Large, Organic Veggie Bag - TUES

Large, Organic Veggie Bag - TUES

The Farm at Sunnyside

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Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC. The large veggie bag is great for the person who eats most veggie-filled meals at home or the couple who cooks some meals at home! 

Looking for local foraged food? Select the foraged add-on from our Forager Tom of Villa Fungi! Tom sustainably forages in sites in DC, MD, VA, WV and up and down the East Coast!

Farmer Stacey updates us this week "If any box of veggies was made for a big 'ol bowl of summery pasta, this is it! Saute the onions, thin ribbons of squash, and shredded kale in olive oil. Add cooked spaghetti or fettuccine and toss, adding chopped tomatoes and basil. Let the tomatoes cook just slightly to form a light sauce without losing their fresh, sunny flavor. Top with more olive oil and parmesan. Make a big side salad with lettuce, cucumbers, and roasted beets"

The large veggie bag for Tuesday 7/7 will delight you with 

- 1 bunch basil - Make it into pesto, sprinkle it onto a pizza, stir into bruschetta - basil is the best!

 - 1 bag salad or 1 head lettuce - Make a fresh salad with a frilly head of lettuce or grill wedges of a little gem.

- 1 bunch kale - Chop finely to toss with the pasta dish above or rip into pieces, toss with oil and salt, and bake some crispy kale chips!

- 1 box cherry tomatoes or 1 big tomato - Add into the pasta dish or mix with BASIL for a bruschetta appetizer.

- 1 bunch onions - These are the first of our spring-planted onions and are super sweet. Great for sandwiches, salads, or cooking into any dish.

- 1 lb squash - Mix with ONIONS and KALE for the veggie pasta dish or slice thickly and grill.

- 1-2 cucumbers - Chop up to top a LETTUCE salad or make a smashed cucumber salad with sesame oil, soy sauce, garlic, and chile flakes.

- 1 bunch beets - Roast in chunks and top with BASIL pesto and caramelized ONIONS.

- 1 radicchio or 1 fennel - Grill wedges of the radicchio and make a salad with goat cheese and balsamic or roast the fennel with the BEETS.

No add-ons for this week... get ready for chanterrelles next week!

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