The Farm at Sunnyside - Tuesday November 17th Lineup
by Emma MacEachern
November 17, 2020
Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC. The large veggie bag is great for the person who eats most veggie-filled meals at home or the couple who cooks some meals at home!
I often find that side dishes are more exciting than the main event, especially as a vegetarian. But even if you do eat meat, the side dishes can still be complex and delicious. Roasting carrots whole, or quartered lengthwise into long strips if they're big, is a fun way to enjoy this vegetable. Serve with spiced yogurt, lots of herbs, and toasted almonds. A bitter greens salad, using the radicchio or frisee, can be topped with roasted delicata squash, creamy goat cheese, and a lemon-anchovy dressing. Finally, roast or boil the sweet potatoes and mash them with butter, smoked paprika, garlic, and lemon zest. Enjoy all the colors and flavors and don't forget about the "main dish"!
The Large Veggie Box for Tuesday 11/17 will delight you with:
- 1 bunch parsley or rosemary - Parsley is more than a pretty garnish, blitz up into a zingy sauce with garlic. Rosemary is the quintessential fall herb - pair with roasted veggies.
- 1 bag greens mix or 1 head lettuce - You know what to do with this one - toss the greens together with CARROTS and HERBS for a refreshing salad.
- 1 radicchio or frisee - Both bitter greens make interesting and complex salads. Marinate ahead of time with a citrusy dressing to mellow out the bitterness.
- 1 bunch kale - Make a hearty salad with roasted DELICATA or toss with oil and salt, and bake some crispy kale chips!
- 2 lbs sweet potatoes - A classic fall flavor. Orange or purple, these tubers roast up beautifully to top a SALAD or rice bowl.
- 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.
- 1-1.5 lbs carrots - Crunchy and sweet, these carrots roast up beautifully or are great vehicles for dip.
- 1.5-2 lbs rutabaga - While not as familiar as the potato or turnip, rutabagas are fantastic mashed or roasted. Adding butter brings out their rich taste and texture.
- 1 head cauliflower - Toss florets with olive oil, salt, pepper, cumin, and paprika and roast at high heat until browned and crispy.
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