What’s In The Box? September 25 – October 1
Harvest Season Beautiful squash, colorful peppers, fresh fennel and more – the fall harvest is here! As the weather starts to cool, the farmhouse kitchen is heating up as we
What’s In The Box? September 18-24
Fall Favorites Though sunshine continues to reign during the day, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of new produce
What’s In The Box? September 11-17
Ode to Summer Though the calendar may say fall, here in the Northwest we are still enjoying warm, sunny weather – plus an abundance of summer crops still to harvest,
What’s In The Box? September 4-10
Flavors of the Southwest Nothing quite perks up the taste buds like the flavors of the Southwest, with smoky, spicy seasonings adding new depth to the likes of sweet corn
What’s In The Box? August 28 – September 3
Greek Feast The light, bright flavors of the Mediterranean lend themselves well to late summer in the Northwest as sun-baked heirloom tomatoes, crisp cucumbers and fresh herbs continue to ripen
What’s In The Box? August 21-27
Italian Classic As they say, the classics never go out of style, and this week we are sharing one of our favorite tried-and-true combinations: stuffed pasta shells with housemade ricotta
What’s In The Box? August 14-20
Summer Splendor The time is ripe – for just about everything! From golden beets and juicy heirloom tomatoes to crunchy carrots and plump blueberries, this week’s box is a display
What’s In The Box? August 7-13
Very Appetizing Done well, the beginning of a meal is often more memorable than the finish, a delightful first taste that whets the appetite and hints at greater things to
What’s in the Box? July 31- August 6
Summer Harvest As July transitions into August, we reach the penultimate moment of summer as a bounty of crops seemingly ripen at once – juicy tomatoes, summer squashes, plump berries
What’s In The Box? July 24-30
Summering in France Beautiful, classic and colorful, Niçoise Salad is the hallmark of summer in France, layered with fresh, crisp produce, creamy hard-boiled eggs and briny accents like black olives