What’s in the Box? April 17-23

Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or a romantic meal for two. Simply top a pot of risotto with our seasonal hazelnut-nettle pesto and a grating of Tomme cheese, then pair with roasted Romanesco broccoli and cauliflower salad, a crisp wine, and fresh fruit crisp to finish. Voilà!

Here’s what you’ll find in your box:

Arborio Rice

This round-grain rice comes from the Po River Valley region of Italy and is named for the town of Arborio located in the heart of the region. When cooked, it becomes creamy and starchy and is a great accompaniment to any flavor combination.

Housemade Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt. (Use within the week or freeze for later!)

Pain Levain Bread

Baked just for us at a small bakery in Snohomish using locally-sourced Shepherd’s Grain flour, this pain levain loaf is great freshly warmed from the oven! Serve alongside your favorite preparation of this week’s risotto.

Apex Cellars 2012 Sauvignon Blanc

This Sauvignon Blanc from the acclaimed Apex Cellars in the Yakima Valley is a frisky wine with aromas of sweet herbs, freshly mown grass and honeycomb. The palate is highlighted by bright acidity and an immediate hit of lime juice, along with flavors of apple and minerality.

Jersey Tomme Cheese

Made in our in-house creamery, this Alpine-style cheese, crafted with whole milk and extra cream from pasture-fed Jersey cows from the Dungeness Valley is aged in our cave for over 12 months—try grating it over this week’s risotto for a rich, decadent touch.

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 a result, you’ll enjoy brighter egg yolks this week!

Roasted Romanesco & Cauliflower Salad

This housemade side dish is bursting with fresh spring flavors, including lemon, capers and garlic, and topped with a light vinaigrette.

Housemade Hazelnut-Nettle Pesto

Our seasonal spin on classic Italian pesto is a bright combination of garlic, top-quality Italian olive oil, basil, Holmquist hazelnuts, locally-foraged nettles and our own Veccio cheese. In addition to topping risotto, this spread is wonderful on toasted bread, pasta, or drizzled over soup.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes rhubarb, locally foraged fiddleheads, Easter Egg radishes, baby leeks, Butterfinger fingerling potatoes, baby bunch carrots and broccolini.

Seasonal Organic Greens

Fresh-picked Sweet Gem romaine lettuce and baby spinach.

Fresh Garden Herbs

Fresh parsley, garlic, shallots, oregano and rosemary from the Walled Garden at Bella Luna Farms.

Hazelnut Fruit Crisp Topping

An all-organic blend of hazelnut flour, all-purpose flour, cane sugar, sea salt, butter and a touch of cinnamon, plus tangy dried cranberries—try using it atop a crisp made from this week’s rhubarb!

this week's recipes
taco time

farm & garden notes
hello, february

workshops & events
new classes!