Hello Farm Family!
Lots of great and awesome produce in the CSA share this week and I hope that you will consider using your vibrant green carrot tops instead of tossing them into the compost. Those greens can be used in a variety of delicious and creative ways. Their flavor is often described as slightly bitter, herbaceous, and a bit peppery, similar to parsley with a hint of carrot.
Here are several ideas for your consideration:
As an Herb: Finely chop the leaves and use them as a fresh herb to garnish soups, stews, salads, roasted vegetables, or egg dishes. In many recipes that call for parsley, you can use carrot tops as a direct substitute, either wholly or in part. Add chopped carrot tops to sauces like chimichurri, salsa verde, or other herb-based sauces for an extra layer of flavor.
Turned into Pesto: Blend carrot tops with nuts (like walnuts, pistachios, or pine nuts), garlic, Parmesan cheese (optional), olive oil, and lemon juice to create a unique and flavorful pesto. This pesto is delicious with pasta, spread on bread, as a marinade, or as a topping for roasted vegetables or meats.
In Salads: Add chopped young and tender carrot tops to your mixed green salads for a bit of peppery zest and visual appeal. They have a texture similar to frisée. Create a salad where carrot tops are the star, combined with other ingredients like diced carrots, herbs (like mint or basil), a simple vinaigrette, and perhaps some nuts or seeds.
In Cooking: Flavor your soup stocks by tossing a handful of carrot tops into your broth for added herbal essence during simmering. Strain out before serving. *Sauté carrot tops with garlic and olive oil, similar to cooking other leafy greens like spinach or kale. Their texture is best when cooked briefly. *Finely chop carrot tops and mix them into vegetable fritters, salmon patties, or other similar dishes for a fresh, green element.
Other Creative Uses:
Garnish: Use whole or sprigs of carrot tops as an attractive and edible garnish for various dishes.
Juicing: Carrot tops can be juiced along with the carrots and other vegetables, though their flavor can be quite strong, so use them sparingly.
Tea: Some people dry carrot tops and use them to make tea.
Regrowing: You can even try regrowing carrot greens by placing the top part of the carrot with some stem in shallow water. While you won't get a new carrot, you can enjoy fresh greens.
Important Considerations:
~ Wash thoroughly: Always wash carrot tops very well to remove any dirt or grit or sand.
~ Choose young, healthy tops: Younger, bright green tops are generally more tender and less bitter than older ones. Avoid any wilted or yellowed leaves.
~ Taste before using liberally: Due to their potentially bitter flavor, it's a good idea to taste a small amount before adding a large quantity to your dish. By exploring these various methods, you can significantly reduce food waste and enjoy the unique flavor and nutritional benefits of fresh carrot tops!
Have a safe and healthy week, Farmer Carol
Lots of great and awesome produce in the CSA share this week and I hope that you will consider using your vibrant green carrot tops instead of tossing them into the compost. Those greens can be used in a variety of delicious and creative ways. Their flavor is often described as slightly bitter, herbaceous, and a bit peppery, similar to parsley with a hint of carrot.
Here are several ideas for your consideration:
As an Herb: Finely chop the leaves and use them as a fresh herb to garnish soups, stews, salads, roasted vegetables, or egg dishes. In many recipes that call for parsley, you can use carrot tops as a direct substitute, either wholly or in part. Add chopped carrot tops to sauces like chimichurri, salsa verde, or other herb-based sauces for an extra layer of flavor.
Turned into Pesto: Blend carrot tops with nuts (like walnuts, pistachios, or pine nuts), garlic, Parmesan cheese (optional), olive oil, and lemon juice to create a unique and flavorful pesto. This pesto is delicious with pasta, spread on bread, as a marinade, or as a topping for roasted vegetables or meats.
In Salads: Add chopped young and tender carrot tops to your mixed green salads for a bit of peppery zest and visual appeal. They have a texture similar to frisée. Create a salad where carrot tops are the star, combined with other ingredients like diced carrots, herbs (like mint or basil), a simple vinaigrette, and perhaps some nuts or seeds.
In Cooking: Flavor your soup stocks by tossing a handful of carrot tops into your broth for added herbal essence during simmering. Strain out before serving. *Sauté carrot tops with garlic and olive oil, similar to cooking other leafy greens like spinach or kale. Their texture is best when cooked briefly. *Finely chop carrot tops and mix them into vegetable fritters, salmon patties, or other similar dishes for a fresh, green element.
Other Creative Uses:
Garnish: Use whole or sprigs of carrot tops as an attractive and edible garnish for various dishes.
Juicing: Carrot tops can be juiced along with the carrots and other vegetables, though their flavor can be quite strong, so use them sparingly.
Tea: Some people dry carrot tops and use them to make tea.
Regrowing: You can even try regrowing carrot greens by placing the top part of the carrot with some stem in shallow water. While you won't get a new carrot, you can enjoy fresh greens.
Important Considerations:
~ Wash thoroughly: Always wash carrot tops very well to remove any dirt or grit or sand.
~ Choose young, healthy tops: Younger, bright green tops are generally more tender and less bitter than older ones. Avoid any wilted or yellowed leaves.
~ Taste before using liberally: Due to their potentially bitter flavor, it's a good idea to taste a small amount before adding a large quantity to your dish. By exploring these various methods, you can significantly reduce food waste and enjoy the unique flavor and nutritional benefits of fresh carrot tops!
Have a safe and healthy week, Farmer Carol
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