What’s In The Box? December 5-11

‘Tis the Season
The first week of December has brought on the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and mornings. Take a much-deserved break this week with provisions for a cozy, comfy brunch—think: smoked wild salmon, farmstead eggs and fresh-baked cinnamon-raisin bread. Accompanied by seasonal produce such as Chioggia beets, Brussels sprouts and Delicata squash, plus our own crème fraîche and citrus vinaigrette, this box will do wonders to buoy the holiday spirit.

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

Lummi Island Smoked Wild Salmon

Tender and perfectly flaky, this top-quality, reef net-caught salmon is hot smoked over alder coals and kissed with just the right amount of seasoning. Extra-rich and flavorful, it is excellent mixed into scrambled eggs, or served atop baked eggs along with a dollop of our signature crème fraîche.

Fresh Cinnamon-Raisin Bread

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

Citrus Vinaigrette

Our bright and lively housemade vinaigrette is kissed olive oil, farmstead honey and fresh citrus juices—and is equally delicious tossed with roasted vegetables as it is with salad greens!

Saint Cosme Côtes du Rhône 2017

This full-bodied red blend hails from the revered Saint Cosme in France, where 14th generation winemaker Louis Barruol crafts wines defined by their beautiful balance and fresh fruit notes. This particular Côtes du Rhône offers hints of smoke, cracked pepper, blueberries and black olives, with a long, supple finish.

Cherry Valley Dairy Herbed Rose Butter

This luscious aromatic butter from Duvall-based Cherry Valley Dairy combines the dairy’s signature gray salt butter with dried herbs, rose petals and lavender for a flavor profile that wows.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the short days of late fall, the girls are up with the sun to roam the outdoors. Bedtime is much earlier now, as we see them heading into their house to roost as the sun is going down.

Crème Fraîche

Crafted in our farmstead creamery from pasteurized organic sweet cream, our rich and silky crème fraîche adds a beautiful finishing touch to eggs, salad dressings and more.

Seasonal Organic Greens

Sugarloaf chicory and La Rosa del Veneto radicchio.

Seasonal Organic Fruit & Vegetables

This week’s produce selection includes Chioggia beets, Brussels sprouts, Delicata squash, orange carrots, fingerling potatoes and leeks, as well as blood oranges.

Fresh Garden Herbs

Italian parsley, garlic and shallots from the walled garden and greenhouse.

What’s In The Box? November 21-27

Holiday Accoutrements
It’s almost turkey time—allow us to lend a helping hand with the big meal thanks to a beautiful assortment of housemade accoutrements like our earthy mushroom duxelles, apricot mostarda, cornbread mix and buttery galette dough, plus seasonal produce including pearl onions, fingerling potatoes, yams and Crimson Topaz apples. Also included: Provisions to incorporate into the day’s most classic dishes, from a brining kit and turkey stock to fresh chestnuts and locally-milled flour for your pies. Here’s to a happy holiday!

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

Turkey Brining Kit

Our signature dry-brine mixture is crafted from farm herbs, kosher salt and aromatic spices. See this week’s recipes for full instructions on this simple and easy way to produce an incredibly juicy turkey.

F&L Turkey Stock

The key to rich, flavorful gravy? Incredible stock, of course! Crafted from roasted turkeys, our intensely-flavorful broth is simmered slowly for hours with carrots, onions, parsley and celery and seasoned with a dash of sea salt and cracked black pepper.

Housemade Duxelles

Wild mushrooms shine in this finely chopped mixture of shallots and herbs sautéed in butter and wine. Try this lovely blend added into traditional gravy, tossed with roasted vegetables or stirred into our favorite rustic mashed potatoes (see recipes for details!).

Cornbread Mix

Our housemade mix produces an old-fashioned-style cornbread with the natural sweetness of corn, making it a great base for stuffing. See this week’s recipes for our favorite version, fragrant with fresh sage and caramelized onions.

Challah Bread

Baked just for us by our favorite bakery in Snohomish, this fresh loaf boasts a sweet, rich flavor thanks to a traditional base of silky eggs and Shepherd’s Grain flour, plus a touch of sugar.

Quinta das Arcas Arca Nova Vinho Verde

This dry, Porteguese Vinho Verde has attractive spice and crisp apple flavors, plus a mineral texture that finishes with a zing of tight acidity.

Sauk Farm Honeycrisp Apple Cider

A refreshing cider crafted from cold-pressed Honeycrisp apples grown on Sauk Farm in Concrete, Washington.

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, blue and green.

Crème Fraîche

Crafted in our farmstead creamery from pasteurized organic sweet cream, our rich and silky crème fraîche adds a beautiful finishing touch to mashed potatoes.

Cairnspring Mills Valley Cream Pastry Flour

This Burlington-based company is rediscovering the heart and soul of flour-making by producing small-batch, responsibly-grown flours made solely from wheat grown in the Pacific Northwest. Ground from Skagit Valley Cara Club wheat, this soft, silky white flour is perfect for pie dough!

Galette Dough

Crafted from organic ingredients including all-purpose flour, sugar and organic butter, this housemade pastry dough adapted from a beloved Alice Waters recipe bakes up light and crisp, with a smooth buttery taste that pairs well with both savory and sweet applications.

Seasonal Chestnuts

Perfect for roasting, these gorgeous little chestnuts are grown and harvested by the Lazy Squirrel Nut Farm in Mount Vernon.

Apricot Mostarda

Set out this Italian-style spread alongside crackers and cheese for an easy appetizer.

Seasonal Organic Greens

Castelfranco radicchio and a mix of microgreens.

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes Gold Nugget carrots, Red Garnet yams, yellow fingerling potatoes, leeks, parsnips, brussels sprouts, pearl onions and sweet yellow onions, plus cranberries, Meyer lemons and pomegranates. Also included: Crimson Topaz apples, a deeply-crimson variety with a thin flesh and crisp, juicy interior. Developed in the Czech Republic, this modern disease-resistant apple traces its lineage back to several apple varieties including Vanda, Rubin, James Grieve and Golden Delicious.

Fresh Garden Herbs

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

What’s In The Box? November 14-20

Cozy Sunday Supper
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Satisfying pasta crafted from orecchiette, organic Italian sausage and iron-rich Swiss chard, plus Pain au Levain bread and our creamy Gorgonzola cheese dressing and tart-sweet cranberries to accent a poached pear dessert. Side dish-worthy produce including fall Delicata squash, radicchio, parsnips and Brussels sprouts round out this robust Italian meal.
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 adds a savory note to this week’s main dish.

Imported Orecchiette

Crafted in the traditional Italian style from semolina flour and cut using Old World bronze dies, this distinctively-shaped artisanal pasta made by Rustichella d’Abruzzo hails from Pianella, Italy and aptly resembles its name—“little ears”!

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough loaf embodies country-style French baking with a chewy crust and light, airy interior. Baked just for us at a small bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Domaine de Thulon Beaujolais Villages 2017

This old-vine Gamay hails from a French vineyard located on the same grounds as the Château de Thulon estate originally established back in the 15th century. Ripe, fruity and easy-drinking, the wine’s balanced acidity and red-berry flavors are supported by firm tannins and a beautiful structure.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the shorter days of fall, the girls are up with the sun to roam the outdoors. Bedtime is coming much earlier now, as we see them heading into their house to roost as the sun is going down.

Gorgonzola Dressing

Made with fresh herbs, garlic, buttermilk and Italian Gorgonzola cheese, this creamy dressing is equally delicious served over greens or alongside crisp crudité.

Dried Cranberries

To add sweet-tart punch to a poached pear dessert this week!

Seasonal Organic Greens

Castelfranco radicchio and Swiss chard.

Seasonal Organic Fruit & Vegetables

This week’s produce selection includes parsnips, Delicata squash, leeks, carrots, Brussels sprouts and sweet yellow onions. Also featured: Beautifully-ripe Asian pears—try them poached for dessert.

Fresh Garden Herbs

Italian parsley, garlic and sage from the walled garden and greenhouse.

What’s In The Box? November 7-13

Fall Color
As the last of the autumn leaves fall, blanketing the ground with beautiful bursts of scarlet, amber and sienna, we are continuing to see the same colors grace the gardens and thus this week’s box. Enjoy such favorites as Lacinato kale, Black Spanish radish and a brand-new variety of winter squash alongside locally-sourced, pretty-pink smoked salmon, Jewish rye bread and herb-kissed cream cheese, as well as all the ingredients for our signature apple cake. To fall!

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

Lummi Island Smoked Wild Keta Salmon

Tender and perfectly flaky, this top-quality, reef net-caught Keta salmon is hot smoked over alder coals and kissed with just the right amount of seasoning. See this week’s recipes for a plethora of ideas for using this perfectly-pink, treasured ingredient.

Jewish Rye Bread

This dense, nutty loaf is baked for us by our favorite small bakery in Snohomish. Crafted with traditional dark rye flour, a natural sour rye starter and caraway seeds, this hearty bread is wonderful toasted and topped with smoked salmon and herbed cream cheese.

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.

Valdo Brut Prosecco DOC

This playful Italian Prosecco is a beautiful straw yellow color and is well-balanced in structure. Matched by an aromatic fruity fragrance, it is a perfect pairing for starters and especially seafood.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the shorter days of fall, the girls are up with the sun to roam the outdoors. Bedtime is coming much earlier now, as we see them heading into their house to roost as the sun is going down.

Housemade Herbed Cream Cheese

Kissed with farm-fresh herbs, this rich and silky cream cheese is crafted in our farmstead creamery.

Apple Cake Mix

Crafted from our own signature recipe, this apple cake mix bakes up moist and delicious when simply mixed with eggs, diced apples and walnuts—see recipes for details!

Seasonal Fruit

Mixed-variety apples from the orchard.

Seasonal Organic Greens

Iron-rich spinach 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 Megaton leeks, Kyoto red carrots, Russian banana fingerling potatoes, Hakurei turnips and Black Spanish radishes.

Fresh Garden Herbs

Italian parsley, sage, thyme and garlic from the walled garden and greenhouse.

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