What’s In The Box? February 27-March 5

There’s nothing quite so gratifying after a long, hard day as a bowl of steaming-hot soup. In that spirit, this week we are sharing our Nonna Pat’s chicken noodle soup, which is simmered in a savory broth with farm-fresh vegetables and pasta. Paired with a glass of crisp Chardonnay and an arugula salad topped with golden beets, toasted hazelnuts and flavorful blue cheese, this week’s menu will satisfy both body and soul.

Here’s what you’ll find in your box:

Nonna Pat’s Chicken Soup

Simmered in a savory, homemade broth, this chicken soup is packed with fresh, nutrient-rich carrots, celery, peas and orzo pasta. Enjoy with a hunk of crusty Pain au Levain and a wintery salad.

Pain au Levain Loaf

Baked just for us at a small bakery in Snohomish, this slightly-nutty, slightly-sweet sourdough loaf embodies country-style French baking with a chewy crust and light, airy interior.

Corvidae Mirth 2012 Chardonnay

This 2012 vintage from Benton City-based Cordivae boasts a rich palate weight and plenty of tropical notes thanks to a long, warm growing season with fruit harvested in early September. Flavors of Golden Delicious apples, Meyer lemon and just a hint of ripe fruit marry together beautifully, while a balanced acidity gives it a bright clean finish.

Westward Blue Cheese

For a flavor kick, crumble this gorgeous soft cheese atop a mixture of golden beets, arugula greens and toasted hazelnuts and finish with a drizzle of of pear-hazelnut vinaigrette.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. As spring approaches,the girls have been busy digging and scratching through the straw mulch in their spacious outdoor run to find delectable bugs and worms in the earth below!

Housemade Dilled Carrots

Bursting with the flavors of fresh dill, shallots and garlic, these crunchy carrots are delightful on their own, or served with a platter of bread, cheese and charcuterie alongside a Sunday brunch Bloody Mary.

Roasted Golden Beets

Tossed with parsley, olive oil and fresh thyme, these perfectly-roasted beets add wow to a salad.

Kabocha Squash

With a remarkably sweet and tender flesh, Kabocha squash has a slightly nutty flavor when roasted. Try baking with a bit of butter and salt, or the dense flesh also holds its shape and flavor in soups and steamed dishes, too.

Housemade Pear-Hazelnut Vinaigrette

Toss this savory-sweet dressing made from Holmquist hazelnut oil, pear purée, champagne vinegar and shallots into your next salad. (It’s the perfect compliment to peppery arugula greens or roasted beets!)

Organic Toasted Hazelnuts

Try adding these delicious, crunchy nuts to a salad of fresh winter greens or roasted beets!

Red Rome Applesauce

Made from Ponderosa Farm’s Red Rome apples—known for their dense white flesh marbled with red—this pink-tinged applesauce is perfectly spiced with a light touch of nutmeg, cinnamon and cloves.

Organic Apricot Jam

Our organic jam is crafted from gorgeous, bright orange Harglow apricots. This particular variety’s exceptional flavor and texture make it ideal for cooking and preserving—enjoy!

Seasonal Organic Fruits & Vegetables

This week’s selection also includes Russian banana fingerling potatoes, Opal and Gala apples, Bosc and Red D’Anjou pears, Savoy cabbage, leeks, Kabocha winter squash and broccolini.

Organic Winter Greens

Peppery arugula and protein-rich Lacinato kale.

Fresh Garden Herbs

Fresh shallots, garlic, thyme and sweet bay leaf from the Walled Garden at Bella Luna Farms.

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!