InterGenerate and Neighbors Link Offer Farm Market


Photo by Mey Marple

InterGenerate is a local non-profit founded to help bring fresh local food to more people.  They have started three community gardens and an egg co-op in Northern Westchester in the past seven years.

This summer InterGenerate began a new kind of project- a partnership with Neighbors Link.  Neighbors Link’s mission is to strengthen the whole community through the healthy integration of immigrants and has offered trainings on healthy eating in conjunction with the Northern Westchester Hospital. However, are many people in their community who want to buy fresh vegetables but who cannot afford farmer’s market prices.  To solve this problem, InterGenerate collaborated with Neighbors Link to create a subsidized produce market for Neighbors Link participants.

Photo by Mey Marple

Photo by Mey Marple

InterGenerate purchased food from area farmers and combined it with donations from InterGenerate’s Giving Gardens and from Hilltop Hanover Farm in order to be able to sell the produce at below farmer’s market prices.  The market was run by Neighbors Link community leaders and supported by their program staff members.  It was open only to the Neighbors Link community because InterGenerate does not want to undercut any of the area farmer’s markets.

Photo by Mey Marple

Photo by Mey Marple

The InterGenerate mission is to make it possible for more people to get fresh local food and to support area farmers in the process.  They received generous donations from Hilltop Hanover farm and were able to purchase vegetables at reasonable prices from Seedswell Farm in Mt. Kisco, Ryder Farm, and Harvest Moon in Brewster.  They also received eggs from Chestnut Ridge Farm.  The market operated until the beginning of October.

Over the winter InterGenerate will explore ways to make the market serve a greater number of community members and will participate in Bedford 2020’s March 2017 Food Summit’s Share It Track.

SunRaven Farm Allium Frittata and SunChoke Soup

Although the season has begun to change and the quantity of ripe berries on farm stands has dwindled, there are still plenty of fresh ingredients that naturally transcend seasonal boundaries.

SunRaven Farm has shared with us two delicious recipes featuring two unique ingredients: Allium and Sunchoke. In case you are not familiar with our featured ingredients, Allium, the genus name for onions, leeks, shallots and garlic, is a perennial plant that sprouts beautiful purple flowers in the spring. Sunchoke, a tuber that resembles ginger in appearance and artichoke in taste, is also known as earth apple, sunroot, topinambour and Jerusalem artichoke.

Enjoy the shift into autumn by surprising your guests, or yourself, with an unexpected ingredient at the center of your meal!


SunRaven Farm Allium Frittata
Serves 8 people



Handful of Seasonal Herbs
4 Cups Sliced Allium of Choice (Leeks, Red Onion, etc…)
10 Farm Eggs
Salt and Freshly Ground Pepper
Ghee or Butter
Olive Oil


Preheat oven to 450o
In a 10 inch cast iron skillet, over medium heat, add 2 TBSP Butter (or Ghee) and 2 TBSP Olive Oil, until butter bubbles. Add Allium and sauté until wilted (approximately 5 minutes). Remove from heat. Add chopped herbs (thyme, marjoram, rosemary….), salt and pepper to taste. Beat eggs and add to vegetable-herb-cheese mixture. Mix gently.
Over medium-high heat add 2 TBSP each Butter and Olive oil until butter bubbles. Add egg mixture and let set up (3-5 minutes). Place in preheated oven for an additional 10`15 minutes until top begins to brown slightly. Remove from oven and let rest for 15 minutes.
Invert over serving platter and let cool toward room temperature. Serve at any point based on your preference.


SunRaven SunChoke Soup
Serves 8 appetizer portions

• 4-5 tablespoons unsalted butter (can substitute oil to make this vegan)
• 2 large leeks, divided, sliced across the width in thin strips, white and light green parts only
• 4 shallots, peeled and thinly sliced
• 3-4 garlic cloves, peeled, smashed, and mincedsunchoke
• 3 stalks lemongrass, smashed and cut in two to fit in the pot (they need to be easy to retrieve before pureeing the soup)
• 1-1/2 pound sunchokes (also called Jerusalem Artichokes), well-scrubbed to remove most of the skin and sliced 1/8″ thick
• 8 cups vegetable broth
• 1/3 cup nut milk
• 1/8 teaspoon ground nutmeg (optional)
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground white pepper
• lemon zest to taste
• cilantro for garnish

1. Wash and scrub clean artichokes with a potato brush. This will effectively clean the sunchokes (no need to peel!) Slice fairly thinly and soak in lemon water to keep them from turning color.
2. Melt the butter in a soup pot and saute one-half of the leeks and all of the shallots, garlic, and lemongrass until the leeks and shallots are soft and the mixture is very aromatic (about 10-15 minutes).
3. Add the sunchokes and mix to thoroughly cover the sunchokes with the leeks lemongrass mixture. Cook for another 5 minutes.
4. Add the broth and bring to a simmer until the sunchokes are tender (about 40 minutes). If you don’t have any broth, you can use water. Remove the lemongrass stalks and puree the soup in a blender until smooth. Pour back into the soup pot and reheat. Add the nutmilk, nutmeg, salt and pepper. Add lemon zest to taste. Also, you can add fresh parsley. I added chopped roasted chestnuts at this stage as well for a sweet chewy surprise.
5. For a garnish, fry the other half of the leek strips in olive oil and a squeeze of lemon juice until they were fairly crispy. Top the soup with a pinch of them and freshly chopped parsley.
6. Don’t forget to use the “missing ingredient”— your attention, awareness and devotion. As its name suggests, the sunchoke is a child of the sun, the source of all substantive life that we know.

October Cover Crops

Doug DeCandia, a local farmer with the Food Bank for Westchester and organizer of the Bionutrient Food and Farming in Westchester group, and Ellen Best, a member of the Bionutrient Food and Farming in Westchester group, have created some great videos to help farmers and gardeners improve their soil and grow better food.  This month, we have included a couple of these videos below with great tips about early and mid-October cover crops to help your garden stay productive and nutrient filled!

Cover Crops

Cover crops are planted at the end of a growing season with the purpose of protecting and enriching the soil for the next harvest cycle.  The healthier your soil, the healthier your plants will be the following season.

  1. In this first video learn from Doug which cover crops to plant and why.

2. In this second video Doug demonstrates how to plant cover crop seeds.

3. In this final video, see the growth of cover crops planted before winter for early spring vegetable planting.


SunRaven Farm Garden Co-Op

sunraven_soilInterest in personal wellness has increased significantly in recent decades. In 2016, the Slow Food Movement celebrated its 30th anniversary, and local food is all around with farmers markets, CSAs, and farm to table restaurants. Additionally the use of complimentary health approaches has nearly doubled since 2002 with approximately 21 million adults practicing yoga and 18 million practicing meditation.

sunraven_harvest           A local organization, SunRaven Farm: The Home of Slow Medicine, aims to satisfy all branches of personal wellness by nourishing the whole being – the mind, the body and the soul.  Participation in a hands-on, working and learning garden experience is offered as a part of this approach.

Located in Bedford, Sun Raven offers a Garden Co-Op, which combines the benefits of a CSA membership with personal involvement growing the harvest, community gatherings and meditation.

This unique Garden Co-Op had 15 member-families this summer who enjoyed coming together for nearly 40 weeks, participating in interactive workshops, centering themselves through mindful activities and rolling up their sleeves to dig in the soil, nurture seedlings, and tend to the life-supporting and lush plants they grew. During harvest weeks they took home shares of the bounty that they grew together including delicious ripe garden vegetables, herbs, teas, flowers and eggs.

The group of participants were strangers in March, but over time became a supportive community to one another. Many expressed that their approach to cooking and eating transformed during the experience because of the nutrients, the positive care and the love they knew went into the food they consumed. According to Sun Raven, the most profound aspect of the connection people make to food through this holistic approach is a respect and stewardship for their own health and for the land.

According to SunRaven’s founder and executive director of the Slow Medicine Foundation, Dr. Michael Finkelstein, affectionately known as the Slow Medicine Doctor, “Participating in a community garden is an integral part of nourishing the whole being –  growing your own organic bounty, interacting with others and with nature, moving your body doing something you love — these all nurture good health.”

SunRaven: The Home of Slow Medicine advertises that it is for those looking to live, study, or facilitate a whole-being vision of health and wellness. For more information about the SunRaven Garden Co-Op and Slow Medicine, visit

Local Food is all Around!

Farmers are growing fruits and vegetables, keeping bees, raising livestock, and tapping maple trees all around us.  Bedford 2020 has compiled a map of nearby farms and where they sell their produce to encourage you to buy local food!

Why buy local food? Buying local food supports the existence of local agriculture and supports our local economy. Food from these small farms is often better for the environment than food that travels long distances from giant agricultural operations. Food that is fresh and in season is good for you.  Finally, there is something amazing about the holistic experience of buying food directly from the farm or the farmer who grew it for you. So, buy local food!

Local Farm Map and List of Where to Buy Their Produce. The map and list below are color coded to help you understand where to buy produce from these farms:

Blue indicates you can buy at the farm because these farms that either sell their produce at a farm stand at or near the farm, through a CSA,* or offer U-Pick on the farm.
Brown indicates farms that distribute off-site to local establishments like restaurants or food markets.**
Green is for farmers markets that bring local farmers and artisans to a central location once a week to sell their produce and products.

If you have more accurate information that what we have here, please let us know and we will update this before we print it and create the interactive version on our website.



Farms with Local
Farm Stands & CSAs

Amato Farm
121 Route 100, Katonah. Farm stand: Thu.–Sun. 11am–6pm, seasonally.

E.B.’s Golden Harvest
Yorktown Heights. CSA, local markets. (914) 962-5666

Fable Farm
1311 Kitchawan Road, Ossining, CSA; Open to the public summer and fall Sun. and Wed. 9am-6pm.

Farmer and the Fish
100 Titicus Road, North Salem. CSA, Farm stand: daily 10am–8pm, Sun. 10am–4:30pm.

Glynwood Farm
Cold Spring (not shown on map). CSA, Farm store: Tue. & Fri. 3pm–6pm, Sat. 9am–1pm, May–Oct.

Harvest Moon Farm and Orchard
130 Hardscrabble Rd., North Salem. CSA, farm store: daily, 8am–6pm.

Hemlock Hill Farm
500 Croton Ave., Cortlandt Manor. Local restaurants, Farm Store: daily 9am–5:30pm, Sun. 9am–2pm, year round.

Hilltop Hanover Farm
1271 Hanover St., Yorktown Heights. CSA, U-Pick: Sat. 10am–4pm. Farm stand: Fri. 1pm–6pm, Sat. 10am–4pm, June–Nov.

Long Haul Farm
Garrison. CSA. LongHaulFarm

Meadows Farm
329 Underhill Ave., Yorktown Heights. Farm stand: daily 9am–6pm, Sun. 9am–5pm, May–Oct.

Mill Pond Farm
121 Stone Hill Rd., Pound Ridge. Farm stand: daily.

Rochambeau Farm
214 W. Patent Rd., Mt. Kisco. Farm stand: Thu. & Fri. 9am–6pm, Sat. 9am–5pm, Sun. 10am–4pm., seasonal.

Ryder Farm
400 Starr Ridge Rd., Brewster. Local markets, CSA, farm stand.

Salinger’s Orchard
230 Guinea Road, Brewster. Farm stand: 9am–5:30pm daily.

Seedswell Vegetable Farm
284 Guard Hill Rd., Mt. Kisco. Local establishments, CSA.

Snow Hill Farm
North Salem. Local markets, CSA.

Stone Barns
Pocantico Hills (not shown on map). CSA, Farm Stand: Sun. 10am–4pm, seasonal.

Stuart’s Fruit Farm
62 Granite Springs Rd., Granite Springs. U-Pick in fall, Farm stand: 9am–6pm daily.

Thompson’s Cider Mill
335 Blinn Rd., Croton-on-Hudson. Farm store: Sat. & Sun. 10am–5:30pm, Sept.–Nov.

Three Feathers Farm
371 Smith Ridge Rd., South Salem. Gossett Brothers Farmers Market, Farm stand: daily 7am–6pm. ThreeFeathersFarm

White Oak Farm
680 Croton Lake Rd., Yorktown Heights. Farm store: daily.

Wilkens Fruit and Fir Farm
1335 White Hill Rd., Yorktown. U-Pick: 10am–4:30pm. Farm market: 10am–5pm, Sept.–Dec.

Farms that Sell and
Distribute Off-Site

Amawalk Farm
Katonah. Supplies John Jay Homestead Farmers Market.

Amba Farms
Bedford Hills. Supplies Bedford Hills Farmers Market.

Cabbage Hill Farm
Mt. Kisco. Supplies John Jay Homestead Farmers Market.

I & Me Farms
Bedford Hills. Supplies area restaurants.

JD Farms
North Salem. Supplies John Jay Homestead Farmers Market.

Kitchawan Farm

Mobius Fields
Katonah. Supplies John Jay Homestead Farmers Market.

Muscoot Farm

Rainbeau Ridge Farm
Bedford Hills.

Sugar Hill Farm
Bedford Hills. Donate to Food Bank.

Sundial Farm

Bedford Hills Farmers Market
Bedford Hills Train Station, Adams St. Summer: Thu. 4–7pm; Winter: Sat. 10-2. BedfordHillsFarmersMarket

Chappaqua Farmers Market
Sat. 8:30am–1pm, year round. ChappaquaFarmersMarket

Croton-on-Hudson Farmers Market
1 Croton Point Ave. Sun. 9:00am–2pm, May-Nov. DowntoEarthMarkets/Croton

Gossett Brothers Farmers Market
1202 Route 35, South Salem. Sat. 9am–1pm, year round. GossettBrothers

Hudson Valley Regional Farmers Market
Brewster. Sun. 10am–2pm, year round. HudsonValleyRegional

John Jay Homestead Farmers Market
400 Jay St., Katonah. Sat. 9am–1pm, June–Nov.

Muscoot Farmers Market 
51 Route 100, Katonah. Sun 10am–3pm, June–Oct.

Ossining Farmers Market 
140 Main St., Ossining. Sat 8:30am–1pm, June–Dec 27. DowntoEarthMarkets/Ossining

Pleasantville Farmers Market 
Summer: Memorial Plaza, Pleasantville. Sat. 8:30am–1pm, April–Nov. Winter:  Pleasantville Middle School Cafeteria, 40 Romer Avenue, 9am-1pm.

Tarrytown/Sleepy Hollow (TaSH) Farmers Market 
Patriot’s Park, Sleepy Hollow. Sun. 8:30am–2pm, June–Nov 19.

We hope this map encourages you to get out there and meet your local farmers, frequent some farm stands,  check out the local farmers’ markets, and buy local food!

 *CSA stands for Community Supported Agriculture in which people sign up to buy a share of the farm’s harvest over a specific period of time in the future so that farmers may better plan for the season ahead.

**We have not listed local restaurants and establishments that sell produce from these farms on this map, but on the website version of this map/list we will provide links to farm websites so that you may look into where they distribute their produce.

Fresh Corn and Goat Cheese Pizza


Sprouted Kitchen, Sara and Hugh Forte

With the end of summer a stone’s throw away, we have to make the most of the crops still in season. One of our favorites is still around: corn.

This recipes combines the vegetable that everyone loves with the dish that everyone loves – and it’s fun to make! Whether you’re cooking for one, two, or a whole family, there is no dish more fun to make from scratch than pizza. Here’s a great recipe for fresh corn and goat cheese pizza:


1 prepared pizza crust

½ cup of Creme Fresh

1 tsp paprika

1 charred and chopped pepper (poblano, jalapeno, habanero – it’s up to you!)

1 shallot, thinly sliced

1 ear of corn, kernels removed

1 cup of crumbled goat cheese

1 pack of baby arugula (optional)

1 tsp olive oil

½ tsp ground salt

1 tsp ground black pepper


  1. Preheat your oven to 500F. Line a baking sheet with parchment paper.
  2. Roll out your pizza crust (make sure it’s fully thawed if you bought a frozen crust) until you’ve reached your desired thickness. Carefully move the crust to the parchment lined baking sheet.
  3. Spread the creme fresh evenly across the pizza – this will serve as your white sauce.
  4. Sprinkle the paprika over the creme fresh, then top with the shallots, chopped pepper, corn, goat cheese, salt and pepper.
  5. Put your pizza in the oven for 12-15 minutes – until the top just begins to brown and bubble. Switch your oven on broil and cook the pizza for one more minute. Watch carefully to make sure it doesn’t burn!
  6. Take the pizza out of the oven and top with the arugula and some fresh lemon juice. Slice it how you like and serve hot!

Chop and Drop and Inter-Crop

Doug DeCandia is a local farmer employed by the Food Bank for Westchester and organizer of a group called Bionutrient Food and Farming in Westchester whose members focus on improving soil to grow food and other environmentally friendly farming methods.  He and one of the group members, Ellen Best, have created some great videos to help farmers and gardeners improve their soil and grow better food.  We have included a couple of these videos below with great tips on weeding and smart ideas about which vegetables to plant together as you think about next year.

Chop and Drop

While the summer may be winding down, the heat certainly feels like it is here to stay! Don’t let that keep you away from your garden for too long. With many vegetables still ripening, it is crucial that you don’t let weeds overtake your garden.

Doug has some helpful tips to keep your weeds under control without spending hours in the sun. Instead of meticulously weeding your garden and throwing them all into the compost, let them fertilize your plants! Doug has a simple mantra to keep you going: pull, cultivate, and leave in place. Some people call it “chop and drop” which is essentially letting the wild plants decompose right there around the ones you intend to grow. For the full details on how Doug keeps weeds under control, click below.


You might also be starting to reflect on your summer season and thinking about what you would change for next year. This is the perfect time to consider inter-cropping your plants. Inter-cropping is the practice of planting and growing different vegetables together, allowing them to play off of each other’s strengths while simultaneously making your garden stronger against plant-specific pests. Doug planted his green beans and fennel together, and now they’re thriving. He will also show you how planting the “three sisters” (corn, squash and beans) together works so well. Check out Doug’s full video below to see what crops to plant together and when. 

And if you want to see an update of where the “three sisters” are today, check out this more recent video. For more information, this article contains some interesting charts listing what to plant together for use of space, healthy soil, and pest control. What inter-cropping will you do next year?

If you are not yet a member of the Bionutrient Food Association and would like to join, or would like to learn more about the organization, its efforts and its mission please visit,

Keeping a Garden Productive – All Summer Long

Many vegetable plants thrive in the summer months, but many gardeners find it challenging to keep a garden productive through the intense heat of July and August. Here are a few quick tips for keeping a garden productive…all summer long.

1. Keep Harvesting

Many garden vegetables are annual crops — they’re on a mission to set fruit and produce seeds before the season ends. It’s well known that crops such as zucchini, cucumbers, and green beans will slow their production once they have fruit and seeds nearing maturity. The best way to keep these plants productive is to harvest often and regularly. Have a summer trip planned? Get a neighbor to harvest while you’re gone and return to plants still in full swing.

2. Have No Compassion

Vegetables have a finite life span, and unfortunately, sometimes it’s shorter than anticipated. This can be due to pest or disease problems, or sometimes you just have a planting that never established well due to poor seed quality, low soil fertility, or unfavorable weather conditions. And of course, there are just some crops that quickly get past their prime once the heat sets in. But no matter the reason, nursing those crops will rarely bring the bountiful harvest you were hoping for. The best use of these plants is as food for your compost pile! So don’t be afraid to just rip them out of the garden, which has the added benefit of freeing up new space. See tip number 3.

3. Keep Planting

Don’t let the heat fool you…it’s still a good time to plant. Crops such as radishes, arugula, and Chinese broccoli can be sown repeatedly through the summer to keep a steady supply of young, tasty vegetables coming into the kitchen. And crisp fall crops, such as carrots, beets, and rutabagas need to be started soon, too. Try to sow seeds just before a rain, or make sure to stay on top of watering until all of the seeds have germinated.

4. Keep Weeding

Because your garden vegetables are established and growing vigorously this time of year, they now have the competitive advantage over any recently germinated weeds. Letting the weeds get away from you now likely won’t impact the productivity of your vegetables this year, but it will cause more problems for you later — if you let them drop seeds. The easiest way to keep a garden productive (think ahead to future years…) is to simply stay on top of the weeds all summer long.

5. Harvest Early

If you’re taking the time to keep your garden productive all summer long, harvesting early (in the morning) will get you the best return for your work. There are all sorts of post-harvest methods to quickly get the “field-heat” out of summer harvests, but the easiest is to simply avoid harvesting when it’s hot. Vegetables harvested in the morning and brought inside quickly will stay fresher much longer than those harvested in the heat of the day.

Sharing Works!

Bedford Hills Farmers Market has moved to Thursdays, 4-7:30pm

Bedford Hills Farmers Market 4-7pm Thursdays

Right here in Bedford Hills there is a population of residents who do not always have access to affordable healthy food, so HARVEST COMMUNITY Project is doing something about it. This effort is providing fresh, locally grown, donated local food to those who otherwise cannot afford it.

Wendy Webb-Weber, a licensed clinical social worker and former COO of a non-profit in NYC, created SHARING WORKS in July 2010 and joined up with others in the Bedford Hills Community to form the HARVEST COMMUNITY project one year ago.

Wendy told us her story…

The simple act of taking extra produce from my garden and ‘sharing it forward with others’ rather than composting it or letting it go to waste, has been one of the most genuine and satisfying gifts I have ever received. I became the recipient thru the act of giving.

heirloom tomatoInitially, it was my goal to connect my home grown produce with one or two seniors who needed veggies- knowing that local heirloom tomatoes are priced on average at $6.99 per pound (which may be well beyond the fixed budgets of many seniors) and there is nothing like a garden fresh summer tomato. I personally delivered the veggies to the homes of seniors and handed out little brown bags in parking lots and on street corners.

The initial effort turned into a movement and since 2010 SHARING WORKS has served hundreds of individuals. I have been graced to partner with Hilltop Hanover Farm and Environmental Center, whose extra produce allowed us to serve more people beyond our initial effort. Other partners over the years have included Antioch Baptist Church, Mt. Kisco-Fox Senior Center, Somers Van Tassell Nutritional Program, and the At Home in Somers program.

Then, in June 2015, I was leaving a meeting at the Antioch Baptist Church and spotted a woman driving a SmartCar which had a sticker that read “I am Farm.”  I called out, “Are you a farmer?” Mimi Edelman replied yes, and an immediate kinship was formed. Shortly after this chance meeting, the HARVEST COMMUNITY project held its first meeting at Antioch Baptist Church with founding members Rev. Merle McJunkin- Antioch Baptist Church, Deb Taft- Mobius Fields, Jennifer Gordon- John Jay Homestead Farm Market, Mimi Edelman- I &Me Farm, and me, Wendy Webb-Weber-Sharing Works.

20121217_basket_vegetables_91In 2015 HARVEST COMMUNITY focused primarily on the community of Bedford Hills distributing 640 bags of “fresh and healthy” assorted produce through its weekly Saturday Antioch Church-based distribution center. Distribution of this large amount of quality produce was only possible due to the generosity of the many farmers/gardeners who donated their produce and the many volunteers/church members who gave of their time.

The mission of Harvest Community in 2016 will be to:

  • Increase our distribution from 40 bags of produce per week to 100 bags per week in 2016.
  • Welcome and collaborate with new member Clare Murray, Executive Director the Community Center of Northern Westchester.
  • Increase partnerships with other backyard/estate gardeners and other like minded individuals/businesses.
  • Provide accessibility to nourishing healthy produce to working families, elders and children, one Bedford Hills (and beyond) street at a time.
  • Increase outreach to neighbors at elder residential programs, low-income housing, multi-family housing and school/educational programs.

HARVEST COMMUNITY looks forward to taking on these goals to work with and serve our community because this connection to nourishing our land and our neighbors is the best way we have found to nourish ourselves.


If Wendy’s story resonated with you and should you find yourself with the good fortune of a large harvest, see the contact information below for connecting the food you tended to your neighbors. Each individual donation will be gracefully accepted and arrangements will be made to accommodate your schedule-making the experience simple and rewarding.

Community Center of Northern Westchester
Claire Murray, Executive Director
Phone: 914 232 6572 or

Sharing Works and Harvest Community Project
Wendy Webb-Weber, Sharing Works and Harvest Community Project

 Mimi Edelman, Harvest Community Project

Carrot Top Pistou

CarrotTopsWait!! Don’t throw out those carrot tops.
Somewhat bitter with a hint of carrot flavor, use carrot tops as you would other herbs to flavor salads, sautés, soups, juice or make tea. This recipe uses them in a pistou.
Pistou is like pesto, but without the pine nuts, and is commonly used in “soup au pistou” in which a dollop of pistou is added to flavor a bowl of soup.  Another option (and way to feel virtuous in using the whole carrot) is by roasting carrots and tossing them in this pistou.  Finally, you spread could it on crostini along with pureed white beans for a flavorful and hearty summer appetizer, or freeze it and pull it out to add bright, fresh flavor to a variety of dishes.
carrot top pistouCrush:
2 tbsp Toasted pumpkin seeds
1 tbsp Toasted cumin seeds
1 tbsp Toasted coriander seeds
10ish Black pepper corns
10ish Pink pepper corns
Pinch of salt
Mix in chopped fresh carrot leaves and Parsley (about a 2:1 ratio)
Zest of a lemon and orange
Juice of one lemon
2 tbsp apple cider or rice wine vinegar
Minced shallot
2 grated garlic cloves
(Ideally you add all this just before eating)
You can also add in other nuts and parmesan cheese, but this is the most allergy friendly vegetarian version.
By Lily White