What’s In The Box? February 22-28

Taco Time
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and organic, locally-crafted whole wheat tortillas. Top your tacos with some chopped yellow onion, fresh microgreens, a few cilantro springs and a squeeze of Makrut lime—plus a spoonful of locally-made chunky salsa—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, corn muffins, farm-fresh eggs, our signature beef stock, housemade potato chips, Cara Cara oranges and smoky-sweet Guajillo chili powder. Enjoy!

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

Skagit River Ranch Chorizo Sausage

This pig has kick: Spiced with cumin, coriander and Ancho chili powder, these flavorful sausage links from our friends at the Skagit River Ranch in Sedro-Woolley are crafted from their famous all-natural pork and make for a spicy addition to any Tex-Mex fare you choose, from tacos to frittatas!

Tortillas Con Madre Flour Tortillas

Crafted from just five simple ingredients—organic artisan wheat flour, water, organic pumpkin oil, sea salt, and non-aluminum baking powder—these lovely tortillas are made with love according to a treasured recipe by a small, family-run producer based in Lynden, Washington.

Skagit’s Best Salsa Company Medium-Ish Salsa

Hailing from Anacortes, this locally-crafted chunky salsa is full of ripe tomatoes, fresh cilantro, crisp onions, zesty peppers, garlic, lime juice and flavorful spices. (The “ish” in the name refers to the heat of the jalapeños, which vary in spiciness depending on the time of year!)

Multigrain Bread & Corn Muffins

Both baked in nearby Snohomish by our favorite bakery, this week’s selection includes a healthy freshly-baked loaf made with locally-milled Shepherd’s Grain flour and seven different whole grains, plus a hint of honey and toasted sunflower seeds, as well as light and fluffy corn muffins! (Just add honey!)

J. Mourat Collection Vin de France Rosé

Comprising vineyards spanning 120 hectares, Vignobles Mourat represents one of the largest viticultural plots dedicated to organic agriculture in the Loire Valley. Made from Pinot Noir, Gamay, and Cab Franc, this bright and thirst quenching Rosé is bursting with aromas of crushed cherry, watermelon and herb. It is fleshy on the palate with intense flavors of cherry and raspberry.

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.

Hayshaker Farms Guajillo Chili Powder

One of the most popular and common peppers found in Mexican cuisine, Guajillo chiles offer a mild-medium heat that is balanced by a subtly-sweet flavor. Grown on Hayshaker Farms in the Walla Walla Valley and then dried and ground, the peppers in this powder will impart tons of flavor (but not the burn!) to your chosen recipe.

Beef Stock

Our signature handcrafted beef stock is slow-simmered for hours, and seasoned with fresh herbs, cracked peppers and a smattering of sea salt.

Handcrafted Potato Chips

Freshly made in our farmhouse kitchen using local fingerling potatoes fermented for two weeks for a slightly tangy flavor, then fried in sunflower oil and lightly salted.

Seasonal Organic Greens

Kale, Swiss chard, baby spinach and a beautiful mix of microgreens.

Seasonal Citrus Fruit

Cara Cara oranges and Makrut limes.

Seasonal Organic Produce

This week’s produce selection also includes yellow onions, carrots, English cucumbers and Anaheim peppers.

Fresh Garden Herbs

Garlic and cilantro from the walled garden and hoophouse at Bella Luna Farms.

What’s In The Box? February 15-21

Cozy Comforts
Warm yourself body and soul this week with a lineup of cozy wintertime favorites like Gruyère cheese bread, earthy Shiitake and dried Porcini mushrooms, farm-fresh eggs, and hearty split grain emmer farro that can be prepared risotto-style with our signature, hand-crafted chicken stock. Additionally highlighted by crisp radicchio, carrots, leeks, and garden-grown herbs, this box is also flush with a bevy of beautiful winter citrus fruit to further brighten your week. Enjoy!

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

Bluebird Grain Farm Organic Split Grain Emmer Farro

Traditionally known as “farro spezatto” in Italy, this emmer from Bluebird Grain Farm in Winthrop, Washington is delicately split in half to reveal a heavy textured cracked grain. Similar to bulgur wheat, but more nutritious with twice the fiber, this flavorful grain cooks in 20 minutes, and is light and airy with a sweet, full-bodied flavor. Highly versatile, it can be used in soups, salads, pilafs, vegetarian burgers and stuffings; pr, see this week’s recipes for our favorite farrotto (risotto-style) preparation.

Dried Porcini Mushrooms

Italian for ‘little pigs’, these meaty dried Porcini mushrooms foraged by expert mushroom hunter Jeremy Faber and his team at Foraged & Found Edibles are rich in taste, imparting a pungent, woodsy flavor to any number of dishes.

Shiitake Mushrooms

With their curled umbrella-shaped caps and tender stalks, Shiitake mushrooms release a garlic-pine aroma when cooked and are beloved for their rich, earthy flavor.

Gruyère Cheese Bread

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

Areyna Torrentés 2020

A fresh and aromatic white wine sourced from the ‘Grand Cru’ terroir in Argentina, this elegant sipper boasts beautiful citrus notes of pink grapefruit and a floral mix. With an appealing golden color with green tones, it also features a lovely level of acidity 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, and continue to give us fresh eggs in beautiful shades of brown, beige and cream.

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.

Seasonal Organic Greens

Green Bibb lettuce, kale, Swiss chard, Chioggia radicchio and sunflower shoots.

Seasonal Citrus Fruit

More incredibly beautiful and flavorful winter citrus this week, including Cara Cara oranges, blood oranges, cocktail grapefruit, Meyer lemons and Makrut limes.

Seasonal Organic Produce

This week’s produce selection also includes leeks and orange carrots.

Fresh Garden Herbs

Parsley and thyme from the walled garden and hoophouse at Bella Luna Farms.

What’s In The Box? February 8-14

Good Morning
We’re back, and just in time for brunch, too: Cuddle up in some sweatpants, put on a pot of coffee and perk up your taste buds with this week’s selection of farm-fresh brunch fare. Featuring such highlights as organic breakfast sausages from Skagit River Ranch, freshly-baked Challah bread, Mille prosecco, locally-roasted coffee, and both farm-fresh eggs from our heritage breed hens and rich duck eggs, this delivery also includes fingerling potatoes, a wealth of citrus fruit, garden-grown herbs and two delightful cheeses from our creamery. Rise and shine, it’s breakfast time!

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

Skagit River Ranch Breakfast Sausage

With a flavor profile that includes hints of sweet maple syrup and savory spices, these incredible breakfast sausages are made from the 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.

Challah Bread

Baked just for us by our favorite bakery in Snohomish, this fresh loaf boasts a sweet, rich flavor thanks to a traditional base of silky eggs and Shepherd’s Grain flour, plus a touch of sugar.

Island Time Coffee Ferry Line Blues Roast

Crafted specifically for the Northwest aesthetic, Island Time Coffee Company sources only the finest, farm-direct, sustainable coffee beans from Latin America and Indonesia. All of the Whidbey Island-based company’s coffee is small-batch roasted, ensuring the best possible freshness, and this particular medium-roasted blend boasts a broad range of tangy and aromatic flavors to ensure a full-bodied cup of coffee without any bitterness.

Mille Prosecco Millesimato Extra-Dry DOC

Fabulously lively and light at every glass, this extra-dry Italian Prosecco features a bouquet of apple and pear notes as well as hints of light citrus.

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.

Duck Eggs

With near-transparent egg whites and color-rich oversize yolks, these local duck eggs are a chef’s dream, lending flavorful appeal to a variety of dishes.

Bellsong Creamery Fromage Blanc & Crème Fraîche

Both of these creamy, dreamy provisions are made in-house by our farmstead creamery, Bellsong. Our beautiful fromage blanc cheese is crafted from locally-sourced milk; a wonderfully-creamy and just slightly tangy cheese, it can be used in place of ricotta or mascarpone in recipes. Then, our crème fraîche utilizes pasteurized organic sweet cream to lend a silky-smooth and rich texture. Enjoy!

Seasonal Organic Greens

Beautiful Bibb lettuce and a mix of organic braising greens.

Seasonal Citrus Fruit

Meiwa kumquats, Meyer lemons, Makrut limes, limes and mango Valencia oranges.

Seasonal Organic Vegetables

This week’s produce selection also includes Austrian Crescent fingerling potatoes and Cipollini onions.

Fresh Garden Herbs

Thyme and parsley from the walled garden and hoophouse at Bella Luna Farms.

Hello, February! The Latest News from Farm & Larder and Bella Luna Farms

Greetings from the farm—and welcome to February! This is always a month of contradictions here in the Northwest, as we see both days of wintery rain, sleet or snow and then a few early glimpses of spring and blue skies, too.

As they start to emerge from their winter slumber, the fragrant yellow flowers of the witch hazel tree and delicate snowdrops make us smile each time we pass by. In the garden, we are taking advantage of the longer afternoons, getting compost prepped for spring planting, pruning apples and plum trees, gathering herbs from the greenhouse, checking seed starting supplies and finishing up the last seed, root and tuber orders. Spring is in the offing and we can hardly wait!

After the successful move of our headquarters to a larger workspace just down the road, our Farm & Larder deliveries resume again this week, and we couldn’t be more excited to share the season’s best from the farm with you!

In addition to packing and moving, we spent much of January meeting with chefs, bakers, local artisans and more to plan a full roster of workshops and classes for our Classes on the Farm series. This upcoming spring and summer will be packed with many farm- and food-based experiences, covering everything from cooking and cocktails to gardening and wood-fire cooking, and more! Keep your eyes peeled on our Classes on the Farm page as the full calendar will be posted soon. We sincerely hope you’ll enjoy us for one, or maybe even a few, classes, as we think everyone will find something that they will enjoy.

We’ll leave you with one of our favorite soup recipes, fit for those chilly February weekends that call for a relaxing day indoors, staying warm and cozy—happy cooking and happy hibernating!

Caldo Verde Kale & Potato Soup
This rich, traditional Portuguese soup—called caldo verde (green broth)—is given a modern spin by a medley of potatoes and fresh kale.

Ingredients:
2 tablespoons unsalted butter
1 medium yellow onion or large leek, finely diced
3 medium cloves garlic, peeled and sliced
6 tablespoons extra-virgin olive oil
1 large russet potato, peeled, quartered, and cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices
6 cups chicken or vegetable stock
1 bunch curly or Lacinato kale, tough stems removed, leaves finely chopped
12 ounces cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices
Sea salt and fresh ground pepper|
Minced fresh chives, for garnish (optional)

Method:
1. Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.

2. Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until the russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.

this week's recipes
hearty, healthy italian

farm & garden notes
hello, february

workshops & events
new classes!

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