What’s In The Box? February 16-22

Changing Seasons
What a whirlwind weather week: From icy snow to brilliant sunshine to drippy rain, the oft-mercurial transition between winter and spring has never been more apparent. Thus, this week’s box also toes the line between seasons, with all the fixings for a cozy, hearty baked orzo accented by our housemade chicken stock and baby Shiitake mushrooms, plus beautiful spring salad greens, bright strawberry jam and eggy Challah bread. Also included: Fresh-roasted peanut sorghum butter, Grana-style cheese and a fantastic French Bordeaux wine.

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

Rustichella D’Abruzzo Organic Farro Orzo Pasta

Imported from Italy, this organic orzo pasta is crafted from stone-milled farro grain flour and produced using artisanal methods like being cut to shape with hand-carved bronze dies and carefully air-dried for 56 hours. Boasting a delightfully rustic texture and nutty, earthy bite, it pairs beautifully with our housemade chicken stock and baby Shiitake mushrooms.

Farm & Larder Chicken Stock

Made from roasted Bella Luna chickens, our stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt. This immensely flavorful broth adds a beautiful richness to the baked orzo dish found in this week’s recipes.

Baby Shiitake Mushrooms

With their curled umbrella-shaped caps and tender thin stalks, baby Shiitakes release a garlic-pine aroma when cooked and boast a rich, earthy flavor.

Housemade Duxelles

Our housemade duxelles is made from a finely chopped mixture of wild mushrooms, shallots and herbs sautéed in butter and wine.

Ronan by Clinet Bordeaux 2012

This award-winning French Bordeaux from Château Clinet is soft and supple on the palate, making it a fantastic everyday wine for your dinner table. Crafted from Merlot grapes, it features notes of blueberry, plums and vanilla bean balanced by a touch of pepper.

Challah Bread

Baked just for us by our favorite bakery in Snohomish, this bread loaf boasts a sweet, rich flavor thanks to a traditional base of silky eggs, Shepherd’s Grain flour and a touch of sugar.

Farm Fresh Eggs

As they spend more time snug in their coop during the cold, blustery winter months, our heritage breed laying hens are enjoying an extra helping of grain to supplement their diet, in turn supplying us with eggs in beautiful shades of brown, blue and green.

Grana-Style Cheese

Made in our farmstead creamery, this hard Grana-style cheese is crafted from part-skim cow’s milk to allow for longer aging of 24 months or more. Ideal for grating over baked pasta, the drum-shaped cheese is turned and rubbed with olive oil during aging to create a smooth, golden rind.

Big Spoon Roasters Peanut Sorghum Butter

A taste of classic Appalachia, this peanut butter from North Carolina’s Big Spoon Roasters is crafted with fresh-roasted peanuts, flake sea salt and Muddy Pond sorghum syrup, an assertive, honey-like liquid that adds a wonderfully-rich texture to this versatile spread.

Strawberry Jam

Our housemade freezer style jam is crafted from gorgeous, organic strawberries grown in Washington. To preserve the wonderful fresh flavor and color, we make this ‘uncooked jam’ with berries, organic sugar, and pectin. (That’s it!)

Farm-Fresh Fruit

Juicy Cara Cara oranges.

Seasonal Organic Vegetables

This week’s produce selection also includes yellow Sieglinde potatoes, Brussels sprouts, carrots, parsnips, Delicata squash and red onions.

Seasonal Organic Greens

A beautiful mix of spring salad greens.

Fresh Garden Herbs

Fresh thyme, rosemary, Italian parsley and garlic.

this week's recipes
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