Just about everyone who has come to our market in the past month has left with a bag full of carrots. Whether they are purple or orange, big or small, chances are they probably don’t even last through the weekend. There are so many ways to eat carrots: cooked or raw, with dinner or as a midday snack. However, it is those green, leafy carrot tops that are always cut off and thrown out without a second thought. This easy carrot top pesto recipe will ensure not a single bite of those fresh carrots go to waste.
1/4 cup pepitas
1 garlic clove
1 & 1/2 cup coarsely chopped carrot tops
1 tablespoon lemon juice
1/3 cup olive oil
1/2 cup parmesan cheese
Wash carrot tops well and set aside to dry. Add pepitas and garlic to a food processor and pulse, scraping off sides as needed. Begin to add carrot tops and pulse again until desired texture is reached. Lastly, add lemon juice and parmesan to the food processor while blade is running. Drizzle olive oil onto the sauce and enjoy.
A Saturday morning market trip has found itself in the weekly routine of many of our customers. Roaming from booth to booth, market-goers are able to get their weekly shopping done in one place. Before the stress of the work week begins, it is always nice to plan out a few meals and gather the ingredients from local vendors. A few days ago, Farmer Neal from Abby Lee Farms mentioned “tomatoes are going to be fantastic this week – three new color heirlooms and two new cherry colors.” Why not pick up some of these delicious tomatoes at the market this weekend and make a few meals out of them? Here is a recipe to get you started.
Picking up an item at Abby Lee Farms, Fiscalini Cheese, and Maya’s Farm, Caprese Salad is a quick and easy recipe to prepare using only market ingredients (and sustainable ones)!
3 Medium Tomatoes- Find them at Abby Lee Farms
8 oz Scamorza Cheese- Find it at Fiscallini Cheese
1/2 Cup Torn Basil Leaves- Find it at Maya’s Farm
Slice the tomatoes and scamorza cheese
Layer tomatoes and cheese on a plate with the torn basil
Optional: Drizzle with balsamic and sprinkle with salt and pepper to taste
We all love Belinda’s Pickles and this week Belinda shared a delicious and easy recipe to whip up this weekend.
1 – 8ox block of Cream Cheese
8 – Belinda’s Pickles Chopped
1 – Pickled Red Fresno Chile (from Spicy Pickle jar)
1/3 Cup – Chopped Walnuts
1/3 Cup – Chopped Green Onion
Blend ingredients until smooth, add pickle juice to help create a spreadable texture.
Let Belinda’s Pickle Spread sit overnight in the refrigerator.
Serving Suggestions: Spread it on a bagel with smoked lox, serve on tortilla rolls sliced into bite sized pieces or enjoy it with some of your favorite crackers.
Did you know Belinda’s Pickles has been a vendor at the Phoenix Public Market for 11-years!
We love this recipe by Maebell’s Farmers Market Fritters
Hearty cornmeal base with finely chopped yellow squash, thinly sliced okra, green onions spices and of course, cheddar cheese. These have the perfect balance of flavor. A little smokiness from the smoked paprika, a kick from the green onions and a bit of crunch from the okra. It is everything you want in an easy Summer dish!
Read more for the recipe.
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