What’s In The Box? November 12-18

Good Morning
Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!

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

Chimayó Chile Peppers

Named for the tiny New Mexican village of Chimayó just north of Santa Fe from whence it first came, this pepper is earthier and smokier than a Hatch chile, and just a touch spicier than your average jalapeño—give them a quick roast in the oven to bring out even more of their inherent flavor.

F&L Cream Biscuit Mix

Just add cream! Made from organic flour, sugar and butter, plus aluminum-free baking powder and a dash of sea salt, our savory housemade biscuit mix bakes up light and fluffy. Top hot-from-the-oven biscuits with a slathering of Cherry Valley Dairy butter and our own pear butter, or craft a hearty breakfast sammie with the addition of some scrambled eggs!

Little Apple Treats Granola

This granola combines warm, enticing South American flavors with Northern California ingredients, featuring slow-toasted oats, quinoa flakes, glazed pumpkin seeds and a kiss of Mexican cinnamon.

Housemade Pear Butter

Fragrant with warming spices like cinnamon and cardamom, our signature spread stars the mellow, sweet flavors of orchard-picked pears.

Multigrain Bread

Crafted in nearby Snohomish by our favorite bakery, this freshly-baked loaf is made with locally-milled Shepherd’s Grain flour and seven different whole grains, plus a hint of honey and toasted sunflower seeds.

Michel Gassier Nostre Païs Costières de Nîmes 2014

Crafted from a combination of Grenache, Carginan, Syrah, Mourvèdre and Cinsault grapes, this lush red wine brims with layers of fruit flavor. A deep red-violet in the glass, the nose shows intriguing aromas of black fruit, cherry, and hot stones followed up by rich flavors on the palate.

Farm Fresh Eggs

As they spend more time snug in their coop, our heritage breed laying hens are enjoying an extra helping of grain to supplement their diet, continuing to give us fresh eggs in beautiful shades of brown, beige and cream.

Cherry Valley Dairy Cultured Butter with Gray Sea Salt

This silky-smooth butter from Duvall-based Cherry Valley Dairy combines sweet, grassy butter with artisan gray sea salt for a flavor profile that wows.

Farm & Larder Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt.

Orchard Fruit

Taylor’s Gold Comice pears and Cosmic Crisp apples.

Seasonal Organic Greens

Lacinato kale and collard greens.

Seasonal Organic Vegetables

This week’s produce selection also includes leeks, Caracas carrots, red beets, Black Futsu squash, yellow onions, Tropea onions, Austrian Crescent fingerling potatoes and Brussels sprouts.

Fresh Garden Herbs

Italian parsley, sage, rosemary and garlic from the walled garden and hoophouse at Bella Luna Farms.

What’s In The Box? November 5-11

Pasta Night
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s lineup includes fixings for a meal to share with your nearest and dearest, starting with a satisfying pasta crafted from organic Italian sausage, tender roasted Robin’s Koginut squash, crisp-edged fall greens and Cherry Valley Dairy’s creamy, herb-kissed fromage blanc, plus Gruyère cheese bread and a well-rounded French wine to serve alongside. Also inside this box: Farm-fresh eggs, beautiful orchard apples and pears and side dish-ready produce like leeks, celery and beautiful salad greens. Enjoy!

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

Skagit River Ranch Italian Sausage

The pampered pigs raised on the Skagit River Ranch in Sedro-Woolley roam outdoors in certified-organic pastureland 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 will add a savory note to pasta kissed with tender roasted squash, escarole and Lacinato kale—see recipes for details.

Robin’s Koginut Winter Squash

Smooth and silky like Kabocha squash with the rich, sweet flavor of a Butternut, this new hybrid squash is the brainchild of Chef Dan Barber and seed breeder Michael Mazourek’s new venture, Row 7, a startup that selectively breeds a variety of vegetables to maximize factors like yield, shelf stability, and, of course, flavor.

Imported Fusilli Col Bucu Pasta

Crafted in the traditional Italian style from semolina flour and cut using Old World bronze dies, this artisanal pasta is imported by Rustichella d’Abruzzo.

Gruyère Cheese Bread

Made in nearby Snohomish by our favorite bakery, this freshly-baked loaf balances sweet, nutty Gruyère cheese with a light, crisp crust. Absolutely delicious toasted or re-warmed in the oven—just sprinkle with a few drops of water and bake at 350° for about 15 minutes.

Black Slate 2017 La Vilella Alta

This generous French red features a round, soft texture that carries ripe black fruit flavors laced with licorice and loamy earth notes. With well-integrated tannins and a gentle acidity, it pairs nicely with this week’s cozy supper, as pretty floral and cinnamon details emerge on the finish.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are enjoying the crisp mornings and pleasant afternoons of the fall season, chasing bugs and eating tasty green weeds we pull from the garden.

Cherry Valley Fromage Blanc with Fines Herbes

This wonderful cheese is made from locally-sourced milk and farm-fresh herbs by Cherry Valley Dairy in Duvall. A creamy and just slightly tangy cheese, it can be used in place of ricotta or mascarpone in recipes. This week, we heartily recommend adding it into your pasta!

Orchard Fruit

Manon pears and Arkansas Black apples.

Seasonal Organic Greens

Escarole, pink stem Mizuna greens, Tatsoi, Castelfranco radicchio and Lacinato kale.

Seasonal Organic Vegetables

This week’s produce selection also includes scallions, celery and leeks.

Fresh Garden Herbs

Italian parsley, thyme, shallots and garlic from the walled garden and hoophouse at Bella Luna Farms.

What’s In The Box? October 29 – November 4

Breakfast Favorites
Whether you favor a breakfast-for-dinner feast on Halloween night, or a leisurely brunch after enjoying that extra hour of sleep from Daylight Savings, this week’s lineup is sure to satisfy with cozy fixings like organic buckwheat groats to enjoy steaming hot with savory sausage patties from Skagit River Ranch or cinnamon-kissed orchard fruit, plus farm-fresh eggs and fresh-baked raisin bread. Also included: All-natural eggnog, seasonal beauties like golden Chanterelle mushrooms, Turk’s Turban squash and Taylor’s Gold pears, and a duo of fun Halloween treats. Enjoy!

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

Fairhaven Mill Organic Buckwheat Groats

Nestled in the Skagit Valley, this family and farmer-owned certified-organic flour mill sources their grains from family farms across the country, guaranteeing freshness and quality from tilth to table. Similar to traditional steel-cut oats, the mill’s buckwheat groats have a pleasantly-nutty and earthy flavor and are a good source of protein, dietary fibers, magnesium, copper, and manganese—try them for breakfast this week, topped with your choice of savory sausage and seasonal vegetables, or with sweet apples, raisins and cinnamon.

Skagit River Ranch Breakfast Sausage

With a flavor profile that includes hints of sweet maple syrup and savory spices, this incredible breakfast sausage is made from 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.

Fresh Cinnamon-Raisin Bread

Made with natural starter, cinnamon and moist, chewy Flame raisins, this freshly-baked loaf is from our favorite bakery in Snohomish.

Domaine de Couron Côtes du Rhône 2017

Dark and full-bodied, this beautiful red wine is crafted by a family-run estate that lies in the tiny hamlet of Saint Marcel d’Ardeche in France. A blend of Grenache, Syrah and Mourvedre, it is smooth upon opening with wild dark fruits, plum, pepper and olive notes.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are enjoying the crisp mornings and pleasant afternoons of the fall season, chasing bugs and eating tasty green weeds we pull from the garden.

Grace Harbor Farms Eggnog

This rich, creamy, classic-style eggnog is additive-free and crafted by a family-owned dairy located in Custer, Washington.

Halloween Sweets!

Pumpkin sugar cookies and “black cat” shortbread treats to munch on this Halloween week.

Orchard Fruit

Taylor’s Gold pears, Cosmic Crisp apples and Meyer lemons.

Seasonal Organic Greens

Beautiful Lacinato kale.

Golden Chanterelle Mushrooms

With a firm texture and light, delicate flavor, locally foraged Chanterelle mushrooms lend earthy appeal to a variety of dishes.

Seasonal Organic Vegetables

This week’s produce selection also includes purple Napa cabbage, Jimmy Nardello and Italian sweet peppers, carrots, yellow onions, leeks, Delicata winter squash, Turk’s Turban squash, Pinto fingerling potatoes, celery and Hakurei turnips.

What’s In The Box? October 22-28

Risotto Night
Much like the autumn leaves bursting into brilliant shades of orange, yellow and scarlet all around us, our gardens are gracing us with a bounty of vibrant, colorful produce, from bright, crisp-tart apples and spicy, peppery greens to orange-fleshed Robin’s Koginut squash and rainbow-hued Watermelon radish. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock and hand-crafted white Chanterelle mushroom ragout, plus Gruyère cheese bread, farm-fresh eggs and a robust red wine—pour a glass, ladle piping-hot risotto into a bowl and head for your favorite easy chair.

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

Arborio Rice

This round-grain rice comes from the Po River Valley region of Italy and is named for the town of Arborio located in the heart of the area. When cooked with our flavorful chicken stock and a splash of white wine, it becomes creamy and starchy and is a great accompaniment to any flavor combination, especially our flavorful white Chanterelle mushroom ragout.

White Chanterelle Mushroom Ragout

Hand-crafted in our farmhouse kitchen, our signature ragout is full of warm, earthy and soulful flavors! Slow-simmered with fresh garden herbs, onions, chicken stock and truly-beautiful, locally-foraged white Chanterelle mushrooms, this stew-like sauce is incredible mixed into this week’s risotto, as well as served over pasta or polenta.

Gruyère Cheese Bread

Made in nearby Snohomish by our favorite bakery, this freshly-baked loaf balances sweet, nutty Gruyère cheese with a light, crisp crust. Absolutely delicious toasted or re-warmed in the oven—just sprinkle with a few drops of water and bake at 350° for about 15 minutes.

Selected by Kermit Lynch Côtes du Rhône 2016

Hand-selected by respected wine merchant Kermit Lynch, this French red blends Grenache, Syrah, Carignan, Cinsault and Mourvèdre grapes shows great aromatic typicity in the form of sun-kissed blackberry, black olive and plenty of spicy garrigue herbs like rosemary and thyme.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are enjoying the crisp mornings and pleasant afternoons of the fall season, chasing bugs and eating tasty green weeds we pull from the garden.

F&L Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt.

Orchard Fruit

Hardy kiwi from Cloud Mountain Farm and giant Fredonia grapes.

Seasonal Organic Greens

Peppery arugula greens, white radicchio, Little Gem mini Romaine lettuce and Lacinato kale.

Robin’s Koginut Winter Squash

Smooth and silky like Kabocha squash with the rich, sweet flavor of a Butternut, this new hybrid squash is the brainchild of Chef Dan Barber and seed breeder Michael Mazourek’s new venture, Row 7, a startup that selectively breeds a variety of vegetables to maximize factors like yield, shelf stability, and, of course, flavor.

Seasonal Organic Vegetables

This week’s produce selection also includes Watermelon radish, bok choy, Hakurei turnips, Jimmy Nardello peppers, leeks and Piracicaba sprouting broccoli.

Fresh Garden Herbs

Garlic, parsley and thyme from the walled garden and hoophouse at Bella Luna Farms.

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