Posted by on July 6, 2022

Hi Everyone! Once again, we are back for another year of CSA. Its Isabelle, I am an intern from Bates,It was a hot and busy week at New Roots, with temperatures reaching 90 degrees on Friday. The beginning of the week saw lots of rain, and at New Roots our farmers took advantage of the rain and kept weeding while the ground was soft!

To cool off, and get ready for the farmers’ markets this weekend, the farmers got the wash station fully up and running. 

Our station has numerous large tubs to soak harvested vegetables, and giant salad spinners like the one below to make sure the greens aren’t soggy before being stored in the fridge overnight. Then, everything in our fridge makes their way to the markets where you’ll be able to bring them home to your table.

Come visit us this weekend in Lewiston, York, Bath, South Portland, and Damariscotta. If you can’t make it this weekend, consider joining us on July 17 at New Roots from 4:30-6:30 PM to celebrate the purchase of the land we farm on.

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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