My goal for the day: Make some seasoned cannabutters, good for medicating and tasty for snacking. It helped that one of my grower friends was coming over to give us a harvesting lesson on three lovely plants.
And seriously, aren’t these ladies just the loveliest?
But I must say, harvesting these plants was a tad tedious. But after smoking some already dried and cured J1, I could have sat there all day. And I did. Some good friends, great music, yummy treats and now we have nine ounces of weed drying on the rack.
Dry, cure and use — woot! I love my weed.
My medibles products, produced under the name Laurie and Mary Jane and sold in Oregon dispensaries, are made with canna-oil or cannabutter. Occasionally I try my hand using RSO (or Rick Simpson Oil), but that’s not how we normally roll. One of the things I like to do when I make a batch of butter is fill a couple of small jars with some form of seasoned butter. Sweet or savory, it’s an easy way to medicate. And very tasty.
I mix the butter with some preserves or fresh fruit and spread it on toast or a muffin. There’s a place in town that makes an amazing corn muffin, and that is a magnificent base for the sweet butter. I also make a savory cannabutter, mixed with garlic and fresh herbs. On a popover, it’s crazy good. Try it on a baked potato, toss with pasta or make some garlic bread. Double or triple it if you like. These always make great gifts.
Note: You’ll always start with our standard cannabutter recipe, which can be found here.
Strawberry butter
Makes about 10-12 servings
½ cup cannabutter, softened
2 tablespoons sugar
1 tablespoon strawberry preserves
Directions
1. In a small bowl whip the softened butter with the sugar and preserves. Keep in the fridge.
Garlic herb butter
½ cup cannabutter, softened
1 clove garlic, minced
1 tablespoon parsley, chopped
1 tablespoons scallion, chopped
Salt and pepper to taste
Directions
1. In a small bowl whip the softened butter with the garlic, parsley, scallion and salt and pepper. Keep in the fridge.
