Shopping at the farmers market can raise a lot of questions if you are more accustomed to super-market produce. Fresh carrots seem to be more tops than carrot and I had always thought of that as a waste. Now, as a veteran of Rita’s vegetable broth assignment, it made sense that if you can put them in broth then just maybe you can eat them. An internet search turned up some very interesting carrot information and inspired me to try it in salad as a stand-in for parsley. A quick nibble was reassuring as to taste. It was a bit astringent but not terribly bitter, very much like parsley. And according to other resources this ‘bitterness’ factor has many healing properties.

I really needed to have a salad for lunch anyway after a breakfast mostly (blush, there goes that sweet tooth again) of Ricki’s Sexy Cowgrrrl Cookies. Ricki has some incredibly tasty, creative, nutritious recipes on her Diet, Dessert, and Dogs blog and if she saved some of her best for the cookbook – you really need to have this cookbook, Sweet Freedom, publication May 2009.

Wednesday Afternoon Salad
Head of romaine; washed and chopped small
One carrot from a bunch of carrots; washed, carrot sliced, top minced
Leftover chard leaves, a handful, chopped small
Leftover leek tops, the tender pale green middle section, sliced thin
6 cherry tomatoes, cut in half
1/4 cup walnuts, chopped and toasted in the microwave
2 tablespoons light balsamic vinaigrette dressing (it came in a bottle)

Put it all in a bowl, greens on the bottom and tomatoes, leeks, and walnuts on top if you are taking a picture, otherwise it doesn’t really matter. Eat slowly to savor the various textures and flavor. Could you pick out the taste of carrot top? It really tasted to me like there was parsley in the salad. There will be no more wasted carrot tops in this kitchen!




  1. Ricki said

    Well, I’ll be darned! Never knew you could eat carrot tops, either. 😉

    Thanks for the shout-out re: the book! And I’m so glad you liked the cookies (really, oats plus applesauce plus healthy fats–isn’t that breakfast?)

    • gfedge said

      Hi Ricki,
      Now that you mention oatmeal cookies for breakfast . . . it brings back memories of my brother’s breakfast during his Ph.D. work, oatmeal cookies and milk. So they must be brain food as well!

  2. John said

    Lots more information on eating carrot greens in the World Carrot Museum –

    • gfedge said

      Hi John,
      How did I miss all of that good information on carrot tops? They are more attractive than parsley for garnish as well – not that I will give up on parsley, it is one of the few things that will grow for my not-so-green thumb.

  3. […] Why bother with saving the greens? As I learned after my previous post on Carrots the green tops are not only edible but they are fabulously nutritious and all of that is usually […]

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