Following in the tradition of our own Nonna Pat’s family suppers, this week’s menu stars a heartening pasta fit for an evening spent gathered round the table: Pop open a luscious, big-bodied Pinot Noir before lingering over imported paccheri noodles topped with handcrafted tomato sauce and basil-nettle pesto, plus whole-grain bread, fresh ricotta and a sweet-tart rhubarb crumble with buttery almond topping. A wide selection of spring produce, including baby butter lettuce, radish and fennel, help accent this colorful meal.
Here’s what you’ll find in your box this week:
Imported Paccheri Pasta
Originating from the Campania and Calabria regions of southern Italy, this imported tube-shaped pasta was originally created during the Middle Ages to help farmers smuggle garlic into Prussia after that nation banned the import of the (much superior) Italian garlic to protect its own trade. Hence, the oversize paccheri can house 4-5 garlic cloves in its light, pillowy folds, once a ducat’s worth of profit! This week, try it simply sauced or stuffed with our own ricotta and topped with marinara and basil-nettle pesto—see this week’s recipes for instructions.
Nonna Pat’s Marinara Sauce
Crafted in our farm kitchen with organically-grown local tomatoes (and lots of love), the key to our beloved family recipe is its simplicity: juicy, ripe tomatoes, a handful of hand-torn basil leaves, fresh garlic, a swirl of first-press Italian olive oil, then sea salt and fresh ground pepper to taste.
Our seasonal spin on classic Italian pesto is a bright combination of garlic, top-quality Italian olive oil, basil, locally-foraged nettles, hazelnuts and our own Vecchio cheese.
Fresh Whole-Grain Bread
Crafted in nearby Snohomish by one of our favorite local bakeries, this round loaf is crafted with Shepherd’s Grain flour and 7 different whole grains, plus a hint of honey and toasted sunflower seeds.
Macedon Pinot Noir
Named for the “original Macedon” Alexander the Great, this pinot is crafted from grapes grown on heritage vines in Gradsko, Macedonia. Luscious with rich complexity, it is an elegant accompaniment to this week’s meal.
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.
Rich, creamy, and mildly sweet, this lovely fresh ricotta is crafted in our farmstead creamery from cow’s milk whey and whole milk.
Il Mongetto Salted Capers
Plump, fruity capers from the Aeolian Islands in Italy.
Almond & Dried Cherry Crumble Topping
A richly-satisfying topping for spring rhubarb, our signature crumble topping is made from almond flour, sliced almonds, dried cherries, sweet butter, flour and organic sugar—see this week’s recipes for full details.
The first of the season, this bright red rhubarb boasts a wonderful tart-sweet flavor.
Seasonal Organic Fruits & Vegetables
This week’s produce selection also includes Local Roots Farm red radishes, fennel, cipollini onions, and Tokyo Market turnips.
Seasonal Organic Greens
Purple mustard greens from Local Roots Farm, One Leaf Farm Golden Frills mustard greens and Tom Thumb baby butter lettuce.
Fresh Garden Herbs
Organically-grown Italian parsley, garlic, shallots, thyme and mint from the walled garden and greenhouse at Bella Luna.