What’s In The Box? March 14-20

MARCH 14-20

St. Patrick’s Day Feast
Just in time for St. Paddy’s Day, this week’s box bursts to life with beautiful spring ‘greenery’—from fresh green cabbage to garden-grown parsley and bay leaf. Complementing this bounty are all the ingredients for a feast inspired by the Emerald Isle: Pre-brined corned beef and raisin-flecked Irish soda bread, plus chicken stock, tangy Bellsong buttermilk, stone-ground mustard, chocolate stout cake and other produce such as carrots, potatoes, turnips, apples and more. As they say in Ireland, sláinte (to your good health)!

Here’s what you’ll find in your box this week:

Corned Beef Brisket

This all-natural, grain-fed corned beef brisket has been pre-seasoned and brined so that it arrives oven-ready for your feast!

Irish Soda Bread

Baked in nearby Snohomish by our favorite bakery, this beloved quick bread is crafted in the traditional style with buttermilk, flour, sugar, raisins, and egg.

Stone-Ground Mustard

Crafted in-house from mustard seeds, water, vinegar, salt and spices, this immensely-flavorful wholegrain mustard is wonderful served with this week’s corned beef and bevy of vegetables.

Boundary Bay Irish Red Ale

This easy-drinking seasonal ale from Boundary Brewery out of Bellingham highlights the arrival of spring with earthy, floral and toffee-like characteristics. A light-body, low hop bitterness and clean malty finish also help this ale go down smooth.

Farm Fresh Eggs

As they spend more time snug in their coop, our heritage breed laying hens are enjoying an extra helping of grain to supplement their diet, and continue to give us fresh eggs in beautiful shades of brown, beige and cream.

Fresh Buttermilk

Beautifully-thick, tangy and creamy buttermilk made by our in-house creamery, Bellsong.

Farm & Larder Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock has been simmered slowly with fresh herbs, aromatic vegetables, and seasoned with a dash of sea salt and black pepper.

Almond Fruit Crisp Topping

Wonderful paired with this week’s apples, our signature fruit crisp topping is crafted from organic cane sugar, ground almonds, dried cranberries, almond flour and sweet butter.

Seasonal Fruit

Orchard apples and fresh lemons.

Seasonal Organic Greens

Beautiful green cabbage, plus both red and green endive.

Seasonal Organic Produce

This week’s produce selection also includes carrots, French fingerling potatoes, Cipollini onions and turnips.

Fresh Garden Herbs

Garlic, fresh bay leaf and parsley from the walled garden and hoophouse at Bella Luna Farms.

Chocolate Stout Cake

Kissed with malty stout, this rich, fudgy chocolate cake is a delicious way to wrap up your St. Patty’s Day!

Lemon & Dill Buttermilk Dressing

Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!

Ingredients:
1 cup buttermilk
1 cup Greek yogurt
Zest and juice of 1 lemon
2 tablespoons freshly-chopped dill
Sea salt and fresh ground pepper, to taste

Method:
1. Combine buttermilk, Greek yogurt, lemon zest and lemon juice in a bowl. Whisk together until smooth. Stir in the chopped fresh dill and season with salt and freshly ground black pepper to taste. Refrigerate until ready to use.

Tatties & Neeps

The Irish classic!

Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper

Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.

2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.

3. Stir in the scallions, and then season to taste with salt and pepper.

Creamed Green Cabbage

This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.

2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.

3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.

this week's recipes
st. patrick’s day feast

farm & garden notes
hi, march

workshops & events
new classes!

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