We've got an all-star lineup for you guys this week! An aromatic coconut soup swimming with noodles and colorful veggies seems like the perfect way to enjoy these ingredients. Finely chop the ginger and thai chiles and saute with garlic. When they start to smell fragrant, add eggplant, beans, shishitos, and cubes of kabocha. Stir to coat in the paste and then pour in coconut milk and broth or water so the veggies and comfortably simmer in the soup. Once everything is almost cooked, mix in pieces of the bok choi or choi sum. Cook noodles separately and combine at the end. Garnish with cilantro or shiso!

• 1 bunch shiso or cilantro - Cilantro goes well with Asian or Mexican inspired cooking; chop and add to stir-frys or tacos! Pair the shiso with Japanese-inspired fish or rice dishes.
• 1 bag greens mix or 1 head lettuce - You know what to do with this one - toss the greens together with RADISHES and SWEET PEPPERS for a refreshing salad.
• 1 pac choi or choi sum - Both types of asian leafy greens are tender and delicious in stir-frys. Cook at high heat with EGGPLANT, THAI CHILES, and GINGER.
• 1 piece of ginger (2-3 inches) - The first of our fresh ginger, 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 bunch radishes or hakurei turnips - Radishes are back - we can hardly believe it! Crunchy and slightly peppery, toss these on top of a LETTUCE salad with SWEET PEPPERS.
• 2-3 eggplant - Great for the grill or a stir fry with GINGER and PAK CHOI.
• 3-5 sweet peppers - Purple, green, or red, these peppers are sweet and vegetal. Eat them raw as a vehicle for dip or roast them until soft.
• 4-5 thai chiles - Thai chilis are small, skinny red peppers with a lot of spice. Often used in curry pastes and other asian dishes to add heat and color.
• 1 kabocha squash - Super sweet from a few weeks of curing, this squash has a dense, orange flesh that becomes creamy and smooth after roasting. 

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.