What’s In The Box? September 5-11
SEPTEMBER 5-11
Fresh & Flavorful
With a vivid produce assortment that includes zucchini, Jimmy Nardello peppers, Patty Pan squash, mini seedless watermelon, a myriad of late-summer tomatoes and not one, but two kinds, of cucumbers, the late-summer harvest continues here at the farm. This week’s box continues to sing with such additional highlights as Pain au Levain bread, an elegant Spanish red wine, and farm-fresh eggs; combine these beauties with beautiful garden greens and fragrant herbs to allow all these fresh, seasonal flavors to shine.
Here’s what you’ll find in your box this week:
Pain au Levain Bread
This slightly-nutty, slightly-sweet sourdough bread epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter
Atalaya ‘Laya’ Red Blend 2022
This unique Spanish red wine combines complexity, structure and intense color with the explosion of fruit and ease of consumption. Crafted with a blend of Garnacha Tintorera and Monastrell grapes, it is elegant on the nose and palate, and pairs well with pastas, vegetables, grilled proteins and even short or medium cheeses.
Farm Fresh Eggs
As they spend plenty of time outdoors in their run, our small flock of heritage breed laying hens are enjoying succulent popweed pulled from the gardens along with an extra helping of grain to supplement their diet to give us fresh eggs in beautiful shades of brown, beige and cream.
Seasonal Organic Greens
This week’s selection of greens includes salad mix, red-veined sorrel and Lusia radicchio.
Seasonal Organic Fruit & Vegetables
This week’s vibrant produce selection includes: Tropea onions, lemon cucumbers, Shintokiwa cucumbers, Patty Pan squash, Jimmy Nardello peppers, Guajillo peppers, baby mixed and green zucchini, cherry tomatoes and mixed heirloom tomatoes, plus black mini seedless watermelon.
Garden-Grown Herbs
Parsley, thyme, rosemary and tarragon from the gardens here at Bella Luna.
Seasonal Organic Greens
This week’s selection of greens includes chicory frisée and Treviso radicchio.
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Ingredients:
1 pound cherry tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack
2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1½ hours. Let tomatoes and their juices cool to room temperature.
Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Ingredients:
2-3 small zucchini, ends removed
¼ bunch basil
Extra virgin olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Slice the zucchini into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.)
2. Stack the basil leaves, and cut them thinly crosswise.
3. Layer the squash slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, lemon juice and olive oil. Let sit for at least 10 minutes and serve.
Variations: Try grating the zucchini instead, or use other herbs, like mint, cilantro, or chervil with the basil.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Ingredients:
4 cups assorted peppers (such as this week’s Jimmy Nardello peppers, plus other favorite varieties!)
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds
Method:
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.
2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
