Veggie Box Bounty

The Farm at Sunnyside - Thursday, December 17th Lineup

The Farm at Sunnyside - Thursday, December 17th Lineup

by Emma MacEachern

December 17, 2020


Veggie Box Bounty

The Farm at Sunnyside - Thursday, December 17th Lineup

by Emma MacEachern

December 17, 2020


The Farm at Sunnyside - Thursday, December 17th Lineup

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

This week's lineup for Thursday 12/17 showcases winter's abundance! 

SMALL VEGGIE BAG

Radicchio is the rare salad green that gets even better the next day - enjoy it for dinner one night and then again the next day for an easy lunch! Make a zesty dressing with lemon juice, olive oil, garlic, anchovies (if you like them), and some parsley. Chop the radicchio and toss with the dressing. Let sit while you prepare the rest of your meal. Roast the orange sweet potatoes until soft and then mash. Add coconut milk, red curry paste, and a little brown sugar for a complex and lightly sweet side dish. Top your salad with roasted carrots and broccoli or cauliflower. Serve with grilled chicken, roasted fish, or your favorite vegetarian alternative. 
  • 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

A brothy soup full of warming ginger and garlic is a fun way to change up the winter food lineup. Start by sauteing chopped ginger, garlic, onion, and lemongrass, if you got it. Once the aromas are released add some powdered turmeric and chile flakes. Pour in several cups of broth, chicken or vegetable would both be delicious. Simmer for 30 minutes to meld all the flavors. Season at the end with lime juice and fish sauce. If you want a creamier soup, stir in some coconut milk at this point. Serve over cooked rice noodles, steamed bok choi, and/or roasted sweet potatoes. Top with thin matchsticks of carrots, winter radishes, and cilantro. 
  • 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 greens mix - You know what to do with this one - toss the greens together with thinly sliced CARROTS and WINTER RADISHES.
  • 1 head cabbage (napa or regular) - Green or red, this cabbage can be turned into a lovely coleslaw, fermented kraut, or stuffed and cooked. Napa cabbage is slightly lighter and makes fantastic stir-frys and kimchi. 
  • 1 bunch asian greens - Bok choi, choi sum, or tat soi: these are all tender and delicious in stir-frys. Stir-fry with GINGER and garlic.
  • 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.
  • 2 lbs purple sweet potatoes - Vibrantly purple on the inside, make a delightfully different sweet potato pie or add to your classic roasted veggies for a pop of color. 
  • 1.5 lbs carrots - Snappy and sweet, these colorful beauties cook up into a curry and are a perfect snack raw. Blend up with GINGER, garlic, olive oil, and vinegar for a hearty salad dressing. 
  • 1.5 lbs winter radishes - Red, purple, or watermelon - these cool-weather roots are mild and super crunchy. Slice thinly to top a salad or dip into hummus. 
  • 1 bunch kale - Truly a star in the winter vegetable cast, kale is delicious raw in a hearty salad with shredded CARROTS, stewed into a warming soup, or roasted into crispy chips! 

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. 

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