Veggie Box Bounty

The Farm at Sunnyside - Tuesday September 22nd Lineup

The Farm at Sunnyside - Tuesday September 22nd Lineup

by Office Number1Sons

September 22, 2020


Veggie Box Bounty

The Farm at Sunnyside - Tuesday September 22nd Lineup

by Office Number1Sons

September 22, 2020


The Farm at Sunnyside - Tuesday September 22nd Lineup

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

SMALL VEGGIE BAG

Farmer Stacey says "Start by cutting the spaghetti squash in half and lightly drizzle with olive oil. Roast cut side down until soft and the "spaghetti" strands can be easily fluffed with a fork. Meanwhile, make a barely-cooked tomato sauce with either chopped tomatoes or cherry tomatoes. Saute these with some onion and garlic just until the tomatoes begin to soften. Stir in chopped basil. Make a salad with apple slices and sauteed shishitos to serve alongside the spaghetti squash with tomato sauce."

The small veggie bag for 9/22 will include:
  • 1 bunch basil - Whip up into pesto with some olive oil and parmesan or sprinkle on top of any dish to add a punch of summery flavor.
  • 1 bag mixed greens or 1 head lettuce - You know what to do with this one - toss the greens together with APPLE slices and a zesty dressing for a refreshing salad.
  • 1 box shishitos - Mostly mild with the occasional bit of spice, these little peppers saute quickly in hot oil. 
  • 1 spaghetti squash - Fresh from the field, 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 lb tomatoes or 1 box cherry tomatoes - Gently saute chopped tomatoes or whole cherry tomatoes in olive oil with garlic and BASIL. Eat the resulting sauce with the SPAGHETTI SQUASH.
  • 4-5 apples - With red skin and juicy flesh, these late summer apples have a sweet flavor with a slight tartness.
LARGE VEGGIE BAG 
This pack is tailor-made for a green curry, full of refreshing, aromatic flavors. The garlic, lemongrass, chiles, ginger, and onion all get blended up into a curry paste. Fry that in some oil for a few minutes and then add your chopped eggplant, squash, sweet peppers, and broccoli or kohlrabi. Stir to coat the veggies in the paste and then cover with coconut milk. Simmer until the veggies are almost done and add your asian greens. To serve, top with cilantro and pour over rice! 

 

The Large Veggie Box for Tuesday 9/22 will delight you with:

  • 1 bunch cilantro - An herb that goes well with Asian or Mexican inspired cooking; chop and add to stir-frys, curries, or tacos!
  • 1 head garlic - A clove of garlic keeps the doctor away? In any case it's delicious and spruces up any dish!
  • 1 bunch asian greens - These tender, leafy greens are mild and cook quickly, so put them in near the end of your cooking time. 
  • 1 bunch lemongrass and 2-3 green chiles - Lemongrass is a flavorful aromatic used in curries and soups. Green thai or serrano chiles will add heat and color to your curry.
  • 2 onions - These fresh onions are super sweet and are delicious raw and cooked!
  • 1-2 lbs summer squash - Squash is the true jack-of-all-trades, put it in the curry, on the grill, shaved thinly raw on a salad, the list goes on.
  • 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.
  • 2 eggplant - When cooked into a stew or curry, eggplant turns silky in texture and picks up all the aromatic flavors around it. 
  • 1 bunch broccoli or 1 kohlrabi - Either one is a fun, crunchy addition to a stir-fry or curry and both are good raw on a veggie platter!
  • 2-3 green and sweet peppers - Purple, green, or red, these peppers are sweet and vegetal. Slice and add to the curry or eat raw with your favorite dip.
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.

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. 

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