Veggie Box Bounty

The Farm at Sunnyside - Thursday, November 12th Lineup

The Farm at Sunnyside - Thursday, November 12th Lineup

by Emma MacEachern

November 12, 2020


Veggie Box Bounty

The Farm at Sunnyside - Thursday, November 12th Lineup

by Emma MacEachern

November 12, 2020


The Farm at Sunnyside - Thursday, November 12th Lineup

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

This week's lineup for Thursday 11/12 showcases fall's abundance! 

SMALL VEGGIE BAG
Farmer Stacey says "If spending more time in the kitchen is your idea of a fun and calming activity (as it is mine) then I'd recommend trying your hand at bao buns! Made with simple pantry ingredients, like flour and yeast, these steamed Chinese buns are soft and fluffy and the perfect vehicle for any number of fillings. A mixture of sauteed broccoli, asian greens, ginger, carrot, and herbs would make a delicious vegetarian option. Season with soy sauce and rice vinegar and once the buns are cooked, stuff with the filling. "
  • 1 bunch cilantro or garlic chives - Both herbs add a pop of brightness and fresh flavor when generously sprinkled on top of a stir-fry, a bowl of noodles, or fried rice. 
  • 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 BROCCOLI 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.
  • 1.5-2 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 or 1-1.5 lbs carrots - Snappy and sweet, these orange beauties cook up into a curry and are a perfect snack. Blend up with ginger, garlic, olive oil, and vinegar for a hearty salad dressing. 
  • 1 bunch broccoli - Tender and full of flavor, this broccoli is wonderful when roasted or sauteed with ASIAN GREENS and GINGER for a quick stir-fry. 
 
LARGE VEGGIE BOX
Farmer Stacey says "Tacos are always a great dinner idea, but for a meatless alternative let's try cauliflower tacos! Roast one sheet pan full of cauliflower florets coated in olive oil and sprinkled with salt, cumin, and smoked paprika. On another pan roast cubes of sweet potato. Make a crunchy, bright slaw with the cabbage, kohlrabi, and radishes or turnips and some vinegar or lime juice. To assemble, layer the roasted veggies, a pile of slaw, and some salty cheese into a tortilla and enjoy!"
  • 1 bunch dill or parsley - Dill adds a delicious green freshness to salad dressings or egg dishes. Parsley is more than a pretty garnish, blitz up into a zingy sauce with garlic and olive oil.
  • 1 head lettuce or 1 bag greens mix - You know what to do with this one - toss the greens together with radishes or turnips and an herby dressing for a refreshing salad.
  • 1 head cabbage - Slice thinly to make a great classic slaw or roast with the CAULIFLOWER for a delightfully crispy side dish. 
  • 1 bunch kale - Make a hearty salad with roasted CAULIFLOWER and BEETS or toss with oil and salt, and bake some crispy kale chips! 
  • 2 lbs sweet potatoes (mix of varieties) - A classic fall flavor. Orange or purple, these tubers roast up beautifully to top a salad or rice bowl. 
  • 1-1.5 lbs beets - Earthy and sweet, beets are a sweet addition to any meal. Roast in chunks or slice super thinly on a mandoline and toss with your favorite grain and some soft cheese. 
  • 1 bunch radishes or turnips - Radishes are back - crunchy and slightly peppery, toss these on top of a LETTUCE salad. Hakurei turnips are mild and sweet and just as crunchy!
  • 1 head cauliflower - Toss florets with olive oil, salt, pepper, cumin, and paprika and roast at high heat until browned and crispy. 
  • 1 kohlrabi - These alien-looking veggies are in the same family as cabbage and kale. Peel first and then slice and eat raw with your favorite dip.
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.

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

0 comments


Leave a comment

Please note, comments must be approved before they are published