It seems to be carrot season, all year round.  But they are especially good in spring.  And the green tops are on….

We love buying carrots with their green tops still on, and the tops are a great indicator of their freshness.  Use the green tops as soon as possible, as they are fragile and quickly wilt.  They can be chopped and added into raw salads.  And we have an idea for a delicious carrot top pesto, with walnut base.  More about that later.