What’s In The Box? October 19-25

Soup’s On
There’s nothing quite so gratifying after a long, hard and chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade Italian chicken soup, which is simmered in a savory chicken broth with farm-fresh vegetables and herbs. Paired with Pain au Levain bread, local Chanterelle mushrooms and other fall-fresh produce like broccolini, quince and leeks, plus savory-sweet honey-thyme cakes, this menu will satisfy both body and soul.

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

Italian Chicken Soup

Savory and incredibly satisfying, our rustic housemade soup is made by slow-simmering an array of autumn-fresh vegetables and Italian herbs with our housemade chicken broth. Finished with roasted, shredded chicken, this soup is delicious served with a toasted hunk of Pain au Levain bread.

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough loaf epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Domaine des Cassagnoles Côtes de Gascogne 2016

Similar in style to a Sauvignon Blanc, this light white blend hails from the French winemaking region of Gascony. An ideal pairing for a soup and salad supper, it is aromatic and luscious with white pineapple and grassy notes.

Thyme-Honey Cakes

Kissed with an intoxicating combination of fragrant, savory thyme and sweet, golden honey, these fresh-baked cakes from the Snohomish Bakery are not only delicious, but support a great cause, too: Proceeds from the sales go to GloryBee, a Eugene, Oregon-based company dedicated to saving the honey bee through research, awareness and education.

Farm Fresh Eggs

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

Housemade Crème Fraîche

Crafted in our farmstead creamery from pasteurized organic sweet cream, this rich and silky crème fraîche is delicious combined with fresh fall herbs and then dolloped on this week’s hearty soup.

Summer Berry Jam

Our housemade freezer-style jam is crafted in small batches from gorgeous, organic strawberries picked at the height of the summer season. To preserve the wonderful fresh flavor and color, we make this recipe with berries, organic sugar, and pectin.

Ripe Fruit

Quince and Glenora grapes.

Chanterelle Mushrooms

With a firm texture and light, delicate flavor, local Chanterelle mushrooms shine in a variety of dishes, lending earthy appeal to fall dishes like pastas, risottos and soups.

Seasonal Organic Vegetables

This week’s produce selection also includes Piracicaba Brazilian broccolini, leeks, Hakurei turnips, green beans, cherry tomatoes and red beets.

Seasonal Organic Greens

Iron-rich spinach and Romaine lettuce.

Fresh Garden Herbs

Italian parsley, rosemary and sage.

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