So, after Googling for recipes to use the carrot tops I had, I finally decided to use them in a soup (hoping that I wasn't one of the ones who would be allergic to carrot tops). My research indicated they could be used like any other greens or like parsley. Some sites indicated the greens may be a little bitter, but if you season it heavily it should not be that noticeable (I didn't notice any bitterness). Also, be sure to clean them well and only use carrot greens that you know have not been treated with pesticides (e.g. from local farmers market, organic farms, etc.).

I sautéd some minced garlic, diced onions, thinly sliced carrot coins, a nice handful of minced carrot greens, and some minced Thai chilies in some butter. After adding some chicken broth, I threw in a can of Ro*Tel (diced tomatoes and green chilies) and some frozen spicy meatballs. I let it simmer until the carrots had softened and the meatballs had heated through. I must say it turned out very well (a little spicier than I had planned but still tasty). This was a quick and very easy soup to make. I will definitely make this again!

Picked up my first CSA box of the year. There were a ton of carrots - as you can see in the picture above. I've heard you can eat the carrot greens if you're not allergic to them. Not sure how I'm going to use the greens or if I will even like the taste of them. I guess as a last resort (so they don't go to waste) I can use them when I make stock.

I also got beets and radishes. I've never has beets, so I'm not sure if I'll like them. What do they taste like? Radishes are OK, but I'm not sure what I want to do with them other than slicing some up for a salad. I will try to find some time tomorrow to Google some recipes. Any suggestions?