What’s In The Box? January 24-30

Pasta Night
Warm and cozy, yet fresh and flavorful, this week’s lineup is inspired by the best in Italian cooking—from imported olive oil and Grana-style cheese to our housemade bolognese sauce and locally-made bucatini pasta. Also included for your pasta night: Pain au Levain bread and such winter all-stars as Murcott mandarins, microgreens, red kale and broccolini. As they say in Italy, mangia!

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

Housemade Bolognese Sauce

Crafted in our farmhouse kitchen from sun-ripened tomatoes, premium beef and earthy mushrooms, our rich and meaty sauce has a wonderful depth of flavor. Hearty and satisfying, try it served with this week’s locally-made pasta and a grating of Grana-style cheese.

Fresh Bucatini Pasta

Hand-crafted in nearby Bellingham, this spaghetti-like semolina pasta has a hole running through the center—hence the name bucatini, which comes from the Italian buco, meaning “hole”, while bucato means “pierced”.

Pain au Levain Loaf

This slightly-nutty, slightly-sweet sourdough loaf embodies country-style French baking with a chewy crust and light, airy interior. Baked just for us at a small bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Brotte Côtes du Rhône Esprit Barville Red

Smooth, warm and elegant on the palate, this medium-bodied, ruby red French wine features aromas of stone fruits and delicately spiced hints of pepper, thyme and garrigue plants.

Grana-Style Cheese

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 pasta, the drum-shaped cheese is turned and rubbed with olive oil during aging to create a smooth, golden rind.

Farm Fresh Eggs

Our small flock of heritage breed laying hens are on an early-to-bed, later-to-rise schedule with the shorter daylight hours. As they spend more time snug in their coop, the “girls” are enjoying an extra helping of grain to supplement their diet, continuing to give us fresh eggs in beautiful shades of brown, blue and green.

Partanna Extra-Virgin Olive Oil

This monovarietal olive oil is made with 100% Nocellara del Belice olives from the province of Trapani in Sicily that are freshly-pressed within hours of picking. With a rich flavor profile that features notes of artichokes, almonds and a peppery finish, it is ideal for both cooking and as a finishing oil.

Girl Meets Dirt Bittersweet Chocolate Bosc Pear Sauce

Sourced from a few gorgeous Bosc pear trees on a legacy Orcas Island orchard, this pourable preserve from Orcas Island-based Girl Meets Dirt is made simply with pears, Scharffen Berger 70% bittersweet chocolate and just the right squeeze of lemon.

Seasonal Fruit

Murcott mandarins and fresh lemons.

Seasonal Organic Greens

Red kale and baby spinach. Also included: Crisp microgreens grown by Viva Farms in Burlington.

Seasonal Organic Vegetables

This week’s produce selection includes baby carrots, broccolini, Red Kuri squash and parsnips.

Fresh Garden Herbs

Thyme, Italian parsley and oregano from the walled garden and greenhouse at Bella Luna Farms.

this week's recipes
summer solstice

farm & garden notes
hi there june!

workshops & events
new classes!