What’s In The Box? October 20-26

Fall Sunday Supper
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Hearty semolina pasta tossed with Nonna Pat’s spicy-savory Puttanesca tomato sauce and Italian chicken sausage, plus rustic Italian bread and an apple-pear fruit crisp for dessert. Side dish-worthy produce like fall Acorn squash, Cremini mushrooms and cauliflower round out this robust Italian meal.

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

Nonna Pat’s Puttanesca Sauce

Crafted according to the treasured family recipe passed down from our own Nonna, this red sauce is lovingly-made from garden-grown tomatoes picked at the height of summer, plus fragrant garlic, olives and red pepper flakes. Tossed with freshly-grated Grana cheese, this signature sauce is a perfect complement to this week’s pasta.

Double D Meats Chicken Italian Sausage

Family owned and run since 1955, this Mountlake Terrace butchery only carries naturally raised meats, including this week’s chicken sausage. Spiced with fresh herbs and traditional Italian flavors, it adds savory flavor to pasta.

Lagana Foods Campanelle Pasta

This curly campanelle (which means “little bells” in Italian) is crafted using semolina flour and water, then cut to shape using traditional bronze dies.

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.

Nada Giuseppe Barbera d’Alba

Aged for one year in French oak barrels, this robust, ruby red wine pairs beautifully with this week’s spica pasta as it offers a bouquet of dark fruits and floral notes on the palette, plus a long finish.

Grana-Style Cheese

Made in our farmstead creamery, 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 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.

Fruit Crisp Topping

Made with dried cranberries, hazelnut flour, brown sugar, cinnamon and sweet butter, our savory-sweet crisp topping pairs wonderfully with fall-fresh apples and pears (see recipes for details).

Fresh Orchard Fruit

Crisp fall apples and ripe pears from the orchard trees at Bella Luna.

Seasonal Organic Vegetables

This week’s produce selection also includes cauliflower, Cipollini onions, Cremini mushrooms, broccolini and Acorn squash.

Seasonal Organic Greens

Baby spinach, arugula and Treviso radicchio.

Fresh Garden Herbs

Parsley, oregano, shallots and garlic.

this week's recipes
spice things up

farm & garden notes
hello, october!

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