Starring a beautiful roasted carrot and ginger soup, this week’s delivery fittingly celebrates the season’s most colorful offerings, from ruby-red rhubarb and bright green asparagus to baby red beets and purple spring onions, plus fresh-cut yellow daffodils straight from the Skagit Valley. Complemented by a fruity French Sauvignon Blanc, rich and silky crème fraîche and beautiful oversize duck eggs, this color-rich lineup is fit for brunch, lunch and beyond.
Here’s what you’ll find in your box this week:
Roasted Carrot & Ginger Soup
Hand-crafted in our farmhouse kitchen from fresh carrots, yellow onions, garlic and our own homemade chicken stock, this color-rich soup is also finished with fragrant fresh ginger and a splash of silken cream.
Baked just for us by our favorite bakery in Snohomish, this fresh loaf boasts a sweet, rich flavor thanks to a traditional base of silky eggs and Shepherd’s Grain flour, plus a touch of sugar.
Domaine du Salvard 2015 Sauvignon Blanc “Unique”
Hand-selected by respected wine merchant Kermit Lynch, this fresh and juicy Sauvignon Blanc from France is a true delight. The aromas of zesty citrus and flowers are perfectly adapted to light spring cooking when the fresh vegetables of the season mirror the white wine’s brightness of flavor and crisp texture.
Crafted in our farmstead creamery from pasteurized organic sweet cream, our rich and silky crème fraîche adds a beautiful finishing touch to this week’s soup.
Farm Fresh Eggs
Spending their time dodging raindrops on wet spring days, 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, blue and green.
With near-transparent egg whites and color-rich oversize yolks, duck eggs are a chef’s dream, lending flavorful appeal to a variety of dishes. (See recipes for ideas!)
Chocolate & Hot Buttered Rum Bread Pudding
Accented with rich, velvety chocolate from Seattle Chocolates and decadent hot-buttered rum, this is one soul-soothing bread pudding—simply pop it in a 350° oven for 15 to 20 minutes to reheat and then enjoy!
Made here at Bella Luna in our farmhouse kitchen from ripe strawberries plucked at the height of the summer season, plus organic cane sugar and pectin.
The first of the season, this bright-red rhubarb boasts a wonderful tart-sweet flavor.
Seasonal Organic Greens
Baby spinach and red sorrel greens.
Seasonal Organic Produce
This week’s produce selection also includes asparagus, purple spring onions, baby red beets, baby carrots and sugar snap peas, plus lemons.
Fresh Garden Herbs
Italian flat-leaf parsley, thyme, shallots and garlic.
Sunny daffodils grown just north of us in the Skagit Valley.