete the platter.
Ingredients:
- 2/3 cup Chevre plain
- 2/3 cup Mexican Crema ( or sour cream)
- 2 teaspoons fresh minced dill or 1 teaspoon dried dill ( add more if desired)
- 1 large clove of garlic minced
- 1 teaspoon Organic Lehua Blossom honey
Directions:
- Mix the Chevre and Crema (or sour cream) in a small mixing bowl until smooth.
- Add the dill, garlic and honey and stir until well blended. Add more dill if desired.
- Place in a small bowl on a platter surrounded by cut vegetables for dipping. Top with a sprig of dill.
