Comfort Classics

With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).

Here are a few recipe ideas for the week:

Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Braised Asian Greens
These tender greens are a great side dish.

Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Vegetable Frittata

Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.

Ingredients:
8 eggs
8-10 yellow fingerling potatoes, washed and thinly-sliced
6-8 baby summer squash, washed and thinly-sliced
2 sweet Islander purple peppers, washed, seeded and chopped
1 Walla Walla sweet onion, finely chopped
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, summer squash, onions and garlic. Sauté for an additional 2 to 4 minutes or until the peppers and onions are softened, and garlic is fragrant. Season vegetables with salt and pepper. Remove from skillet.

3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.

4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.

Spice It Up Recipes

From our smoky chili-citrus vinaigrette to drizzle over winter citrus fruit and micro cilantro in a salad to Skagit River Ranch’s famous all-natural chorizo sausages to mix into a frittata, this week’s lineup is sure to spice things up. Blending beautifully with fresh Northwest produce like leeks, scallions and Badger Flame beets, your box also includes fresh pomodoro bread and a ruby-hued Cabernet Sauvignon from Argentina to help it all go down smooth. Enjoy!

Here are a few recipe ideas for the week:

Chorizo Frittata with Cherry Tomatoes, Leeks & Baby Spinach
Serve this satisfying frittata with a dollop of cooling sour cream on top.

Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!

Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.

Chili-Roasted Carrots
Roasted with chili powder and cumin then tossed with micro cilantro and lime juice, these carrots are bursting with zesty flavor.

Lemon-Lime Curd
Cool your palette with this classic curd recipe from Gourmet magazine.

Springtime Brunch Recipes

There’s nothing quite like a fresh spring morning, the dew sparkling on each blade of grass and the newest garden shoots reaching toward the sky to catch the sometimes-elusive sun. Thus, with fixings like our housemade spinach-bacon-Cheddar frittata, Tunawerth yogurt and cherry-almond cake topping complementing spring-fresh ingredients like microgreens, Romanesco and first-of-the-season rhubarb, this week’s breakfast-themed box greets the morning with similar enthusiasm—so pop open a bottle of bubbly Brut Cava and enjoy!

Here are a few recipe ideas for the week:

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.

Romanesco Salad
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.

Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Rhubarb-Apple Cake
Finish with our signature cherry-almond topping, and you’ve got dessert!

this week's recipes
summery sunday supper

farm & garden notes
hello, june

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.