What’s In The Box? April 23-29
The delights of spring continue: Bright and vibrant with asparagus, pea vines and fava greens, this week’s selection defines farm-fresh dining. Also featuring a creamy three-cheese polenta, savory pork belly and fresh pumpernickel bread, finish off the happy, healthy box by toasting to the season with a beautiful Sauvignon Blanc and vanilla-almond rhubarb galette dessert.
Here’s what you’ll find in your box this week:
Three-Cheese Italian White Polenta
Imported from Italy, this warm, quick-cooking polenta is finished with a decadent mixture of sheep and cow milk cheeses, making it an excellent pairing for a variety of produce. Try it this week topped with lightly sautéed pea vines and asparagus, plus crispy diced pork belly—see recipes for details.
Skagit River Ranch Uncured Bacon
Sourced from happy pigs raised on certified-organic pastureland in Sedro-Woolley, this luscious pork belly from the Skagit River Ranch lends rich, savory appeal to spring vegetables like asparagus.
This slightly-sweet rye bread loaf is baked just for us by a small bakery in nearby Snohomish. This week, try it sliced and topped with fresh butter, thinly-sliced radishes and a smattering of sea salt.
Hedges Family Estates CMS Sauvignon Blanc
Ripe with the aroma of pear, grapefruit peel and gooseberry, this wonderfully-complex and inviting wine hails from a family estate in Benton, Washington. Run by the well-respected Hedges family, this winery produces world-class wines within the burgeoning Red Mountain AVA.
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. Ideal for grating over polenta, the drum-shaped wheels are turned and rubbed with olive oil during aging to create a smooth, golden rind.
Farm Fresh Eggs
Busy scratching through the straw mulch in their spacious outdoor run looking for tasty bugs and worms, our heritage breed laying hens are also thoroughly enjoying a bounty of sprouting seeds and spring popweed, supplying us with silky fresh eggs in beautiful greens and tans.
Crafted from organic ingredients including all-purpose flour, sugar and organic butter, this housemade pastry dough adapted from a beloved Alice Waters recipe bakes up light and crisp, with a smooth buttery taste that pairs well with fresh rhubarb. See this week’s recipes for our favorite rhubarb galette, mixed with our signature vanilla-almond crumble and topped with a dollop of strawberry preserves.
Vanilla-Almond Galette Crumble
Made in house from organic sweet butter, organic sugar, sea salt, almonds, dried strawberries and vanilla, this wonderful filling adds sweetness and crunch to this week’s rhubarb galette.
Our housemade jam is crafted in small batches from gorgeous, organic strawberries grown in Washington.
Seasonal Organic Fruits & Vegetables
This week’s produce selection includes rhubarb, fresh asparagus, buttery yellow new potatoes and spring onions, plus French Breakfast radishes from One Leaf Farm and pea vines from Local Roots Farm.
Seasonal Organic Greens
Fava greens, spicy salad mix and baby red Romaine lettuce from Local Roots Farm.
Fresh Garden Herbs
Organically-grown Italian parsley, garlic and shallots from the walled garden and greenhouse at Bella Luna.