This week we are providing kohlrabi and carrots for you to put in your shares. The kohlrabi bulb (actually a swollen stem, but that is another story) and the carrot roots are what we usually think of as the vegetables; however, do not ignore the tops. AND, your each will last longer if you separate the tops from the bottoms and store them in a plastic container because water can evaporate from the surface area of the tops. The vegetable is still alive and, as the water evaporates from the tops, the bulb/root sends up more water to replace it and then dries out its self.
As I may have mentioned when I sent the message about the glassine bags, I recommend using plastic bags you acquire from other sources, like bread bags. Below are pictures of packing carrots and kohlrabi before storing them in the refrigerator.
Eat the kohlrabi tops just like kale or collards but cut them from the heavy stem. Use carrot tops as a flavoring in chicken broth or make carrot pesto with this recipe:
Carrot Top Pesto 4 to 6 servings
- 2 cups carrot tops, heavy stems removed, packed
- 3 large cloves garlic
- 1 cup walnuts or pecans
- ¾ to 1 cup olive oil
- ¼ to ½ teaspoon salt
- ¾ cup parmesan cheese (optional)
- Lemon juice (optional)
Blanch carrot tops in boiling water for 3 minutes or less. They should still be bright green. Drain in a colander and plunge into a bowl of ice water. When cool, drain, wring out excess water, spread on paper or a towel to dry. Combine all ingredients in a food processor adding more or less oil and salt according to taste.
If you plan on freezing some for later use, do not add the parmesan cheese. Add lemon juice to taste if desired. Serve on pasta, as a dip, or as a spread on sandwiches.
