What’s In The Box? June 28-July 4

Here’s to Summer
Summer is now in full swing, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from purple scallions and green and yellow squash to a light and lovely pasta main starring spinach fettuccine, toasted pine nuts, mint and fresh fava beans. Pair this dish with grilled apricots, a beautiful summery salad and Italian Rustica bread, and then sit back and enjoy the flavors of the season.

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

Fresh Spinach Fettuccine

Hand-crafted from wholesome, quality ingredients by Bellingham Pasta Co., this fresh fettuccine is kissed with iron-rich spinach and fresh-cracked pepper for incredible flavor.

Pine Nuts

The edible seeds of the pine tree, these beloved nuts are delicious atop this week’s pasta! To toast, spread the nuts in an even layer in a dry skillet and heat over low heat until they are light golden brown in color. (Pay attention, they burn quickly!)

Grana-Style Cheese

Our hard Grana-style cheese is crafted from part-skim cow’s milk to allow for an extra-long aging of 36 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.

Italian Rustica Bread

Baked just for us at a small bakery in Snohomish, this airy, rustic loaf makes for great oven-crisp crostini—just brush with olive oil, sprinkle with salt and pepper and rub with a fresh-cut clove of garlic before toasting.

Château Beauregard Lagupeau Graves 2013

Owned and operated by the same family since 1850, Château Beauregard is situated in the commune of Graves in France. Made from a fantastic blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes, this gorgeous red wine pairs nicely with this week’s pasta preparation.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. 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 Apricots

Beautiful fresh apricots.

Seasonal Organic Greens

Mixed baby lettuces and arugula.

Seasonal Organic Vegetables

This week’s produce selection also includes fennel, purple scallions, Pink Beauty radishes, green and yellow summer squash, broccoli raab and rainbow Swiss chard.

Fresh Garden Herbs

Enjoy a bountiful selection of fragrant herbs this week: Garlic, Italian parsley, rosemary, oregano, thyme, and mint.

Edible Flowers

Bright, cheery nasturtium flowers to add color and spice to your salads.

this week's recipes
summery salads

farm & garden notes
hi there june!

workshops & events
new classes!