This week’s delivery celebrates the season’s freshest offerings, from a comforting risotto crafted with locally-foraged Hedgehog mushrooms, duxelles and our signature chicken stock to beautiful spinach greens to top with crumbled blue cheese and orchard apples. Complemented by produce both savory—Delicata squash, Swiss chard and Brussels sprouts—and sweet (like citrusy lemons and ripe red pears), plus pumpernickel bread, farm-fresh eggs and our homemade galette dough, this menu is bursting with hearty flavor.
Here’s what you’ll find in your box this week:
This round-grain rice comes from the Po River Valley region of Italy and is named for the town of Arborio located in the heart of the region. When cooked in flavorful chicken stock and a splash of white wine, it becomes creamy and starchy and is a great accompaniment to any flavor combination, especially our housemade duxelles and locally-foraged mushrooms.
Try pairing this week’s risotto with our housemade duxelles—a finely chopped mixture of wild mushrooms, shallots and herbs sautéed in butter and wine.
Sauté these locally-foraged mushrooms with a little fresh shallot or garlic; wonderful added to risotto or scrambled eggs!
Farm & Larder Chicken Stock
Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt.
Baked fresh just for us by a small bakery in nearby Snohomish, this slightly-sweet rye bread loaf is wonderful served alongside this week’s earthy mushroom risotto or a winter salad.
Kevin White Winery Yakima Valley Red 2014
Produced and bottled by Woodinville’s Kevin White Winery, this silky red wine is crafted from a blend of 54% Syrah, 23% Grenache and 23% Mourvèdre grapes. Featuring notes of cherry, blueberry and spice, it pairs excellently with this week’s winter menu.
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.
Westward Blue Cheese
This gorgeous, marbled soft cheese lends flavorful kick to a salad of winter greens—see this week’s recipes for one of our seasonal favorites, made with spinach, pecans and crisp apple slices.
Crafted from all-purpose flour and organic butter, this housemade pastry dough adapted from a beloved Alice Waters recipe bakes up light and crisp, with a smooth buttery taste that pairs well with seasonal apples and pears—see recipes for two different preparation ideas this week.
Red D’Anjou pears, Gala apples and lemons.
Seasonal Organic Vegetables
This week’s produce selection also includes yellow onions, Delicata squash, Swiss chard and Brussels sprouts.
Seasonal Organic Greens
Fresh spinach greens.
Fresh Garden Herbs
Fresh parsley, shallots, garlic, sage and thyme.