The Farm at Sunnyside - Thursday October 8th Lineup
by Office Number1Sons
October 08, 2020
Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC.
This week's lineup for Thursday 10/8 showcases the beginning of fall's abundance!
SMALL VEGGIE BAG
- 1 bunch lemongrass - Lemongrass is a flavorful aromatic used in curries and soups for a hint of citrus. Also good with the ginger steeped into a warming tea.
- 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 bunch broccoli or one box shishitos - This sprouting broccoli is tender enough for eating raw or for adding to a stir-fry. The shishitos are mild with the occasional spice - toss them into the stir-fry as well.
- 1 piece ginger (2-3 inch piece) - 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 bunch radishes or 1 bunch hakurei turnips - Radishes are back - we can hardly believe it! Crunchy and slightly peppery, toss these on top of a SPINACH salad with ASIAN PEARS. Hakurei turnips are mild and sweet and just as crunchy!
LARGE VEGGIE BOX
- 1 bunch rosemary or parsley - Add the rosemary to a pan of roasted potato wedges. The parsley goes well with a salad.
- 1 head lettuce or 1 bag greens mix - You know what to do with this one - toss the greens together with sliced APPLES and pickled ONIONS 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 DELICATA and caramelized ONIONS.
- 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, cooked, or pickled!
- 1-1.5 lbs potatoes - Freshly dug, these have delicate skin and a creamy interior. Ready for potato salad or crispy roasted wedges.
- 1 bunch beets - The earthiest root vegetable around, these sweet spheres are made for roasting or adding to a fall soup with ROSEMARY.
- 2 eggplant or 3-5 peppers - Make a smoky baba ganoush with the eggplant and put sliced sweet peppers on top of a LETTUCE salad.
- 4-5 apples - Crisp and tart-sweet, these apples are a satisfying snack and make a mean pie!
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.