Posted by on July 6, 2021

The Heat of the Summer

Hi Everyone! Once again, we are back for another year of CSA. Its Maya, I am an intern from Bates, This summer is my first year working for New Roots, and so far, I’ve loved working on the farm and getting to know everyone. Each of the farmers has welcomed me with opening arms, demonstrating proper farming techniques, and pouring lots of tea during our breaks. 

While the farmers have made incredible progress on their crops thus far, one challenge remains the soil’s dryness. Throughout the last few years, the temperatures in Maine have increased substantially due to climate change, and this summer is no exception. In the last month alone, the average relative humidity was up 80%, and to make matters worse, within the previous week, Monday-Wednesday had temperatures in their 90s. As global warming persists, the increase in temperatures has made farming extremely difficult, especially for the farmers at New Roots. The farmers must endure the unbearable heat while struggling to create a concrete irrigation system for their crops.

Luckily, thanks to the NRCS, New Roots recently installed a new well for their crops. As a gracious offer from the NRCS, the farmers now have a new water source. Ultimately, installing a new well will allow a more effective irrigation system, allowing more crops to be grown and eventually eaten. With these further improvements to the farm, the success of New Roots is just heating up!

Seynab and Batula smiling after a successful meeting about land property

Here are some recipes for you this week- I’ve been having lots of fun getting creative with these early summer crops, and I hope you have been too!

Kohlrabi Carrot Fritters with Avocado Cream Sauce

Recipe from


For the kohlrabi fritters:

  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

For the avocado cream:

  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)


Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with the egg, kosher salt, and cayenne. Mix to combine.

Place the oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

For the dipping sauce: Remove the avocado pit and scoop out the flesh with a spoon. In a small bowl, mix the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

To serve, slice the green onions. Serve fritters with avocado cream and green onions. Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

Simple Roasted Radishes

This recipe from is quick and delicious, and roasting radishes is a great option if you don’t like their spiciness raw.


  • 1 bunch radishes, greens and ends removed
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • Fresh chopped parsley to taste (optional) 


  • Preheat oven to 400F. Move the rack to the middle position.
  • Cut the radishes into equal-sized pieces. If they’re particularly large radishes, cut them into quarters. Otherwise, cut them into halves.
  • Add the radishes to a baking dish and toss them with the olive oil and salt & pepper. Roast them face down if you want them to brown nicely.
  • If the radishes are small, roast them for 15 minutes and check to see if they’re done to your liking. If they’re larger, it may take up to 35-40 minutes to get them tender. Mine took about 30 minutes to get tender-crisp.
  • Toss with freshly chopped parsley if desired.

Orange-Cumin Cabbage, Carrot and Radish Salad

Recipe from


For the best-textured salad, slice the cabbage as thinly as possible. Red cabbage retains its crisp texture far better than green cabbage. Minced fresh mint or parsley may be added in addition to the cilantro. This slaw keeps well for up to 2 days, making it good for work-week lunches or weekend getaways.


For the vinaigrette:

  • Finely grated zest of 1 orange
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons honey
  • 1 tablespoon granulated sugar
  • 1/3 cup white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt

For the salad:

  • 1 very small head red or green cabbage (about 1 pound), quartered, cored and sliced very thinly
  • 2 large carrots, peeled and grated
  • 6 to 8 red radishes, sliced thin
  • 1/2 cup lightly packed chopped fresh cilantro

Zucchini Basil Soup

Recipe from


To make vinaigrette: Combine orange zest, cumin, coriander, cayenne, honey, sugar, vinegar, and oil with 3/4 teaspoon kosher salt and whisk until emulsified. Adjust seasoning to taste if needed with additional salt and or cayenne pepper; set aside.

To make salad: Combine cabbage, carrots, radishes and cilantro in large mixing bowl and toss to combine. Drizzle with dressing and toss to coat cabbage mixture evenly. Serve or refrigerate for up to 48 hours.


  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 4 garlic cloves
  • 1 ½ pounds sliced zucchini ( about 3 med-large zucchini)
  • 2 cups water or veggie stock
  • ¾ tsp salt, more to taste
  • cracked pepper to taste
  • ½ tsp white vinegar
  • 1 cup fresh basil leaves, packed, plus more for garnish ( or sub fresh mint, or cilantro)
  • garnish: plain yogurt or sour cream ( optional)


  1. In a medium pot, heat oil over med-high heat. Add onion and saute for 2-3 minutes until just tender.
  2. Add chopped garlic, turn heat to medium low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden.
  3. Add sliced zucchini and water ( or stock), salt and pepper.
  4. Bring to a simmer over high heat, cover, turn heat down to med-low, and simmer 15 minutes, giving a stir halfway through.
  5. After 15 minutes check to see that zucchini is translucent and fork tender.
  6. Blend in batches until very smooth,adding the fresh basil directly into the blender with the soup–being careful to cover blender lid with a kitchen towel, holding down firmly, to prevent a blender explosion. See note.
  7. Return to the pot. Stir in vinegar, adjust salt if necessary.
  8. Serve in bowls, garnish with basil ribbons. For extra richness add a swirl of plain yogurt, or sour cream,
  9. NOTE: Always be careful blending hot soup in a blender, fill only halfway full and start on lowest speed, increasing gradually. Hold lid down as hard as you can with a kitchen towel.

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