What’s In The Box? December 11-17

Cajun Spice
From sweet cornbread and honey butter to red beans and rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including Daikon radish, leek and carrot. The boldly-assertive menu also features a robust Spanish red wine, nutty whole grain loaf and hearty Collard greens to serve alongside these Cajun favorites.

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

Red Beans & Rice

Everything you need to re-create this delicious Louisiana staple, including premium dried red beans and long-grain rice. Check this week’s recipes our favorite version, infused with our flavorful housemade chicken stock and served with spicy Andouille sausage.

Skagit River Ranch Andouille Sausage

This pig has kick! Spiced with fresh-cracked pepper, hot paprika and cayenne pepper, this flavorful sausage from our friends at the Skagit River Ranch in Sedro-Woolley is crafted from their famous all-natural pork. These pampered pigs roam outdoors in certified-organic pastureland to root and dig, thriving on a diet of flax seed, corn and wheat.

Cajun Seasoning Blend

A spicy mixture of cayenne pepper, paprika, dried herbs, sea salt and fresh-cracked pepper.

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 and black pepper.

Farm & Larder Cornbread Mix

Our signature mix produces a classic, old-fashioned-style cornbread with the natural sweetness of corn. Best baked in a preheated cast-iron skillet until golden brown, then topped with our honey butter!

Honey Butter

Made from golden wildflower honey from Bella Luna Farms and organic sweet butter.

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.

Altos de Luzon Red

Coming from one of our favorite regions in Spain, Jumilla, this Altos de Luzon is a perfect expression of tradition and modernity, combining traditional Spanish grapes of Monastrell (also known as Mourvedre in France) and Tempranilla, along with popular international variety Cabernet Sauvignon. Aged for 12 months in a mix of American and French oak, it offers up boldness of body, a smooth palate, and inky dark appearance. The nose shows juicy blackberry and plum notes, with hints of smoke and cocoa, complemented by a touch of vanilla and baking spices.

Farm Fresh Eggs

Our small flock of heritage breed laying hens are on an early-to-bed, later-to-rise schedule with the shorter daylight hours. As they spend more time snug in their coop, the “girls” are enjoying an extra helping of grain to supplement their diet, continuing to give us fresh eggs in beautiful shades of brown, blue and green.

Westward Bleu Cheese

Similar to a gorgonzola, this creamy soft cheese boasts a gorgeous marbled center and flavorful bite, making it a wonderful complement for winter pears. Try this dynamic duo tossed in a salad, or simply paired with wine for a simple appetizer.

Ripe Pears

Organic red d’Anjou and Bosc pears.

Housemade Pickled Okra

Excellent served alongside this week’s Cajun fare, our quick-pickled okra is spiced with peppercorns, vinegar and an assembly of fresh herbs.

Organic Fruits & Vegetables

This week’s produce selection also includes Green Meat Daikon radishes, Scarlet Nantes carrots, Russian Banana fingerling potatoes, green Bell peppers, leeks, yellow onions, scallions and Butternut Rugosa winter squash.

Seasonal Greens

Crisp Romaine lettuce and hearty Collard greens.

Fresh Garden Herbs

Sweet bay, thyme, parsley and shallots from the greenhouse and walled garden at Bella Luna Farms, plus spectacular German Hardy white garlic from Local Roots Farm.

this week's recipes
autumn splendor

farm & garden notes
hi, september!

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