What’s In The Box? June 23-29

JUNE 23-29

Get Your Greens
We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty⁠—from Lacinato kale and pea shoots to baby lettuces and arugula⁠—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!

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

Fresh Fava Beans

These verdant, seasonal beans do require a bit of prep work (see our how-to guide enclosed with this week’s recipes), but it’s worth the effort—their inherent sweet, nutty flavor enchances everything from pastas to proteins.

Lummi Island Wild Albacore Tuna

Flavorful canned Albacore tuna from local company Lummi Island Wild.

Imported Pasta Al Ceppo

Crafted in the traditional Italian style from semolina flour and cut using Old World bronze dies, this artisanal pasta imported by Rustichella d’Abruzzo is the same size and shape as a classic cinnamon stick to closely resemble its name, which translates as “rolled by a stick”!

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.

Two Birds One Stone Blanc

This juicy, rich and well-balanced white was crafted by the Two Birds One Stone French winemaking team, who traveled the world, gaining experience in South America, South Africa and Australia before settling back in France. The resulting wine is fruity, easy to drink and reflects both Old and New World styles of winemaking; serve chilled to fully enjoy its vivid finish.

Farm Fresh Eggs

As they spend lots 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, continuing to give us fresh eggs in beautiful shades of brown, beige and cream.

Harmony Fields Sheep’s Milk Feta

This sirene-style white brine cheese from Bow’s Harmony Fields is made from 100-percent sheep’s milk. Similar to Greek feta with a tart, lemony finish, it has a creamier texture than most feta, with a touch of saltiness that pairs perfectly with salads, pastas and crostini.

Fresh Organic Greens

Enjoy a bounty of tender greens this week: Romaine lettuce, red Rosaine and Little Gem baby lettuces, pea shoots, frisée and Lacinato kale.

Locally-Grown Strawberries

Sweet, juicy summer strawberries.

Seasonal Organic Fruit & Vegetables

This week’s produce selection also includes mixed salad turnips, red radishes and potatoes.

Fresh Garden Herbs

Fragrant oregano, thyme and cilantro from the herb gardens at Bella Luna.

Edible Flowers

Bright, cheery edible flowers to add color and spice to your salads.

What’s In The Box? June 16-22

Follow the Rainbow
From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.

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

Edible Flowers

Bright and cheery edible nasturtium flowers to add color and spice to your salads this week!

La Boîte Cancale N.11 Fleur de Sel Spice Blend

This fleur de sel-based spice blend with orange peel and fennel seed is inspired by the breeze on the cliffs of Brittany and can be added to just about anything. Its notes of citrus and fennel work well sprinkled on fruit or vegetables, mixed into shortbread cookie batter, or used to finish off seafood or poultry as they come hot off the grill.

Kalamata Bread

Baked fresh just for us by our favorite small bakery in Snohomish, this Kalamata olive loaf is great re-warmed in the oven—brush a little water on top before reheating to ensure a crispy crust!

Milbrandt Vineyards 2020 Rosé

The Syrah-dominant Rosé from this Washington winery is dry, full-bodied and lush, with gorgeous red berry fruits like raspberry and strawberry. It shows extraordinary bright fruit and floral notes on the nose. A crisp profile, hints of grapefruit pith, and layered minerality make this vintage everything you could want in a dry Rosé.

Harmony Fields ‘Sally’s Best’ Sheep’s Milk Cheese

This soft, spreadable cheese from Bow-based Harmony Fields is made from 100-percent sheep’s milk. Similar to chevre, but with a creamier texture, the light flavor of this cheese makes it perfect for spreading on crackers or crostini, or it also crumbles nicely in salads.

Tunawerth Creamery Greek Yogurt

Perfectly-creamy, yet delightfully-tangy, this lovely yogurt hails from a small, family-operated creamery located in Tenino, Washington.

Farm Fresh Eggs

As they spend lots 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, continuing to give us fresh eggs in beautiful shades of brown, beige and cream.

Fresh Organic Greens

Enjoy a bounty of tender greens this week: Little Gem, Cegolaine, and rainbow chard.

Seasonal Organic Fruit & Vegetables

This week’s produce selection also includes red beets, broccoli, rainbow baby potatoes, cucumbers and fennel, as well as Pink Lady apples and lemons.

Fresh Garden Herbs

Fragrant, herbaceous oregano, spearmint and green garlic from the herb gardens at Bella Luna.

What’s In The Box? June 9-15

Spring into Summer
This week’s box pays homage to the best spring ingredients—rainbow Swiss chard, ruby-red rhubarb and bright green garlic—all while looking forward to summer with colorful sweet pea blossoms and the first locally-grown strawberries of the season to enjoy with freshly-baked shortcakes and silky crème fraîche. In addition to this sweet sampling, other provisions in this bright lineup include: Jewish rye bread, fresh eggs from the henhouse and soft, spreadable sheep’s milk cheese from Harmony Fields, plus Meyer lemons and tender Little Gem lettuce greens.

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

Strawberries

It’s (finally) berry season! Tender and ripe, these locally-grown beauties are best enjoyed right away, so incorporate them into a bright and fresh salad, enjoy them atop shortcake with a dollop of crème fraîche, or just sample them straight from the basket!

Shortcake Mix

Just add milk! Made from organic flour, sugar and sweet butter, plus aluminum-free baking powder and a dash of sea salt, our housemade shortcake mix bakes up crumbly and moist, yet light and airy.

Jewish Rye Bread

This dense, nutty loaf is baked for us by our favorite small bakery in Snohomish and is made with traditional dark rye flour, a natural sour rye starter and caraway seeds.

Ravoire et Fils 2021 Domaine des Bellugues Rosé Mediterranée

Made by a small family estate named for the fireflies that live around the vineyard (bellegues means “spark”), this French rosé is bursting with fresh fruit flavors and a crisp, bright acidity.

Harmony Fields ‘Sally’s Best’ Sheep’s Milk Cheese

This soft, spreadable cheese from Bow-based Harmony Fields is made from 100-percent sheep’s milk. Similar to chevre, but with a creamier texture, the light flavor of this cheese makes it perfect for spreading on crackers or crostini, or it also crumbles nicely in salads.

Farm Fresh Eggs

As they spend lots 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, continuing to give us fresh eggs in beautiful shades of brown, beige and cream.

Housemade Crème Fraîche

Crafted in our farmstead creamery from pasteurized organic sweet cream, this rich and silky crème fraîche is delicious dolloped on this week’s dessert.

Dried Fruit

Sweet-tart dried apricots from a small family company in France.

Fresh Organic Greens

Rainbow Swiss chard and tender Little Gem lettuce greens.

Seasonal Organic Fruit & Vegetables

This week’s produce selection also includes ruby-red rhubarb and Meyer lemons.

Fresh Garden Herbs

Fragrant, herbaceous green garlic and cilantro from the herb gardens at Bella Luna.

Spring Bouquet

Fresh-picked fragrant sweet peas to brighten your home!

What’s In The Box? June 2-8

Happy & Healthy
As we greet June, we all have our fingers crossed for a warmer (and sunnier!) month ahead, don’t we? But despite any lingering June gloom, this week’s box at least is off to a bright and happy start with such favorites as rich and buttery King salmon, locally foraged Morel mushrooms, Pain au Levain bread and creamy chevre from Lost Peacock Farm. In addition to our farm-fresh eggs and garden herbs, this week’s lineup also awaits with such produce all-stars as asparagus, red spring onions and a beautiful mix of salad greens. Enjoy!

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

Lummi Island Wild King Salmon

Also known as Chinook, Tyee, or Blackmouth salmon, King salmon are prized for their high oil content, firm texture, and rich flavor. Wild-caught locally by Salish Sea fishers, these wild king salmon portions have a rich and buttery flavor with soft-textured flakes and a velvety finish.

Locally Foraged Morel Mushrooms

These seasonal mushrooms are only available in the wild, developing a cult following of local ‘mushroom hunters’ who roam our forests looking for this treat of nature. Woodsy and earthy, yet delicate and rich, they are excellent incorporated into your favorite recipes, or simply sautéed in butter or olive oil and enjoyed on their own!

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough loaf 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.

Poggio Anima Samael Montepulciano d’Abruzzo

The Montepulciano grapes in this ruby-hued wine come from a single organically farmed vineyard in Chieti, Italy, that is located less than half a mile from the Adriatic Sea. With notes of smoky black plum, earth and brown sugar on the nose, along with hints of blackberry liqueur and mint, it has a lingering acidity and finishes strong with pronounced tannins.

Farm Fresh Eggs

As they spend more 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, continuing to give us fresh eggs in beautiful shades of brown, beige and cream.

Lost Peacock Creamery Chevre

Soft and spreadable, this lightly creamy chevre from the Grade-A Lost Peacock goat dairy in Olympia, Washington is a simply beautiful farmstead cheese. Crafted with just goat’s milk and sea salt, it features notes of summer pasture and bright lemon.

Fresh Organic Greens

Pea shoots, salad mix and buckwheat microgreens.

Seasonal Organic Fruit & Vegetables

This week’s produce selection also includes red spring onions, red radishes, mixed salad turnips and asparagus, plus Meyer lemons.

Fresh Garden Herbs

Fragrant, herbaceous dill and mint from the herb gardens at Bella Luna.

Dick Taylor Vanilla Raspberry Chocolate Bar

Made ‘bean-to-bar’ in Dick Taylor’s small Northern California factory, this dark chocolate bar is kissed with a mix of organic, freeze-dried raspberries and organic vanilla-coconut palm sugar.

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