Sophia from The Farm at Sunnyside says "During these long heatwaves, meals that don't involve too much cooking really appeal to us. So today we're thinking sandwiches. Make a bunch of fillings now and then you can pull from them later in the week! Make a tasty dip by cooking the swiss chard and blitzing it up with tahini, garlic, lemon juice, and olive oil. Grill slices of squash and onions or scallions and then marinate in balsamic vinegar, olive oil, and basil. Slice up some tomatoes, cucumbers, and sweet peppers. Toast a few slices of bread, lay out some cheese, and start constructing your sandwich!"

• 1 bunch basil or cilantro - Basil plays well with all the summer flavors, from TOMATOES to ZUCCHINI. Cilantro goes well with Asian or Mexican inspired cooking; chop and add to stir-frys or tacos!
• 1 bunch chard - Delicious greens that come in a rainbow of colors, chop and saute with ONIONS. Great on top of a pizza!
• 2-3 onions or 1 bunch scallions - These fresh spring onions are super sweet and are delicious raw and cooked! The scallions make a crisp topping to a bowl of noodles or a stirfry.  
• 2 lbs squash and cucumbers - Grill the squash with ONIONS or SCALLIONS. Slice up the cucumbers and layer with TOMATO slices and BASIL for a simple salad. 
• 1 fennel - Cut the bulb into chunks and roast with the ONIONS until caramelized and soft. The tender fronds can be used as garnish.
• 2 lbs tomatoes - Heirlooms or hybrids, these tomatoes are practically bursting with summer flavor and especially shine in simple applications like a classic tomato sandwich. 
• 1 box cherry tomatoes - Snack on these little cherries or slice in halves and mix with the BASIL for bruschetta. 
• 2-3 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. 
• 1 box blackberries - What a treat! These berries are plump and juicy and probably won't last long in your fridge. If they do, add them to a trifle!

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.