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. Have fun experimenting in the kitchen with all the provisions for a lovely spring risotto topped with Ring of Trees’ Manchego cheese and gorgeous vegetables like asparagus, leeks and pea vines, plus garlic-kissed fougasse bread, a beautiful Oregon Pinot Noir and cauliflower-Asiago gratin to go alongside.
Here’s what you’ll find in your box this week:
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 with chicken stock and a splash of wine, it becomes creamy and starchy and is a great accompaniment to just about any flavor combination—including this week’s topping of beautiful spring vegetables.
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.
Oregon Trails Wine Co. Pinot Noir 2014
Crafted from luscious grapes grown in the Willamette Valley, this rich Pinot Noir boasts black tea and red currant notes, with balanced tannins that carry through to a long and savory finish.
Garlic Fougasse Bread
Baked just for us at a small bakery in Snohomish, this rustic flatbread is ideal for sharing. Similar in style to traditional foccacia, the artisanal-style loaf is studded with roasted garlic to give it extra depth and flavor—tear off a piece and dip it in your favorite olive oil, or top with a sliver of this week’s Manchego cheese.
Ring of Trees Farm Manchego Cheese
Buttery and nutty with a beautiful silky texture, this traditional-style Manchego cheese is crafted with milk from the happy sheep at Rings of Trees, a burgeoning creamery and micro-dairy located near Bellingham. Try it grated over this week’s risotto for a creamy finish.
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.
Crafted in our farmhouse kitchen, this beautiful dish marries fresh cauliflower with creamy béchamel and Asiago cheese. Rustic, yet refined, it pairs well with a crisp spring salad for an easy weeknight meal. To serve, bake in a preheated oven at 350 degrees for about 20 minutes, or until top of the gratin is golden brown and bubbly.
Seasonal Organic Vegetables
This week’s produce selection includes leeks, white cauliflower, rainbow baby carrots, asparagus and purple spring onions.
Seasonal Organic Greens
Watercress, Tom Thumb baby butter and Little Gem baby romaine lettuces, plus spring pea vines.
Fresh Garden Herbs
Enjoy a bounty of bright herbs this week: Cilantro, sage, mint, tarragon, shallots, garlic and chive blossoms.