Veggie Box Bounty

The Farm at Sunnyside - Thursday, November 19th Lineup

The Farm at Sunnyside - Thursday, November 19th Lineup

by Emma MacEachern

November 19, 2020


Veggie Box Bounty

The Farm at Sunnyside - Thursday, November 19th Lineup

by Emma MacEachern

November 19, 2020


The Farm at Sunnyside - Thursday, November 19th Lineup

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

This week's lineup for Thursday 11/19 showcases fall's abundance! 

SMALL VEGGIE BAG

Farmer Stacey says, " When you need a break from the rich, hearty foods that characterize this season, a pack made for salads is what to turn to! Chop the bitter greens and toss with a citrusy dressing ahead of time. Roast pieces of the delicata squash and beets to top the greens. With the greens mix or head lettuce, halve or quarter the radishes or turnips and combine with some croutons and chives."
  • 1 bunch chives - Onion-y and mild, chives are a classic on top of an omelet or whisked into a salad dressing. 
  • 1 head radicchio or frisee - Both bitter greens make interesting and complex salads. Marinate ahead of time with a citrusy dressing to mellow out the bitterness. 
  • 1 bag greens mix or 1 head lettuce - You know what to do with this one - toss the greens together with RADISHES or TURNIPS and CHIVES for a refreshing salad. 
  • 1 delicata squash - A farmer favorite! As the name suggests, these winter squash have a delicate skin and don't need to be peeled. Scoop out the seeds and roast slices with olive oil, salt, and pepper. 
  • 2 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 RADICCHIO or FRISEE salad. Hakurei turnips are mild and sweet and just as crunchy!

LARGE VEGGIE BOX

Farmer Stacey says "With Thanksgiving not far away, this pack is here for all your bountiful family meals. Filled with multiple pounds of carrots, sweet potatoes, rutabagas, and squash, the meal options are endless. A soup made from roasted, pureed kabocha and ginger is warming and filling. A kale salad with roasted carrots and a yogurt dressing. Mashed rutabagas with thyme or rosemary and butter. And to finish it all off -  a rich sweet potato pie!"

  • 1 bunch parsley - Parsley is more than a pretty garnish, blitz up into a zingy sauce with garlic. 
  • 1 bunch thyme or rosemary - Rosemary and thyme are quintessential fall herbs - pair with roasted veggies. 
  • 1 bunch kale - Make a hearty salad with the SWEET POTATOES or toss with oil and salt, and bake some crispy kale chips! 
  • 1 piece ginger - 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.
  • 5 lbs sweet potatoes - A classic fall flavor. Orange or purple, these tubers roast up beautifully to top a KALE salad or rice bowl. 
  • 3 lbs carrots - Crunchy and sweet, these carrots roast up beautifully or are great vehicles for dip.
  • 2 lbs rutabagas - While not as familiar as the potato or turnip, rutabagas are fantastic mashed or roasted. Adding butter brings out their rich taste and texture. 
  • 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. 

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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