Veggie Box Bounty

The Farm at Sunnyside for Thursday May 28!

The Farm at Sunnyside for Thursday May 28!

by Caitlin Roberts

May 28, 2020


Veggie Box Bounty

The Farm at Sunnyside for Thursday May 28!

by Caitlin Roberts

May 28, 2020


The Farm at Sunnyside for Thursday May 28!

Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC. The lineup for Thursday 5/28 delivery will delight you with...

SMALL VEGGIE BAG

1 bag salad greens or 1 head lettuce : Obviously, you can use these for a delicious fresh salad. BUT, we also like to put some a pita or add some greenery to our sandwiches! (1/3 to 1/2 lb)

1 bunch radishes (french or red) or Asian turnips : Grill these in butter with that thyme! Yow!

1 bunch cooking greens (kale or collards) : Saute in oil with that thyme for a side dish. Add to your scrambled eggs.

1 bunch herbs (thyme or lemon thyme) : These herbs work well to flavor soups, stocks, sauces and braises. Too much in a bunch? Hang to dry for later use.

1 bunch spring onions or scallions : Onions are the base of every meal that we make here. Enjoy both the bulbs and greens.

Optional add-on! 1 pint of ramp bulbs foraged by Tom of Villa Fungi

LARGE VEGGIE BAG

Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC. This week's large veggie bag for Thursday 5/28 is a decidedly Italian pack! Gorlami. Here's what your bag will contain:

1 head bitter greens (escarole, frisee) : Lightly cooking these greens to take away some of the bitterness. Use some type of acid, like lemon juice or vinegar, and a fat, like olive oil or cheese (or bacon!?) to accompany them.

1 bunch herbs (parsley or oregano) : These go well with your bitter greens and fava bean dishes.

1 bag fava beans or snap peas : Both of these are a spring treat - and only here for a short time!!! Fava beans are a bit of work to prepare but the nutty sweetness of the beans are worth it.

1 small bag dried hot peppers (2 or 3) : These can be used whole to flavor stews or stir frys. Or grind them to use as chili flakes on pasta + pizza.

1 bag salad greens (lettuce, arugula, baby kale or a mix of all): Spring is salad time! (1/3 to 1/2 lb)

1 fennel : We love this shaved in a salad with lemon juice, fava beans + peas + parmesan! 

1 head lettuce: Some varieties are frilly and delicate while others are crisp and hearty. They are all delicious

1 head green garlic : Use this any place that you would use mature garlic. You can use both the bulb and greens to flavor all of your meals.

1 head radicchio or 1 bunch Spigarello : Lightly saute Radicchio or grill with some oil + lemon juice. Spigarello is an Italian variety of leaf broccoli that should be used as you would kale.

 

Optional add-on! 1 pint of ramp bulbs foraged by Tom of Villa Fungi

Why no green leaves? The ramp has a life cycle. We are at the end of the growth cycle. At this point the leaves turn yellow and disintegrate. The bulb fattens up and gets ready to flower in July. These flowers spread dozens of seeds to generate new ramps and some of the bulbs divide. Beginning in April, the ramp shoots start to emerge above ground as the green leaf.

Tom forages his ramps at high elevation in southern WV.  He digs ramps in a sustainable manner - only removing a small portion from any particular patch. When ramps flower later in the summer each patch is able to produce hundreds of seeds and continue to spread.  The area he forages is so large that it takes years before he returns to any particular patch.

 

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

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