What’s In The Box? May 2-8
MAY 2-8
Taco Night
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, and hand-pressed, wholegrain tortillas. Top your tacos with garden-grown cilantro, a squeeze of lime, and a sprinkling of smoky chili powder, whip up a side of organic Painted Pony beans, and you’ve got all the makings of a feast to celebrate Cinco de Mayo on Sunday. Also included: Cinnamon-raisin bread, farm-fresh eggs, crisp spring greens, creamy Greek yogurt and juicy mandarin oranges. 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, this flavorful sausage 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!
Patty Pan Cooperative Wholegrain Flour Tortillas
The locally-made, hand-pressed tortillas from this Shoreline-based worker-owned coop are crafted from just four stellar ingredients: Olive oil, salt, water and organic flour from Cairnspring Mills located in the Skagit Valley.
Organic Painted Pony Beans
These heirloom dry beans from Garden Treasures retain their distinct markings when cooked, making them a beautiful and delicious addition to any Tex-Mex spread. A close cousin to the Jacobs Calle bean, the brown and white bean will soon be a new favorite.
Cinnamon Raisin Bread
Baked just for us by our favorite local bakery, this fresh-baked cinnamon raisin loaf makes for a delicious base for sandwiches, or your morning toast!
The Vincent Columbia Valley Rosé 2022
Crafted from a combination of Grenache, Mourvedre and Syrah grapes, this crisp, dry wine from Mark Ryan Winery features a supple finish, with refreshing acidity and a lithe texture.
Farm Fresh Eggs
As they spend more time outdoors with the improving weather, 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.
Samish Bay Organic Greek Yogurt
This perfectly-creamy, yet delightfully-tangy pure strained yogurt hails from a certified-organic, 200-acre dairy farm in Skagit County that produces gorgeous artisan cheeses and yogurts crafted from the milk of their herd of Milking Shorthorn cows.
Hayshaker Farms Habanada Chili Powder
This blend of three pepper varieties, the Numex Suave, Habanada and Roulette, boasts fruity, tropical notes. All grown on Hayshaker Farms in the Walla Walla Valley, and then dried and ground, the resulting chili powder will impart tons of flavor (but not the burn!) to your chosen recipe.
Seasonal Organic Greens
A beautiful mix of spring salad greens.
Seasonal Organic Produce
This week’s produce selection also includes Calcot red spring onions, cauliflower, green Bell peppers, leeks, sweet onions and jalapeño peppers.
Fresh Fruit
Gold Nugget mandarins and limes.
Fresh Garden Herbs
Thyme, garlic, Mojito mint, parsley and cilantro from the walled garden at Bella Luna.
Mojito Cocktail
The ultimate summer refresher, crafted with fresh mint and lime.
Ingredients:
10 fresh mint leaves
½ lime, cut into 4 wedges
2 tablespoons sugar
1½ ounces white rum
½ cup club soda
1 cup ice cubes
Method:
1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge. Serves 1.
Charred Red Spring Onion Gremolata
This beloved sauce is wonderful spooned atop tacos, too!
Ingredients:
3-4 spring onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped
Method:
1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.
2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.
3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.
Chorizo Scramble
Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and hot sauce on top!
Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
