Who knew? Carrot Pesto made from the carrot tops is delicious!
I grew up in the 50’s and 60’s in a rural area where supplies were limited in scope and adventurous cooking usually involved a recipe that was pretty bland. My father, who grew up on very plain food liked it that way. Give him some boiled beans and bread and butter and he was a happy guy. My maternal grandmother, whose parents came here from Bavaria, taught my mother to cook sauerkraut and pot roast and to put onions in just about everything except pie and cake. And my mother’s Aunt Jenny, whose parents came from Prague, was an outstanding baker who taught Mom to make kolaches and brioche as well as amazing dinner rolls.
While there was plenty to eat, one thing we never had at home was pasta. The only spaghetti I was familiar with came from a can of Chef Boyardee.
Little did I know that years later I would become a big fan of pasta (we used to buy it in 10 pound boxes) and grow my own basil to make pesto. But I’d never tried carrot top pesto until we got a big, beautiful bunch of carrots in this week’s CSA share. It seemed a shame not to use those beautiful green tops so recipe hunting we went.
Because cheese sometimes doesn’t agree with me I was delighted to find a vegan carrot pesto that doesn’t use any parmesan - although you certainly could add it if you wanted to. It’s definitely a tasty dish and one that we will enjoy any time we get a bunch of carrots in our CSA share.
Creative and targeted programs that make an impact are the hallmark of experienced marketing professional Ruth Steele Walker. Focusing on results that improve the bottom line, she accelerates projects from conception to implementation with a mastery of writing, production, placement, budgeting and coordination.
During more than 25 years with Foremost Corporation of America, the nation's leading insurer of manufactured housing and recreational vehicles, Walker consistently produced effective communications programs that resulted in increased net written premium. Her expertise in crisis communications was a vital part of Foremost's exemplary customer service in the wake of hurricanes, floods and earthquakes. Walker specializes in communications targeting the 50+ demographic, with an emphasis in communications for the 65+ segment.
Among other achievements, Walker developed communications for the merger of Foremost and Farmers Insurance, addressing audiences including customers, employees, trade and consumer media. For Foremost's 50th anniversary, she created a celebration program of internal and external promotions, special events, recognition and a 162-page commemorative book.
Earlier in her career, Walker was a newspaper reporter, a TV and radio producer, and worked in national sales and traffic at network TV affiliates. Walker earned a BA in journalism from Michigan State University and an MS in communications from Grand Valley State University.
She and her husband Scott operate a small vineyard in Michigan's Leelanau Peninsula, producing premium vinifera wine grapes. The vineyard has been the largest local supplier for Suttons Bay wine label L. Mawby, recently named one of the world's top producers of sparkling wines.
