As temperatures inch upwards and sunlight continues to grace the gardens, spring is in full swing as evidenced by the bounty of produce filling this week’s box, from pea vines and rhubarb to spring onions, asparagus and golden beets. Accented by Northwest-made accoutrements such as Piri hot sauce, cultured butter flecked with gray sea salt and our own housemade chive blossom vinaigrette, as well as a dozen eggs, imported feta cheese and an elegant Italian white wine, this farm-fresh menu savors the delicate yet bold nuances of this beautiful season.
Here’s what you’ll find in your box this week:
Bonache Sauce Co. Piri Hot Sauce
This Portuguese-style red chile sauce is crafted in the heart of Ballard from white wine vinegar, onions, roasted tomatoes, chile peppers and spices by the Bonache Sauce Company. Smoky and fiery, the sauce is fantastic on scrambled eggs, over roasted red radishes or with sautéed spring pea vines for a surprising kick.
Cherry Valley Dairy Cultured Butter with Gray Sea Salt
This butter from Duvall-based Cherry Valley Dairy combines sweet, grassy butter crafted in the European style with artisan gray sea salt for a flavor profile that wows. Toss a pat of the silky-smooth butter with pan-roasted spring vegetables for the perfect finishing touch.
Pain au Levain Bread
This slightly-nutty, slightly-sweet sourdough loaf embodies country-style French baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.
Podere La Berta 2013 Albana
The beautiful light green-skinned Albana grape is grown in the Emilia-Romagna region of Italy and is put to good use in this crisp white wine: Crafted entirely from hand-picked grapes, it boasts pineapple and pear aromas as well as delicate almond notes, and is fresh with an elegant body and balanced finish.
Creamy with just the right amount of bite, this decadent imported feta is crafted from sheep’s milk. Crumble the soft cheese over salads or tossed into baked orzo with spinach and lemon (see recipes for details!).
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green—enjoy a full dozen this week. With the arrival of longer and warmer days, the “girls” are enjoying long afternoons in the sun, chasing bugs and eating tasty green weeds we pull from the garden.
Chive Blossom Vinaigrette
This bright and crisp salad dressing is crafted from housemade chive blossom vinegar, apple cider vinegar, extra virgin olive oil, fresh cracked pepper, fresh herbs and a touch of Bella Luna Farms honey.
Our housemade jam is crafted from juicy, ripe blueberries plucked at the height of the season. To preserve the wonderful fresh flavor and color, we make this jam with blueberries, organic cane sugar and pectin.
This bright red rhubarb boasts a wonderful tart-sweet flavor.
Seasonal Organic Vegetables
This week’s produce selection also includes pea vines, cauliflower, red radishes, Cremini mushrooms, golden beets, asparagus and white spring onions.
Seasonal Organic Greens
Peppery arugula, Tom Thumb butter lettuce and fresh spinach greens.
Fresh Garden Herbs
Enjoy a bounty of bright herbs this week: Mint, thyme, shallots, garlic, Italian parsley, chive blossoms and green garlic.