The medium veggie box is for two-to-three veggie lovers who enjoy having vegetables throughout the week. Your box is harvested to order, changes weekly, and is chosen to express the best of what is seasonal and delicious, guided by nature and the farmers of Path Valley Farms. Eat all these veggies within a week or so, and go for the delicate greens first.
Contents for April 27–30:
You will really be eating your greens this week, with pea shoots, kale, Italian dandelion and mixed salad greens. You could make a grand salad with any and all of those. For the dandelion, choose a dressing both sharp and fatty, to offset their bitter bite. The tomatoes are nice and sweet, with thin skins. Cut them in half and arrange on a plate with freshly boiled, then quartered, potatoes. Drizzle everything with oil, salt and vinegar and sprinkle with a shower of herbs and spring garlic.
You’ll also get stinging nettles: turn them into tea, tonic, soup, or a tasty filling for savory pie. Read more about handling and prep on our blog (and get a bonus cocktail idea). Stinging nettles are thus named because the plant's prickly trichomes cause a stinging sensation when they make contact with skin. The sting is neutralized by a quick blanch in boiling water. Use gloves and/or tongs when handling fresh stinging nettles. Once cooked, they are safe to handle with bare hands.
- 2 ounces pea shoots
- 1 pint small mixed tomatoes
- 1 bunch spring garlic
- ¾ pound kale
- Handful of herbs
- 1 bunch of radishes
- 1 bunch Italian dandelion
- ¾ pound mixed salad greens
- ¼ pound stinging nettles
- 2 pounds potatoes
Note: Occasionally the farm will make harvest substitutions depending on what is at peak.
Producer: Path Valley Farms
Location: South Central Pennsylvania
Path Valley Farms, about 120 miles from DC, is a cooperative made up of a core group of about 10 farmers, with several more growers/producers contributing eggs, vegetables, fruit, nuts and more. The collective is owned by the growers and operates with the intention of keeping families working together. Their goal is to grow tasty food on healthy land that will be sustained through generations. These are true family farms who grow with sustainable growing practices that we consider beyond organic. We’re proud to connect this community of growers to your kitchen and table. Path Valley Farms has been the secret ingredient among DC’s top chefs for years. After you experience the variety, flavor and beauty of their produce you’ll know why.