What’s In The Box? April 7-13

Eat Your Greens
This week’s delivery celebrates the season’s freshest—and greenest!—offerings, from a savory gratin packed with broccoli, mushrooms and spring onions to foraged fiddleheads and spring ramps, plus salad greens that run the gamut from peppery arugula to ultra baby lettuces. Complemented by imported baby artichoke hearts and housemade chicken stock, plus pumpernickel bread, farm-fresh eggs and a smooth New Zealand chardonnay, this weeknight-friendly menu is bursting with bright flavor.

Here’s what you’ll find in your box this week:

Spring Vegetable Gratin

Crafted in our farmhouse kitchen, this beautiful dish marries fresh broccoli, mushrooms and spring onions with a creamy béchamel sauce and our own Grana-style cheese. Rustic, yet refined, it pairs well with a crisp salad and pumpernickel bread for an easy weeknight meal. To serve, bake in a preheated oven at 350 degrees for about 20 minutes, or until the top of the gratin is golden brown and bubbly.

Housemade Chicken Stock

Made from roasted Bella Luna chickens, our housemade stock is simmered with carrots, onions, parsley and celery and seasoned with just a dash of sea salt.

Pumpernickel Bread

Baked fresh just for us by a small bakery in nearby Snohomish, this slightly-sweet rye bread loaf is wonderful served alongside this week’s rich and bright spring vegetable gratin.

Jules Taylor Chardonnay 2013

This fresh, full-flavored chardonnay from the Jules Taylor Winery in New Zealand is fragrant with citrus and stone fruit aromas balanced by hints of smoky oak. Smooth and round on the palate with a balanced minerality, it pairs beautifully with our fresh-baked spring vegetable gratin and a crisp salad.

Farm Fresh Eggs

As they spend their time pecking and strutting around their open-air enclosure on sunny afternoons, our heritage breed laying hens also enjoy the tasty green popweed we pull from the garden, in turn supplying us with eggs in shades of brown, blue and green with bright yellow yolks.

Imported Baby Artichoke Hearts

These luscious baby artichoke hearts hail from Italy and make for a lovely addition to a spring salad, egg scramble or served in an antipasti platter.

Locally-Foraged Fiddleheads

A true spring delicacy! These tightly-coiled tips of the Lady fern are only available for a short time in early spring and boast a grassy, slightly-nutty flavor when sautéed.

Fresh Ramps

These spring onions (also known as wild leeks) have a unique garlic-like aroma and add a wonderful punch to risottos, pastas and more.

Seasonal Organic Vegetables

This week’s produce selection also includes Collard rapini, Lacinato or Red Russian kale, small white button mushrooms and green spring onions.

Seasonal Organic Greens

Enjoy an abundance of spring greens this week—peppery arugula, ultra baby lettuces, frilly purple mustard and French sorrel.

Fresh Garden Herbs

Parsley, thyme, rosemary, shallots and garlic from the Walled Garden at Bella Luna and Bright Ide Acres.

this week's recipes
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