Spicing Things Up
From tangy, spicy Vindaloo curry sauce and hearty daal to cooling, creamy yogurt raita, the distinct flavors of India await this week, blending beautifully with Pacific Northwest produce like cauliflower, leeks, rainbow Swiss chard and pungent herbs. This boldly-assertive menu also features basmati rice, fresh citrus and tomato chutney to further complement these Indian favorites. Enjoy!
Here’s what you’ll find in your box this week:
Vindaloo Curry Sauce
This tangy, spicy curry from Goa, India, has roots in vinh d’alho, a stew originally brought to the region by Portuguese colonists. Fragrant with ginger, chiles, onion and garlic, as well as distinct mix of spices such as turmeric, cumin, coriander and even a hint of cinnamon, this hearty sauce will warm body and soul; try it served over rice with chicken or vegetables, with a cooling dollop of traditional yogurt raita alongside.
Serve the Vindaloo curry sauce over this long-grain rice to finish the dish!
This cozy and comforting stew of lentils is cooked with beautifully vibrant spices and tomatoes until lovely and thick.
Crafted in nearby Snohomish by our favorite bakery, this freshly-baked loaf is made with locally-milled Shepherd’s Grain flour, seven different whole grains, a hint of honey and toasted sunflower seeds.
Bodegas Atalaya Laya 2016
This unique red blend from Spain combines 70% Garnacha Tintorera and 30% Monastrell grapes to produce an intense, deep red color and complex fruit and spice aromas. Standing up nicely to this week’s curry, it also features smoky notes and an earthy, lingering finish.
Farm Fresh Eggs
Spending their time dodging raindrops on wet, almost-spring days, our heritage breed laying hens are now also enjoying the tasty green popweed we pull from the garden, in turn supplying us with eggs in beautiful shades of brown, blue and green.
Crafted here in the farmhouse kitchen from cool yogurt mixed with cucumber, scallions, cilantro and spices, this rich, creamy condiment will cool the palate with aplomb—add a generous dollop to this week’s curry!
Wonderful spread on toasted multigrain bread or served with daal, our signature tomato chutney is crafted from garden-grown tomatoes picked at the height of the summer harvest.
Bright lemons and juicy Cara Cara oranges.
Seasonal Organic Greens
Beautiful baby spinach.
Seasonal Organic Vegetables
This week’s produce selection also includes Lacinato kale rapini, carrots, Brussels sprouts, onions, leeks, scallions, rainbow Swiss chard and cauliflower.
Fresh Garden Herbs
Fresh garlic, shallots, ginger, mint and cilantro.