1 stick salted butter softened 2 Veggie Box garlic scapes Zest from 1/4 of a lemon Veggie Box dill (to taste - about 1 tbsp)

Chop the garlic scapes into small pieces, about a quarter of an inch each. Add the pieces to the bowl of a food processor and chop until fine. Add the butter, dill, and the lemon zest to the garlic scapes. Puree in the food processor until all ingredients are evenly combined. For immediate use, place the compound butter in a jar or plastic container. Store in the fridge for up to a couple weeks For longer term storage, place the compound butter on a piece of wax paper, roll it into a log and twist the ends. See the image below. For additional protection, place the roll of butter into a plastic zipper bag. Store in the freezer for 2-3 months.