Carrot Top Pesto -ELC #5

carrot top pest recipe || cityhippyfarmgirlThe day I found out I could eat the tops of carrots was a bit of an exciting one.

“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.

carrot tops || cityhippyfarmgirl

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

roast potatoes || cityhippyfarmgirl

 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).

Eat Local Challenge #4

Eat Local Challenge #3

Eat Local Challenge #2

Eat Local Challenge #1

eat local challenge || cityhippyfarmgirl

 

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experimenting- sometimes it pays off and sometimes…

Sometimes my experimenting in the kitchen pays off, sometimes…not quite so much.

Take it from me, mashed wasabi potatoes with purple carrots doesn’t work. It should have, but it didn’t. It really, really didn’t work.

I should have taken a picture of the gluey mess that this dish was. Just for the comedic value of how badly  it lay on our plates. I’m not sure what was the clincher, but it was like eating funny tasting soupy playdough. (With out the fun of having played with it before hand.)

The Monkeys refused to go near it, purple wasn’t for them. Mr Chocolate bravely tried to plod through it until I told it was ok, he really didn’t have to be so brave.  I also gave up after the multiple sips of water in between, just trying to get the sucker down.

So no, I won’t be trying that one again, (and perhaps I shouldn’t have been experimenting on Mr Chocolate’s birthday.)

Lucky for me (and lucky for everyone else involved) these scrolls I have also been experimenting with lately didn’t have the same effect as the purple wasabi playdough.

Pesto Parmesan Scrolls

150g starter

1 tsp yeast

60mls tepid water

100g melted butter

125mls milk

1 1/4 salt

3 cups flour (450g)

pesto

parmesan

Add starter, yeast and water-  together. Whisk and leave for an hour or so. Mix remaining ingredients together and then knead for 5 minutes on a lightly floured surface or until well incorporated and dough is smooth. Leave to prove for a couple of hours. Roll out to a rectangle. Spoon pesto on, grate some parmesan. Roll up dough, slice into portions. Place on a lined tray, allow to prove for another hour or so. Bake at 190 for 20-25 minutes.

Almond pesto- Frugal Friday

 

Pesto is one of those dead easy, whiz it up and away you go kind of meals. The only thing that stops me is pine nuts. Yes, I love them, they are delicious. However I can’t source any local ones and they are really quite expensive. Swapping the pine nuts to a cheaper and more local nut works just as well though.

I’ve made it with pecans, walnuts before and for this one it was almonds. Blitzing whole almonds in a blender (skins on) then adding 2 bunches of fresh basil, some grated parmesan and some great local olive oil. It’s an accompaniment to lots of dishes. It never lasts long in this house, but this amount will give a good sized jar, which I just top up with some extra olive oil, and then keep it in the fridge.

Eat it stirred through pasta, a little chopped up chilli and extra parmesan.

Mixed with rice, baby spinach, and crumbled fetta.

Or simply on some toasted sourdough, bruschetta style.