Monday, July 9, 2012

Carrots Gone Topless: Juicy Tidbits I Bet You Never Even Knew

Dear Diary,

I just realized I haven't written anything to you in months.  My, how rude I've been!  I am sorry to have neglected you.  You see, I've been so busy creating, planting - and now, harvesting - my first garden that I haven't had an extra minute to tell you about it.

Not to mention, I now have ALL FOUR kids at home.  No school for them means never a dull moment for me.  And I'll admit all the chaos around here has led to more slip-ups with healthy eating than we'd experienced during the more regimented school year, but it's nothing I'm too concerned about.  While we haven't been perfect with our healthy eating goals, we're still going strong.  I feel proud of the food I feed my kids most of the time - and of the fact that when they help themselves, that can sometimes mean yanking a carrot out of the garden, rinsing it in the hose, chomping it down...and back to playing.

As for me, I rarely miss a morning with my Green Lemonade.  I get up really early to run (and the baby is still waking up to nurse in the night) so it can be tough to resist the urge to put on a cup of coffee when I get back, but I feel so awful when I start my day that way, I almost always choose the juice.  So...first I make and guzzle down the green juice.  Then I make the coffee.  Come on, I never said I wanted to be perfect!

But enough of that little catch-up session, let's get right to what I was excited to share: carrots gone wild!  Carrots with their tops off, that's what I'm talking about.  So, I recently pulled up the last of my purple carrots in order to make more room for the tomato plants that are growing like mad.  And what I got was a nice little bowl full of lovely, multi-colored carrots...and a double sink full of carrot greens.  What was I to do with all those greens?

I hesitated to throw them away.  As you well know this pure, organic lifestyle isn't cheap.  Well worth it but expensive.  So one of the ways I've tried to mitigate the expense is to buy into a CSA (crop share) this summer.  Another is to plant as many of my own vegetables as possible in my urban backyard - and then to keep them alive.  I'm a notorious black thumb but maybe the daily green juice has helped grant me some favor with the Gardening Gods as I've had tremendous luck with my garden this year.  And I certainly don't want to repay this benevolence by filling my trash bin with loads of beautiful, chlorophyll-filled potential, but who's ever heard of eating the carrot tops?  Certainly not black-thumb me.  So, I did a little research and it turn out there's plenty of carrot-top potential.

The obvious is to juice them.  Rather than using carrots for the Tingly Juice (carrot-grapefruit-ginger), I used carrot tops (adding an orange, lemon and apple to up the sweet quotient) and it was delicious!  Then I juiced another big batch of green tops, added ginger, olive oil, lemon juice and honey and made a lovely salad dressing.

Some of the best ideas I found were on  Check it out!

That's it for now, but I promise I'll check in soon.

Happy juicing!


1 comment:

  1. Hey, crazy, green garden girl! Looks like you've gone the 'bunnies' one better with your carrots gone topless. Those carrots are beautiful!