The Farm at Sunnyside - Thursday October 15th Lineup
by Office Number1Sons
October 15, 2020
Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC.
- 1 bunch cilantro or lemongrass - Cilantro goes well with Asian and Mexican flavors, sprinkle liberally onto a curry or mix into guacamole. Lemongrass is a flavorful aromatic used in curries and soups for a hint of citrus.
- 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 CAULIFLOWER, CARROTS, 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 head cauliflower or 1 bunch broccoli - Both brassicas, these veggies are fantastic when roasted until crispy. Also delicious in a stir-fry or curry.
- 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 - Crunchy and sweet, these orange beauties cook up into a curry with SWEET POTATOES or are a perfect snack.
LARGE VEGGIE BOX
- 1 bunch parsley or rosemary - Parsley is more than a pretty garnish, blitz up into a zingy sauce with garlic, lemon juice and olive oil. Rosemary is an aromatic fall herb - chop and add to roasting BEETS and HONEYNUT.
- 1 bag greens mix or 1 head lettuce - You know what to do with this one - toss the greens together with CHERRY TOMATOES and SWEET PEPPERS for a refreshing salad.
- 1 head radicchio - Colorful and bitter, this cold-season vegetable shines when paired with citrus, creamy cheese, or balsamic vinegar. Make a salad with roasted HONEYNUT and BEETS.
- 1 box cherry tomatoes - Red, yellow, purple, or pink, these little tomatoes are like drops of sunshine! Eat 'em all fresh or make a quick bruschetta with GARLIC and balsamic.
- 1 head garlic - A clove of garlic a day keeps the doctor away? In any case it's delicious and spruces up any dish!
- 1 honeynut squash - Looking like a mini butternut, this squash is nutty and extra sweet. Roast in halves and drizzle with PARSLEY sauce.
- 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 fennel - Anise-y and fresh, fennel's sweetness is concentrated when roasted. Pairs well with BEETS and onions.
- 1-3 peppers or 2 eggplant - Make a smoky baba ganoush with the eggplant and put sliced sweet peppers on top of a LETTUCE salad.
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.