This week’s provisions celebrate the best in flavorful spring fare, from fresh pasta topped with local mushrooms and roasted Chioggia beets in raspberry vinaigrette. Serve these alongside a full-bodied wine, truffled almonds, and our housemade Tomme cheese for a feast that is sure to please everyone at your table.
Here’s what you’ll find in your box:
Lagana Foods Casarecce Pasta
Created by local superstar chefs Ethan Stowell and Kaela Farrington, Lagana Foods’ pastas are crafted using semolina flour, water and Old-World bronze dies to give the dough an intentionally rough surface, letting the sauce get a better grip on each piece of rustic, hand-formed pasta.
Baked just for us at a small bakery in Snohomish, this light and crisp baguette is great freshly warmed from the oven! Serve alongside your favorite preparation of this week’s Casarecce pasta or turn into crostini and serve with our housemade giardiniera.
Clayhouse Vineyards 2012 Cabernet Sauvignon
Made with grapes from Clayhouse’s Red Cedar estate vineyard outside Paso Robles, this wonderful wine is driven by red fruit flavors including Bing cherry and plum and complemented with dusty oak, coffee and green olive notes. It’s rich and soft in the mouth, with a toasty, dry finish.
Jersey Tomme Cheese
Made in our in-house creamery, this Alpine-style cheese is crafted with whole milk and extra cream from pasture-fed Jersey cows from the Dungeness Valley. Jersey cow’s milk is ideal for cheesemaking because of its higher fat content—the cheese is a rich golden yellow color, unlike goat’s milk cheese, which is naturally pure white.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the arrival of longer and warmer days, the “girls” have more time to sunbathe and enjoy all of the tasty dandelions and popweed we pull from the garden as they spend their days digging and scratching through the straw mulch.
Truffle Salted Almonds
Roasted with olive oil and seasoned with earthy truffle salt from Cascina Rossa, these sweet-salty almonds from Miller Farms in California are excellent atop a fresh spring salad, or enjoyed alongside this week’s wine.
Housemade Herb-Shallot Butter
This delicious, savory compound butter is the perfect finishing touch for just about any dish—try it this week atop pasta mixed with pancetta, green garlic and wild mushrooms.
Mixed Vegetable Giardiniera
Our take on the classic Italian relish is crafted from a medley of pickled vegetables including sliced carrots, roasted sweet peppers, pearl onions and cauliflower—serve alone, or with crostini, for the perfect appetizer!
Roasted Chioggia Beets
Beautiful purple- and white-striped beets roasted to perfection and tossed with our housemade raspberry vinaigrette.
Locally-Foraged Hedgehog Mushrooms
Also known as the ‘sweet tooth’ mushroom, these local fungi are similar in taste to the popular Chanterelle mushroom, but with an added earthy, smoky flavor that pairs delightfully with this week’s pasta.
Seasonal Organic Fruits & Vegetables
This week’s produce selection also includes leeks, baby turnips, red onions, Romanesco broccoli, parsnips, green garlic and golden fingerling potatoes.
Seasonal Organic Greens
Fresh-picked red and green leaf lettuces, red chard and Italian salad mix.
Fresh Garden Herbs
Fresh thyme, rosemary, Italian parsley, shallots and garlic from the Walled Garden at Bella Luna Farms.