Posted by on August 21, 2019

Updates from the farm: New Roots just signed an agreement with the National Resource Conservation Service (NRCS) to get a new well on the farm! The NRCS is an agency of the USDA, which provides technical assistance and conservation planning and funding to farmers in the United States.

With expansion (and hopefully animals) in our future, one well that pumps 12-18 gallons a minute for only a part of our farm is not enough. We use our water supply to irrigate, wash vegetables, and wash everything that touches the vegetables (knives, sinks, bins, etc). For some context, a normal 25 foot hose pumps water at 24 gallons a minute. We are hoping our new well will be able to pump at least equal to our current well and be able to supply water to a new part of the farm.

Tomatoes are now in season! I feel like we are finally fully in the summer season. It was a long spring, because a lot of the heat loving crops like tomatoes and peppers just sat in the cold wet soil, shivering, instead of growing. But they are finally ready to be eaten, and I hope you are enjoying them in your CSA shares. Next comes husk cherries and sweet peppers!

Seynab packing her CSA bags for transport

Kohlrabi Cheese Casserole with Leek-Basil Cream Sauce


2 small to medium or 1 large kohlrabi, peeled, chunked, and sliced paper thin
1 bunch of basil, minced
2 large or 4 small leeks, washed, trimmed, and chopped
1 onion, minced
1 cup grated pecorino-romano
1 cup grated mozzarella
2 1/2 cups chicken broth
1/4 cup cream
salt, pepper, and paprika
2 T butter
2 T olive oil


Preheat the oven to 350 degrees.

Heat the olive oil in a large skillet. Add the onion and leeks and saute, stirring, adding salt and pepper. When the leeks and onion are limp, add the basil, stir, then pour in the chicken broth and bring to a simmer.

Cool onion/leek/basil mixture slightly. Puree in a blender, gradually drizzling in the cream until it’s a smooth sauce.

Butter a medium-sized baking dish. Arrange half the kohlrabi, pour half the sauce over it, and spread the mozzarella. Layer over that the remaining kohlrabi, then the rest of the cream sauce, and top with the pecorino-romano and paprika.

Cover with aluminum foil. Bake for an hour. Uncover and bake for another fifteen minutes.

Serving Suggestion: Serve with a green salad and grilled Italian sausages. Yum!

Summer Gazpacho

1 large cucumber, peeled, seeded
½ large red bell pepper, stemmed, seeded
2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved
½ large shallot, chopped
1 garlic clove, finely grated
2 tablespoons (or more) sherry or red wine vinegar
Flaky sea salt
3 tablespoons olive oil, plus more for drizzling
Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)

Cut 2″ of the cucumber into ¼” pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl.

Cut one-quarter of the bell pepper into ¼” pieces and
set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber.

Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.

Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired.

Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.

Do Ahead: Gazpacho can be made 1 day ahead; cover and chill.

Recipe from

Creamy Thai Carrot Soup

1 Tbsp coconut or olive oil
1/2 large yellow onion (chopped)
3 cloves garlic (diced)
1 pound carrots (scrubbed or peeled // chopped // 1 pound yields ~4 cups)
1 healthy pinch each salt and pepper
2 cups veggie stock
2 cups water
1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
2 tsp chili garlic sauce (use less for less spice)
(NOT LISTED: Coconut or Olive Oil for sautéing)

Fresh basil, cilantro, or mint
Full-fat coconut milk or coconut cream
Brown sugar or agave nectar (sub honey if not vegan)
Sriracha hot sauce

Heat a large pot over medium heat.

Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.

Season with a healthy pinch each salt and pepper, then add veggie stock and water and stir.

Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).

Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)

Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.

Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.

Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.

Recipe from

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