Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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2 cups minced carrot greens (leaves and tender stems only)
3 tablespoons minced garlic
3 tablespoons minced fresh oregano
2 tablespoons minced jalapeño pepper
1 to 1 ¼ cups olive oil
1/4 cup red wine vinegar
Zest and juice of 1 lemon


Add all of the ingredients to a medium bowl and stir to combine. (Use more or less oil as desired, to make a chunkier or a thinner sauce.) Cover and let stand at room temperature overnight while the flavors intermingle. Carrot top salsa only gets better with age, so you’ll know it’s good when the carrot tops have turned a deep, muted shade of army green.

Decant the salsa into a jar and refrigerate. The oil may congeal in the cold temperature, but this will not affect the flavor. Bring the salsa to room temperature before serving.

This recipe was provided by The CSA Cookbook by Linda Ly.