The garlic curing is coming along in the sunroom.  While the garlic does appreciate heat for curing, it is important to keep the bulbs out of direct sunlight.  The butternut and spaghetti squash hills were hand weeded for the last time, as the vines have begun to run (and set fruit – yay!) and should cover any new weeds.  I generally mulch the rows with hay but with all this rain the hay is about 6 weeks behind schedule for harvesting, so I’ve had to do without this season.   

Folks ask every season what to do with carrot tops.  CSA member Jenny sent me a link that contained carrot top ideas.  Carrot tops are high in vitamin C, vitamin K, and potassium. Use them as you would parsley, or in place of parsley in recipes. Strip the leaves from the tough stems, add them to stock or soup, put them in salads, or make carrot top pesto.

Farm Food Favorite: Carrot Top Pesto
Since carrot tops are slightly on the bitter side (like parsley), the recipe called for equal amounts of baby spinach and carrot tops.  I’d try using basil as we have that available.  Puree garlic and olive oil in blender, then add cut up carrot tops and basil in small batches.  Salt to taste.  Lightly steam your carrots and then top with the pesto.  Enjoy!

I will see you all tomorrow at the CSA pickup from 4:30-6 at the Rabun County Library.  Please bring a bag for your goodies.

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