Large, Organic Veggie Bag + Chanterelle Option - THURS
Large, Organic Veggie Bag + Chanterelle Option - THURS
Large, Organic Veggie Bag + Chanterelle Option - THURS
Large, Organic Veggie Bag + Chanterelle Option - THURS
Large, Organic Veggie Bag + Chanterelle Option - THURS
Large, Organic Veggie Bag + Chanterelle Option - THURS
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Large, Organic Veggie Bag + Chanterelle Option - THURS

The Farm at Sunnyside

Unit price per
Regular price
$43.75

Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC. This week's large veggie bag for Thursday 7/9 showcases the beginning of summer's abundance! 

Feeling tired of cereal and toast for breakfast? Make a frittata! Saute some chopped onion, garlic, and squash in a cast iron pan. When that is brown and aromatic, layer on some sliced tomato and chopped basil. Whisk several eggs, pour over the veggies, and bake until set. Sprinkle with some feta or parmesan at the end. If you've got a grill, slice up the eggplant, squash, and onions and char them up. Marinate them in a balsamic-oil-garlic dressing and then make a sandwich fit for an Italian deli.
- 1 bunch basil - A summer flavor that plays well with pasta and pizza, TOMATOES and SALAD GREENS.
- 1 head lettuce or 1 bag salad - A refreshing salad awaits - top with TOMATOES and sliced ONIONS.
- 1 head radicchio or 1 bunch spigarello - Grill wedges of the radicchio and make a salad with goat cheese and balsamic or saute the spigarello with TOMATOES and GARLIC.
- 1-2 eggplant - Fry small chunks and use as a topping for pizza or grill slices to put on sandwiches.
- 1 bulb garlic - It's fresh and mild, garlic goes with everything!
- 1 lb squash - Add to the frittata above or slap on the grill with the EGGPLANT.
- 1 bunch beets - If your house is too hot to use the oven, slice these up as thin as possible and toss with the RADICCHIO and a creamy cheese.
- 1-2 tomatoes - Layer these into the frittata or make a simple tomato sandwich.
- 1 bunch onions - These fresh spring onions are super sweet and are delicious raw and cooked!
 
Foraged add-on! 
Pint of chanterelles (Cantharellus lateritius). Tom is foraging chanterelles from his sites in Virginia and Maryland. Saute on medium low heat in butter and/or olive oil. Add in minced garlic and/or fresh herbs, once chanterelles start sweating.
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. You may have eaten their vegetables at the Dupont Circle Farmers Market, Falls Church Farmers Market, The Dabney or A Rake's Progress :)

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