Posted by on July 7, 2020

Hi everyone! It’s that time again- we’re back for another year of the CSA. Hard to believe it’s my fourth year on the job! Watching the way the farmers have developed their skills over those years has been so much fun, and we’re all so excited to bring you the (literal) fruits of that labor for another season.

With some bizarre dry weather this spring, followed by inches and inches of rain this past week, things have been a little touch and go on the farm, but we can guarantee that delicious veggies are coming your way.

Batula and Mohamed weeding weeks ago at New Roots Coop farm

If you’re looking for additional cooking inspiration, check out some of my favorite sources:

Here are a couple recipes to get you started for the season- hope you enjoy!

Spring Soba Salad


  • 1 pound asparagus, trimmed
  • 2 cups shredded green cabbage
  • 1 cup shaved radishes (cherry belle, watermelon, or a combination of both)
  • 1 1/2 cups radish greens, roughly chopped
  • 1 cup thinly sliced red onion
  • 1 1/2 cups snow peas
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon finely chopped fennel seed
  • 1/4 teaspoon ground chili pepper (optional)
  • 4 ounces Japanese curly noodles (chucka soba), crumbled


Step 1
Heat a large skillet over medium-high. Place asparagus spears in pan and add enough water to completely cover. Bring to a simmer and cook, covered, 3 to 5 minutes, until crisp-tender. Transfer asparagus to a bowl of ice water. Drain and cut into thirds. Set aside.

Step 2
Place cabbage, radish, radish greens, red onion, and snow peas in a large bowl. Toss to combine. In a separate bowl, combine oil, lemon juice, honey, vinegar, salt, black pepper, fennel seed, and chili pepper. Stir with a whisk. Add dressing, asparagus, and crumbled noodles to salad. Toss to combine.

Recipe from

Garlic Scape Hummus


  • One 14 ounce can of chickpeas, rinsed and drained (save liquid if not using olive oil or water), about 2 cups
  • 1/2 cup tahini
  • 4 tablespoons garlic scapes, chopped (about 5 stems)
  • 4 tablespoons lemon juice
  • 1 teaspoon ground smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 3 tablespoons olive oil (can also use water or aquafaba)*


 In a large food processor, combine all ingredients except the olive oil. Pulse until well blended. Slowly pour in the olive oil until a smooth consistency is achieved. Add more oil one tablespoon at a time if you prefer a thinner consistency.


This hummus version is on the thicker side. If you prefer a thin consistency, add olive oil, water, or aquafaba (liquid from canned beans) one tablespoon at a time.

Recipe from

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