“You can eat them!” I cried.
“Excellent.” He said, in a less than thinking it really was excellent, voice.
I pushed that lack of enthusiasm to the side as I was carrying more than enough excitability for this one to carry us both. Carrot tops eh? Who knew, actually it turns out lots of people knew, and I was just a bit slow on the uptake. So that’s why they quite often sell bunches of carrots with the tops still on… I just thought they were trying to keep the carrots looking au natural.
What would I make with them? How would they taste? And would I get it by the rest of the family?
Carrot Top Pesto
Bunch of carrot tops, washed and finally chopped.
A couple of cloves of garlic
Juice of a lemon
Enough olive oil to get a good pesto like consistency.
Pop it all into a hand held mixer, and pulse.
With Carrot Top Pesto made, what was I going to eat with it? I had some potatoes that were whispering to be popped into the oven with some rosemary, and that looked like it could be it. Too simple? Surprisingly no. Mr Chocolate drizzled his with some Pukara balsamic vinegar, (which gave it an extra zing) and not a murmur of objection was to be heard about the ‘different’ pesto.
The following day I had more of the potatoes and pesto together, leaving out the snow pea shoots, (which just quietly I feel are a bit of a chore to eat.) Delicious, seriously delicious. I kept taking another bite just to makes sure. Armed with an empty bowl and green speckled lips, I decided that yes, carrot top pesto was indeed a winner.
A local, frugal, seasonal winner.
How about you? Have you made any food discoveries lately? Ever made carrot top pesto? Do you think snow pea shoots are a bit of chore to eat as well?
Where did my food come from?
Carrots- Rita’s Farm, Kemps Creek 50km
Sebago Potato- Naturally Grown, Naturally Better, Crookwell 240km
Snow Pea Shoots- Lin’s Organics, Londonderry 60km
Rosemary- My courtyard
Lemon- My parents in law’s backyard
Interested in taking the challenge?
Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.
My aim is to really know where my food is coming from for at least one meal a month, (where I will be posting here in the last week of the month).