June 12, 2016
Top of the carrots to ya!
By Linda Dansbury

My guess is most of you throw the carrot tops into your compost pile, or leave them at the farm for the same thing. Maybe you use them as one of the items to make vegetable stock, which is a really good use for them. But, you should make Carrot Top Pesto out of the tops you will be receiving over the next couple of weeks - it is delicious and nutritious. As with the turnips and beets, remove the greens from the carrots as soon as you get them home and store in the fridge in separate bags. To use the greens remove the thick, tough stems and put into veggie stock or compost pile - the thin fronds can be made into salads or made into Carrot Top Pesto. The carrot top pesto can be used like any other pesto - on pasta, added to chicken or tuna salad, as a topping for fish or meat, drizzled onto hard boiled eggs - the list goes on. Also, keep an open mind in making the pesto itself - use the recipe as a baseline, the nuts, cheese type, herbs and citrus can all be changed to what you like and have on hand. I have added the recipe for this week.