At Harland's Creek Farm, we are into using the whole vegetable. For example, I used the tops of my kohlrabi in a smoothie last week. Kohlrabi tops can also be used in any recipe for collards or kale.
The winner in my mind for an expected use is Carrot Top Pesto, which I also made last week. Here is the recipe:
Carrot Top Pesto 4 to 6 servings
- 2 cups carrot tops, heavy stems removed, packed
- 3 large cloves garlic
- 1 cup walnuts, pecans, cashews
- 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. It is also good with boiled potatoes.
