Not all carrot tops are created equal...

I'd been craving carrots since we got them in our farm share a few weeks ago, so last week I swung by the farmer's market to pick up a bunch.  I was equally excited for my newest discovery in edible delights: those leafy carrot tops.  I sauteed them up with a whole medley of farm share veg and tossed them into a big bowl of salad greens and prepared to feast.  The salad was generally delish...except...those carrot tops.  They were, quite simply, intolerably bitter and, well, pretty much foul tasting.  The carrots themselves weren't that great, either, so perhaps it was just a bummer of a harvest; I suppose I'll have to experiment more to make a fair judgement.  In the meantime, I'd suggest tasting a bit of the raw greens before you decide to throw them into a dish.  If they're a bit bitter, but tasty, go for it -- the bitterness mellows with cooking.  If they're just plain nasty...throw 'em on the compost heap.