Veggie Box Bounty

THE FARM AT SUNNYSIDE FOR THURSDAY JULY 13

THE FARM AT SUNNYSIDE FOR THURSDAY JULY 13

by Office Number1Sons

August 13, 2020


Veggie Box Bounty

THE FARM AT SUNNYSIDE FOR THURSDAY JULY 13

by Office Number1Sons

August 13, 2020


THE FARM AT SUNNYSIDE FOR THURSDAY JULY 13

Farmer Stacey says "Eggplant and tomatoes go well together in so many ways, and soup is no exception. Cut the tomatoes in rough chunks and the eggplant into small cubes. Toss with olive oil and salt and roast until browned and cooked through. In a pot saute some garlic and onion. Add in the roasted veggies and some stock or water. Cook through and then blend half of the soup, leaving some pieces of tomato and eggplant behind. Top with parmesan cheese or croutons!

This week's veggie bags for Thursday 8/13 showcases summer's abundance!

SMALL VEGGIE BAG 

  • 1 bunch cilantro - an herb that goes well with Asian or Mexican inspired cooking; chop and add to stir-frys or tacos!
  • 1 pint okra or shishitos - Stir-fry the okra with TOMATOES, GARLIC, and CILANTRO. 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 lb tomatoes - A classic summer flavor that we can't get enough of! Perfect for simple sandwiches with fried EGGPLANT, juicy salads, or flavor-packed soups.
  • 2 eggplant - Cook into a ratatouille with the SQUASH, GARLIC, and TOMATOES. 

LARGE VEGGIE BAG

Farmer Stacey says "If making pizza dough seems like too much work, grab a package of puff pastry! Lay out one sheet of pastry on a baking sheet lined with parchment paper. Spread some ricotta and shredded mozzarella or parmesan over the top, leaving a border uncovered. Layer on thin slices of tomato, squash, and onions. Drizzle with olive oil and bake at 350* until golden and bubbly. Finely chop some basil and sprinkle over the pie after it comes out of the oven. Delicious both warm and melty as well as chilled for lunch the next day. Chop up some sweet peppers and cucumbers for a crisp side salad."

This week's large veggie bag for Thursday 8/13 showcases summer's abundance:

  • 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.
  • 1/2 lb romano beans or 1 pint shishitos - These flat Romano beans are crunchy and delicious raw, grilled, steamed, or braised. The shishitos fry up quickly in hot oil with some GARLIC.
  • 2 onions - These fresh spring onions are super sweet and are delicious raw and cooked!
  • 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.
  • 1 bunch beets - Earthy and sweet, beets are a sweet addition to any meal. Roast in chunks or slice super thinly on a mandoline and toss with your favorite grain and some soft cheese.
  • 2 lbs tomatoes - Slice 'em up and layer with BASIL and mozzarella for a caprese or layer on toast with mayo for a classic summer sandwich.
  • 4-5 peppers (sweet and hot mix) - Purple, green, or red, these early peppers are sweet and vegetal. A jalapeno or fresno can add some heat to a salsa with TOMATOES and ONIONS.
  • 1 box cherry tomatoes - Red, yellow, purple, or pink, these little tomatoes are like drops of sunshine! Eat 'em all fresh or make veggie kebabs with SQUASH and ONIONS on skewers.
  • 1 lb cucumbers - Perfect for a cool and refreshing snack or for topping a salad.

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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