What’s In The Box? February 4-10

Weekend Brunch
Put on some coffee, pull out a skillet and wake up to this week’s menu of farmhouse favorites: With all-natural chicken breakfast sausage and a German-style oven pancake topped with summer raspberry preserves, plus a dozen farm-fresh eggs, bright citrus salad vinaigrette and seasonal produce including fennel, gold and red beets and Cara Cara oranges, it has everything you need to whip up a luxurious and leisurely weekend brunch. Enjoy!

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

German-Style Oven Pancake Batter

Made with fresh Bella Luna eggs, butter and milk, this European-style batter creates an airy, light pancake without all the flipping! Try serving this crowd-pleaser with our juicy raspberry preserves this week.

Raspberry Preserves

Our housemade jam is crafted from gorgeous, organic raspberries lovingly handpicked each morning during peak season. To preserve the wonderful fresh flavor and color, we make this freezer-style jam with fresh raspberries, organic cane sugar, fresh-squeezed lemon juice and pectin.

Double D Meats Chicken Breakfast Sausage

Family owned and run since 1955, Mountlake Terrace butchery Double D Meats only carries naturally raised meats. This includes this week’s flavorful breakfast sausage, which is made from organically-raised Draper Valley Farm chickens fed a vegetarian diet sans hormones and antibiotics.

Pain au Levain Loaf

This slightly-nutty, slightly-sweet sourdough loaf embodies country-style baking with a chewy crust and light, airy interior, making it a lovely base for French toast (see recipes for details!). Made by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

La Chablisienne Saint Bris 2014 Sauvignon Blanc

Light, crisp and refreshing, this lovely wine is crafted from Sauvignon Blanc grapes grown in the Saint-Bris appellation of Burgundy, France. With notes of lemon citrus, gooseberry and grass, it pairs nicely with light main dishes and this week’s brunch fare.

Farm Fresh Eggs

As they spend more time snug in their coop during the cold, blustery winter months, our heritage breed laying hens are enjoying an extra helping of grain to supplement their diet, in turn supplying us with eggs in beautiful shades of brown, blue and green. This week, enjoy a full dozen eggs to incorporate into your brunch fare.

Citrus Vinaigrette

This light and crisp dressing adds fresh appeal to winter greens, made from fresh citrus juice, honey, extra virgin olive oil and citrus-infused champagne vinegar. This week, try it tossed with sweet fennel and arugula greens and then topped with tart-sweet Cara Cara orange slices—see recipe for details.

Farm-Fresh Fruit

Sweet Braeburn apples from Tonnemaker Family Orchard, plus Cara Cara oranges.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes gold and red beets, leeks, Delicata squash, Ozette fingerling potatoes, red and yellow Cipollini onions, celeriac, green cabbage, Crimini mushrooms and sweet fennel.

Seasonal Organic Greens

Peppery arugula greens.

Fresh Garden Herbs

Fresh Italian parsley, thyme, garlic and shallots from the Walled Garden at Bella Luna.

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