The Last Greens for Salsa Verde

Summer is holding on. Or maybe, we are holding on to summer, not letting it go, unwilling to face the inevitable winter ahead.

The growing season extends with cooler-weather produce like beets, carrots, radishes, and herbs like parley, oregano and thyme, which enjoy the comfortable low 80s and 70s we’ve had the past few weeks. In an effort to preserve every bit of the season, we picked the last of the parsley plants {all 15 of them}, and a few big beets and carrots, and used the greens to make our version of Salsa Verde.

Nearing the end of October with early September weather makes me hope that Mother Earth forgot to schedule winter this year, and that we may just skip the bitter frosty temperatures. Another less optimistic possibility points to drought. Everything is crispy around here, {except the leftover nachos from the other night.} Leaves, grasses, bushes, shrubs, are a blow away from an instant fire hazard. We look at the sky, hands up in worship, for a drop of rain, I’ll even take snow if it’s the only option, something, anything to relive the anemic moisture levels hovering around.

fallharvest

I take advantage of the extended warm season and stock on homemade preserved foods from our garden and the bounty from local farmers. This salsa verde is one of my favorite additions to the bunch, as it adds the brightness of summer to any dish and to any future snowy day.

There are many variations of salsa verde or green sauce, and its history dates back centuries. Alan Davidson says in the Oxford Companion to Food, that in England “The earliest recipes or descriptions of the sauce called for a complex mixture of green herbs,” including parsley, thyme and sorrel. He also cites a German version, which mixes the blended green herbs with sour cream, yogurt or hard-boiled eggs.

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Lemony Carrot Greens Pesto

carrot greens and curry pesto

The garden glows. Spring harvest past its prime with the last few peas the bunnies stole and the bolted radishes and arugula left behind, giving way to beans, tomatoes, squashes, peppers, and the heat of summer.

potted eggplant

The Union Station Farmers Market bustles. With growers from Boulder, Longmont, Hygiene, Larkspur and more towns I can’t even recall, and patrons eager to taste the local harvest. Carrots and beets from Cure Organic Farms, mushrooms from the Mile High Fungi, cherries from Ela Family Farms, are just a few of the goods I found.

garden lavender

This season I’m striving to try every vegetable I see and every new, to me, idea I’ve read, like using carrot greens, for example. I’m guilty of composting the tops of many vegetables, unaware of their delicious possibilities in the kitchen. It makes me wonder, what do Colombians do with all of those tops? Feed them to animals? I have never seen a beet or radish green in the markets there and it never occurred to me they could be used in cooking.

using carrot greens

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