Carrot Top Pesto: Yet Another Reason (and Recipe) to Grow Your Own

We like to pride ourselves on using up every bit of a plant, gobbling up everything to young radish leaves, to pickled Swiss chard stems (a tip we learned from Michael Anthony at Gramercy Tavern) to the fresh roots of green garlic (that one was from Shea Gallante, of Ciano). But until we went with NY1 to The Bronx to visit Toby Adams, the manager of the 1.5-acre Ruth Rae Howell Family Garden at the New York Botanical Garden, we didn’t know that you could actually eat the tops of carrots.

Today at 3 p.m., Chefs Julian Medina and Pichet Ong Rap About Coppelia on The Food Seen

Internet radio is where it’s at… or at least where to listen. Especially on Tuesdays at 3 p.m., when our photo editor Michael Harlan Turkell hosts THE FOOD SEEN on, which broadcasts right out of the back of Roberta’s in Bushwick. (Can’t listen in then? No worries: Each and every episode lives on the internet.)