Winter is over. Spring is here!!! We got this seasons first Two Small Farms food today. Our kitchen is full of strawberries, spring garlic, parsnips, carrots, fennel, parsley, chard, beets, and cabbage. I love it all. But here is my problem: The carrot greens.
If I cook them with the other greens will the carrot greens overwhelm the others? I've never done anything with carrot greens. In the past I've always thrown them away. But with these carrots there is as much weight in greens as there is in root. It seems too wasteful to toss the greens out. I have the same situation with the fennel. In the past I've cooked the bulbs and tossed the greens. But I want to try to use them this year. So...
Any suggestions on how to prepare carrot greens and fennel greens?
2 comments:
Yum! How fun to get your first CSA delivery - ours won't be until mid-May.
I do like the taste of fennel, but I don't know how Dh prepares them.
Here is a carrot-top soup recipe (from the British Carrot Museum!):
http://www.carrotmuseum.co.uk/recipes.html#leaves
Or you could build a hutch on your back patio and feed the tops to rabbits for Paschal feasting...
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