Veggie Box Bounty

Path Valley Farms - Week of 3/23 Line Up

Path Valley Farms - Week of 3/23 Line Up

by Emma MacEachern

March 23, 2021


Veggie Box Bounty

Path Valley Farms - Week of 3/23 Line Up

by Emma MacEachern

March 23, 2021


Path Valley Farms - Week of 3/23 Line Up

MEDIUM VEGGIE BOX (Tuesday, Wednesday, Thursday, Friday)

The medium veggie box is for two-to-three veggie lovers who enjoy having vegetables throughout the week. Your box is harvested to order, changes weekly, and is chosen to express the best of what is seasonal and delicious, guided by nature and the farmers of Path Valley Farms. Eat all these veggies within a week or so, and go for the delicate greens first. 

This week’s box is full of vibrant colors. Steam, boil, or roast the carrots and beets (separately) to blend into a beautiful dip, rounded out with bread crumbs or cooked beans and balanced with a little acid (vinegarkraut or kimchi juice). Slice the fingerling sweet potatoes in half lengthwise, thinly slice plenty of shallots, drizzle with oil and season with salt, then roast the two until the potatoes are charred on the edges and, as soon as they’re out of the oven, dress them with plenty of herbs and a little vinegar. This mix does well on a bed of lentils, as a side, or over a mess of mixed salad greens. If you go the lentil route, thinly slice kale or Swiss chard and saute it in a little oil or butter, along with some garlic, and put that on top, too. Sliced apples are always good for snacking, especially when topped with sharp cheddar.

Contents for March 23-26:

  • 3 apples
  • 1 pound carrots (dragon purple, orange, or rainbow mix)
  • ½ pound mixed salad greens 
  • ½ pound shallots
  • 3 sweet potatoes
  • 2 pounds beets
  • ¾ pound winterbor kale or Swiss chard
  • Handful of either parsley, rosemary, basil, oregano, chives or sage

Note: Occasionally the farm will make harvest substitutions depending on what is at peak

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

The Happy Family Veggie Box is delightful for a larger family, or four voracious vegetable-centric eaters.  Your box is harvested to order, changes weekly, and is chosen to express the best of what is seasonal and delicious, guided by nature and the farmers of Path Valley Farms. Eat all these veggies within a week or so, and go for the delicate greens first. 

Eat the rainbow from this week’s box. Roast, steam, or boil the 
beets, then blend into a vibrant dip with breadcrumbs, nuts, or cooked beans. Balance the flavor with something acidic. Slice the fingerling sweet potatoes in half lengthwise, thinly slice plenty of shallots, drizzle with oil and season with salt, then roast the two until the potatoes are charred on the edges and, as soon as they’re out of the oven, dress them with plenty of herbs and a little vinegar. Need a short but satisfying project? Make refrigerator pickles out of the carrots and fennel. They’d make a good snack or an excellent sandwich filling. Rutabagas are slightly sweet and packed with flavor; roast them, mash them, or, yes, put them in a stew. Thinly slice kale or Swiss chard, then braise in a flavorful liquid like broth, beer, or vermouth, along with some of the dried apples for sweetness and chew. Scatter pea shoots or microgreens over everything and anything. For dessert, try apples two ways: slice fresh apples, then saute in a little butter or sunflower oil, cinnamon, and maple syrup. Once everything is a little juicy, add some of the dried apples. Cook until it’s as soft as you’d like; add a little apple cider or water if needed. Spoon this over grass-fed Greek yogurt or gelato, or eat with a serving of brown butter bourbon bread pudding.

Contents for March 23-26:

  • ½ pound woodstove dried apples
  • 1 ½ pounds fingerling sweet potatoes
  • 2 rutabagas
  • 3 tasty apples
  • 2 onions
  • ¾ pound winterbor kale or Swiss chard
  • 2 pounds carrots
  • ½ pound mixed salad greens
  • 2 ounce pea shoots or microgreens
  • 2 pounds potatoes
  • 2 pieces of fennel
  • Half pint of maple syrup
  • Handful of either parsley, rosemary, basil, oregano, chives, or sage

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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