Monday, September 9, 2013

A Carrot a day...

Actually other than "What's up Doc?" and something about the improvement of eye sight, I don't think there's an actual saying about carrots.  But for me, today was a carrot kind of day, as I harvested about 15 carrots that have been growing in my garden since late May.



Funny looking little buggers, home grown carrots, but man are they flavorful!  Today I roasted them.  Very simple recipe:

Clean thoroughly (more like scrub)
Cut off the greens (and save!)
Preheat to 450
Put on a cookie sheet
Drizzle with Olive Oil
Sprinkle with salt
Roast for 20 minutes until you see them turn little brown in spots

You can eat these with your fingers (once they've cooled) or be civilized and have them as a side dish with a knife and fork.

I was most curious about how to use the greens. Rumored to be poisonous, (don't believe it)  (Garden Betty Agrees) (Harold McGee Agrees too) they are delicious and useful.  Tart and a little bitter (think mustard greens and dandelion greens), a quick google search will bring you an array of recipe ideas. I chose this pesto and didn't regret it. As a result of a lack of planning I looked in the cabinet to find that I didn't have any pasta.  I did have red quinoa (how trendy). Given the salty tart flavor of this pesto, the combination worked perfectly.

Carrot Green Pesto

1/4 cup Olive oil
Juice of one lemon
1 -1 1/2 cups of carrot greens (stems removed, I blanched half of the greens and left the other half raw.)
1/2 tsp. chopped garlic
salt
pepper
(a few leaves of parsely if you have it)

Put it all in the food processor and process till it has the texture you like!

80 degree temperatures and the early September sun made this day feel heavenly.  After I pulled the carrots, I pulled the spent tomato plants too.  In their place: lettuce, spinach and beet seeds.  'Comm'on Fall!'

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