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.

OCTOBER 3-9

Flavors of Bavaria
In keeping with the warm, soulful flavors of classic German fare, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh rye bread, wholegrain mustard and tangy sauerkraut. Complemented by an array of seasonal all-stars like red and green cabbage, potatoes, apples and Patty Pan squash to incorporate into comforting side dishes, this box also includes farm-fresh eggs, fragrant garden-grown herbs and a medley of salad greens—prost!

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

Skagit River Ranch Bratwurst

The pampered pigs raised on this farm in Sedro-Woolley roam outdoors in certified organic pastureland to root, dig, and cavort, thriving on a diet of flaxseed, corn and wheat. This week, enjoy the all-natural pork in the ranch’s perfectly-spiced bratwurst.

Britt’s Riesling Sauerkraut

Crafted from green cabbage, sweet onion, sea salt and yes, Riesling wine, this zippy sauerkraut from Langley, Washington’s Britt’s Fermented Foods is wonderful served with this week’s Bavarian fare. (Fun fact: The first sauerkraut was actually from China and used rice wine! Sauerkraut was introduced to Europe by the Huns when they came on horseback and became a staple in German cuisine when they combined salt and water with their cabbage.)

Jewish Rye Bread

This dense, nutty loaf is baked for us by our favorite small bakery in Snohomish and is made with traditional dark rye flour, a natural sour rye starter and caraway seeds.

Reuben’s Festbier

This traditional German-style lager celebrates the Oktoberfest season. Less malty and more drinkable than Märzen, this style is based on the beer now served at the Oktoberfest celebrations in Munich. Smooth and clean with a bready flavor. Fill your stein and prost!

Farm Fresh Eggs

As they spend plenty of time outdoors in their run, our small flock of heritage breed laying hens give us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are also enjoying succulent popweed pulled from the gardens, as well as vegetable scraps from the kitchen, to supplement their diet of locally produced organic layer mash.

Moutarde de Meaux Pommery Mustard

Crafted from mustard seeds, water, vinegar, salt and spices, this immensely-flavorful wholegrain mustard from France has been made with the same time-honored recipe since 1632.

Seasonal Organic Greens

Castelfranco and Luisa radicchio, plus Mizuna greens and a salad mix.

Seasonal Organic Fruit & Vegetables

This week’s vibrant produce selection also includes: Onion, potatoes, Patty Pan squash, broccoli, green and red cabbage, and cherry and heirloom tomatoes, plus Tsugaru apples.

Garden-Grown Herbs

Garlic and parsley from the gardens here at Bella Luna.