Small, Organic Veggie Bag - TUES
Certified organic produce from The Farm at Sunnyside, which is just 75 miles from Washington DC.
Farmer Stacey says "Start by cutting the spaghetti squash in half and lightly drizzle with olive oil. Roast cut side down until soft and the "spaghetti" strands can be easily fluffed with a fork. Meanwhile, make a barely-cooked tomato sauce with either chopped tomatoes or cherry tomatoes. Saute these with some onion and garlic just until the tomatoes begin to soften. Stir in chopped basil. Make a salad with apple slices and sauteed shishitos to serve alongside the spaghetti squash with tomato sauce."
- 1 bunch basil - Whip up into pesto with some olive oil and parmesan or sprinkle on top of any dish to add a punch of summery flavor.
- 1 bag mixed greens or 1 head lettuce - You know what to do with this one - toss the greens together with APPLE slices and a zesty dressing for a refreshing salad.
- 1 box shishitos - Mostly mild with the occasional bit of spice, these little peppers saute quickly in hot oil.
- 1 spaghetti squash - Fresh from the field, these golden squashes give us a little peek into fall. Roast in halves with olive oil and salt and once cooked, fluff the "spaghetti" strands with a fork.
- 1 lb tomatoes or 1 box cherry tomatoes - Gently saute chopped tomatoes or whole cherry tomatoes in olive oil with garlic and BASIL. Eat the resulting sauce with the SPAGHETTI SQUASH.
- 4-5 apples - With red skin and juicy flesh, these late summer apples have a sweet flavor with a slight tartness.
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 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!