The Farm at Sunnyside for Tuesday June 23!
by Caitlin Roberts
June 23, 2020
Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC. The large veggie bag is great for the person who eats most veggie-filled meals at home or the couple who cooks some meals at home!
Farmer Stacey says "If you're looking for a showstopper of a salad, look no further! Chop the radicchio or spigarello and marinate with some lemon juice and olive oil. Roast chunks of beets and fennel and blanch the favas. Put it all together with something creamy like goat cheese and a dressing of green garlic or scapes pureed with more lemon and olive oil. It will look like a work of art!"
The large veggie bag for Tuesday 6/23 delivery will delight you with
- 1 bunch basil - An iconic summer flavor. Blitz up into pesto or tear up to top a salad.
- 1 bag of salad - A big salad bowl with crunchy SQUASH ribbons is all we want for lunch on a hot day.
- 1 head of lettuce - Refreshingly crunchy and cool on these hot summer days! Top with fresh BASIL.
- 1 head radicchio or 1 bunch spigarello - Make the above salad with your radicchio or lightly saute the spigarello with the garlic for a fresh side.
- 1 lb favas or 1/2 lb peas - Pluck fava beans from pods and quickly blanch in water to enjoy these little green nuggets. Great on a salad or lightly mashed for a dip with BASIL. Peas are great all on their own!
- 1 green garlic or 1 bunch scapes - Green garlic doesn't have as much bite as your grocery store garlic and scapes are also lightly garlicky. Add to every dish!
- 1 bunch beets - The first of the seasons beets, these colorful roots are sweet and tender, ready to roast in chunks or eaten raw, thinly sliced.
- 1 lb squash - Summer is really here now that we have squash! Put thick slices on the grill and then serve with a pureed CILANTRO sauce.
- 1 bulb fennel - Cut the bulb into chunks and roast until caramelized and soft. The tender fronds can be used as a garnish for some anise-y flavor.
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