How it Works
First of all, how does it work? A handcrafted wooden box will be hand-delivered to your doorstep, where it will remain throughout the duration of your subscription. This is where your weekly Farm & Larder goods will be placed each week.
“Summer cooking implies a sense of immediacy, a capacity to capture the essence of a fleeting moment.” – Elizabeth David, food writer
This week’s box is bursting with the vibrant flavors of an Italian summer, perfect for alfresco dinners and leisurely lunches. Twirl Lagana’s handmade Vesuvio pasta through Nonna Pat’s signature marinara sauce, pair it with herb-kissed focaccia from Snohomish Bakery, and finish with a glass of Columbia Valley red wine. You’ll also find farm-fresh eggs in a painter’s palette of natural hues, tender garlic scapes, sun-ripened apricots and cherries, and a bounty of seasonal vegetables and greens—including endive frisée, Little Gem lettuce, fennel, red spring onions, and sweet onions—plus just-picked garden herbs to tie it all together.
Here are a few recipe ideas for the week:
Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.
Garlic Scape Pesto
A bright, garlicky twist on classic pesto, this seasonal spread makes the most of fresh garlic scapes—perfect for tossing with pasta, spooning over grilled vegetables, or spreading on sandwiches.
Grilled Spring Onions with Lemon & Herbs
Bright yet smoky from their time on the grill, these spring onions are excellent atop a pile of pasta!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms in this week’s box.
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
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