As temperatures warm and sunlight continues to grace our wooded enclave, spring has reached the pinnacle as it begins the transition into glorious summer. Thus, this week’s box features the debut of such early summer favorites as baby lettuce greens, rhubarb, basil and snap peas. Utilize these seasonal favorites alongside sundried tomato-kissed Pomodoro loaf, Kalamata olives and feta cheese to toss into a Greek salad, and our housemade Mediterranean-style pastichio baked pasta crafted with silky béchamel and slow-simmered tomato sauce. To summer!
Here’s what you’ll find in your box this week:
This traditional baked dish popular in the Mediterranean combines two sauces—a silky béchamel and a rich, slow-simmered meat and tomato—with fresh pasta noodles and tangy feta cheese, all baked to bubbly, golden brown perfection in your oven (350° for about 40-45 minutes). Handcrafted here in our farmhouse kitchen, it is lovely served for dinner along with grilled slices of Pomodoro loaf and a crisp Greek salad.
Flecked with flavorful sun-dried tomatoes and herbs, plus a hint of sea salt, this savory loaf is baked just for us by our favorite bakery in Snohomish.
This week’s box also includes beautiful organic mushrooms cultivated by the lovely folks at Cascadia Mushrooms in Bellingham. Popular in both Italy and Japan, the Pioppino has a mellow and attractive flavor and a firm texture, making them a wonderful addition to sauces, soups or even burger patties (see recipes for details).
Disruption Red Wine 2014
This red blend from the relatively new but well respected Disruption winery is crafted from Cabernet Sauvignon and Malbec grapes grown in the Columbia Valley. Big and bold, it boasts beautiful dark fruit notes and a fresh vibrancy on the palate.
Creamy with just the right amount of tang, our housemade feta is crafted from a mix of Bella Luna goat’s milk as well as cow’s milk. Sprinkle this pungent, soft cheese over a fresh Greek salad for extra flavor and bite.
With near-transparent egg whites and color-rich oversize yolks, duck eggs are a chef’s dream, lending flavorful appeal to a variety of dishes. This week, we’ve rounded up some new ways to use these local beauties from SpringRain Farm and Orchards in Port Hadlock—see recipes for ideas.
Farm Fresh Eggs
Busy scratching through the straw mulch in their spacious outdoor run looking for tasty bugs and worms on nice days, our heritage breed laying hens are also thoroughly enjoying a bounty of sprouting seeds and spring popweed, in turn supplying us with fresh eggs in beautiful shades of blues, green and brown.
Plump, rich Kalamata olives to add flavorful appeal to salads and more.
Made here at Bella Luna in our farmhouse kitchen from our fresh-picked blueberries, organic cane sugar and pectin.
Seasonal Organic Fruits & Vegetables
This week’s produce selection also includes sweet yellow onions, carrots, asparagus, sugar snap peas, golden beets, purple kohlrabi and baby Hakurei turnips, plus lemons and rhubarb.
Seasonal Organic Greens
A beautiful mix of baby lettuces, iron-rich spinach and peppery arugula greens.
Fresh Garden Herbs
Fresh garlic, shallots, oregano, mint, basil and garlic scapes.