As accustomed as most of us are to the cello-bagged carrots in the grocery store, it might come as quite a shock to see organically grown carrots in their mostly green glory at the Linton Farmers’ Market (LFM). These natural, orange wonders attracted a lot of attention at the Ancestry Farms (Bloomfield) booth last Saturday.

“But what do you do with all the greens?” I overheard a customer ask. Truly, the tiny carrots looked delicious, but there was no question that we would be taking home mostly greens. No one wants to throw away that much food. But is it food? Can you eat carrot greens?

According to the vendor, Nikki Taylor, yes you can eat them! They make a great addition to salads, with a somewhat bitter flavor. Plus they add flavor and nutrients to bone broths and stocks, and of course, no carrot stew would be complete without them.

Of course, I wanted to find something different to do with the carrot greens. They peeked out of the top of my new LFM tote – free thanks to the five punches I put into my frequent customer card! – and had me pondering what to do with them all the way home.

I landed on pesto. That’s right, carrot green pesto. Traditional pesto is a delicious mix of fresh basil, pine nuts, parmesan, garlic, and olive oil. There are a million recipes and variations for this mix, but it is impossible to go wrong with your tongue as your guide. Add a few handfuls of carrot greens, throw it all in the food processor, add the olive oil through the feed tube, and you will have the perfect summer compliment for grilled meat or veggies. (Tip: Freeze leftovers and add to bone broths for a nutrient-dense finisher!)

Carrot green pesto is even better paired with a helping of grilled carrots. Toss those tiny, natural carrots in olive oil, salt and pepper and grill in a foil pouch until tender. This was so delicious, we forgot to take pictures. You will just have to visit the LFM this Saturday and try it yourself!

–Amy Lore, Linton Farmers’ Market Steering Committee