Did you ever think about using the greens from carrots, but not know what to do? Last year I started experimenting with them and found that I enjoyed their carrot-like taste and wonderful nutritional qualities. Here's a great website with some information and recipes to try:
Recently I made a pesto using carrot tops, parsley and basil with the usual garlic, olive oil salt and parmesan cheese. It was quite tasty and nobody even knew it was carrot tops!
You can also blanch and freeze them to use in soups and stews during the winter.
I've found there are many uses for the various greens from vegetables, so don't waste that great nutrition!