What’s In The Box? December 17-23

Cozy Solstice Supper
Duck out of the rain this week and tuck into a simple, satisfying supper inspired by the hearty flavors of early winter: housemade potato-leek soup with fresh Gruyère cheese bread, plus an array of beautiful ingredients for salads, including Westward blue cheese, crisp-tart Pink Lady apples and our own blood orange vinaigrette. Savory wild mushroom galettes, sparkling French brut wine and a gingersnap chocolate bar also add comforting appeal to this classic soup-and-salad themed box.

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

Housemade Potato-Leek Soup

Fresh leeks and creamy golden potatoes pair beautifully in this soul-soothing soup, crafted in our farmhouse kitchen with savory fresh herbs, Bella Luna chicken stock, sea salt and cracked pepper. Serve with chopped herbs as garnish alongside Gruyère cheese bread for dipping!

Skagit River Ranch Uncured Bacon Ends

Sourced from happy pigs raised on certified-organic pasture land in Sedro-Woolley, these luscious bacon bites from the Skagit River Ranch are wonderful crisped in a skillet and then crumbled over this week’s soup. (Please note: Fresh Loki salmon will be substituted for those subscribers who have specified no pork products.)

Galette Dough & Savory Wild Mushroom Filling

Complete with our buttery dough and a savory filling of assorted wild mushrooms, these rustic tarts are both stunning and simple to assemble—see this week’s recipes for instructions.

Gruyère Cheese Bread

Made in nearby Snohomish by our favorite bakery, this freshly-baked loaf balances sweet, nutty Gruyère cheese with a light, crisp crust. Absolutely delicious toasted or re-warmed in the oven—just sprinkle with a few drops of water and bake at 350° for about 15 minutes.

Domaine J. Laurens Cremant de Limoux Brut

Crisp and light touting flavors of lemon-lime and cardamom-like spice, this sparkling Cremant de Limoux Brut from southern France is perfect for holiday celebrations, pairing well with creamy cheeses, desserts and lighter main dishes such as chicken or fish.

Farm Fresh Eggs

This week, enjoy a dozen farm-eggs from our small flock of heritage breed laying hens. Busy pecking around for worms and seeds during these short winter days, our beloved brood is also enjoying extra straw to nestle inside their coop during the chilly mornings and evenings.

Westward Blue Cheese

This gorgeous, marbled soft cheese lends flavorful kick to a salad of winter greens—see this week’s recipes for one of our seasonal favorites, made with winter greens, crisp apple slices and toasted pecans.

Blood Orange Vinaigrette

Our vibrant housemade vinaigrette, tart-sweet with fresh herbs, honey, and splashes of blood orange juice and white balsamic vinegar.

Fresh Fruit

Crisp-tart Pink Lady apples and blood oranges.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes parsnips, leeks, cauliflower, fennel and carrots, plus scarlet Kabocha squash.

Seasonal Organic Greens

Seasonal local winter greens mix, plus Rosso di Verona and Castelfranco radicchio.

Fresh Garden Herbs

Organically-grown thyme, shallots and garlic.

Dick Taylor Ginger Snaps Chocolate Bar

Made ‘bean-to-bar’ in their small Northern California factory, this seasonal bar combines chocolate sourced from Dominican Republic cacao beans and crumbled bits of spicy gingersnap cookies handcrafted by Portland’s Bunches & Bunches brand.

(View Weekly Box Archives)

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