What’s In The Box? January 16-21
JANUARY 16-21
Winter’s Brunch
Rise and shine, it’s breakfast time: Pour yourself a cup of coffee and perk up your taste buds with this week’s selection of farm-fresh brunch fare. Featuring such highlights as Jack Mountain’s smoky English-style bacon rashers, nutty pancake mix, rich eggs from our heritage breed hens, a unique Rosé cider from Vashon Island, and freshly-baked cinnamon-raisin bread, this seasonally-inspired delivery also includes parsnips, fingerling potatoes, turnips, gorgeous garden greens, apples, rapini, and a colorful assortment of winter citrus fruit. Enjoy!
Here’s what you’ll find in your box this week:
Jack Mountain Smoked English-Style Bacon Rashers
Also known as back bacon, the rashers from this Skagit Valley-based meat company are hand cut from the loin with a portion of the belly still attached. Each belly cut is dry-cured the “old school” way, by hand, aged for a minimum of eight days, and are smoked all day over hazelnut shells. The resulting rashers crisp up very well, yet still have a big meaty chew.
Bluebird Grain Farms Organic Emmer Pancake Mix
This fantastic mix from a plow-to-package grain farm located in Winthrop, Washington yields sweet, nutty heirloom grain pancakes that are high in fiber, protein and B vitamins—not to mention utterly delicious!
Cinnamon Raisin Bread & Chocolate Chunk Cookies
Baked just for us by our favorite local bakery, this fresh-baked cinnamon raisin loaf makes for a delicious base to French toast. Also included: The bakery’s delicious chocolate chunk cookies!
Dragon’s Head Rosé Cider
This Rosé Cider is created from a unique blend of red fleshed apple varieties, including Redfield apples from the cidery’s orchard located on Vashon Island. Unlike typical apple trees, in the spring, the blossoms on the Redfield trees are bright pink, the leaves are a reddish bronze, and amazingly the flesh of these beautiful apples is red. When the apples are pressed, the juice is a crimson color that lightens and clears into the blush rosé that you see in the bottle. Bright and fruity, this cider is certainly unique for its color but also delicious in flavor.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs each day in beautiful shades of brown, cream and green. As they spend more time snug in their coop during the chilly winter months, the “girls” are also enjoying extra helpings of grain and fresh greens to supplement their diet.
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. 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.
Strawberry Black Pepper Jam
Traditionally made with organic strawberries, meyer lemons, organic cane sugar and a hint of finely ground black pepper.
Organic Greens
Gorgeous red-veined micro sorrel, plus Chioggia and Treviso radicchio.
Seasonal Organic Fruit & Vegetables
This week’s produce selection also includes: Rapini, carrots, parsnips, Huckleberry Gold potatoes, yellow onions, and purple-top and Hakurei turnips, plus Meyer lemons, Minneola tangelos and farm apples from the orchard.
Garden-Grown Herbs
Flat-leaf Italian parsley, shallots, thyme and sweet bay from the walled garden.
Meyer Lemon, Orange & Tangelo Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Ingredients:
¼ cup Meyer lemon juice
1 tablespoon fresh orange juice
1 tablespoon fresh tangelo juice
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
2 teaspoon honey
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Combine all ingredients and mix thoroughly. Adjust seasoning to taste with salt.
Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound turnips, green tops removed
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by turnips. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
2. Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
3. Drizzle chili-honey butter over parsnips and toss to coat.
