Some of you may remember the food bloggers conference i attended last month. I had the opportunity of meeting with some folks from oxbow farm at the conference. Oxbow farm is located in Carnation, WA and they are known for their exceptional produce and non-profit educational programs for children. I visited oxbow during their pumpkin festival last month and it is a great farm with friendly staff and plenty of organic veggies.
Oxbow offers a CSA (community supported agriculture) program for a fee and you get a box of farm fresh veggies delivered to you every week. These veggies are exceptionally fresh and taste uber good. Oxbow sent me a box of their CSA share couple of weeks ago and in return i am going to share some healthy, simple and delicious recipes with you all . What a fun project right? Some of the veggies in the box maybe unfamiliar to regular home cooks and by sharing these recipes, it helps them get an idea as to what to do with the veggies in the box and appreciate these local, organic, farm fresh produce. Seriously guys, these veggies are a delight to cook with. If you try a box of these veggies, i guarantee that you will never want to shop at your local grocery store.
I got a beautiful bunch of farm fresh organic carrots in my oxbow box. In an effort to try and minimize kitchen waste, i wanted to do something with the beautiful carrot top greens.There has been an ongoing debate about the safety aspect of eating carrot tops but apparently it is safe to eat them and are rich in vitamin C, potassium and calcium. I’d always recommend using organic carrot tops just to eliminate doubts about pesticides and other chemicals. In the past i have just thrown these away or added them to my home made veggie stock. But now i think i will shop for carrot top greens just to make this pesto. This pesto can be stirred into soups or tossed with pasta. I loved mine as a sandwich spread with a dash of sriracha.
1 cup organic carrot greens
2 cloves garlic
1/2 cup fresh mint leaves
2 tablespoons sun-dried tomato
juice from 1 small lemon
1/4 cup toasted pecans/ walnuts/pine nuts/sunflower seeds
1. Place carrot greens and mint in the bowl of a food processor.
2. Add sun-dried tomatoes, lemon juice, pecans, garlic, salt and pepper.
3. Process until smooth. Drizzle some olive oil if its too dry.
4. Store in a clean jar in the refrigerator for up to 2 weeks.