Large, Organic Veggie Bag + Foraged - TUES
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! The large veggie bag for Tuesday 6/2 delivery will delight you with
- 1 bunch radishes (french or red) or Asian turnips : Fresh on salads is great but have you tried to cook them? Saute lightly in butter.
- 1 bunch parsley : Parsley is very versatile. Use in Italian and Middle Eastern dishes. Chimichurri!
- 1 bitter green (frisee, escarole or radicchio) : These are great for detoxing your liver and can taste great too. Lightly cooking them takes away some of the bitterness. Use some type of acid like lemon juice or vinegar and a fat like olive oil or cheese or bacon to accompany them.
- 1 bag (1/3 to 1/2 lb) lettuce mix: Spring is salad time.
- 1 small bag of snap peas or favas : Get these spring treats while you can. Warmer temps will usher them out and we'll have to wait until next spring!
- 1 head lettuce : Some varieties are frilly and delicate while others are crisp and hearty. These store longer than your mixes, so eat them later in the week.
1 bag salad or cooking green (spinach, baby kale or arugula) : these are all versatile greens that can top a pizza or sandwich, be used raw in a salad or given a light saute.
- 1 bunch spring onions or scallions : These are some of our favorite things coming out of the field right now. You can use both the bulb and the greens.
- 1 cucumber : The wait is over!!! These are our first cukes of the year coming out of our unheated high tunnel. It is hard for Farmer Stacey to share these... :)
!Last week of ramps for 2020! Why no green leaves? The ramp has a life cycle. We are at the end of the growth cycle. At this point the leaves turn yellow and disintegrate. The bulb fattens up and gets ready to flower in July. These flowers spread dozens of seeds to generate new ramps and some of the bulbs divide. Beginning in April, the ramp shoots start to emerge above ground as the green leaf.
Tom forages his ramps at high elevation in southern WV. He digs ramps in a sustainable manner - only removing a small portion from any particular patch. When ramps flower later in the summer each patch is able to produce hundreds of seeds and continue to spread. The area he forages is so large that it takes years before he returns to any particular patch.
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