What’s In The Box? April 24-30
APRIL 24-30
Pasta Night
Warm and cozy, yet fresh and flavorful, this week’s lineup is inspired by the best in Italian cooking—from locally-made ribbon-edged mafaldine pasta to earthy piopinni mushrooms. Also included in this spring-fresh box: Garlic ciabatta bread, both chicken and duck eggs, buttery mushroom-onion croissants, tender herbs, garden greens and spring all-stars like red Calcot spring onions, purple sprouting broccoli, mixed beets and leeks. As they say in Italy, mangia!
Here’s what you’ll find in your box this week:
Lagana Foods Fresh Mafaldine Pasta
Also known as Mafalda or Reginette, Mafaldine pasta is a type of ribbon-shaped pasta that resembles miniature lasagna noodles, boasting beautiful, wavy edges and a thick, chewy bite. The fresh pasta from this particular brand is hand-crafted in Seattle using sustainably grown Shepherd’s Grain flour and water, and cut to shape using Old World-style bronze dies.
Pioppini Mushrooms
With a distinctive nutty, earthy flavor and a firm, meaty texture, pioppini mushrooms are particularly known for their ability to hold their shape well when cooked, making them a favorite in our kitchen for both their flavor and visual appeal.
Garlic Ciabatta & Mushroom-Onion Croissants
This week’s fresh-baked goods selection includes a garlic-kissed loaf of ciabatta bread from New Day Bakery, plus savory mushroom and onion croissants crafted by our favorite local bakery in Snohomish.
Shannon Ridge Wrangler Red 2021
Rollicking yet refined, this beautiful red is sourced from the California winery’s high elevation vineyards, bringing together the best of Zinfandel, Syrah, Petite Sirah, Merlot, Mourvédre and Cabernet Franc grapes.
Farm Fresh Eggs
Our small flock of heritage breed laying hens is made up of three breeds: Black Copper Maran, Ameraucana, and Delaware. As they balance their time between foraging in their outdoor run during rain breaks and then snuggling up in their coop in the evenings, they also enjoy produce trimmings and fresh greens to supplement their diet of organic layer mash, 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.
Organic Greens
This week’s selection of gorgeous spring greens features red and green Belgian endive, green Bibb lettuce, sweet pea shoots, and fava shoots.
Seasonal Organic Fruit & Vegetables
This week’s produce selection also includes: red Calcot spring onions, leeks, radishes, purple sprouting broccoli, and mixed red and gold beets, plus Meyer lemons and Cara Cara oranges.
Garden-Grown Herbs
Lovage, Italian flat-leaf parsley, and green garlic from the walled garden.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper
Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.
Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.
Ingredients:
4 leeks, trimmed and sliced lengthwise
1 tablespoon extra-virgin olive oil
½ cup vegetable or chicken broth
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. In oiled roasting pan with sides, brush leeks with oil. Sprinkle with salt and pepper. Roast leeks until tender, about 35 to 45 minutes. While roasting, drizzle leeks with broth a few times to keep them moist.
3. Remove from oven and serve immediately.
Sautéed Fava Shoots with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.
Ingredients:
4 cups fava greens, washed and coarsely chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves garlic, peeled and minced
Sea salt and fresh ground pepper
Method:
1. Gently warm the butter and olive oil in a sauté pan over medium-low heat. Soften garlic in warm oil for 2-3 minutes (do not allow garlic to brown).
2. Turn heat up to medium-high, and add fava greens, salt and pepper and sauté, stirring frequently for 3 minutes, or until the greens are wilted. Season with additional salt and pepper if needed and serve.
