What’s In The Box? August 28 – September 3

Greek Feast
The light, bright flavors of the Mediterranean lend themselves well to late summer in the Northwest as sun-baked heirloom tomatoes, crisp cucumbers and fresh herbs continue to ripen in abundance. Take advantage of the bounty this week with a menu starring a produce-packed Greek salad accented by lemony olives, salty sheep’s milk feta and purslane. A crisp Kalamata olive loaf, housemade tzatziki sauce and fresh figs complete this fitting feast for the last precious days of summer.

Here’s what you’ll find in your box:

Housemade Tzatziki

This bright, versatile condiment is made from seasonal cucumbers, creamy yogurt and fresh lemon, then seasoned with pungent garlic, fresh mint and cracked black pepper. A staple in Greek cuisine, it is delightful spread on top of Kalamata olive bread, or drizzled over a salad.

Lemon Snacking Olives

Imported from the Abruzzo region of Italy by Ritrovo Selections, these unique green olives are jarred with juicy lemon, lending to a light, bright flavor. Add a mixture of these tender olives, plus traditional Kalamatas, to your Greek salad this week.

Farm & Larder Chicken Stock

Made from roasted Bella Luna chickens, our signature stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt. This immensely flavorful broth adds a beautiful richness to the Avgolemono lemon soup found in this week’s recipes.

Kalamata Olive Bread

Baked for us at a small bakery in Snohomish, this rustic loaf is flecked with briny Kalamata olives. Airy, light and crisp, it is wonderful topped with a spoonful of tzatziki and of course, more olives!

Blacksmith Chardonnay

Blacksmith wines are the little brother label to Forgeron Cellars of Walla Walla, bringing similar quality in winemaking with an added value factor with this fantastic, everyday drinking Chardonnay. This is a blend of vineyards including Kestrel and Weinbau Vineyards, and is 94% Chardonnay with just a small 6% hint of Roussanne, which adds extra depth and hint of stone fruit. Fairly austere, with just 11% new French oak, the nose has tropical hints of pineapple and fresh citrus, the palate is light and crisp with lemon, just a kiss of oak, and hints of apricot and cantaloupe melon. Only 443 cases were made.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, blue and green. With the long, warm days of summer, the “girls” spend their days outdoors chasing tasty bugs, taking dust baths, and enjoying the healthy greens and raspberry leaves we feed them from the garden.

Imported Sheep’s Milk Feta

Crumbly with a tart, salty taste, this traditional-style aged feta is crafted from 100% whole sheep’s milk in Greece.

Black Mission Figs

These late summer figs are decadently sweet with beautiful pink flesh, lending to a luscious texture.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes mixed heirloom tomatoes, yellow fingerling potatoes, colorful striped Purple Rain eggplant, Marketmore cucumber and baby fennel.

Seasonal Organic Greens

Peppery arugula, baby mixed Red Oak Leaf, Deer Tongue, and red Romaine lettuces, plus fresh purslane.

Fresh Garden Herbs

Fresh oregano, mint, garlic, Italian parsley, sage, rosemary and basil from Bright Ide Acres and the Walled Garden at Bella Luna Farms.

this week's recipes
spice things up

farm & garden notes
hello, october!

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