#carrots
LET'S GET COOKIN'
At last we learn what to do with the carrot tops. Here is a recipe in which you can use these tops. This is a delightful coincidence. My friend, Mary Holmes, board president of Innovative Farmers of Ohio, told me and some friends about the wonderful soup she had made and then surprised us all by telling us that she used carrot top. We were puzzled until she told us to check Deborah Madison’s book, Local Flavors. Deborah who is a friend of mine is a great advocate of local foods-- here is her recipe with some modifications. Meatloaf is the ultimate comfort food, and this simple, classic version is super simple! This super sweet and crunchy fresh slaw is studded with sweet corn kernels as well as the traditional cabbage and carrot combination. Another update-- a lightened up dressing made with yogurt instead of mayonnaise. Jim P sent in this tasty and non-traditional cole slaw recipe: best tossed with the dressing and then chilled for at least an hour before serving.Spelt berries-- a high-protein whole grain--provide the base for this delicious lunch salad. Add a simple dressing, some blanched greens, and some fun toppings (steamed eggs, cheese, nuts, chicken, veggies) and enjoy!This springy-green soup has the fresh taste of leeks, asparagus and ramps. Serve warm or cold. As you cook with more asparagus this spring and early summer, save the woody, tough asparagus ends in a plastic bag in your freezer to make more asparagus stock for soup! The more ends, the stronger the asparagus flavor.