In this episode, we talk about sustainable food ideas with Kelly Jensen from The Herbeevore. Kelly shares suggestions for some of the vegetables in our latest CSA – carrots, mixed salad greens, and zucchini.
In this episode, we cover:
- How Kelly’s family roots in food contributed to her interest in cooking.
- The story of how Kelly’s interest in cooking evolved into her family homesteading in Southeastern Massachusetts.
- Recipes and ideas for zucchini, carrots and salad.
- Tips for reducing food waste – including ways to use carrot tops!
- The three websites Kelly maintains, each with a unique niche focus.
- Why Kelly got interested in beekeeping.
You can also listen on:
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Today’s Guest
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, and beekeeper. She runs 3 food and recipe sites: The Herbeevore, Low So Recipes, and Modern Bites, and loves cooking everything she can from scratch.
Recipes from Kelly
Here are the recipe ideas Kelly shared. I can’t wait to make them! I’m especially eager to try the carrot top soup. I’ve been using carrot tops to make chimichurri, it will be nice to have another option to make use of them.
- French carrot lentil soup recipe
- Carrot top soup
- Apple cider vinaigrette dressing (family recipe)
- Penne with zucchini
- Garlic scape hot sauce
This week’s local vegetables
Here is what we made with some of the local vegetables from our latest CSA share.
Carrots
We used some of the carrots from the bunch we got to make this Braised Boneless Chicken Thighs with Vegetables recipe. We also used a bit of the carrot tops to add some additional flavor.
Like Kelly, we believe in using the carrot tops, too! We made Steak with Carrot Top Chimichurri once again.
Zucchini
We made a pasta with zucchini, fairly similar to the Penne with Zucchini that Kelly shared. I’ll have to try her version soon!
Kelly also mentioned that zucchini freezes well. I’ll have to keep that in mind!
Basil
I used some of the fresh basil to make a batch of roasted beet pesto. I used local beets from a previous share.
Beets keep longer than some of the other fresh local vegetables. Always a good idea to prioritize and use things that don’t keep as well first.
I also used a bit of basil in the pasta with zucchini.
Corn and green beans
Didn’t use a recipe for either of these! We enjoyed the fresh corn the night that we did the CSA pickup. Just a quick steam, butter and salt. Yum!
Similarly, the beans were a simple side another night, steamed and served with a little butter.
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