Veggie Box Bounty

The Farm at Sunnyside - Thursday, November 5th Lineup

The Farm at Sunnyside - Thursday, November 5th Lineup

by Office Number1Sons

November 05, 2020

Veggie Box Bounty

The Farm at Sunnyside - Thursday, November 5th Lineup

by Office Number1Sons

November 05, 2020

The Farm at Sunnyside - Thursday, November 5th Lineup

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

This week's lineup for Thursday 11/5 showcases fall's abundance! 

SMALL VEGGIE BAG

A roasted vegetable frittata is an easy meal for dinner during the week and makes fantastic breakfast the next day. Cut the delicata, beets, and cauliflower or broccoli into similarly sized pieces. Roast until crisp. Put into a cast iron pan or baking dish and cover with several whisked eggs. Sprinkle with goat cheese or shredded cheddar. Bake until the eggs are set and serve with a salad."
  • 1 bunch parsley or chives - Parsley is more than a pretty garnish, blitz up into a zingy sauce with garlic, lemon juice and olive oil. Onion-y and mild, chives are a classic on top of an omelet or whisked into a salad dressing.
  • 1 head lettuce or 1 bag greens mix - You know what to do with this one - top the greens with roasted DELICATA and BEETS for a refreshing salad.
  • 1 piece turmeric (2-3 inches) - Fresh turmeric is a delightful root that adds a bright pop of color and a delicate but earthy flavor. Grate into salad dressings or stir into rice before cooking for a golden shade.
  • 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. 
  • 1 bunch 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 head cauliflower or 1 bunch broccoli - Roast at high heat for delicious crispy edges. Mix into a grain salad with roasted DELICATA and fresh PARSLEY or CHIVES.

LARGE VEGGIE BOX

One of my favorite quick meals is to cook up a bunch of rice and then make all sorts of different toppings out of whatever I've got in the fridge. With this pack you could make a zesty slaw with finely sliced cabbage, shredded carrots, and cilantro. Saute the asian greens with ginger and garlic. Roast cubes of sweet potatoes. Chop some winter radish into thin matchsticks to add some crunch to the final dish. Blend up some carrots, ginger, garlic, olive oil, and vinegar for a colorful dressing. Artfully spoon these toppings onto a bowl and dig in!

  • 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 head lettuce or 1 bag greens mix - You know what to do with this one - top the greens with thin slices of WINTER RADISH and a GINGER-CARROT dressing for a refreshing salad.
  • 1 head cabbage - Crisp when eaten raw in a slaw with CARROTS and CILANTRO, cabbage gets deliciously soft when slowly sauteed with olive oil and onions. 
  • 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 or SHISHITOS, 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.
  • 2 lbs sweet potatoes - We can't deny fall is here when sweet potatoes show up! Orange and sweet, these tubers roast up beautifully to top a salad or rice bowl. 
  • 1 bunch 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. 
  • 1.5-2 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. 
  • 3-5 asian pears - Crisp and sweet, these pears are juicy and make a delightful snack. 

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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