The flavors of spring continue to delight, this week in a produce-packed brunch featuring our whole grain hotcakes topped with smooth salted caramel syrup or locally-made peanut butter, organic breakfast sausages and a dozen eggs to fry, poach or scramble as you please. Accented by imported flake sea salt, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, fava leaves and red spring onions, this breakfast is fit for a leisurely gathering—complete with fresh-cut tulips for the table.
Here’s what you’ll find in your box this week:
Farm & Larder Whole Grain Hotcake Mix
Crafted with whole grains and toasted pecans, this housemade mix produces hearty flapjacks rich in taste and flavor. Simply mix with milk and eggs in a large bowl, heat up the griddle and get to flipping! Try topping warm hotcakes with this week’s salted caramel syrup or a dab of peanut butter to lend the perfect balance of salty and sweet.
Lori’s Salted Caramel Syrup
Handmade in Ashland, Oregon by chef Lori Forrest, this smooth, buttery syrup is crafted from mineral water, cane sugar, Celtic Sea salt, Tahitian vanilla and just a hint of maple flavor.
CB’s Nuts Peanut Butter
Hand-crafted jar by jar from fresh-ground, fresh-roasted peanuts, this crunchy-creamy peanut butter is made with love by husband and wife team Clark and Tami Bowen in their Kingston shop.
Skagit River Ranch Breakfast Sausage
With a flavor that hints of maple and spices, this incredible breakfast sausage is made from all-natural pork raised on the Skagit River Ranch in Sedro-Woolley. These pampered pigs roam outdoors in certified-organic pastureland to root and dig, thriving on a diet of flax seed, corn and wheat.
Fresh Cinnamon Raisin Bread
Made with natural starter cinnamon and moist, chewy Flame raisins, this freshly-baked loaf from our favorite local bakery in Snohomish makes excellent toast—set out a freshly-toasted stack for brunch.
Luigi Bosca Merlot
A big and bold wine made from 100% Merlot grapes sourced from the Luján de Cuyo region of Argentina, the Luigi Bosca Merlot features bright notes of red currants, ripe plum and toasty vanilla, as well as a smoky finish.
Farm Fresh Eggs
As they spend their time pecking and strutting around their open-air enclosure on sunny afternoons, our heritage breed laying hens also enjoy the tasty green popweed we pull from the garden, in turn supplying us with eggs in shades of brown, blue and green with bright yellow yolks. Enjoy a full dozen eggs this week to incorporate into your brunch fare; we heartily recommend trying them scrambled with red spring onions (see recipes for details).
Piranske Soline Salt Flower
These tiny white-to-pink pyramid-shaped crystals come from the famous European Piran salt pans, harvested using a special webbed spatula to remove them gently from the surface of the salt fields, where they form in a thin layer. A wonderful seasoning, this world-class fleur de sel enhances the natural flavors of fresh produce—sprinkle over roasted radishes or sautéed spring greens for the perfect finishing touch!
Beautiful Cara Cara oranges.
Seasonal Organic Vegetables
This week’s produce selection also includes French Breakfast radishes, leeks, fava leaves, baby red potatoes, cauliflower, red spring onions and baby carrots.
Seasonal Organic Greens
Peppery arugula and golden frilly mustard greens.
Fresh Garden Herbs
French sorrel, Italian parsley, rosemary, mint, thyme, shallots and garlic from the Walled Garden at Bella Luna and Bright Ide Acres.
A beautiful bunch of fresh-cut tulips to brighten your home.