What’s In The Box? April 18-24

APRIL 18-24

The Italian Spring
Rich with comforting flavors, yet bright with spring ingredients, this week’s Italian-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with the provisions for pasta night—locally-crafted bucatini, organic Italian sausage, Tuscan-spiced salami, Pain au Levain bread and a savory salt mix—plus, gorgeous garden favorites like radishes, cauliflower, sunflower shoots, green garlic and basil. Inside you’ll also find: Locally-foraged fiddleheads, classic-style biscotti, and farm-fresh eggs. Enjoy!

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

Fresh Bellingham Pasta Co. Bucatini

Hand-crafted in nearby Bellingham, this spaghetti-like semolina pasta has a hole running through the center—hence the name bucatini, which comes from the Italian buco, meaning “hole”, while bucato means “pierced”.

Skagit River Ranch Italian Sausage

The pampered pigs raised on the Skagit River Ranch in Sedro-Woolley roam outdoors in certified-organic pasture land to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Spiced with savory herbs, this delectable Italian-style sausage adds a savory note to the likes of pastas, pizzas and more.

Salt Blade Tuscan Salami

This best-seller from Seattle based Salt Blade was a Good Food Awards 2024 Finalist, and it’s no wonder, as this delectable pork salami is crafted with toasted fennel seeds, garlic, red wine, and black pepper.

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.

Kestrel Vintners Lady in Red Wine

Made with a beautiful blend of organic grapes, this wine possesses a deep ruby color with garnet edges and boasts juicy flavors of cherries, plum, pomegranate and cranberry. An excellent table wine, it has a nice smooth finish with a warm spice that lingers pleasantly.

Farm Fresh Eggs

As they spend more time outdoors with the improving 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.

Bella Cucina Tuscan Rose & Pink Peppercorn Savory Salt

This European crystal salt is combined with aromatic rose petals from Tuscany to lend a hint of floral perfume that is balanced by the mild spice of crushed pink peppercorn. (Pro tip: Try it mixed with butter, and served with chilled or roasted radishes!)

Locally-Foraged Fiddleheads

A true spring delicacy! These tightly-coiled tips of the Lady fern are only available for a short time during the spring months and boast a grassy, slightly-nutty flavor when sautéed—they are also a lovely addition to pastas, risottos or stir fries.

Seasonal Organic Greens

Green Bibb lettuce and sunflower shoots.

Seasonal Organic Produce

This week’s produce selection also includes cauliflower, Walla Walla onions and red radishes, plus Cara Cara oranges, pummelos and Meyer lemons.

Fresh Garden Herbs

Garlic, chives, Genovese living basil and green garlic from the walled garden and hoophouse at Bella Luna Farms.

Biscotti

Freshly-made, classic-style biscotti from Snohomish Bakery.

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.

View Complete Recipe Index

Sweet Onion Confit

This buttery-sweet topping is wonderful in sandwiches or even atop crackers.

Ingredients:
2 Walla Walla sweet onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)

Method:
1. Peel and slice the sweet onions. Heat a bit of vegetable oil in a large frying pan over medium heat.

2. Add sweet onions, sprinkle with salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes. Keep heat low enough so onions are cooking but not browning; caramelizing will brown them inside-out rather than bits of browning on the outside first. Finish with a splash of balsamic or sherry vinegar, if you like.

View Complete Recipe Index

Whole-Roasted Cauliflower

This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Ingredients:
1 head cauliflower, leaves removed
2 ½ cups dry white wine
½ cup olive oil
¼ cup kosher salt
3 tablespoons lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
Additional olive oil and sea salt for garnish

Method:
1. Preheat oven to 475°. Bring wine, oil, kosher salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups water to a boil in a large stock pot.

2. Add cauliflower, reduce heat and simmer, turning occasionally until knife easily inserts into center, about 25 minutes.

3. Using two slotted spoons, removed cauliflower from pot and transfer to rimmed baking sheet, draining well. Roast until brown all over about 30-40 minutes.

4. Transfer cauliflower to serving platter, drizzle with olive oil and a sprinkling of sea salt.

View Complete Recipe Index

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!

archives