What’s In The Box? November 12-18

Good Morning
Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!

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

Chimayó Chile Peppers

Named for the tiny New Mexican village of Chimayó just north of Santa Fe from whence it first came, this pepper is earthier and smokier than a Hatch chile, and just a touch spicier than your average jalapeño—give them a quick roast in the oven to bring out even more of their inherent flavor.

F&L Cream Biscuit Mix

Just add cream! Made from organic flour, sugar and butter, plus aluminum-free baking powder and a dash of sea salt, our savory housemade biscuit mix bakes up light and fluffy. Top hot-from-the-oven biscuits with a slathering of Cherry Valley Dairy butter and our own pear butter, or craft a hearty breakfast sammie with the addition of some scrambled eggs!

Little Apple Treats Granola

This granola combines warm, enticing South American flavors with Northern California ingredients, featuring slow-toasted oats, quinoa flakes, glazed pumpkin seeds and a kiss of Mexican cinnamon.

Housemade Pear Butter

Fragrant with warming spices like cinnamon and cardamom, our signature spread stars the mellow, sweet flavors of orchard-picked pears.

Multigrain Bread

Crafted in nearby Snohomish by our favorite bakery, this freshly-baked loaf is made with locally-milled Shepherd’s Grain flour and seven different whole grains, plus a hint of honey and toasted sunflower seeds.

Michel Gassier Nostre Païs Costières de Nîmes 2014

Crafted from a combination of Grenache, Carginan, Syrah, Mourvèdre and Cinsault grapes, this lush red wine brims with layers of fruit flavor. A deep red-violet in the glass, the nose shows intriguing aromas of black fruit, cherry, and hot stones followed up by rich flavors on the palate.

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, continuing to give us fresh eggs in beautiful shades of brown, beige and cream.

Cherry Valley Dairy Cultured Butter with Gray Sea Salt

This silky-smooth butter from Duvall-based Cherry Valley Dairy combines sweet, grassy butter with artisan gray sea salt for a flavor profile that wows.

Farm & Larder Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt.

Orchard Fruit

Taylor’s Gold Comice pears and Cosmic Crisp apples.

Seasonal Organic Greens

Lacinato kale and collard greens.

Seasonal Organic Vegetables

This week’s produce selection also includes leeks, Caracas carrots, red beets, Black Futsu squash, yellow onions, Tropea onions, Austrian Crescent fingerling potatoes and Brussels sprouts.

Fresh Garden Herbs

Italian parsley, sage, rosemary and garlic from the walled garden and hoophouse at Bella Luna Farms.

What’s In The Box? November 5-11

Pasta Night
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s lineup includes fixings for a meal to share with your nearest and dearest, starting with a satisfying pasta crafted from organic Italian sausage, tender roasted Robin’s Koginut squash, crisp-edged fall greens and Cherry Valley Dairy’s creamy, herb-kissed fromage blanc, plus Gruyère cheese bread and a well-rounded French wine to serve alongside. Also inside this box: Farm-fresh eggs, beautiful orchard apples and pears and side dish-ready produce like leeks, celery and beautiful salad greens. Enjoy!

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

Skagit River Ranch Italian Sausage

The pampered pigs raised on the Skagit River Ranch in Sedro-Woolley roam outdoors in certified-organic pastureland to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Spiced with savory herbs, this delectable Italian-style sausage will add a savory note to pasta kissed with tender roasted squash, escarole and Lacinato kale—see recipes for details.

Robin’s Koginut Winter Squash

Smooth and silky like Kabocha squash with the rich, sweet flavor of a Butternut, this new hybrid squash is the brainchild of Chef Dan Barber and seed breeder Michael Mazourek’s new venture, Row 7, a startup that selectively breeds a variety of vegetables to maximize factors like yield, shelf stability, and, of course, flavor.

Imported Fusilli Col Bucu Pasta

Crafted in the traditional Italian style from semolina flour and cut using Old World bronze dies, this artisanal pasta is imported by Rustichella d’Abruzzo.

Gruyère Cheese Bread

Made in nearby Snohomish by our favorite bakery, this freshly-baked loaf balances sweet, nutty Gruyère cheese with a light, crisp crust. Absolutely delicious toasted or re-warmed in the oven—just sprinkle with a few drops of water and bake at 350° for about 15 minutes.

Black Slate 2017 La Vilella Alta

This generous French red features a round, soft texture that carries ripe black fruit flavors laced with licorice and loamy earth notes. With well-integrated tannins and a gentle acidity, it pairs nicely with this week’s cozy supper, as pretty floral and cinnamon details emerge on the finish.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are enjoying the crisp mornings and pleasant afternoons of the fall season, chasing bugs and eating tasty green weeds we pull from the garden.

Cherry Valley Fromage Blanc with Fines Herbes

This wonderful cheese is made from locally-sourced milk and farm-fresh herbs by Cherry Valley Dairy in Duvall. A creamy and just slightly tangy cheese, it can be used in place of ricotta or mascarpone in recipes. This week, we heartily recommend adding it into your pasta!

Orchard Fruit

Manon pears and Arkansas Black apples.

Seasonal Organic Greens

Escarole, pink stem Mizuna greens, Tatsoi, Castelfranco radicchio and Lacinato kale.

Seasonal Organic Vegetables

This week’s produce selection also includes scallions, celery and leeks.

Fresh Garden Herbs

Italian parsley, thyme, shallots and garlic from the walled garden and hoophouse at Bella Luna Farms.

Hi, November! The Latest News from Farm & Larder and Bella Luna Farms

As we turn the corner into late fall with the arrival of November, the farm is awash in color—from the beautiful fall leaves fluttering to the ground in bright scarlet and yellow hues from our collection of Gingko, chestnut, oak and maple trees, to the crisp and colorful apples and pears we are still harvesting. The birds are busy feasting on the dark purple Evergreen huckleberries, bright orange rose hips and windfall apples both in the garden and orchard. Squirrels are busy seemingly everywhere burying walnuts, hazelnuts and acorns for their winter food.

With the clear and cold weather, we are catching up on some chores in and around the barn to prepare for the upcoming winter. On these crisp mornings, you’ll find our very tame and social goats hanging out in their barn, and now that they have all day to dream up trouble, they seem to be up to even more mischief than usual. They are a curious bunch, keeping their eyes on both what we are up to and all the goings on at the farm, hoping for treats every time we pass by.

We are also taking advantage of the days by finishing putting up the last of the harvested tomatoes—this fall, we have preserved over 900 pounds of juicy, ripe tomatoes in big batches of our Nonna Pat’s marinara sauce. The orchard apples will be making their way into apple sauces and apple butters, and we are also setting aside spiced pears and beets and making preserved lemons with the remaining fruit from the Meyer Lemon trees now pulled close to the barn for shelter from the cold.

One special note: There will be no F&L box the week of Thanksgiving (November 26th). We will be offering a special Thanksgiving feast through our weekly add-on ordering system with everything from starters and sides to hand-crafted accoutrements and cozy fixings to help make the day easy and effortless for you. We will begin taking orders for these items on Tuesday, November 3rd and continue to do so until Sunday, November 15th. For the regular F&L box, your weekly delivery will pick back up again on Thursday, December 3rd—have a happy turkey day!

What’s In The Box? October 29 – November 4

Breakfast Favorites
Whether you favor a breakfast-for-dinner feast on Halloween night, or a leisurely brunch after enjoying that extra hour of sleep from Daylight Savings, this week’s lineup is sure to satisfy with cozy fixings like organic buckwheat groats to enjoy steaming hot with savory sausage patties from Skagit River Ranch or cinnamon-kissed orchard fruit, plus farm-fresh eggs and fresh-baked raisin bread. Also included: All-natural eggnog, seasonal beauties like golden Chanterelle mushrooms, Turk’s Turban squash and Taylor’s Gold pears, and a duo of fun Halloween treats. Enjoy!

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

Fairhaven Mill Organic Buckwheat Groats

Nestled in the Skagit Valley, this family and farmer-owned certified-organic flour mill sources their grains from family farms across the country, guaranteeing freshness and quality from tilth to table. Similar to traditional steel-cut oats, the mill’s buckwheat groats have a pleasantly-nutty and earthy flavor and are a good source of protein, dietary fibers, magnesium, copper, and manganese—try them for breakfast this week, topped with your choice of savory sausage and seasonal vegetables, or with sweet apples, raisins and cinnamon.

Skagit River Ranch Breakfast Sausage

With a flavor profile that includes hints of sweet maple syrup and savory spices, this incredible breakfast sausage is made from all-natural pork raised on the Skagit River Ranch in Sedro-Woolley. These pampered pigs roam outdoors in certified-organic pasture land to root and dig, thriving on a diet of flax seed, corn and wheat.

Fresh Cinnamon-Raisin Bread

Made with natural starter, cinnamon and moist, chewy Flame raisins, this freshly-baked loaf is from our favorite bakery in Snohomish.

Domaine de Couron Côtes du Rhône 2017

Dark and full-bodied, this beautiful red wine is crafted by a family-run estate that lies in the tiny hamlet of Saint Marcel d’Ardeche in France. A blend of Grenache, Syrah and Mourvedre, it is smooth upon opening with wild dark fruits, plum, pepper and olive notes.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are enjoying the crisp mornings and pleasant afternoons of the fall season, chasing bugs and eating tasty green weeds we pull from the garden.

Grace Harbor Farms Eggnog

This rich, creamy, classic-style eggnog is additive-free and crafted by a family-owned dairy located in Custer, Washington.

Halloween Sweets!

Pumpkin sugar cookies and “black cat” shortbread treats to munch on this Halloween week.

Orchard Fruit

Taylor’s Gold pears, Cosmic Crisp apples and Meyer lemons.

Seasonal Organic Greens

Beautiful Lacinato kale.

Golden Chanterelle Mushrooms

With a firm texture and light, delicate flavor, locally foraged Chanterelle mushrooms lend earthy appeal to a variety of dishes.

Seasonal Organic Vegetables

This week’s produce selection also includes purple Napa cabbage, Jimmy Nardello and Italian sweet peppers, carrots, yellow onions, leeks, Delicata winter squash, Turk’s Turban squash, Pinto fingerling potatoes, celery and Hakurei turnips.

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