If you've never had Japanese curry - now is the perfect time to try! It's warming and thick, full of spices and a bit of sweetness. Ginger, onion, and garlic form the base layer of flavor. Adding in some shredded apple will give a boost of natural sweetness. Tomato paste, curry powder, and garam masala round it out and a bit of flour thickens the sauce. Add in chopped carrots, sweet potatoes, and chicken or beef. When finished, serve over rice and top with some pickled winter radishes. 

• 1 bag greens (farmer's choice of arugula, baby kale, lettuce mix, elegance mix, or a combo) - You know what to do with this one - toss the greens together with thinly sliced CARROTS and RADISHES.
• 1 bunch asian greens - Bok choi, choi sum, or tat soi: these are all tender and delicious in stir-frys. Stir-fry with GINGER and garlic.
• 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 mix sweet potatoes - A classic fall and winter flavor. Orange or purple, these tubers roast up beautifully to top a salad or rice bowl. 
• 1-1.5 lbs 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. 
• 1-1.5 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. 

The Large Veggie Box for Tuesday 12/15 and Wednesday 12/16 will delight you with:

A creamy soup full of vegetables is an enticing way to end a cold December day. Saute onion, garlic, and fennel in a pot until golden. Tossing in some sausage to brown at this point would be delicious. Add chopped carrot, cabbage, and kale and cover with stock. When the vegetables are cooked stir in heavy cream and chopped parsley or celery leaf to taste. Serve with a salad topped with crunchy radishes. 

• 1 bunch parsley or celery leaf - Parsley is more than a pretty garnish, blitz up into a zingy sauce with garlic. Celery leaves are full of that refreshing celery flavor; toss with greens for a salad or sprinkle on roasted CARROTS.
• 1 bag greens (farmer's choice of arugula, baby kale, lettuce mix, elegance mix, or a combo) - You know what to do with this one - toss the greens together with thinly sliced CARROTS and RADISHES.
• 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 and top with roasted BEETS and FENNEL.
• 1 head cabbage - Green or red, this cabbage can be turned into a lovely coleslaw, fermented kraut, or cooked and stuffed. 
• 1 fennel - Anise-y and fresh, fennel's sweetness is concentrated when roasted. Pairs well with BEETS. 
• 1-1.5 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. 
• 1-1.5 lbs carrots - Snappy and sweet, these orange beauties cook up into a curry and are a perfect snack. 
• 1 bunch radishes - Crunchy and slightly peppery, toss these little gems onto a salad with thinly sliced CARROTS. 
• 1 bunch kale - Truly a star in the winter vegetable cast, kale is delicious raw in a hearty salad with shredded CARROTS, stewed into a warming soup, and roasted into crispy chips! 

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 happens rarely, 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. Sunny Side