The Vegetables and Fruits in Season this June

It’s time! More and more local fruits and vegetables are rolling in this month, and we couldn’t be happier to reconnect with our Washington farms.

What’s in season for May and June:

What’s happening in organic produce and farming:

On another happy note, a recent report by the USDA (United States Department of Agriculture) found a 13% increase in certified organic operations. With 24,650 organic farms and organizations, the organic farming sector is one of the fastest growing in the country! This is beneficial not only for our own health and diet, but as a next step in creating a more sustainable, environmentally-conscious farming system for the future. The USDA also announced 47 new grants, providing $17.5 million for “research projects to improve sustainable agriculture in rural communities”.

These grants will catalyze new growth and discoveries in organic farming, and we’re so excited to see the growth of organic produce in homes. This year, organic demand is expected to hit 5% of the market share, which sounds small but is a giant stride for the industry. On top of all of this fantastic industry news, professional baseball player Jayson Werth recently made a speech detailing how he turned his traditional family farm into an organic sustainable enterprise.

From our family to yours, we hope you all have a fabulous Memorial Day Weekend. Rather than choose just one delicious recipe to share this week, take a glance (or several) at these amazing healthy recipe ideas for every meal this Memorial Day Weekend!

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11 Ways to Eat Spinach For Better Health

Happy Friday!

We made it through another week, and it looks like we may even see some sun this weekend (knock on wood!).

Next week we are receiving first of the season spring Onions from Alvarez Farm (their farm is in Yakima, where it’s a little warmer). Until then, we’re enjoying the local spinach, spring onions, and asparagus!

fresh food, local food, seattle, ballard, organic produce, organic food delivery, spanich, artichokes, new roots organics

Spinach is full of healthy nutrients and you can put it in a variety of dishes, including almost any pasta dish, casserole or stir-fry. Along with it’s ample stores of vitamins and antioxidants, spinach can assist in better eye health, cancer prevention and lowered blood pressure. The quickest way to cook spinach solo is to saute it in a pan, but keep in mind if you are including spinach in a stir-fry, it takes less time to cook than some thicker vegetables such as carrots. Here are eleven meal ideas you can add spinach to!

  • Chicken Broccoli Alfredo
  • Butter Garlic Risotto
  • Stews & soups
  • Green smoothies
  • Salads & sandwiches
  • As a pizza topping
  • Southern Chicken & Collard Greens
  • Roasted red pepper, pork and mushroom skillet
  • Burritos/fajitas
  • Monkey bread
  • Scrambled eggs

fresh food, local food, seattle, ballard, organic produce, organic food delivery, spanich, artichokes, new roots organicsWe have gorgeous local spinach and artichokes this week, which means making spinach artichoke dip is a must. We really love this recipe, and it’s the self-proclaimed “Best Spinach Artichoke Dip”, so we think you’ll enjoy it as well.

Keep an eye on our blog next week as we’ll have an update on local agriculture and some delicious ideas for Memorial Day.

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Secret Ingredients and Organic Strawberry Rhubarb Crisp

Happy Monday everyone, and Happy Mother’s Day to all of our New Root’s moms out there!

Have you ever tried a recipe from your mother, following it to the letter, and yet it just wasn’t as perfect as hers? That used to happen to me all the time, and I pestered her about it, certain there was a secret ingredient I was missing. I’ve noticed that lots of people carolyn boyle,new roots organic, farm fresh organic food delivered seattle, consider recipes more as guidelines than instructions, adding in an extra pinch of this or a dollop of that until it taste just right. Understanding the basic chemistry of cooking definitely helps lower the chance of a stovetop disaster, but experimenting and tweaking provides an internal understanding of how flavors can weave together. This intuition, while infuriating for a beginner, is what makes a meal your own.

I love putting together my organic produce in new and creative ways to keep dinners fun, easy and most importantly, delicious.  If you’ve followed us for a while, you probably know that we send recipes in our newsletter. Now we’ll also be including helpful produce news and recipes on our blog using ingredients that are in our bins each week.

If there’s a particular vegetable or fruit that stumps you, comment here, post on our Facebook or email us, and we’ll suggest recipes for you here on the blog.

This week is forcasted for 75 degrees and sunny, so we took it upon ourselves to suggest a yummy dessert you can make for the weekend. This old-fashioned style Strawberry Rhubarb Crisp is scrumptious, organic produce, heart food, heart healthy, food art, new roots organics, eat seattlebut we challenge you to experiment with your own ingredients and flavors to make it your own.  There’s even a paleo option over at Bakerita!

We love seeing how you turn our organic produce into beautiful meals, so please feel free to tag us on Facebook or Instagram. We have major heart eyes for this photo taken by New Root’s customer Joel last week, promoting a heart healthy diet!

What you will need for this Old-Fashioned Strawberry Rhubarb Crisp by Food & Wine


  • 2 pounds rhubarb stalks, sliced 1/2 inch thick
  • 1 1/4 cups sugar
  • 1 pound strawberries, hulled and quartered
  • 3 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract


  • 1 stick (4 ounces) unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups quick-cooking rolled oats
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt

How to make the perfect organic Strawberry Rhubarb Crisp

organic strawberries, local seattle produce, farm fresh, strawberry rhubarb crisp

  • Preheat the oven to 375.
  • In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
  • Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  • Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325 and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
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Organic Pineapple Salsa, Blood Orange Margaritas, and Cinco de Mayo Trivia

Hey foodies!

If you still have this week’s jalepenos, tomatoes, peppers and pineapples, you’re in luck. We’re celebrating of Cinco De Mayo the New Roots way, with a quick and easy organic pineapple salsa recipe that happens to taste amazing with a Blood Orange margarita, if we do say so ourselves. Watch Carolyn mix one up in less than 30 seconds:

Margaritas and a quick and easy Pineapple Salsa. Full recipes on our blog!

Posted by New Roots Organics on Friday, May 5, 2017

People common misunderstand Cinco de Mayo as the day of Mexican Independence, when it’s actually commemorating the Battle of Puebla, which happened 50 years after Mexico gained independence. Fun fact, while Americans celebrate this holiday (usually with their good friend Jose Cuervo) most of Mexico doesn’t take note of the Fifth of May. While rocking a sombrero is probably a bit much, we think this appetizer and cocktail combo is just right. Let us know how yours taste, comment below or tag us on Instagram @NewRootsOrganic

Pineapple Salsa

organic food, pineapple, salsa, margaritas, cinco de mayo1 cup shallots, julienned
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cups chopped fresh pineapple
1/4 cup chopped cherry tomatoes
1 jalapeno pepper, seeded and minced
1 cloves garlic, minced
1 teaspoon minced fresh cilantro
1/2 teaspoon cumin
1/4 cup fresh lime juice


Mix the shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, jalepeno pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

Recipe courtesy of

Blood Orange Margarita

2 blood oranges, juiced (3 oz)
1 fresh lime
2 ounces tequila of your choice (we prefer blanco for this cocktail)
1 oz Simple Syrup or Agave Nectar
2 ice cubes


  1. Optional: Rub the rim of your glass with a blood orange slice.  Dip the rim in sea salt, we recommend Pink Himalayan salt.
  2. Combine all ingredients into a cocktail shaker and shake ~20 seconds
  3. Pour into salted glass and enjoy.

Strawberry Margarita

2 strawberries, muddled in the bottom of the glass
2 oz of tequila
1 oz house made orange infused simple syrup
1 oz fresh squeezed lime juice
Shake with ice and serve!

PS: For an extra twist, try a homemade orange-infused simple syrup:

Equal parts sugar and water, heated until sugar is dissolved- add orange peel and let steep until cool. Transfer to easy pour bottle of your choice!

Traditional Margarita:

2 oz Tequila
1 oz Simple syrup
1 oz Fresh Squeezed lime juice (the juice of 1 average lime)

Shake with ice and serve!

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A Picture-Perfect Week at New Roots Organic

Hey New Roots Readers,

Hope you’re having a great Friday so far! We know everyone is excited to get to their weekend, so let’s keep this short and sweet.

First we want to say thank you, because with your help, we raised $850 for fresh fruit that will go in the Food Bank Kids’ Packs. This is a huge help, and we all know how important a healthy diet is to children’s development, so give yourselves a round of applause.

We also wanted to show you our newest addition to the New Roots facility, a beautiful mural created by the very first NRO employee, Jared DelDeo. Jared now resides in Portsmouth, NH, but he came back for a visit and left this new addition behind our assembly line.




Warm days and warm nights are bringing on the late summer produce early and the quality has been fantastic! Eggplant, peppers, tomatoes, melons are all here. Soon, we’ll have local corn and larger tomatoes too 🙂 If you haven’t tried our medium-bodied New Roots Blend or Back Pedal coffee, they also make for a wonderful iced coffee during the warm weather.

We’ve got some delicious looking eggplant, banana sweet peppers, and more cherry tomatoes to come, so why not try this Eggplant Ratatouille recipe by Serious Eats?


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End of World, Will Go Organic?

TGIF everybody!

We hope you enjoyed the sun and the fresh produce of last week as much as we all did at New Roots, but we’re glad our farms are getting the much needed rain these last few days (and hopefully seeing the fires in east Washington at their end!).

New Roots Organics Food Bank CollectionA quick shout-out to all of our New Roots patrons is also in order. This month alone we have raised almost $500 for the Food Bank Donations, and are hoping to end the month out strong! In case you missed our email or are new to New Roots- This is an exciting new way we are helping to raise purchasing dollars to help get fresh produce to more people in our community! We are partnering with the U-District food bank 4 times a year and this month we are focusing on raising money to buy fruit for their program called Packs for Kids. Typically summer fruit is expensive and they are always in need of fresh fruit. So if you want to participate, just click on that icon found where you Shop for Additional Items, and purchase a “Coupon”, they are sold in $5 increments.

Finally, I wanted to leave you with a fun little thought on going organic, and see what you’re reasons for eating organic are. I’ve read many, many articles about the pros and cons of going organic, and seen some pretty unique reasons on both sides of the matter. I stumbled upon the most unique by far today while scanning through i09, which featured an article about ‘preppers’ going organic. Confused by the headline, I read on and discovered that those who are preparing for natural or man-made disasters- the end-of-the-world kind of disasters- are looking to organic sustainable means of growing nutritious food in the future. They are also among the most opposed to GMO’s in the recent controversies.

While I never thought of this being the reason, I’m certainly glad that our organic farm partners will have businesses booming and better than ever this year!

What’s your reason for going organic? Tell us in the comments below or on our Facebook page!

Looking Ahead: Next week we will have Romaine lettuces, Bunched carrots, Summer squash, Cucumbers, Chard, Freshly dug Sweet onions and Yukons, Broccoli, Cherry tomatoes, Purple Kale, Green and Yellow Beans, Bok Choy, Blueberries, Peaches, and Apricots, all from our local Washington/Oregon farms!
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Organic News, Washington Fires, & This Week’s Produce

This week’s lineup is here, but first we’d like to take a second to send our hopes to all of our Eastern Washington farmers that their families and crops are safe from the recent fires taking place. We have had some issues getting produce due to Highway 97 needed to be closed down, but are hoping to get everything from our planned bin on time.

what in this weeks fresh organic local produce by New Roots organics, washington farms' vegetables and fruit

In case you haven’t Googled ‘organic food’ lately in the news, there have been a slew of articles quoting a recent study proving that organic food contains more antioxidants and less pesticides, up to 69% more antioxidants than non-organic food! (Full article, Huffigton Post)

We’d also like to announce the Food Bank Donations button! 

This is an exciting new way we are helping to raise purchasing dollars to help get fresh produce to more people in our community! We are partnering with the U-District food bank 4 times a year and this month we are focusing on raising money to buy fruit for their program called Packs for Kids. Typically summer fruit is expensive and they are always in need of fresh fruit. So if you want to participate, just click on that icon found where you Shop for Additional Items, and purchase a “Coupon”, they are sold in $5 increments. At the end of each week we will tally how many were purchased and New Roots will add an additional 25% to the total we have to spend.  WE are already up to $194! This is really great- let’s keep it going.

Last but not least, another favorite recipe around the office, Green Bean Salad: just add green beans, leafy greens, olives, cherry tomato and summer savory.

The full recipe, as per for 1:

Green bean salad

Cherry tomatoes 100gr
Steamed Green Beans 100gr
A handful of Black Olives
A handful of Pistachios
Greek Basil
2 TBS Toasted Sesame seeds
2 spring onions

balsamic vinegar, Extra virgin olive oil, Salt and pepper.


Photo via Salad Pride
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Ask Us A Fava?

This week we have Fava beans in our bins, a fairly rare find in the NW!

Therefore,we thought it might be useful to offer up a little information about what they are, how to eat them, and some great ways to cook them. Enjoy!

how to Fava beans with new roots organic, pohto by Ian-S

Via Wikipedia, we find that Vicia Faba, or fava bean, broad bean or faba bean is a type of bean native to North Africa and Asia. While it’s become uncommon in

America as a household item, it is still used regularly in Italy and other Mediterranean countries.

How to prepare Fava Beans 

Or, instead of following the French preparation, follow other cultures’ prep- don’t peel them at all. Mature beans might have too tough a skin to enjoy, but fresh and younger beans can be enjoyed with the skin in tact. If you’re a time saver, look for young, fresh favas for you and your family!

How to eat them: 

Our founder Carolyn loves her favas steamed and then smashed with a fork. Add a touch of lemon, some good olive oil and crunchy flake salt atop a piece of grilled bread. It’s quick and simple but tastes divine!

You can also try this delicious looking recipe for fettuccine with fava beans:

See the full recipe 

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Carrot Cool Off

We all know it’s important to have a balanced diet, and eat as nutritiously and naturally as you can (just read this interview on Huffington Post about how crucial the diet is to the USA team during FIFA ). That said, when the temperatures are up and the Seattle rain takes a vacation, it’s so hard to find the motivation to even use the microwave, let alone the stove.

Since you probably have a few spare carrots left from the past weeks bin, try this cold dish, with very minimal cooking time required!


  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, sliced
  • 1 rib celery
  • 3 large leeks
  • 1 large onion, finely chopped
  • 6 garlic cloves, peeled
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/2 teaspoon cayenne
  • 4 cups vegetable broth
  • 1/4 cup crème fraiche
  • Parsley, to garnish
  • 4 toasted pita pockets


1. Heat oil on medium-low heat in medium size pot. Add carrots, celery, onions, leeks, and garlic. Sauté until onions are translucent, about 3 minutes. Season with salt and pepper. 2. Add spices and vegetable broth. Simmer for 30 minutes until carrots are tender. 3. Remove pot from heat. In small batches, puree soup in blender until silky smooth. Return soup to pot and finish with crème fraiche. Thin to desired consistency with additional broth, if necessary. Adjust seasoning. Chill. 4. Serve in vodka shot glasses garnished with parsley and toasted pocket-less pita on the side.


If you’re not the carrot loving type (or very much the carrot type and eaten all of yours already), Food and Wine has a slide list of chilled soup recipes!

This week we have some beautiful apricots, raspberries and cherries on sale. What are your favorite ways to eat summer fruits?

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What’s in the Bin?

We have a treat for you (and ourselves) in this next delivery week- Every year we receive bunches of garlic scapes from the Filaree Farm in Okanogan, for only 2 weeks out of the year, and those weeks are upon us again!

Screen Shot 2014-06-14 at 5.09.20 PMWhat are garlic scapes? Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb.

There are lots of ways to enjoy scapes- they impart a mild garlic flavor to dishes when sauteed.Garlic scapes have many uses, according to GarlicFarmCT, ‘from soup to salads to garnishes: grill, stir fry, use them raw on salads, blend them into hummus or habit-forming scape pesto, mashed potatoes, and more.’ Last year a New Roots team member pickled them and they were fantastic that way! Serious Eats also recommends these 7 recipes for garlic scapes that sound positively divine.

Screen Shot 2014-06-14 at 5.24.19 PMIn a hurry and not sure what to add as a side to your entree? We’re throwing in beautiful Bok Choy from Mt. Vernon this week to save the day. Through these on the grill or in a pan with oil and garlic or ginger for approximately 4 minutes or until they wilt (similar to spinach). Add to chicken, beef, shrimp or other veggies to get your nutrients and a tasty meal in under 5 minutes.


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