Although I haven't tried it out, I did find a recipe for Carrot Top Soup. Since I forgot to note where I found it I can't direct you to the site so here it is.
6 carrots w/tops
2 TBSP butter
3 TBSP white rice
2 leeks, white parts only
2 thyme or lemon thyme sprigs
2 TBSP chopped dill, parsley or celery leaves
Salt & pepper
6 cups veggie stock, chicken stock or water
Pull/pluck the lacy leaves of the carrot greens off their stems. You should have 2-3 cups, loosely packed. Chop finely. Grate or finely chop the carrots. Melt the butter in a soup pot. Add the carrot tops & carrots, rice, leeks, thyme and dill. Cook several minutes, stirring, then season with salt and pepper to taste and add stock. Bring to a boil and simmer until the rice is cooked, about 16-18 minutes. Add additional salt and pepper to taste.
Wow, thank you so much for all of the great suggestions! I'm especially excited to try those sun dried tomatoes (I may well thank you BEFORE the winter, Crystal!). And Kate, I'm ready to try canning wenever you are. I'm taking a class at the Linden Hills Co-op on 9/8, maybe after that?
I do think it's worth noting that part of the fun - and the challenge - of the CSA is figuring out how to eat it all. Thus, Amy's point about trying to find recipes that use up the ingredients (which might seem odd in any other context) makes total sense here.
My family and I could not agree more. As this is our first year with the Harmony Valley CSA, we quickly came to realize that this was an overwhelming amount of veggies! Combine this with our trips to the St Paul farmers market, and our own garden, we are drowning in produce. We have canned dilly beans, salsa, raspberry preserves and Chow-chow. (http://en.wikipedia.org/wiki/Chow-chow)'
Next year...half share.
I'm going with a few other blogger friends! The weather forecast says in the mid-80s, so that garlic ice cream should be perfect. :) Hope to see you there!
Oh Lee, I feel your pain! That happened to us once or twice over the past few years.
Suggestion #1: Instead of stir-fry/saute, make a curry. This uses up a ton of veggies
Suggestion #2: Make a simple veggie dip by mixing chives with sour cream (seriously delicious)
Suggestion #3: Sun-dry those tomatoes (well, using your oven at a low heat or a food dehydrator). Store them in the freezer. You'll thank me in the winter.
Suggestion #4: Use the amaranth just like spinach - throw it into a salad or mix it with some hot orzo.
Suggestion #5: Make caramelized onion, walnut, and blue cheese pizza. It will use up a ton of onions.
Not sure why I insist on numbering things, but it made organizing my thought a bit easier.
I'm sorry to have missed this
I'm sorry to have missed this but thanks for the recap. BTW, who makes the garlic scape pesto? I'd love to find a jar of that for myself! 8-)
Thanks a lot for the recipe,
Thanks a lot for the recipe, Kris! I'll keep the tops next time and try it out. Awesome!
I bet you could CAN
I bet you could CAN ratatouille. Lee, we will can after 9/8 together; It's a plan!
Although I haven't tried it
Although I haven't tried it out, I did find a recipe for Carrot Top Soup. Since I forgot to note where I found it I can't direct you to the site so here it is.
6 carrots w/tops
2 TBSP butter
3 TBSP white rice
2 leeks, white parts only
2 thyme or lemon thyme sprigs
2 TBSP chopped dill, parsley or celery leaves
Salt & pepper
6 cups veggie stock, chicken stock or water
Pull/pluck the lacy leaves of the carrot greens off their stems. You should have 2-3 cups, loosely packed. Chop finely. Grate or finely chop the carrots. Melt the butter in a soup pot. Add the carrot tops & carrots, rice, leeks, thyme and dill. Cook several minutes, stirring, then season with salt and pepper to taste and add stock. Bring to a boil and simmer until the rice is cooked, about 16-18 minutes. Add additional salt and pepper to taste.
Thanks Earth, I wouldn't be
Thanks Earth, I wouldn't be surprised to see that probiotic booth at all. Hope to see you there, Steph!
Wow, thank you so much for
Wow, thank you so much for all of the great suggestions! I'm especially excited to try those sun dried tomatoes (I may well thank you BEFORE the winter, Crystal!). And Kate, I'm ready to try canning wenever you are. I'm taking a class at the Linden Hills Co-op on 9/8, maybe after that?
I do think it's worth noting that part of the fun - and the challenge - of the CSA is figuring out how to eat it all. Thus, Amy's point about trying to find recipes that use up the ingredients (which might seem odd in any other context) makes total sense here.
Lots of good ideas from
Lots of good ideas from everyone! This is going to help me too.
Lee, I'd suggest finding recipes that use as many of the CSA veggies simultaneously as possible.
Fortunately, food that are in season at the same time tend to taste good together.
Case in point - ratatouille - http://www.epicurious.com/recipes/food/views/Ratatouille-354344. This is a Julia Child recipe that appears in the Aug09 Bon Appetit, and it calls for eggplant, zucchini, tomato, green pepper and onion.
Now, I wonder if it freezes well, too...
My family and I could not
My family and I could not agree more. As this is our first year with the Harmony Valley CSA, we quickly came to realize that this was an overwhelming amount of veggies! Combine this with our trips to the St Paul farmers market, and our own garden, we are drowning in produce. We have canned dilly beans, salsa, raspberry preserves and Chow-chow. (http://en.wikipedia.org/wiki/Chow-chow)'
Next year...half share.
I'm going with a few other
I'm going with a few other blogger friends! The weather forecast says in the mid-80s, so that garlic ice cream should be perfect. :) Hope to see you there!
Oh Lee, I feel your pain!
Oh Lee, I feel your pain! That happened to us once or twice over the past few years.
Suggestion #1: Instead of stir-fry/saute, make a curry. This uses up a ton of veggies
Suggestion #2: Make a simple veggie dip by mixing chives with sour cream (seriously delicious)
Suggestion #3: Sun-dry those tomatoes (well, using your oven at a low heat or a food dehydrator). Store them in the freezer. You'll thank me in the winter.
Suggestion #4: Use the amaranth just like spinach - throw it into a salad or mix it with some hot orzo.
Suggestion #5: Make caramelized onion, walnut, and blue cheese pizza. It will use up a ton of onions.
Not sure why I insist on numbering things, but it made organizing my thought a bit easier.
Hope these ideas help!