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.

JUNE 4-10

The Italian Classic
As they say, the classics never go out of style, and this week we are sharing the ingredients for one of our all-time favorites—lasagna! Craft your own using our housemade marinara sauce, fresh lasagna sheets and a trio of rich, creamy cheeses (fresh ricotta, grated Parmesan and goat mozzarella), then bake and pair it with warm focaccia and perhaps a salad of fresh spring greens. Also included: Farm-fresh eggs, fragrant herbs and seasonal favorites such as pea shoots and locally-foraged Morel mushrooms—mangia!

Here’s what you’ll find in your box:

Bellingham Pasta Co. Fresh Lasagna

Hand-crafted from wholesome, quality ingredients by Bellingham Pasta Co., these fresh lasagna sheets just need a super-quick, 30-second cook in boiling, salted water to get prepped for layering into your lasagna—cook until just softened, then drain and stack on a baking sheet with plastic wrap or wax paper between each before using.

Nonna Pat’s Marinara Sauce

Crafted in our farm kitchen with organically-grown local tomatoes (and lots of love), the key to this beloved family recipe is in its simplicity: juicy, ripe tomatoes, a handful of hand-torn basil leaves, fresh garlic, a swirl of first-press Italian olive oil and then sea salt and fresh ground pepper.

Lost Peacock Creamery Goat Mozzarella

Made from top-quality whole goat’s milk by the Lost Peacock goat dairy in Olympia, this beautifully-soft mozzarella will add delicious, decadent appeal to your lasagna.

Fresh Ricotta & Grated Parmesan Cheese

Also add in this dynamic duo: Rich, creamy, and mildly sweet, this lovely fresh ricotta is crafted from cow’s milk whey and heavy cream, while the hard Grana-style cheese is crafted from part-skim cow’s milk to allow for an extra-long aging of 36 months or more.

Focaccia Bread

This soft, chewy Italian-style loaf is baked just for us by our favorite local bakery. Kissed with fragrant fresh herbs, it is delicious simply dipped in olive oil and a splash of balsamic vinegar.

Franco Molino Langhe Nebbiolo 2014

This Italian red is flush with cherry and dry fruit notes, as well as a light body, and will be easy-drinking with lasagna.

Farm Fresh Eggs

Spending their time dodging raindrops on wet spring days, or strutting around their enclosure on sunny ones, our heritage breed laying hens are now also enjoying the tasty green popweed we pull from the garden, in turn supplying us with eggs in beautiful shades of brown, beige and cream.

Locally Foraged Morel Mushrooms

These seasonal mushrooms are only available in the wild, developing a cult following of local ‘mushroom hunters’ who roam our forests looking for this treat of nature (these come from our friends at Foraged and Found Edibles!). Woodsy and earthy, yet delicate and rich, they are an excellent accompaniment to roasted vegetables, risottos and pastas. Or, simply sauté in butter or olive oil and enjoy on their own.

Seasonal Organic Greens

Baby red Romaine, arugula, Little Gem lettuce and cut leaf endive.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes asparagus, pea shoots, Hakurei turnips, Pink Beauty radishes and green broccoli, plus lemons and both Cara Cara and colorful blood oranges.

Fresh Garden Herbs

Fresh oregano, cilantro, parsley and garlic from the walled garden and greenhouse at Bella Luna Farms.

(View Weekly Box Archives)

this week's recipes
the italian classic

farm & garden notes
hello, june!

workshops & events
new classes!

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