What’s In The Box? August 17-23

Sun Ripened
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like Westward blue cheese and fresh basil and summery produce like lemon cucumbers, sweet peppers and purple carrots. So, uncork a bottle of Italian white wine, flip through this week’s recipe cards and then get cookin’ with these beautiful and bright summer favorites.

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

Heirloom Tomatoes

Juicy, sweet and incredibly luscious, heirloom tomatoes are now at their peak as we hit mid-August. See our recipe suggestions for a bevy of ways to enjoy them this week—layered in a classic ratatouille, puréed into a velvety chilled soup or mixed with fresh herbs and fried into perfectly-crisp fritters.

Pomodoro Loaf

Flecked with flavorful sun-dried tomatoes and herbs, this savory loaf is baked just for us at a small bakery in Snohomish.

Podere La Berta Trebbiano

Crafted from the refreshing Trebbiano grapes grown in Abruzzo, Italy, this light and crisp white wine pairs beautifully with apertifs and crisp green salads.

Westward Blue Cheese

Similar in style to a gorgonzola, this creamy soft cheese boasts a gorgeous marbled center and flavorful bite, making it a wonderful complement to a summer salad.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. As we reach late summer, the “girls” are enjoying the long summer afternoons and accompanying warm evenings, chasing bugs and eating tasty green weeds we pull from the garden.

Ripe Summer Fruit

Yellow plums, cantaloupe, brown turkey figs, lemons and Canadice grapes harvested from the Grape House at Bella Luna.

Seasonal Organic Vegetables

This week’s produce selection also includes red beets, green beans, fennel, Sungold cherry tomatoes, purple carrots, Armenian cucumbers, sweet peppers and Walla Walla sweet onions.

Seasonal Organic Greens

Beautiful escarole and baby red lettuce.

Fresh Garden Herbs

Fresh Italian parsley, rosemary, oregano and basil.

Edible Flowers

Bright blossoms to add colorful appeal to your salads this week!

Ambatalia Furoshiki

This beautifully-crafted cloth from California company Ambatalia is incredibly versatile: Wrap up a casserole to keep warm for a party, tote a loaf of bread or use it as a stylish kitchen towel.

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!