What’s In The Box? September 21-27

Autumn Arrives
Even as the sunshine continues to peek through occasionally, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of colorful new produce options—from petite Shiitake mushrooms to Italian eggplant. Thus, this week’s box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes and sweet corn. Also on board to help you craft a satisfying supper: A handcrafted spicy Italian sausage marinara sauce, imported pasta, Grana-style cheese and a French red wine. Enjoy!

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

Spicy Italian Sausage Marinara Sauce

Crafted in our farm kitchen with organically-grown local tomatoes (and lots of love), the key to this beloved family recipe is in its simplicity: juicy, ripe tomatoes, a handful of hand-torn basil leaves, fresh garlic, a swirl of first-press Italian olive oil, then sea salt and fresh ground pepper. Thanks to the addition of some spicy Italian sausage this week, you have beginnings of a fantastic supper—just toss with pasta!

Imported Pasta

Imported tube-shaped paccheri or monnezza (“odds and ends”) pasta to enjoy with this week’s spicy marinara sauce.

Petite Shiitake Mushrooms

This week’s box also includes beautiful organic mushrooms cultivated by the lovely folks at Cascadia Mushrooms in Bellingham. With their curled umbrella-shaped caps and tender thin stalks, these petite Shiitakes release a garlic-pine aroma when cooked and boast a rich, earthy flavor.

Pumpernickel Rye Bread

Baked by our favorite local bakery in Snohomish, this slightly-sweet rye bread loaf is wonderful sliced, toasted and served alongside a fresh salad of escarole greens.

Château de Mirausse L’Azerolle Vieilles Vignes 2013

This beautiful red blend is crafted from a combination of Carignan, Grenache and Syrah grapes grown on the Château de Mirausse estate located near the town Badens in France and features a fresh mouthfeel and spicy, slightly-peppery 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. A beautiful finishing touch for this week’s pasta sauce, 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 the shorter days of fall, the girls are up with the sun to roam the outdoors where they still enjoy the warm afternoons. Bedtime is coming much earlier now, as we see them heading into their house to roost as the sun is going down.

Ripe Fruit

Jupiter tables grapes.

Seasonal Organic Vegetables

This week’s produce selection also includes sweet corn, Italian eggplant, mixed sweet grilling peppers, Piricicaba sprouting broccoli, cucumber, heirloom tomatoes and sweet yellow onions.

Seasonal Organic Greens

Beautiful escarole and peppery arugula greens.

Fresh Garden Herbs

Italian parsley, basil, thyme, mint and garlic.

this week's recipes
summery salads

farm & garden notes
hi there june!

workshops & events
new classes!