Veggie Box Bounty

The Farm at Sunnyside - Thursday October 1st Lineup

The Farm at Sunnyside - Thursday October 1st Lineup

by Office Number1Sons

October 01, 2020


Veggie Box Bounty

The Farm at Sunnyside - Thursday October 1st Lineup

by Office Number1Sons

October 01, 2020


The Farm at Sunnyside - Thursday October 1st Lineup

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

This week's lineup for Thursday 10/1 showcases the beginning of fall's abundance! 

SMALL VEGGIE BAG

Farmer Stacey says "As a fresh convert to escarole soup, I would be remiss not to recommend it! The bitterness mellows out in the cooking, especially when paired with white beans, potatoes, onion, and garlic. Top with a squeeze of lemon juice, shredded parmesan, and parsley oil. If you get frisee or radicchio, make a beautiful platter of a salad topped with roasted delicata, caramelized onions, rosemary, and cherry tomatoes!"

  • 1 bunch rosemary or parsley - Add the rosemary to roasted potato wedges or blitz the parsley into a salad dressing. 
  • 1 frisee or escarole or radicchio - All types of bitter greens, pair these with citrus, creamy cheese, or balsamic vinegar for a symphony of flavors!
  • 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 onions - These fresh onions are super sweet and are delicious raw and cooked!
  • 1-2 lbs potatoes - Freshly dug, these have delicate skin and a creamy interior. Ready for potato salad or crispy roasted wedges.
  • 1 box cherry tomatoes -  Red, yellow, purple, or pink, these little tomatoes are like drops of sunshine! Eat 'em all fresh or make veggie kebabs with SQUASH and ONIONS on skewers.

LARGE VEGGIE BOX

Farmer Stacey says "When you halve and roast a spaghetti squash, it kinda turns into its own bowl, ready for toppings and sauces. So let's capitalize on that! While the squash roasts, make a quick stir-fry of the asian greens, broccoli or kohlrabi, shishitos. Chop up some sweet pepper for some bright freshness. Make a peanut sauce with ginger, lemongrass or cilantro, soy sauce, and sesame oil. Fluff the "spaghetti" in its bowl and pile on the toppings and dressing."
  • 1 bunch lemongrass or cilantro - Lemongrass is a flavorful aromatic used in curries and soups for a hint of citrus. Cilantro is the perfect herb to sprinkle over top for a punch of bright, green flavor.
  • 1 bag greens mix or head lettuce - You know what to do with this one - toss the greens together with SWEET PEPPERS and KOHLRABI spears for a refreshing salad.
  • 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, SHISHITOS, and GINGER.
  • 1 bunch sprouting broccoli or 1 kohlrabi - This super sweet broccoli comes in smaller heads, sometimes with edible flowers! The kohlrabi looks a little alien, but peel it and enjoy the crunch and coolness raw or in a stir-fry.
  • 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 spaghetti squash - These golden squashes give us a little peek into fall. Roast in halves with olive oil and salt and once cooked, fluff the "spaghetti" strands with a fork.
  • 1 box shishitos - Mostly mild with the occasional bit of spice, these little peppers saute quickly in hot oil. 
  • 4-5 asian pears - Crisp and sweet, these pears are juicy and make a delightful snack.
  • 3-5 sweet and hot peppers - Purple, green, or red, these peppers are sweet and vegetal. Eat them raw as a vehicle for dip or roast them until soft. Hot peppers add a warm kick to your meal.

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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