What’s In The Box? May 30-June 5

MAY 30-JUNE 5

Ode to the Egg
Creamy and rich, eggs are one of the world’s finest gifts to the cook, as they are delicious served scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs to go along with those from our brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: organic breakfast sausages from Skagit River Ranch, fresh Challah bread, housemade crème fraîche, and orange marmalade—plus, a bevy of fresh produce like asparagus, pea tendrils and bright citrus, this breakfast-themed box will help you craft the perfect egg.

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.

Housemade Orange Marmalade

Tangy and sweet-tart, this signature housemade marmalade is excellent spread on your morning toast!

Ercole Barbera del Monferrato

This easy-going, liter sized 100% Barbera red is meant for sharing, bursting with juicy fruit flavors like red cherries, plus hints of lavender, thyme and spice. (Fun fact: The wines by Ercole, which means “Hercules” in Italian, are made by a generations-old co-op of local growers in the Monferrato region of Italy.)

Housemade Crème Fraîche

This rich and silky crème fraîche is crafted by our in-house farmstead creamery, Bellsong, from pasteurized organic sweet 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.

Farm Fresh Eggs

As they spend more time outdoors in the sunnier 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.

Seasonal Organic Greens

Mixed baby Romaine, Belgian endive and pea tendrils.

Seasonal Organic Fruit & Produce

This week’s produce selection also includes asparagus, French Breakfast radishes and green onions, plus Gold Nugget mandarins and Meyer lemons.

Fresh Garden Herbs

Chive blossoms, living Genovese basil, and parsley from the walled garden at Bella Luna.

Preserved Meyer Lemons

Toss these preserved beauties with roasted fingerling potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.

Ingredients:
6 Meyer lemons
⅓ cup kosher salt
⅔ cup fresh lemon juice

Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.

2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.

Chive Blossom Vinegar

This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar

Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.

2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.

3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).

Spring Salad with Deviled Duck Egg Vinaigrette

This salad puts both egg yolks and whites to delicious use.

Ingredients:
2 hard-boiled duck egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as pea tendrils and Romaine
1 cup cherry tomatoes

Vinaigrette:
2 hard-boiled duck egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper

Method:
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With the processor running, slowly drizzle in the olive oil until all the oil is incorporated.

2. In a large serving bowl, toss together egg whites, asparagus, spring greens and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.

this week's recipes
ode to the egg

farm & garden notes
hello, may!

workshops & events
new classes!

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