A very enjoyable story of discoveries. I too eat the leaves, though I haven't done so with carrots. I shall have to give that a whirl. Buying locally is good. Apart from supposedly saving the planet , it's often of a much better quality in my experience.
Yeah, the whole experience is better, and honestly, it’s reduced our food costs (maybe because it forces us to eat at home more just to go through all the damned veggies!)
Lol. We find that buying good quality food is cheaper in the long run because it lasts longer and there is less wastage. My mum used to say that cheap is dear and she was right.
Yes! Whole carrots! We've tried growing carrots, with marginal success. Funny, but the tops grow fuller than the orange roots -- so maybe there's a message in that.
I clicked in thinking I was going to read some wild peyote story. But, you know; carrot tops are fun too...
I read or heard somewhere that most of the vegetable varieties we have are just a fraction of what we had even a hundred years ago. Mass consumerism and people's need for conformity in their vegetables I guess led to producers focusing on one particular type. Stories like this make me wonder if maybe we're ready to embrace the purple carrot again?
(Then again, it's movements like these that took kale from a garnish to a potato chip, so I guess becoming more adventurous in our veggies is a double-edged sword...)
Tom, as a veggie lover and author of a major CSA cookbook (Bounty from the Box: https://bountyfromthebox.com/), I was overjoyed to read this post! I recently discovered how tasty carrot greens can be, thanks to a book called The Book of Greens by Jenn Louis. In it, I also learned that tomato leaves are edible as well. In fact, the leaves of most vegetables are edible (although there are some exceptions, like rhubarb, so be sure to check first). Glad to see you're supporting local organic farms—we should all do that in some form for so many reasons.
It's not just the green part on top that's good for you - the dirt is as well. Not saying you need to fry up the dirt :) But touching it and getting it on your hands introduces healthy microorganisms into your system - microbes from a very fertile and thriving environment.
I love a good chimichurri though I sometimes stress out about all the produce in my fridge that is about to go off due to no one in my family eating it except me
Great post! I'm the same, actually. I'm surprised when people don't bother to eat the leaves, tops or tails or whatever - and it irritates me if I'm having a drink in a pub or restaurant and I see all those empty glasses which still contain the 'slice' part of 'with ice and a slice, please'. I always eat mine, peel and all. #becausefood
“Ice and a slice”—must be a British thing. I don’t know of it. But my wife likes a place that puts a bunch of veggies in a Bloody Mary; she says that makes it a salad.
‘Ice and a slice?’ is the typical response from a barman or barmaid to my request for ‘a Diet Coke, please.’ 😃 Mostly the slice is lemon, but sometimes lime. 🍋🧊🍋🟩
Always enjoy your essays, Tom. I picked a bunch of garlic scapes the other day. Put 'em in ... well, just about everything: salad, white bean soup, scrambled eggs. We're lucky to be able to eat (and afford) fresh, eh? We're getting buried right at the moment with greens: romaine, chard, napa cabbage, kale. And I love it.
A very enjoyable story of discoveries. I too eat the leaves, though I haven't done so with carrots. I shall have to give that a whirl. Buying locally is good. Apart from supposedly saving the planet , it's often of a much better quality in my experience.
Yeah, the whole experience is better, and honestly, it’s reduced our food costs (maybe because it forces us to eat at home more just to go through all the damned veggies!)
Lol. We find that buying good quality food is cheaper in the long run because it lasts longer and there is less wastage. My mum used to say that cheap is dear and she was right.
I did not know you could eat the tops! I can’t believe I learned something from you ;)
It's shocking, isn't it?
An understatement. :)
Great idea, I grow my own: I'll try it!
Yes! Whole carrots! We've tried growing carrots, with marginal success. Funny, but the tops grow fuller than the orange roots -- so maybe there's a message in that.
You can make pesto using carrot tops instead of basil!
Yup, I’ve tried that one too. But I do love the basil
I didn’t know that! I love that!
I clicked in thinking I was going to read some wild peyote story. But, you know; carrot tops are fun too...
I read or heard somewhere that most of the vegetable varieties we have are just a fraction of what we had even a hundred years ago. Mass consumerism and people's need for conformity in their vegetables I guess led to producers focusing on one particular type. Stories like this make me wonder if maybe we're ready to embrace the purple carrot again?
(Then again, it's movements like these that took kale from a garnish to a potato chip, so I guess becoming more adventurous in our veggies is a double-edged sword...)
Oh, I wish it was a peyote story! That would be more fun.
I really like this one Tom! We had kohlrabi and their greens and garlic scapes from the Eastern Market when I was at Ellen and Randy's!
But some greens/leaves you cannot eat, like rhubarb leaves.
I throw the tops in my smoothie:)
now there’s an idea!
Tom, as a veggie lover and author of a major CSA cookbook (Bounty from the Box: https://bountyfromthebox.com/), I was overjoyed to read this post! I recently discovered how tasty carrot greens can be, thanks to a book called The Book of Greens by Jenn Louis. In it, I also learned that tomato leaves are edible as well. In fact, the leaves of most vegetables are edible (although there are some exceptions, like rhubarb, so be sure to check first). Glad to see you're supporting local organic farms—we should all do that in some form for so many reasons.
Major CSA cookbook is right—your book is awesome. I’ll see if I can track down the Book of Greens too.
It's not just the green part on top that's good for you - the dirt is as well. Not saying you need to fry up the dirt :) But touching it and getting it on your hands introduces healthy microorganisms into your system - microbes from a very fertile and thriving environment.
I haven't done this, I must try it. And thanks for the info about the store-bought "baby" carrots. I'll be passing those by from now on.
I love a good chimichurri though I sometimes stress out about all the produce in my fridge that is about to go off due to no one in my family eating it except me
it does take a certain level of commitment!
Great post! I'm the same, actually. I'm surprised when people don't bother to eat the leaves, tops or tails or whatever - and it irritates me if I'm having a drink in a pub or restaurant and I see all those empty glasses which still contain the 'slice' part of 'with ice and a slice, please'. I always eat mine, peel and all. #becausefood
“Ice and a slice”—must be a British thing. I don’t know of it. But my wife likes a place that puts a bunch of veggies in a Bloody Mary; she says that makes it a salad.
‘Ice and a slice?’ is the typical response from a barman or barmaid to my request for ‘a Diet Coke, please.’ 😃 Mostly the slice is lemon, but sometimes lime. 🍋🧊🍋🟩
Look for squash blossoms. Stuff with goat cheese and herbs and fry em up. Delicious.
I’ve definitely doing that this year. I built a “gourd tunnel” on which to grow squash and melons, fingers crossed it works as planned
Always enjoy your essays, Tom. I picked a bunch of garlic scapes the other day. Put 'em in ... well, just about everything: salad, white bean soup, scrambled eggs. We're lucky to be able to eat (and afford) fresh, eh? We're getting buried right at the moment with greens: romaine, chard, napa cabbage, kale. And I love it.