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.

APRIL 18-24

Spring Color
Starring a beautiful roasted cauliflower-leek soup, plus handmade pappardelle pasta and our own spring nettle pesto, this week’s delivery fittingly celebrates the season’s most colorful offerings, from purple-topped turnips and sprouting broccoli to fragrant mint and vitamin-rich salad greens, plus fresh-cut yellow daffodils and even edible turnip flowers. Complemented by creamy, locally-crafted chevre cheese, ruby-red rhubarb-strawberry compote, Pain au Levain bread and our signature lemon olive oil cake mix, this color-rich lineup sings of spring—so dig in!

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

Fresh Egg Pappardelle Pasta

This lovely, fresh handmade pasta is made by our favorite local pasta maker in Bellingham. Served with this week’s signature nettle pesto, these broad, flat noodles should rightly earn their name, which is derived from the Italian verb for ‘to gobble up’.

Nettle Pesto

Our seasonal spin on classic Italian pesto is a bright combination of garlic, top-quality Italian olive oil, locally-foraged nettles, walnuts and our own Grana-style cheese.

Roasted Cauliflower Soup

To produce this incredibly comforting soup, rich, meaty cauliflower florets are first roasted with top-quality olive oil and garden-fresh herbs, then blended with onions, garlic, housemade chicken stock and just a touch of cream. Spring leeks and porcini mushrooms also lend a fresh touch.

Gérard Bertrand Picpoul de Pinet 2015

There’s an attractive richness to the ripe stone and tropical fruit core of this medium-bodied French wine, which is balanced by an ample acidity to help preserve its fresh and lively feel.

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough loaf epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Farm Fresh Eggs

Busy scratching through the straw mulch in their spacious outdoor run looking for tasty bugs and worms on nice days, our heritage breed laying hens are also thoroughly enjoying a bounty of sprouting seeds and spring popweed, in turn supplying us with fresh eggs in beautiful shades of blues, green and brown.

Lost Peacock Creamery Chevre

Soft and spreadable, this lightly creamy chevre from the Grade-A Lost Peacock goat dairy in Olympia, Washington is a simply beautiful farmstead cheese. Crafted with just goat’s milk and sea salt, it features notes of summer pasture and bright lemon.

Lemon Olive Oil Cake Mix

This light and moist cake is a family favorite and boasts a wonderful texture thanks to the inclusion of polenta.

Roasted Rhubarb-Strawberry Compote

Delightfully tart-sweet, our housemade compote is equally delicious spooned over toasted slices of Pain au Levain along with this week’s creamy chevre, or atop a warm slice of lemon olive oil cake!

Seasonal Organic Greens

Enjoy a bevy of spring greens: Spinach, Golden Frills mustard greens and sunflower shoots, plus Tom Thumb and baby Oak Leaf lettuces.

Seasonal Organic Vegetables & Fruit

This week’s produce selection also includes red, French Breakfast and black Spanish radishes, purple sprouting broccoli, leeks, purple-top turnips, baby pak choi, Tokyo bekana and baby red potatoes, plus lemons. Also: Edible turnip flowers to lend extra color and flavor to your salads!

Fresh Garden Herbs

Italian parsley, mint and shallots from the walled garden and greenhouse at Bella Luna Farms. Also included: Salad burnet, a perennial herb known for its crisp, clean, cucumber-like flavor.

Fresh-Cut Daffodils

Sunny spring daffodils to brighten your table!

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