The Farm at Sunnyside for Thursday April 30!
by Caitlin Roberts
April 30, 2020
1 bunch radishes (french or red) : we generally eat these raw, but they can also be great roasted or grilled
1 bunch spring herb (cilantro or garlic chives) : both of these are great for topping your tacos.
1 bag salad greens : lettuce, arugula, kale, chois, mustards, pea shoots - a spring treat! tender greens for salad. (1/3 to 1/2 lb)
1 lb sweet potatoes (Japanese and orange) : The last of the sweet potatoes until fall. Roast up these guys for a sweet treat!
1 bunch Asian turnips : crunchy and sweet. You can roast or saute them but we love them just plain raw on salads.
1/3 lb pea shoots: stir fry these with some chili oil and vinegar or add them to your sandwich for some sweetness.
1 bunch Asian greens (bok choi or tat soi) : do a quick stir fry with miso and vinegar. (And, you could add the turnips!)
1 medium or 2 small cabbages (green or red) : Braise your cabbage in the oven to bring out its sweetness.
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. You may have eaten their vegetables at the Dupont Circle Farmers Market, Falls Church Farmers Market, The Dabney or A Rake's Progress :)
The farm 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 managing 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. Sunny Side