The Farm at Sunnyside - Thursday, December 10th Lineup
by Emma MacEachern
December 10, 2020
Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC.
- 1 bunch parsley or celery leaf - Parsley is more than a pretty garnish, blitz up into a zingy sauce with garlic. Celery leaves are full of that refreshing celery flavor, toss with greens for a salad or sprinkle on roasted CARROTS.
- 1 bag greens mix - You know what to do with this one - toss the greens together with thinly sliced carrots and roasted BROCCOLI or CAULIFLOWER.
- 1 head radicchio - This bitter green makes interesting and complex salads. Marinate ahead of time with a citrusy dressing to mellow out the bitterness.
- 2 lbs mixed sweet potatoes - A classic fall flavor. Orange or purple, these tubers roast up beautifully to top a salad or rice bowl.
- 1-1.5 lbs mixed carrots - Snappy and sweet, these orange beauties cook nicely into a curry or are a perfect snack raw.
- 1 bunch broccoli or 1 head cauliflower - Roast at high heat for delicious crispy edges. Mix into a grain salad with roasted SWEET POTATOES and PARSLEY or CELERY LEAF.
LARGE VEGGIE BOX
- 1 bunch cilantro or lemongrass - Cilantro goes well with Asian or Mexican inspired cooking; chop and add to stir-frys or tacos! Lemongrass adds lemony freshness to a curry or soup.
- 1 bag mixed greens - Eat fresh in a salad with crunchy RADISHES and TURNIPS on top or add to a soup.
- 1 head lettuce - You know what to do with this one - toss the greens together with RADISHES and HAKUREIS for a refreshing salad.
- 1 bunch asian greens - Bok choi, choi sum, or tat soi: these are all tender and delicious in stir-frys. Cook at high heat with CABBAGE and GINGER.
- 1 piece ginger (2-3 inches) - Freshly dug, this is unlike the standard grocery store variety. Full of floral, acidic, and citrusy flavor, this ginger has very thin skin and is mild enough to eat raw.
- 1 kabocha squash - Super sweet from a few weeks of curing, this squash has a dense, orange flesh that becomes creamy and smooth after roasting.
- 1 bunch radishes or 1-1.5 lbs winter radishes - Radishes are a great way to get that crunchy freshness we all crave during winter. From small bunched varieties to larger daikons, from red to green to pink - radishes are fantastic!
- 1 bunch hakurei turnips - These snowy-white turnips are sweet and mild. Delicious and crisp when fresh, creamy when roasted.
- 1 head cabbage or napa cabbage - These crisp greens make a great classic slaw or add texture to a stir-fry.
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.