Posted by on July 21, 2021

Once again, New Roots has started making deliveries! Every Wednesday, the farmers drive all over Maine to give delicious vegetables to members and buyers of New Roots. The drivers, Muhammad and Kenny, Bates’ 22, leave the farm around noon and go to Portland, Falmouth, or all the other vendors to the families and members contributing to New Root’s success. 

Although Muhammad and Kenny always pack up the truck in time, organizing bags and loading the car takes the entire New Roots family. From 9 a.m., the farmers and their respective families distribute vegetables equally into each bag. Every Wednesday, Seynab and Batula bring their children to help make the process go smoothly. With everyone’s help, the delivers are consistently successful. If you want to become a member and receive wholesale products directly from your home, please get in touch with us at

If you don’t want to become a member but still want delicious vegetables, we have an alternative for you. Fridays, Saturdays, and Sundays, you can go to the local farmer’s market to receive vegetables from New Roots. If you want information on farmers’ markets’ different times and locations, please visit our website at Farmers Markets – New Roots Cooperative Farm.

Jabril holding a completed bag for delivery!

AllRecipes Mom’s Zucchini Bread


  • 3 cups all-purpose flour 
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs 
  • 1 cup vegetable oil 
  • 2 ¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

This recipe is great! I made zucchini bread for my roommates and me last week, and they absolutely loved it!

*Amaranth is a favorite of the farmers- it is a crop that can be grown for its seeds, which are cooked and eaten like a grain, or for its greens, which is what you’ll see coming off our farm. It’s packed full of fiber, iron, and other nutrients, and is delicious to boot! Farmers often cook amaranth chopped into small pieces, and sauteed with olive oil, onions, and tomatoes. You can then add chicken or vegetable stock, okra, or meat- whatever sounds good to you! 

Saag Paneer with Amaranth Greens


  • 1 lb fresh or blanched and frozen amaranth
  • 1 16 oz can coconut milk high fat
  • 1 tablespoon minced ginger
  • 3 cloves of garlic
  • 1/2 tablespoon minced fresh turmeric optional
  • 1 small onion finely chopped to yield 1 cup
  • 1 teaspoon garam masala
  • 1-2 whole serrano chilis with seeds (1 for a mild dish, 2 for hot)
  • 1/8 teaspoon wild caraway or conventional caraway or cumin seeds toasted
  • 8 oz paneer cheese cut into small rectangles or cubes (optional, and halloumi can be substituted)
  • Kosher salt
  • 1/4 cup ghee coconut oil, or lard


  • If your amaranth greens are raw, blanch it in salted water for a few seconds until wilted, then shock in an ice bath to chill. Remove the amaranth greens, squeeze out the water, and coarsely chop. You want the greens to hold some texture, but they should be able to fit on a spoon-just look out for long stems.
  • In a food processor, or in a mortar and pestle, coarsely pulse or pound 1 teaspoon of salt with the serrano, garlic, ginger, onion and turmeric until coarse-fine.
  • Add the ground aromatics with the oil to a large cast iron skillet and cook on medium heat for 5 minutes. Add the caraway and garam masala and cook 5 minutes more.
  • Add the coconut milk, and amaranth and simmer until the mixture is thickened slightly, about 10 minutes, it should be spoonable, but not soupy. Meanwhile, quickly pan fry the cheese on one side only, as overcooking can make them tough. You can also just warm them up in the greens when you add the coconut milk, but it isn’t as pretty.
  • Double check the seasoning for salt, adjust as needed, then serve immediately with rice or flatbread.

Recipe from

Simple Swiss Chard Pasta


  • 6 ounces pasta
  • 1 teaspoon extra-virgin olive oil
  • 4-5 chard leaves, stems diced, leaves coarsely chopped
  • ½ teaspoon balsamic vinegar
  • 1 cup canned fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • ½ cup cooked white beans, drained and rinsed
  • Shaved pecorino cheese
  • ¼ cup pine nuts (optional)
  • Sea salt & fresh black pepper


  1. In a large pot of salted boiling water, cook pasta until al dente.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.

Recipe from

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