Veggie Box Bounty

THE FARM AT SUNNYSIDE FOR THURSDAY JULY 30

THE FARM AT SUNNYSIDE FOR THURSDAY JULY 30

by Office Number1Sons

July 30, 2020


Veggie Box Bounty

THE FARM AT SUNNYSIDE FOR THURSDAY JULY 30

by Office Number1Sons

July 30, 2020


THE FARM AT SUNNYSIDE FOR THURSDAY JULY 30

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

Veggie bags for Thursday 7/30 continue to showcase summer's abundance! PLUS, Farmer Stacy offers some great suggestions for how to use this week's terrific produce!

SMALL VEGGIE BAG: 

Farmer Stacey says "Potatoes are such an adaptable vegetable, they can be crispy, smooth, crunchy, and soft. Since you can never go wrong with crispy potatoes, a quiche packed with veggies and cheese is the perfect recipe. Shred the potatoes and mix with a finely chopped onion, a bit of flour, an egg, and salt and pepper. Press that into a pie dish and bake for 20 minutes. Saute some onions, shishitos and squash and sprinkle over the par-cooked crust. Add some shredded cheese, rosemary and top with a whisked mixture of eggs and milk. Bake until the filling has set. (Need eggs? Make Sunnyside eggs an add-on to your order!)."

  • 1 bunch rosemary -  A most savory herb that makes the perfect pairing for potatoes.
  • 1 box shishitos - Mostly mild with the occasional bit of spice, these little peppers saute quickly in hot oil. Wait till they blacken a bit for extra flavor.
  • 1 bunch onions - These fresh spring onions are super sweet and are delicious raw and cooked!
  • 2 lbs squash and cucumbers - Saute for a quiche filling or put on the grill. Slice up the cucumbers and layer with TOMATO slices and balsamic for a simple salad.
  • 1 box potatoes - The first of our potatoes, these have delicate skin and a creamy interior. Shred to make the quiche crust or boil for potato salad.
  • 2 lbs tomatoes - Slice 'em up thick and put onto toast with mayo. A classic summer lunch!

LARGE VEGGIE BAG:

Farmer Stacey says "A big grain and veggie salad is a fun one-dish meal that incorporates all sorts of different veggies and keeps fantastically in the fridge. Cook your favorite grain; rice, farro, couscous, and quinoa are all delicious. Cut the beets, carrots, and onions into chunks and roast until soft. Chop up fresh sweet peppers and tomatoes and make a pesto dressing with the basil. Mix all this together, add some soft cheese if that's your thing and dig in!"

  • 1 bunch basil - A summer flavor that plays well with pasta and pizza, TOMATOES and LETTUCE.
  • 1 head lettuce - It's back! Crunchy, cooling lettuce for a quick lunch on a hot day. - 1 box cherry tomatoes - Red, yellow, purple, or pink, these little tomatoes are like drops of sunshine! Eat 'em all fresh or make a confit with olive oil and garlic.
  • 1 bunch onions - These fresh spring onions are super sweet and are delicious raw and cooked!
  • 1/2 - 1 lb beans or 1 bunch carrots - These flat Romano beans are crunchy and delicious raw, grilled, steamed, or braised. The carrots are sweet and tender and perfect for snacking!
  • 1 bunch beets - Roast in chunks and drizzle with BASIL pesto. Add some goat cheese and toss with quinoa or wheat berries for a filling meal.
  • 3 peppers (sweet and hot mix) - Purple or green, these early peppers are sweet and vegetal. A jalapeno or fresno can add some heat to your meal.
  • 2 lbs tomatoes - Slice 'em up and layer with mozzarella for a caprese or chop up as a SALAD topping.
  • 4-5 apples - These Pristine apples are our earliest variety and have a tart-sweet flavor and super crisp texture.

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.

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. Su

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