There are few things more satisfying than pulling a fresh crop of carrots from the garden. The roots are destined for the kitchen, but the tops often end up in the compost pile. I think that’s a missed opportunity.
Tag: farm to table
Most people grow beets for the root and toss the greens without thinking twice. That’s a mistake. Beet greens are one of the most flavorful and versatile parts of the plant. Slightly earthy with a mild bitterness, they respond incredibly well to fat, aromatics, and a touch of acid. This version leans into that balance: smoky bacon, sweet shallots, garlic, and a splash of apple cider vinegar, finished with tender stems from red, golden, and Chioggia beets (or whatever you happen to have in your garden!) for color and texture.
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Carrot Top Pesto
If you’ve ever pulled a bunch of carrots out of the garden and tossed the greens aside, you’ve been throwing away one of the most versatile ingredients you’ve got. Carrot tops bring a fresh, slightly peppery bite, somewhere between parsley and arugula, and when paired with roasted cashews, they transform into a smooth, balanced pesto that works just as well on pizza as it does on pasta or grilled vegetables.