Veggie Box Bounty

The Farm at Sunnyside for Thursday 8/27

The Farm at Sunnyside for Thursday 8/27

by Office Number1Sons

August 27, 2020


Veggie Box Bounty

The Farm at Sunnyside for Thursday 8/27

by Office Number1Sons

August 27, 2020


The Farm at Sunnyside for Thursday 8/27

Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC. 

 

SMALL VEGGIE BOX 8/27

Farmer Stacey says "Parsley is back! It's been a hot summer for this little herb, but these cooler weeks are helping it settle in for the fall. For some reason, when I think of parsley I think of shakshuka! Herbs are a great way to add punchy flavor to a meal and shakshuka can handle all the herbs, add whatever you have laying around along with the parsley. Saute strips of sweet pepper, and onions in olive oil until softened slightly. Add chopped tomatoes, garlic, and some veggie or chicken stock and simmer until cooked down. Toss in half of your herbs at this point and stir in. Crack eggs into the bubbling tomato sauce and cover the pot until the eggs are set. Garnish with more herbs and some feta!"

  • 1 bunch parsley - Not just a pretty garnish! Blend up with olive oil and garlic and any other fresh herbs you have for a bright green sauce to drizzle on grilled veggies. 
  • 1 box okra or shishitos - Stir-fry the okra with TOMATOES and GARLIC. Put the shishitos on the grill until browned and soft. 
  • 1 head garlic - It's fresh and mild, garlic goes with everything!
  • 1-2 lbs squash - Squash is the true jack-of-all-trades, put it in pasta sauce, on the grill, shaved thinly raw on a salad, the list goes on.
  • 2 lbs tomatoes - Chop and add to the salsa or make yourself a classic tomato sandwich.
  • 3-4 sweet peppers - Red, yellow, purple, and orange - a rainbow of sweetness to enjoy raw, roasted, or cooked into a shakshuka with TOMATOES, GARLIC, and PARSLEY.
    LARGE VEGGIE BOX 8/27

     

    Farmer Stacey says "Let's turn these eggplant into "meatballs"! Peel and finely dice the eggplant and onion and saute in olive oil. Add some water and cover the pan so it steams and softens nicely. Once cooked, mash into a fairly smooth mixture. Add an egg, some breadcrumbs, fresh or dried herbs, and some grated parmesan and mix to combine. Refrigerate this mixture and then roll into balls and fry in a pan. These are delicious on top of pasta or perhaps in a sub sandwich with fresh onion and a quick tomato sauce. Sprinkle with basil!

    • 1 bunch basil - Whip up into pesto with some olive oil and parmesan or sprinkle on top of any dish to add a punch of summery flavor. 
    • 1 head lettuce or 1 bag lettuce mix or arugula - A refreshing salad awaits - top with PEAR and CUCUMBER slices. 
    • 4-5 peppers (sweet and hot mix) - Orange, yellow, or red, these peppers are sweet and vegetal. A jalapeno or fresno can add some heat to a salsa with TOMATOES and ONIONS.
    • 2 onions - These fresh onions are super sweet and are delicious raw and cooked!
    • 2-3 cucumbers - Perfect for a cool and refreshing snack or for topping a salad.
    • 2 lbs tomatoes - Slice 'em up and layer with mozzarella for a caprese or layer on toast with mayo for a classic summer sandwich. 
    • 2 eggplant - Grill in slices or roast until soft and puree into a smooth and smoky baba ganoush.
    • 4-5 asian pears - Crisp and sweet, these pears are juicy and make a delightful snack or SALAD topping.
    • 1 box cherry tomatoes - Red, yellow, purple, or pink, these little tomatoes are like drops of sunshine! Eat 'em all fresh or slow-roast them in olive oil for a decadent confit.

    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 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 rarely happens, 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.

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