Tag Archives: Organic Carrots

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.




Click below and sign up today!


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!



Click below and sign up today!


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! 


Click below and sign up today!