What’s In The Box? September 16-22

SEPTEMBER 16-22

Good Morning
Put on the coffee pot, pull out your favorite skillet and wake up to this week’s box—with organic flavorfully-spiced sausage from the Smoking Goose, Pain au Levain bread, farm-fresh eggs, plus a beautiful assortment of produce, it has everything you need to whip up a cozy breakfast to linger over with family and friends. Choose from the likes of heirloom tomatoes, peppery arugula, Romano beans and fresh Lobia black-eyed peas to incorporate into your recipes (see this week’s suggestions!), place a sweet mini bouquet of seasonal blooms on the table, and enjoy greeting the new day.

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

Smoking Goose Hillbelly Breakfast Sausage

This fresh sausage from the renowned Smoking Goose Meatery is sure to start your morning off right! Crafted from pork and bacon sausage and kissed with maple syrup, it is also spiced with an alluring combination of ginger, cinnamon, nutmeg and clove.

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough loaf embodies country-style French baking with a chewy crust and light, airy interior. Baked just for us at a small bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Côté Mas Rosé Aurore Sud de France

Aromatic with cherry, strawberry and floral aromas evolving toward soft candied fruit notes, this refreshing French Rosé is crafted from a combination of Grenache, Cinsault and Syrah grapes. The palate is rich and smooth with ripe red fruits and a well-balanced acidity, making it a lovely aperitif or pairing for late-summer produce and salads.

Farm Fresh Eggs

Busy scratching through the straw mulch in their spacious outdoor run looking for tasty bugs and worms, our heritage breed laying hens supply us with fresh eggs in beautiful shades of cream, beige and brown.

Seasonal Organic Greens

Peppery arugula and Little Gem lettuce greens.

Lobia Beans

These unique and beautiful fresh black-eyed peas are often used in traditional-style Punjabi curries, and pack in lots of folate and potassium!

Seasonal Organic Vegetables

This week’s produce selection also includes Romano beans, heirloom tomatoes, Pink Beauty radishes and yellow onions.

Fresh Garden Herbs

Italian parsley and garlic from the walled garden and greenhouse at Bella Luna Farms.

Mini Floral Bouquet

A beautiful bunch of seasonal blooms for you to enjoy!

Stewed Romano Beans with Tomatoes

Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Ingredients:
1½ pounds Romano beans, trimmed and cut in 2- to 3-inch lengths
1 cup grated or chopped peeled tomatoes (about 3/4 pound)
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
2 large garlic cloves, minced
¼ cup chopped fresh dill
Sea salt and fresh ground pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Method:
1. Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.

2. Stir in Romano beans, tomatoes and half the dill. Add ½ cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.

3. Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

Braised Radishes with Shallots

Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Ingredients:
1 bunch radishes
3 large shallots
1 tablespoon butter
2 tablespoons balsamic vinegar
½ cup chicken stock or water
½ cup fresh Italian parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Thoroughly wash radishes. On a cutting board, trim each radish top, leaving about ½-inch of the green stem for color. Slice each radish in half from top to bottom. Peel shallots and slice into thin rings.

2. Heat butter in a large skillet over medium heat. Once it has melted, add the shallots and cook, stirring, until they begin to brown slightly. Add the radishes, placing each cut-side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.

3. Add the balsamic vinegar and the water or stock (the liquid should just come up around the sides of the radishes). Cover, lower heat, and simmer for about 10 minutes.

4. Remove the cover and continue to simmer for about 3-4 minutes, or until the liquid has reduced into a syrupy sauce. Add the parsley and sauté for about a minute, until wilted.

Baked Cinnamon-Raisin French Toast

This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins

Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.

2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.

3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup

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