What’s In The Box? February 12-18

Valentine’s Day Romance
Bask in your love this Valentine’s Day with a leisurely, multi-course dinner fit for two. Linger over rich Tomme cheese complemented by spicy pear chutney, chicken liver mousse and rustic Italian bread, then move on to a decadent pasta finished with shaved Oregon white truffles. Also included in this week’s box: A full-bodied red wine, sautéed baby carrots with chive butter and parsley, plus dark chocolate-cherry shortbread cookies for that sweet final bite.

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

Fresh Linguine Pasta

Crafted with semolina flour, eggs and just a pinch of nutmeg, this locally-made linguine is tender, light and delicious, providing the perfect foundation for the week’s decadent main course. Cook al dente (about 5 minutes with a hint of bite left), then toss with butter, freshly-chopped herbs and shavings of Oregon white truffle. Finish with Tomme cheese and a dash of love.

Oregon White Truffles

One of the world’s rarest and most delicious delicacies, these fresh white truffles from Oregon have a complex, earthy flavor that marries beautifully with this week’s pasta.

Baby Carrots with Chive Butter

Beautiful baby carrots sautéed with fresh parsley and our signature chive butter—a colorful complement to this week’s pasta.

Italian Rustica Bread

This rustic loaf is made at a small bakery in nearby Snohomish using a wild yeast starter, which helps create an airy, chewy interior and delightfully-crisp crust. Try it this week rubbed with olive oil and toasted, then served as crostini with chicken liver mousse, or Tomme cheese and spicy pear chutney.

Château Montfaucon Côtes du Rhône Red Wine

The Montfaucon estate has been under the tutelage of the de Pertuis family since the late 1766, when they moved to Avignon to follow the Pope, who resided there until the last decade of the 1700s. Today, the wines are made by Rodolphe de Pins, a well practiced winemaker who studied in both France and California’s UC Davis. He honed his skills with Rhone varieties, having worked for both Henschke in Australia and Vieux Telegraphe in Châteauneuf. This Côtes du Rhône is a classic Southern Rhone wine, made using the traditional grapes Grenache, Syrah, Cinsault and Carignan. Rodolphe ferments and ages the wine in old fashion concrete vessels for 18 months. It’s believed that aging wine in concrete can build complexities similar to oak barrels, but without adding any oaky characteristics, allowing the purity of the fruit to shine through. The wine exhibits dark raspberries and cherries, with wild berry bush and spicy herbs, and hints of scorched earth.

Farm Fresh Eggs

As they spend their day dodging raindrops during the wet drippy days of late, our heritage breed laying hens enjoy the tasty green pop weed we pull from the garden, in turn supplying us with eggs in beautiful shades of brown, blue and green with bright yellow yolks.

Handcrafted Tomme Cheese

Made in our farmstead creamery, this aged Tomme cheese is crafted with raw whole milk and extra cream from the pasture-fed Jersey cows of Dungeness Valley, then aged in our cave for eight months, lending to a rich, nutty taste. This week, pair with our spicy chutney and bread for a sublime starter.

Chicken Liver Mousse

Made with top-quality liver from Bella Luna Farm chickens, this rich French-style mousse is made with mushrooms, shallots, thyme, Armagnac and brown butter for a smooth, silky texture.

Housemade Pear Chutney

Our signature spicy chutney, made from organic pears, shallots, raisins and apple cider vinegar.

Dark Chocolate-Cherry Shortbread Cookie Dough

Buttery, rich shortbread dough crafted in-house with bits of shaved dark chocolate and dried cherries. To bake, slice 1/4-inch-thick slices off the roll and bake at 350 degrees for 12-15 minutes or until lightly golden around the edges.

Watermelon Radish

Also known as the “beauty heart radish”, these seasonal beauties are bright fuschia on the inside, making them a perfect addition to a Valentine’s Day salad!

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes red D’Anjou pears from Blue Bird Farm in Peshastin, Washington, and Meyer lemons, plus Cipollini onions, French fingerling potatoes, red Jerusalem artichokes, celery root, plus leeks and Delicata squash from Local Roots Farms.

Seasonal Organic Greens

Mizuna greens and rainbow Swiss chard.

Fresh Garden Herbs

Fresh thyme, Italian parsley, chives, garlic and shallots from the walled garden and greenhouse at Bella Luna Farms.

this week's recipes
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