Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.
- 1 bunch (6 small to medium) carrots, the tops and the roots
- 2 Tbs unsalted butter
- 3 Tbs white rice
- 1 shallot, minced
- 2 thyme sprigs
- 2 Tbs chopped dill, parsley, celery leaves, or lovage
- salt and pepper
- 6 cups vegetable stock, light chicken stock or water
Pull or pluck the leaves of the carrot greens off their stems. You should have between 2 and 3 cups, loosely packed. Chop them finely. Grate or finely chop the carrots.
Melt the butter in a soup pot. Add the carrots tops, carrots, rice, shallot, thyme and dill. Cook for several minutes, turning everything a few times. Then season with a little salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes.
Taste for salt, season with pepper and serve
Did you know that carrot tops are edible? Use this weeks carrot tops and the chenopod mix (a mix of Swiss chard and beet greens to make this delicious salad!
about 1 pound greens- any combinations of carrot, beet, Swiss chard or lettuce. Remove any tough stems or central veins. Washed and dried.
1/4 cup sliced carrots or radishes
2 tablespoons white wine vinegar
2 tablespoons vermouth
2 teaspoons dijon mustard
2 teaspoons soy sauce
1/2 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup grapeseed, olive or salad oil
optional accompaniments- tomatoes, toasted almonds, walnuts, croutons
In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments
In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add greens stirring to coat with oil.Stir until greens are barely wilted. Put greens in a bowl, toss with dressing and then top with accompaniments.
1 pound Kale Leaves, Once Tough Stems And Ribs Have Been Removed
3-5 carrots, grated
3 Tablespoons Toasted Sesame Seeds
¼ cups Rice Wine Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Toasted Sesame Oil
In a small bowl, whisk together the sesame oil, soy sauce and vinegar until completely emulsified. Set aside at room temperature.
In a larger mixing bowl, place kale and carrots. Drizzle in dressing and mix the greens and dressing thoroughly (I used my hands for this). Sprinkle with toasted sesame seeds and mix once more until evenly distributed. Cover bowl with its lid or well-fitting plastic wrap. Chill for 4 hours to overnight.
This recipe is a little time consuming, but definitely worth the effort!
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup water
8 green onions sliced crosswise thinly (You should end up with about 1/2 cup.)
2 tablespoons oil
Additional vegetable oil for frying
- Sift the flour into a large mixing bowl; add the salt and stir to combine.
- Boil the water and slowly add to the flour mixture and knead the dough by hand until the dough is smooth and no longer sticky. This takes about 10 minutes. If more water is needed, add more a little at a time; it’s always better to err on the side of adding too little as you can always add more. The ame is true of the flour as well.
- Form the dough into a ball, cover with a damp kitchen towel, and let it rest for about 30 minutes.
- Divide the dough into 8 pieces of equal size; roll each piece into a smooth ball.
- Working with one dough ball at a time, while keeping the rest covered with a kitchen towel, roll the dough into a thin disc with a rolling pin. Dust the work surface with additional all-purpose flour as needed.
- Brush the surface of the disc with the vegetable oil and cover with green onions.
- Roll the dough into a pretty tight cylinder.
- Coil up your dough into a snail, tucking and pinching in the “tail.”
- Dust the rolling pin with additional all-purpose flour and roll the snail out again into a thin disc, measuring about 6 inches in diameter. Repeat the process with the remaining dough balls.
- Add about 1/4 inch of vegetable oil into a skillet over medium-high heat. Shallow-fry each side of the pancake until it’s golden brown, about one minute. Flip and fry the other side. Add more oil, repeat the same frying process for the remaining pancakes.
- Serve the pancakes immediately.
We grew a whole box of stuff for you!
Carrots (Farnsworth, Singing Tree)
Beets (Fields of Plenty, Farnsworth)
Red and green basil (Singing Tree)
Cabbage (Buffalo St)
Cherry tomatoes (Buffalo St)
Scallions (Vinewood Knoll)
Garlic (Fields of Plenty)
Sage (Buffalo St)
Swiss Chard (Vinewood Knoll)
Kale (Vinewood Knoll)
Flower Bouquets (Buffalo St)
- About 8 ounces of grilled or broiled salmon
- 1/2 a medium head of cabbage (any kind you prefer)
- 2 medium carrots (or about 5 baby carrots)
- a good handful of chopped kalamata olives
- cherry tomatoes
- a good handful of chopped basil
For the dressing:
- 1/2 cup plain yogurt (I prefer whole fat)
- 1 tablespoon mayonnaise
- 2 tablespoons red wine vinegar
- 1 generous pinch of salt
- 1 generous pinch of dried or fresh dill
- pepper to taste
Like most pasta salad recipes, this is pretty simple. Cook the pasta in boiling water until it’s al dente,then rinse it under cool water until it’s no longer steaming hot. Put it in a large bowl. Flake the salmon, and chop all the vegetables into bitesized pieces. Mix all the vegetables and the salmon into the bowl with the pasta, then add the dressing and stir until it coats everything. As for the dressing, it’s pretty simple, too. Just put all the ingredients into a jar with a lid, and shake it well until it’s emulsified.
- a little oil for the pan
- about 16 lasagna noodles
- 2 lbs (4 cups) ricotta cheese
- 1 cup pesto
- 4 large cloves garlic, minced
- ½ tsp salt
- Fresh black pepper to taste
- ¾ cup grated Parmesan
- 1/3 cup toasted pine nuts or walnuts
- 1 lb mozzarella cheese, grated
Preheat oven to 350 and lightly oil a 9×13 in pan. Cook noodles for 45 minutes so that they are not quite done. Drain and lay flat and
straight on a tray. Wash and dry chard and remove stems. Finely mince the leaves. Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, black pepper, some of the Parmesan and nuts. Mix well. Place a layer of noodles in the bottom of the prepared pan. Spread about 1/3 of the filling over the noodles and sprinkle about 1/3 of the mozzarella on top. Follow with another layer of noodles and another 1/3 of the filling and mozzarella. Repeat one more time with a third layer of everything. Top with one final noodle layer and remaining Parmesan. Bake for 50 minutes. If the top browns too quickly cover loosely with foil.
- 1 Tbs butter (or oil)
- 1 cup minced onion
- 1/2 tsp salt
- 2 medium cloves garlic, minced
- 3 handfuls chopped chard (or other greens)
- a few dashes cayenne
- 1 heaping Tbs minced fresh basil
- 1 tsp dried dill
- Cherry tomatoes
- 4-5 Tbs bread crumbs
- 4 eggs
- Black pepper
Melt butter or heat oil in a large skillet. Add the onion and cook for 5 minutes over medium heat. Add salt, garlic and greens. Cook and stir for just a few minutes until the greens are wilted. Season to taste with cayenne and herbs. Stirn in the tomato and bread crumbs. Use the back of a spoon to indent 4 little beds for the eggs. Break the eggs into their nests, cover and poach for about 5 minutes over medium heat, until the eggs are set to your taste. Add some black pepper and bring whole pan to the table.
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13703 Buffalo St
Detroit MI, 48212