Veggie Box Bounty
THE FARM AT SUNNYSIDE FOR THURSDAY JULY 9
by Office Number1Sons
July 09, 2020
Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC.
Here's the line up for Thursday 7/9:
SMALL VEGGIE BAG
Farmer Stacey says " If you've never had shishitos you're in for a treat! Heat up some oil in a pan and then add the shishitos whole. Saute over high heat until the skin becomes blistered and the peppers soften. Season with salt, sliced scallions, and cilantro or shiso. These tend to be very mild, with about 1 in 10 having some spice.
- 1 bunch shiso or cilantro - Shiso is commonly found in Japanese cooking and therefore goes well with fish and rice dishes. Cilantro is delicious in salsa as well as stir-frys.
- 1 head cabbage - Coleslaw, but make it different! Add shredded CARROT and SCALLIONS and dress with soy sauce, vinegar, and sesame seeds.
- 1 bunch scallions - Crisp and oniony, thinly slice to garnish a stir-fry or rice dish. - 1-2 cucumbers - Perfect for a cool and refreshing snack or mixed with SCALLIONS, SHISO or CILANTRO and a soy sauce/sesame oil dressing for a side dish.
- 1 bunch carrots - Shred and mix with the CABBAGE for coleslaw or toss into a stir-fry.
- 1 box shishitos or cherry tomatoes - Make the sauteed shishitos above or have a pre-dinner snack of the cherry tomatoes.
LARGE VEGGIE BAG
Feeling tired of cereal and toast for breakfast? Make a frittata! Saute some chopped onion, garlic, and squash in a cast iron pan. When that is brown and aromatic, layer on some sliced tomato and chopped basil. Whisk several eggs, pour over the veggies, and bake until set. Sprinkle with some feta or parmesan at the end. If you've got a grill, slice up the eggplant, squash, and onions and char them up. Marinate them in a balsamic-oil-garlic dressing and then make a sandwich fit for an Italian deli.
- 1 bunch basil - A summer flavor that plays well with pasta and pizza, TOMATOES and SALAD GREENS.
- 1 head lettuce or 1 bag salad - A refreshing salad awaits - top with TOMATOES and sliced ONIONS.
- 1 head radicchio or 1 bunch spigarello - Grill wedges of the radicchio and make a salad with goat cheese and balsamic or saute the spigarello with TOMATOES and GARLIC.
- 1-2 eggplant - Fry small chunks and use as a topping for pizza or grill slices to put on sandwiches.
- 1 bulb garlic - It's fresh and mild, garlic goes with everything!
- 1 lb squash - Add to the frittata above or slap on the grill with the EGGPLANT.
- 1 bunch beets - If your house is too hot to use the oven, slice these up as thin as possible and toss with the RADICCHIO and a creamy cheese.
- 1-2 tomatoes - Layer these into the frittata or make a simple tomato sandwich.
- 1 bunch onions - These fresh spring onions are super sweet and are delicious raw and cooked!
Foraged add-on!
Pint of chanterelles (Cantharellus lateritius). Tom is foraging chanterelles from his sites in Virginia and Maryland. Saute on medium low heat in butter and/or olive oil. Add in minced garlic and/or fresh herbs, once chanterelles start sweating.
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 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
0 comments