After hearing all about Quinciple in New York, I went on a mission recently to find a farmer’s market delivery service to use in the DC metro area. It didn’t take much searching to uncover Washington’s Green Grocer, which has been in business for over 20 years delivering local and organic produce to happy customers around here. I signed up for the cheapest box, the mixed option (a combination of organic and local produce) priced at less than $30.
Wednesdays are Arlington deliveries. I noted that I would be leaving work early and asked that they please drop my box off at the front desk before 3pm. Around 2pm, I got a call from our friendly front desk man that my box had arrived — and it was much larger than I expected! I was very glad that I had my car at work that day, because it would have been tough to metro it home.
My box last week contained cauliflower, sweet potatoes, green beans, smokehouse apples, bunched carrots (with the tops!), tangerines, bananas, and romaine lettuce. A lot for my money! See the beautiful summary from Washington’s Green Grocer instagram here:
I am really excited to continue to use this service–maybe not every week, but pretty regularly I hope–and I wanted to share all that I was able to with the great produce…
1.) Cauliflower Alfredo Pasta with Roasted Parmesan Green Beans.
I am still learning about what to do with cauliflower, but I did try out a great recipe for alfredo sauce two months ago that replaces cream with steamed cauliflower. It was very good and well worth a repeat last week! On the side, I roasted green beans in the oven and topped them off with some parmesan cheese. (Thanks, Skinnytaste, for the recipe.) I am not a fan of mushy green beans, but I can get on board with the crispy kind!
2.) A Fall Mexican Feast with Corn and Roasted Sweet Potatoes.
I used the romaine lettuce and sweet potatoes from the box in a Mexican feast that fed us for a few meals! I peeled and chopped the potatoes, then mixed them with some olive oil, cumin, cayenne pepper, garlic powder, salt, and pepper. Then, I roasted the potatoes in the oven for about 10-15 minutes at 425 degrees Farenheit.
I served chopped, sautéed steak over romaine salads with corn, shredded pepper jack cheese, pico de gallo, black beans, homemade guacamole, and the roasted sweet potatoes!
I also brought one of the large sweet potatoes to work for lunch. I cooked it in the microwave for about 4 minutes per side (cooking time really depends on the size of the potato) and topped it with fresh avocado. Delicious and packed with vitamins!
3.) Tangerine, Apple, and Carrot Juice.
As I contemplated what to do with all of my new produce, one of my coworkers had the great idea of juicing! Apple, tangerine, and carrot juice was truly a delicious concotion.
4.) Grilled Apple & Cheese Panini with Roasted Parmesan Green Beans.
The parmesan green beans made another appearance! We had enough for four servings, so we got two meals out of the beans. Over the stove, I grilled a simple cheese (haphazard combination of cheddar, pepper jack, colby, monterey jack) and sliced apple sandwich. This was an easy and delicious Sunday lunch.
5.) Carrot Top & Cilantro Pesto
The tops of the carrots were beginning to wilt quickly, so I panicked and made this carrot top pesto for safekeeping. I did use a combination of half carrot top and half cilantro since I wanted to make a decent amount. Besides stealing a small spoonful every time I opened the fridge, this pesto was great in a creamy sauce mixed with pasta and veggies.
Thanks, Washington’s Green Grocer! I can’t wait to see where future food adventures take us!