August 18th's Harvest...

tomatoes

peppers

green/wax beans

kale or collard greens

cucumbers
baby carrots & their edible greens!

zucchini

onions

basil

Carrot tops are edible!!!! Yes, and they are delicious too! Great for soup stock, in with your greens or salad or as a garnish. Carrot greens are highly nutritive in minerals and vitamins and are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumours. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. Scientists have been unable to synthesize chlorophyll in the laboratory, but green plant foods contain sufficient quantities to protect the human body. Carrot leaves also have antiseptic qualities, so they have been added to mouthwashes and, mixed with honey, to disinfect sores. They are also diuretic (increase urine flow), and can help treat kidney disease and edema. Chewing carrot leaves can heal injuries in the mouth, bad breath, gum bleeding and mouth ulcers. They also contain a lot of potasium witch make them slightly bitter. Chopping them up finely with some garlic and vinegar can cut the bitterness, and this makes a simple "pesto vinaigrette" that can be spread on bread or used as a marinade. Carrot tops can be sauteed with other vegetables with olive oil and garlic, and added to a variety of dishes such as casseroles, pizzas, and burritos. They can be cooked into soups and stews, and added to eggs.

Carrot Green, Parsley & Hazelnut Pesto for Green Beans or Pasta:

Great way to use up those carrot greens!

¾ cup hazelnuts (or mixture of hazelnuts, almonds and walnuts)
1/8 cup carrot leaves, chopped
1/8 cup parsley, chopped
1 clove garlic
Juice of 1 lemon
¼-1/2 cup extra virgin olive oil
½ cup fresh-grated parmesan cheese generous pinch of sea salt.
*Green beans or pasta

Toast the nuts on the stove top in a pan for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, parsley leaves, lemon juice and garlic.

Add cheese, salt, and olive oil. Blend, and increase olive oil if the pesto is too thick. Cook beans or pasta until al dente, drain and toss with pesto while still hot.

Italian Stewed Tomatoes and Zucchini:

1 1/2 pint tomatoes

1 onion

2 zucchini

1 green pepper

2 tablespoons olive oil

2 garlic cloves crushed

1/4 teaspoon salt

1 teaspoon sugar

2 tablespoons oregano chopped

2 tablespoons basil chopped

1 teaspoon Romano cheese grated

*(optional) Serve as a side dish or over pasta of your choice

Directions:

1. Peel tomatoes by placing in boiling water for a few minutes and then putting them in cold ice water. The skins will peel off easily. *If you don't mind the skins then skip this step!
2. Chop onion and green pepper.
3. Put tomatoes in a sauce pan with peppers, olive oil, garlic and onions, and sugar.
4. Cook uncovered about 30-40 minutes, stirring occasionally.
5. Cut zucchini into coins and cut the coins in half and add them and the herbs at the end of the cooking process.
6. Serve topped with cheese.