Tag Archives: Carrots

Sweet Corn Summer Harvest Salad

Hello Harvesters

This week’s recipe is a summer harvest salad that can be served warm or chilled. It’s delicious, nutritious, and looks great too!


Sweet Corn & Zucchini Salad with Lemon-Garlic Dressing

Prep time: 15 minutes

Cook time: 10 minutes

"CourgettesInBowl" by Simon Speed - Own work. Licensed under Creative Commons Zero, Public Domain Dedication via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:CourgettesInBowl.JPG#mediaviewer/File:CourgettesInBowl.JPG

“CourgettesInBowl” by Simon Speed – Own work. Licensed under Creative Commons Zero, Public Domain Dedication via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:CourgettesInBowl.JPG#mediaviewer/File:CourgettesInBowl.JPG


3 medium zucchini (cut into ½ inch strips)

2 ears sweet corn

1 medium onion (red or white)

1 ripe lemon

4 T. olive oil

2 Tsp. Salt

1 Tsp. black ground pepper

½ C finely grated Asiago



To make dressing, squeeze juice of one lemon into small bowl, add approximately 4 tsp. olive oil (should be equal parts oil and lemon juice), crush and add 3 cloves garlic and then add 1 tsp. salt and 1 tsp. black pepper and stir. Let sit while you prepare other ingredients.


Husk corn and bring a large pot full of water to a boil (enough to submerge the corn). When water is boiling, submerge corn and turn off water, let sit for 5 minutes then remove. When cool enough to handle, cut kernels off cob


While corn is cooking dice and sauté onion on medium-high heat until pieces start to look translucent. While onions are sautéing, prepare zucchini by cutting in half vertically and horizontally, then cut each remaining quarter into 4 strips. Add zucchini and 1 tsp. salt to sautéed onion and continue to cook for about 3 minutes (note: zucchini doesn’t take very long to cook, should just begin to be soft, you don’t want to lose the crunch). If the zucchini and onion look wet, empty onion and zucchini into a colander and let strain to get as much moisture out as possible.


In large bowl combine corn kernels and zucchini and onion. Toss dressing and sprinkle with grated Asiago. Serve warm, or let veggies cool before tossing with dressing and cheese. Enjoy!



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Zucchini and Carrot Muffins

Ok guys, summer is rolling in, and that means summer squash! Here’s a fun little recipe you can make with zucchini from this week’s box. Serve at BBQs for a fun treat.


 Zucchini and Carrot Muffins

Makes six standard muffins



1/2 cup sugar

2 Tbsp. canola or vegetable oil

1/2 tsp. salt

1 large egg

1 cup grated zucchini

1 cup grated carrots

1/4 cup chopped pecans or walnuts, toasted (optional)

1 cup white whole wheat flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg


Preheat oven to 375. Prepare a pan with 6 muffin cups with paper liners or cooking spray.


In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon, and pecans.


Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups.


Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 20 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.




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A Fresh Salad for a Fresh Season

In the world of produce, there are few things better than a fresh, cool, crispy green bean. They go well with many different foods, they have great texture, and they are incredibly easy to cook! This week, we bring you a recipe for a fresh green bean and carrot salad, with a vinaigrette dressing. This will be a great addition to a springtime BBQ or picnic, or to pack up and take to work for lunch.




Green Bean & Carrot Salad


  • 2 lb green beans, ends cut off, sliced in half
  • 1 bunch carrots, halved and julienned
  • 2 tbsp mustard
  • 1 1/2 tsp mustard
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 cup chopped chard (about two leaves)
  • 1 cup walnuts, toasted.




  • Bring a large pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans and carrots to the boiling water. Cook until green beans are bright green but still crispy, about 3-4 minutes.
  • Remove the carrots and beans from the water with a slotted spoon and transfer to the ice water. Pour into a colander to drain.
  • To make vinaigrette: whisk mustard, cumin, coriander, and salt in a large bowl. Whisk in the vinegar. Slowly add the oil, whisking constantly to emulsify.
  • Drizzle green beans, carrots, chard, and walnuts with dressing. Toss to coat. Salt to taste and serve.

Now, go enjoy some healthy organic food on this beautiful Washington day!



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Carrot and Parsnip Soup


Carrot and Parsnip Soup

Seattle’s rainy season is in full swing! Grab a blanket, your favorite book, and warm up with this cozy winter soup.

4 servings


2 medium parsnips, chopped

2 carrots, chopped

1 onion, chopped

3 celery stalks, chopped

1 garlic clove, peeled and finely chopped

1 tablespoon fresh ginger, grated

4 cups vegetable broth

4 teaspoons cream

1 tablespoon olive oil

½ tablespoon curry powder



Heat the olive oil in a pan over a medium heat. Add the onion, celery, garlic and ginger and cook for about 5 minutes.

Stir in the curry powder and cook for another 5 minutes.

Add the parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender, about 30 minutes.

Puree the soup, in batches if necessary, adding more stock to get the right consistency.

To serve, drizzle each bowl with a tablespoon of cream.

We hope you enjoy it, and stay dry Seattle! 


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Planting Carrots

March has arrived, which means it’s time to plant! Hopefully this will give you something to look forward to as we endure the rainy season.

It is really important that you make sure your soil is completely free of rocks, weeds, and other impediments. Like you before your coffee in the mornings, carrots need their space.


If you haven’t gotten around to preparing your garden bed, check out our previous post Planning your Garden.

When your garden has been thoroughly prepped, it’s time for seeds. Well, it’s almost time for seeds. It’s still a little cold, so you should probably still wait a few weeks before you plant.


If you’re using the square foot gardening method it’s important to make sure your seeds are spaced apart appropriately, about 2 inches.

If you’re using the row method, make sure each row is a foot apart, and your seeds have 2 to 3 inches between them.

Digging Holes

When digging holes for your seeds, you want to make sure the holes are ½ inch deep.

Plant about 4 to 6 seeds per hole. You can thin them out later if needed. You can buy seeds from most hardware stores or plant nurseries, but one of my favorite places to buy seeds is the Territorial Seed Company.

When covering, mulch well. The seeds need to be well covered to speed up germination. However, be gentle when tamping down the soil.

After about 2 to 3 weeks, you’ll start to see little sprouts!

ID-10013392Early Care

Carrots need about one inch of water per week. However, it is the rainy season so remember to take into account how much water your garden has already had.

It’s important to make sure the soil is loose and not over or under watered. This will mean the difference between having a traditional looking carrot, and one that looks like a two-pronged fork.

Lastly, don’t neglect to weed and thin! When the tops of the carrots are about an inch tall, thin them out to 3 inches apart.

Harvest Preview

For the first few weeks, keep watering, weeding, and thinning. Carrots typically take about 2 to 2 ½ months to fully mature.

Next month, we’ll tell you how to know when your carrots are ready and how to harvest them.

Happy Gardening!

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Something New About Carrots

We all know that eating well takes a lot of discipline. Here some helpful facts about carrots to motivate that choice between pizza and the fresh veggies in your box!


According to the CDC 11.5% of adults in the U.S. suffer from cardiovascular disease. That’s 26.5 MILLION people.

Luckily, a new 10-year study from the Netherlands has some encouraging news. Published in the British Journal of Nutrition, the study tracked the diet of 20,069 men and women. Researchers categorized food by color, and found that those who ate “orange/yellow” colored vegetables on a regular basis saw a reduction in heart disease by 32%!

So, what’s in carrots that is so heart healingly wonderful?


How, you may ask, does fiber benefit the heart? Well, There are two types of dietary fiber, soluble and insoluble. Both are necessary for your body, but soluble fiber lowers LDL cholesterol, reducing plaque in your arteries and making it easier for blood to circulate through your body. One≥ cup of chopped carrots contains, roughly, 14% of your daily fiber value.

00279Vitamin A

A commonly held belief is that carrots will help you see well. If you’re like 75% of most Americans, you need glasses. While eating a carrot won’t give you night vision, it definitely will help the overall health of your eye. What makes carrots so good for your eyes is the extremely high content of vitamin A. And I when I say high content, I mean high. One cup of chopped carrots has 427% of your daily value of Vitamin A. Crazy, I know, but true. When eaten, vitamin A is converted to retinol, which strengthens the membrane around your eyes. This membrane helps light travel through your eyes and gets the correct message to your brain about what you’re seeing.


Carrots have so many different kinds of antioxidants you need a chemistry degree to pronounce all of those words (hydroxycinnamic acid and anthocyanindins, for example)! What’s important to remember is that antioxidants help your body dispense of free radicals, which helps decrease cancer.

Moral of the story is: eat your carrots! They’re really tasty and they might just help you live longer. That’s enough to get me to start eating more of them. They are tasty raw, so you can really get all the nutrients from them. They also go really well with ranch.

Happy Eating!

Sweet Potato and Lentil Soup


  • 1 sweet potato, peeled and diced
  • 3 carrots, cut into ½” pieces
  • 1 small onion, chopped into ½” pieces
  • 2 leeks, halved lengthwise and cut into ½” pieces
  • 3/4 cup dried yellow or red lentils
  • 1 4-inch piece ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Juice of ½ lemon
  • ½ cup chopped fresh cilantro


  • Combine the sweet potato, carrots, onion, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
  • Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
  • Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute.
  • Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt and pepper to taste.