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CSA News and Shares Dressings and Sauces Farm News Recipes Sides

Recipes featuring Carrot Tops

I hope these creative recipes have you thinking twice about tossing your Carrot Tops! They’re edible and full of nutrients like Vitamin A, dietary fiber, Vitamin C, Calcium and Iron. Commonly replacing parsley or other herbs, they offer a hearty and earthy flavor.

Roasted Carrots with Dill Pesto – The Simple Supper

Roasted Carrots

  • 1 lb Carrots Scrubbed and rinsed
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Salt

Dill Pesto

  • 1 1/2 Cup Carrot Tops De-stemmed and roughly chopped
  • 1/2 Cup Fresh Dill Roughly chopped
  • 1/2 Cup Pecans Roughly chopped
  • 1 Clove Garlic Minced
  • 1/2 Cup Olive Oil
  • 1/2 Tsp Ground Mustard
  • 1 Tbsp Lemon Juice
  • 1/2 Tsp Salt

Instructions

  1. Preheat oven to 425 degrees. While oven is heating remove carrot tops and rinse the carrots and greens.
  2. On a sheet pan lay the carrots in an even layer and drizzle with olive oil and sprinkle with salt.
  3. Roast carrots for 20 minutes or until they are tender and easily pierced with a fork. Cooking time may vary depending on the thickness of your carrots so check frequently at the 15 minute mark.
  4. While the carrots are roasting add all ingredients for the dill pesto to a food processor and process until everything is finely chopped and well incorporated. Add more olive oil at this time if a more liquid consistency is desired.
  5. Once carrots have finished roasted serve warm with the pesto drizzled over top.

Carrot Top Chimichurri – Fork in the Road

Ingredients

  •  1 cup carrot tops, finely chopped
  •  3-4 cloves garlic, finely chopped
  •  1 teaspoon crushed red pepper
  •  3/4 teaspoon dried oregano
  •  1/2 cup olive oil
  •  2 tablespoons red wine vinegar
  •  1 teaspoon sea salt
  •  Â˝ teaspoon black pepper to taste
  •  Optional: cumin, paprika, or lemon juice to taste

Instructions

  • Finely chop carrot greens and garlic
  • Mix in a bowl with olive oil, red pepper, oregano, and red wine vinegar
  • Add salt and pepper to taste
  • Let sit 10 minutes, then serve!


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We đź’š our CSA members! Check out the blog post We đź’š our CSA members!  Check out the blog post for recipes and more including a Fennel Gin Cocktail, and Kale, White Bean & Italian Sausage Soup.  This week we are harvesting, packing these items, all from our farm:  Baby Carrots
 Fennel Bulb with fronds
 Snow Peas
 Spring Mix
 Red Bok Choy, bunch
 Cilantro, bunch
 Purple Daikon Radish, bunch
 Fresh Turmeric
 Sweet Spring Onions  https://frogsongorganics.com/winter-csa-week-8/  #floridafarm 
#organicfarming 
#commuitysupportedagriculture 
#localfoodie
Sunday at the farm... We admired the chard, fenne Sunday at the farm...  We admired the chard, fennel, and pea plants, glowing in the golden hour. We looked at this new pear tree our team planted and talked about how we might get to taste it's fruit in another five to eight years when our daughters are teenagers.  Farming is for the eternal optimist, the ever-hopeful, the patient.  #floridafarm 
#organicfarming 
#localfoodie
Saturday is market day! Early birds get the goodi Saturday is market day!  Early birds get the goodies!  @farmersmarketwinterpark 
@staugampmarket 
@hailefarmersmarket 
@wintergardenfarmersmarket  #organicfarming 
#localfoodie
Have you tried our pastured pork shares? The meat Have you tried our pastured pork shares? The meat is lean and the fat is clean and delicious!  Our pigs eat fresh veggies every day plus organic, soy-free feed.  Save $20 when you use the code  THISLILPIGGY  on any in stock pork share from our farm or Tracy Lee Farm! Good while supplies last, we have just FIVE shares available.  https://frogsong.localfoodmarketplace.com/
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