Every week, on Thursdays, for the past couple of weeks we’ve been getting a basket of organic produce form Ellensville Farmers Market. For $35-$40 we get a basket full of eggs, greens and all sorts of mixed veggies, all organic of course. The first week we came home with potatoes, greens and a bit of fruit which was something I really didn’t want to get on a weekly basis. So we asked Farmer Jay’s wife, Denia, if we could make a special request. We told her about our paleo lifestyle and requested little fruit, no regular potatoes or beans. Not only was Denia happy to cater to our “special needs” but she also researched Paleo to better understand and better meet our needs. I really look forward to these baskets and come Thursday morning I find myself reminding Vaughan 3 or 4 times not to forget to pick up our produce. We’re never sure what we will get but one thing I do know is that this produce will dictate some of my upcoming meals and it encourages me to try new things. I look forward to cooking with new veggies that I may otherwise venture away from in the grocery store.
The first week our basket contained this beautiful bunch of carrots with long green, fresh tops. Habitually I found myself reaching for the knife to cut off the tops to toss them, and for some reason I paused, thinking, surely these tops are edible. Apparently Vaughan had the same thought because he asked Denia about them. She informed him that we can cook with them or eat them raw on a salad. Since then, I have found different uses from stews to salads but my absolute favorite way to eat the tops is cooked to almost a crisp in bacon grease. As you can imagine, Vaughan and I consume bacon on a pretty regular basis… Yes, it’s totally Paleo! 🙂 I will preserve the bacon grease in a glass jar to cook with it again for other recipes. Waste not, want not. The carrot tops are best when cooked until they are crsipy. They have a great flavor and frankly are just fun to eat.
I usually steam my carrots but I found a recipe at The Clothes Make The Girl that I just had to try. For me it was a real winner. I have to say that Vaughan wasn’t a huge fan. But I only found out that Vaughan doesn’t care for cumin AFTER he was already eating it off his plate. Oh well. I’ll continue to make it and he’ll continue to eat it anyway cause that’s just the kind of guy he is.
Thanks to these recipes you will NEVER have to toss your carrot tops again. Enjoy!!
- Carrot tops (obviously) just work with however much you have
- Bacon Grease (I usually use about 2 Tablespoons, but to be honest, I never measure this out)
- 1/4 cup chopped onions
THE GOOD STUFF FOR THE CUMIN CARROTS
- Carrots (obviously) use about 6 – 10
- 1.5 Tablespoons Cumin
- 1.5 Tablespoons coconut oil
- Dash of salt and pepper
- Preheat oven to 400 degrees.
- Wash your carrots and tops and let your tops dry
- Cut off the tops and cut off the head of the carrot and discard
- While your tops are drying, begin preparing your carrots. Peel them (lightly) with a carrot peeler.
- Cut the carrots into about 1/4 inch “coins.”
- Melt coconut butter then coat the sliced carrots, tossing them thoroughly.
- Sprinkle on cumin, salt and pepper and mix thoroughly. I place a lid on a container and shake it well.
- Spred the carrots out on a baking sheet. (You can place tin foil on the sheet to make for easier cleanup.)
- Bake for 25 minutes.
- As soon as you toss them in the oven, get your bacon grease hot.
- Chop up you carrot tops by chopping about every inch from the stem to the top.
- Toss the onions in the pan and cook for about a minute until they just start to get soft.
- Toss in your tops and sporadically stir/toss them until they are crispy.
- If your carrots finish before the tops, turn off the oven and you can leave the carrots in the oven to continue to cook.
- I find that if the tops are big, it can take up to 40 minutes to get them crispy.
I cooked my carrots with some rainbow chard and a steak. YUMMY dinner!