Very excited about the waxed beans today. I saw a recipe on A Veggie Venture for World's Best Green Bean Casserole and really want to try it! I think that the waxed beans will work great - maybe not as colorful as green beans but would still taste awesome...perhaps served with a salad and grilled salmon?
Also, Kerry shared this info re carrot tops:
CARROT TOPS can be used to make carrot top soup, a carrot top pesto (combine with almonds, salt & pepper to taste, mint leaves, and a good olive oil in the food processor) or even a tabbouleh ...
CARROT TOP TABBOULEH
3 Carrots With tops
4 Fresh mint leaves
1 handful of Raisins
1 dash olive oil
1 dash lemon juice
1 pinch salt
3 Carrots With tops
4 Fresh mint leaves
1 handful of Raisins
1 dash olive oil
1 dash lemon juice
1 pinch salt
Instructions:
Chop The carrot roots (with the peel on it if it is organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely, the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot couscous, raisins, and chopped mint leaves. Season to taste with lemon juice, olive oil and salt. The carrot leaves taste delicious, So don't hesitate to put in more.
--Jeanne Fox, Director of Education and Membership Events@RogowskiFarm.com
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