Margaret is continuing this cross-blog event every Tuesday for four weeks, which will be acelebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best. For this years Summer party, Margaret has collaborated with co-creators Matt of Matt Bites (who also created the gorgeous plump tomato logo), Jaden Hair of Steamy Kitchen, us of White on Rice Couple, and will have guest appearances from Shauna and Daniel Ahern of Gluten-Free Girl, Simmer Till Done’s Marilyn Pollack Naron, and Paige Smith Orloff of The Sister Project.
There’s a misfortune and almost tragic waste of food occurring in the vegetative world. Greens that that we tend to overlook or don’t normally deem as edible are being tossed to the side as trash or compost material. Beautiful green tops from beets are normally valued as edible, but great tops from radishes and carrots are often poorly mistaken as un-edible.
Sadly, some beet and mostly carrot and radish top greens rarely ever make it to the plate. They’re not poisonous (so long as you have no allergies) and are simply, delicious.
Granted, when these tops are bought when the tops are older and tough, the texture and bitter taste can be un-pleasing to the palate. In addition to pesticide concerns that may lay remnant on the greens (buy pesticide-free greens!), these can be valid considerations to tossing them away. But when gardeners who are able to harvest the greens when they’re fresh and tender and who don’t use chemical sprays on their vegetable plots, there’s no reason to waste these marvelous greens! High quality, and superbly tender green tops can be found at farmers markets as well.
Fresh from the garden, carrot, radish and beet greens are so tender and flavorful in their raw state. When the roots are still young, the leaf colors and textures bring a whole new dimension to salads. Their nuances really make a compelling addition to almost any dish.
Radish Green Tops: The wonders of radish greens tops are endless. Completely edible and wonderfully peppery in taste, these can be add great bite to so many dishes. Even when they’ve reached their bitter stage, a few leaves tossed in a lettuce leaf salad will add a nice “bite”. If you can’t harvest baby radish leaves, then look for bunches with the most tender and new leaves when at the farmers market.
Carrot Tops: These delicate, lacy and gorgeous leaves are a wonderful finish to salads. Also high in nutrients, they’re great in brothy, healing soups. When buying your carrots, don’t let anyone remove their tops! Keep them on the carrots and enjoy!
Beet Tops- These greens get lots of salad love and their brilliant red colors are deserving of all their salad alcolades. But even beyond the salad, beet greens are wonderful when prepared in other types of dishes.
Treat all these tops like any other nutritious green and feel good about it too. No waste. Let’s all forage ahead and start eating leaf to root, top to tip, or what ever it takes to take the whole vegetable to your plate.
enjoy all your greens!
-diane and todd
This is one of our favorite vinaigrettes, adapted from our favorite cookbook, Private collections. Our spinach salad with toasted almonds is hugely popular when dressed with this vermouth vinaigrette. This dressing is super flavorful and a wonderful accompaniment to all the peppery, grassy and more bold flavors of radish, carrot and beet greens. You can keep the salad to purely tops from these vegetables, or use them as an accompaniment in a lettuce salad.
Join in on this fun Summer Fest 2009 Event!
So our pals have some other amazing recipes and insights into stone fruits. Please visit them and leave your comments over there!
So share all your recipes, garden tips and stories by leaving your comment/link below and at our collaborators blogs too! Follow us on Twitter – @WhiteOnRice
The Summer Fest 2009 schedule:
Tuesday, July 28: HERBS. Any and all. Tuesday, August 4: FRUITS FROM TREES (also known as stone fruits, but we won’t scream if you toss in a berry or another fruit, promise). Tuesday, August 11: BEANS-AND-GREENS WEEK (either or both, your choice). Tuesday, August 18: TOMATO WEEK.