Flavors of Fall
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 this week’s seasonal Chanterelle mushrooms.
With a firm texture and light, delicate flavor, local golden Chanterelle mushrooms from Found and Foraged Edibles shine in a variety of dishes, lending earthy appeal to fall dishes like pastas, soups and of course, risottos!
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.
Fresh Pumpernickel Bread
Baked just for us by a small bakery in nearby Snohomish, this slightly-sweet rye bread loaf is wonderful served alongside a steaming-hot bowl of soup—re-warm in the a 350-degree oven for about 10-15 minutes, then slice and top with our smoked gorgonzola butter.
Smoked Gorgonzola Butter
Crafted with smoked gorgonzola cheese, creamy butter, fresh herbs and sea salt, this savory spread is fantastic slathered on this week’s pumpernickel bread, or try a serving a pat atop this week’s risotto!
Au Contraire Sonoma Coast Pinot Noir 2013
With a brilliant ruby-red color, this California Pinot Noir highlights layers of cherry, raspberry and plum with a hint of violet surrounded by subtle spice.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With shorter days of fall, the girls are up with the sun to roam the outdoors; bedtime is coming much earlier now, as we see them heading into their house to roost as the sun is going down.
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 risotto or pasta, the drum-shaped cheese is turned and rubbed with olive oil during aging to create a smooth, golden rind.
Fruit Crisp Topping
Made with dried cranberries, hazelnut flour, brown sugar, cinnamon and sweet butter, our signature fruit crisp topping pairs wonderfully with fall-fresh apples.
WineCrisp apples and Neptune grapes.
Seasonal Organic Vegetables
This week’s produce selection also includes super sweet corn, heirloom tomatoes, celery, Carnival winter squash, carrots, red Carmen peppers, yellow onions, Hakurei turnips, purple Daikon radishes and curly kale.
Seasonal Organic Greens
Iron-rich spinach and Castelfranco radicchio.
Fresh Garden Herbs
Peione parsley and fresh thyme.