Veggie Box Bounty

Path Valley Farms - Week of 2/23 Line Up

Path Valley Farms - Week of 2/23 Line Up

by Emma MacEachern

February 23, 2021

Veggie Box Bounty

Path Valley Farms - Week of 2/23 Line Up

by Emma MacEachern

February 23, 2021

Path Valley Farms - Week of 2/23 Line Up

The line up for week of Feb. 23 - Feb. 26 :

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)

Put your rainbow carrots on their finest display by slicing in half lengthwise, then roasting until charred around the edges. Drizzle with a simple oil + vinegar + parsley, sage, or rosemary dressing. You might even plate them atop a bed of mixed greens or arugula. It’s still soup season, so take advantage of this week’s box to make a potato and sunchoke soup. (We wrote about sunchokes on our blog last year, if you need more ideas.) Parsnips are excellent in a hash, which you might round out with apples and potatoes, and top with sambal. Thinly slice rounds of fingerling sweet potatoes to go on pizza, along with plenty of sliced shallots; top with chopped Masala Beets and arugula once it’s out of the oven.

  • 2 lbs rainbow mix carrots
  • 1 little bundle of italian parsley, sage or rosemary
  • ½ lbs custom mix salad greens or arugula
  • 2 lbs potatoes
  • 1 lbs parsnips
  • 2 lbs sunchokes
  • 3 tasty apples
  • ½ lbs shallots
  • 2 lbs fingerling sweet potatoes (purple, white, and orange)

The Happy Family Veggie Box is delightful for a larger family or we estimate 4 voracious vegetarian eatersEat all these veggies within a week or so, eat the fresh greens first!

HAPPY FAMILY VEGGIE BOX (Tuesday, Wednesday, Thursday, Friday)

Make a wintery salad with roasted baby beets, lightly pickled carrots, and raw radishes. Bonus points if you use the honey to zhuzh up your salad dressing, and extra extra points if you add Golden Beets to the mix. Make a zesty spread of roasted squash and jammy shallots to go on toast. (If you get a hubbard squash, cut it in half carefully, then scoop out the seeds and roast the halves whole; scoop out the flesh and compost the tough skin.) Roasted squash seeds make for excellent snacking. It’s still soup season: a hearty bean and green soup, with potatoes and kale or chard, is calling. Spice it up with sambal. Did you know that if you freeze a sweet potato before baking, it makes for a superior texture and lots of caramelized sugars? (Look up “Proper Proper Proper Baked Sweet Potato” to read the Eater article about this Chinese street food specialty.) Eat the rainbow this week. 

  • 1/2 pint jar of honey
  • 1 butternut or hubbard squash
  • 2 lbs carrots
  • 1 bunch of kale or chard
  • 1 little bundle of italian parsley, sage or rosemary
  • 2 lbs potatoes
  • 2 lbs baby rainbow mix beets
  • 3 apples
  • 3 beauregard sweet potatoes
  • 1 lbs triple treat chinese radishes
  • 1 red or yellow onion

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.

The farm may make substitutions when they run out of one type of veggie! We try to avoid this, but it does happen from time to time.

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