Large, Organic Veggie Bag + Chanterelle Option - THURS
Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC.
This week's large veggie bag for Thursday 7/16 showcases the beginning of summer's abundance!
With the arrival of hot peppers combined with tomatoes and cilantro all we can think about is tacos! Finely chop the jalapenos raw, then roast and chop the anaheims. Mix the peppers, chopped cilantro, and garlic in with the tomatoes for a fresh salsa. Saute squash chunks and mix with beans. Make a quick slaw out of finely shredded cabbage and carrots, cilantro and vinegar. Stuff it all into a tortilla and enjoy!
- 1 bunch cilantro - An herb that goes well with Asian or Mexican inspired cooking; chop and add to stir-frys or tacos!
- 1 bag salad mix or 1 head lettuce - A refreshing salad awaits - top with SCALLIONS and shredded CARROTS.
- 1 head cabbage or 1 bunch sweet potato greens - Shred the cabbage with CARROTS for coleslaw or chop sweet potato greens and cook as you would spinach!
- 3-5 hot peppers - The first of our hot peppers have arrived! You might get a mix of jalapeno, poblano, or anaheim. Add raw jalapeno and roasted anaheim to some TOMATO salsa with the CILANTRO. Stuff the poblano with cheese and beans and fry.
- 1 bunch scallions - Slice into thin rounds and top your salad or stir-fry.
- 1.5-2 lbs squash - Squash is the true jack-of-all-trades, put it in TOMATO sauce, on the grill, shaved thinly raw on a salad, the list goes on.
- 1 bunch carrots - Crunchy and sweet, these carrots are delicious raw shredded with her CABBAGE in a slaw to top some tacos.
- 2 lbs tomatoes - Chop and add to the salsa or make yourself a classic tomato sandwich.
- 2 eggplant - Grill in slices or roast and blend up into a baba ganoush to serve with CARROT and CUCUMBER sticks.
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. Sunny Side