Veggie Box Bounty
Path Valley Farms - Week of 2/16 Line Up
by Emma MacEachern
February 16, 2021
The line up for week of Feb. 16 - Feb. 19 :
Last week’s mix is great for winter’s finest slaws, stews, roasts, and mashes. A few suggestions:
This Medium Veggie Box is delightful for 2-3 people, especially the duo who likes to eat lots of vegetables throughout the week.
MEDIUM VEGGIE BOX (Tuesday, Wednesday, Thursday, Friday)
Cut acorn squash into chunks (leave the peel on, it’s edible), drizzle with olive oil, and sprinkle with salt, pepper, ground sumac and cumin seed, then roast at 450 degrees until tender and browned. Make a fresh and bright slaw with thinly sliced radish, cabbage, and apples; top it with a ginger-spiked vinaigrette or season with kraut and a drizzle of sunflower oil. Pickle red onion to add to tacos and salads. Make a rosemary honey shrub or crisp whole sage leaves in oil to put on pasta (roast and puree the sweet potato to make a vibrant pasta sauce). Mix shredded carrots and potatoes with an egg and a spoonful or two of flour, then shape into latke-like patties and pan fry until crisp.
- 2 acorn squash
- 1 pound triple treat or watermelon radish
- 1 head cabbage
- 2 red onions
- 2 pounds carrots
- Handful of rosemary or sage
- 3 sweet potatoes
- 3 apples
- 2 pounds potatoes
- ½ pound mixed greens or arugula
The Happy Family Veggie Box is delightful for a larger family or we estimate 4 voracious vegetarian eaters. Eat all these veggies within a week or so, eat the fresh greens first!
HAPPY FAMILY VEGGIE BOX (Tuesday, Wednesday, Thursday, Friday)
Make a carrot, apple, and kohlrabi slaw, dressed in a punchy, gingery vinaigrette. Roast thin slices of butternut squash and beets, then add them to sandwiches (bonus points if you add marinated greens, made by blanching rainbow chard or kale and marinating it in oil and vinegar). Boil fingerling sweet potatoes in lightly salted water, then smash them with your palm and roast in sunflower oil until crisp. Top with caramelized shallots. Blend roasted beets with cooked beans, tahini and a little vinegar to make a bright dip or sandwich spread. Snack on apple schnitz, a dried apple specialty from South Central PA, or use them to make PA Dutch-style pies and dumplings.
- 2 pounds carrots
- Handful of sage or rosemary
- ½ pound shallots
- 1 butternut squash
- 2 pounds beets
- 2 pounds fingerling sweet potatoes
- 3 apples
- 2 pounds potatoes
- 1 kohlrabi
- ½ pound dried apple schnitz
- ¾ pound rainbow chard or green kale
Path Valley Farms is a farming cooperative in Pennsylvania! Path Valley Farms is a true collective, owned by the growers and operating with the intention of keeping families working together! They work with the goal of growing tasty food on healthy land that will be sustained through the generations.
Their gem-like vegetables are beloved by many area chefs (and us)! Read more about Path Valley Farms Coop here.
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