The Pickle Stand

The Farm at Sunnyside - Thursday August 20th Lineup

The Farm at Sunnyside - Thursday August 20th Lineup

by Office Number1Sons

August 20, 2020


The Pickle Stand

The Farm at Sunnyside - Thursday August 20th Lineup

by Office Number1Sons

August 20, 2020


The Farm at Sunnyside - Thursday August 20th Lineup

Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC. The large veggie bag is great for the person who eats most veggie-filled meals at home or the couple who cooks some meals at home!

This week's veggie bags for Thursday 8/20 showcases summer's bounty! Make salads, grilled dishes, or crudités platters to your hearts desire!

SMALL VEGGIE BAG:

Farmer Stacey says "Potato salad is a summer classic, but sometimes you want something a little lighter and more herby! So leave the mayo in the fridge and whip up a tangy mediterranean potato salad. Chop the potatoes and boil until soft. Thinly slice the onion and toss with the cooled potatoes. Finely chop the basil, and any other herbs like parsley, cilantro, or mint you may have sitting around, and add to the potatoes and onions. Make a tangy, lemony dressing with olive oil and garlic. Top with some halved cherry tomatoes and olives!"
  • 1 bunch basil - A summer flavor that plays well with pasta and pizza, especially blended with garlic, olive oil, and parmesan for pesto!
  • 1 box cherry tomatoes - These little tomatoes are tangy and sweet and perfect for a snack on the go or chopped up on SALAD GREENS.
  • 2 onions - These fresh onions are super sweet and are delicious raw and cooked! - 2 cucumbers - Perfect for a cool and refreshing snack or for dipping into hummus.
  • 1 box potatoes - The first of our potatoes - Strawberry Paw! These have delicate skin and a creamy interior. Boil for potato salad with the DILL or cut into wedges and roast with the ROSEMARY for some crispy fries!
  • 2 lbs tomatoes - Slice 'em up and layer with mozzarella for a caprese or layer on toast with mayo for a classic summer sandwich.

LARGE VEGGIE BAG:

Farmer Stacey says "Making pizza this time of year can seem daunting with the thought of heating your oven up to 500. But if you have a grill, keep all that heat outside and enjoy the tomato-y, cheesy goodness even on a hot day! Make or buy a simple pizza dough and stretch out into a rough circle. Make a quick tomato sauce with garlic or just lay thin slices of fresh tomato on top of the cheese. Make a toppings table with thin slices of squash, chopped shishitos, cubed and sautéed eggplant, slices of asian pear. Mix and match with a few different cheeses and enjoy a pizza night worthy of Rome.

  • 1 bunch cilantro or 1 bunch shiso - Cilantro goes well with Asian or Mexican inspired cooking; chop and add to stir-frys or tacos! Pair the shiso with Japanese-inspired fish or rice dishes.
  • 1 box shishitos - Mostly mild with the occasional bit of spice, these little peppers saute quickly in hot oil. Wait till they blacken a bit for extra flavor.
  • 1 head garlic - Full of familiar flavor, garlic goes with everything!
  • 1-2 lbs squash - Summer's bounty, squash pairs with TOMATOES, EGGPLANT, PEPPERS, and even chocolate, if you make zucchini bread that is!
  • 2 lbs tomatoes - Slice 'em up and layer with mozzarella for a caprese or layer on toast with mayo for a classic summer sandwich.
  • 4-5 peppers (hot and sweet mix) - Add the sweet ones to your grilled veggies medley and use a jalapeno or anaheim to add some heat to a salsa or curry.
  • 4-5 asian pears - Our first variety of asian pear is small but not lacking in sweetness or crisp texture!
  • 2 eggplants - Slice and put on the grill or turn into ratatouille with the SQUASH and TOMATOES.
  • 1 head lettuce or 1 bag lettuce mix - A refreshing salad awaits - top with PEAR and goat cheese.

The Farm at Sunnyside is managed by Stacey and Casey. We first met them at the Arlington Farmers Market in 2013 when starting Number 1 Sons. Stacey and Casey are phenomenal farmers and managers tending to the health of their land, soil, staff and our community with their nutritious + delicious vegetables.

The Farm at Sunnyside borders the Shenandoah National Park - read more about their conservation efforts on their website. We love visiting Sunnyside and learning about cover crops, compost, field rotation, food safety processes, and working with a seasonal farm staff - Stacey and Casey excel at all these things!

The farm may substitute veggies if they run out. This happens rarely, but does happen from time time. Produce is measured by weight, so quantity may vary slightly from pictures. Sorry, we can't offer substitutions right now. Su

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