What’s In The Box? February 5-11
Cozy Winter Supper
Duck out of the rain this week and tuck into a simple, satisfying supper inspired by the hearty flavors of winter: housemade potato-leek soup, fresh Gruyère cheese bread and a beautiful seasonal salad starring roasted golden beets, crunchy hazelnut topping and tangy Chevre. Pickled purple cauliflower, Argentinian wine and sweet Moscato-poached pears also add fresh appeal to this classic and comforting soup-and-salad themed box.
Here’s what you’ll find in your box this week:
Housemade Potato-Leek Soup
Freshly-chopped leeks and creamy golden potatoes pair beautifully in this soul-soothing soup, crafted in our farmhouse kitchen with savory fresh herbs, sea salt and cracked white pepper. Serve with chopped parsley and cheesy Gruyère bread for dunking!
Gruyère Cheese Bread
Made in nearby Snohomish by one of our favorite bakeries, this freshly-baked loaf balances sweet, nutty Gruyère with a light, crisp crust. Absolutely wonderful re-warmed in the oven—just sprinkle with a few drops of water and bake at 350° for about 15 minutes.
Ruca Malen ‘Yauquen’ Torrontes
The word “Yauquen” is a native Mapuche term for the ritual of sharing a drink with friends. Thus, the Ruca Malen estate in Salta, Argentina created this exuberant Torrontes for celebrations both big and small, crafted with grapes vinified in 100% stainless steel. The Torrontés is considered by many to be a native grape of Argentina, and is theorized to be the product of crossing various the Iberian grapes brought by missionaries during colonial times. It is often compared to Viognier, both sharing a pretty aroma of flowers and perfume; Torrontés, however, tends to be a bit fresher and more crisp, with bold citrus notes.
Fresh Chevre
Creamy, smooth and decadent, this week’s cheese is a true farmhouse favorite. Crafted from whole goat’s milk, it is a wonderful pairing for roasted golden beets or a pickled cauliflower and bread starter.
Farm Fresh Eggs
As they spend more time snug in their coop during the cold 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.
Pickled Purple Cauliflower
Pickled in a clove, allspice and red pepper brine with red pearl onions, purple carrots and beets, these beautiful purple cauliflower florets are delicious paired with fresh Chevre atop sliced Gruyère bread.
Hazelnut-Thyme Vinaigrette
A crisp, light accompaniment to a salad of winter greens and roasted golden beets, crafted in-house with hazelnut oil, fresh garden thyme and a hint of sweet honey.
Toasted Hazelnut Topping
Savory with just a touch of lemon, this crunchy toasted hazelnut topping adds delightful crunch to a warm beet salad—see this week’s recipes for details.
Seasonal Organic Fruits & Vegetables
This week’s produce selection includes beautiful golden beets, fresh fennel, yellow onions, broccolini and Meyer lemons, plus Nelson carrots and Acorn squash from Local Roots Farm.
Seasonal Organic Greens
Fresh curly frisée and escarole.
Fresh Garden Herbs
Fresh thyme, Italian parsley, garlic and shallots from the walled garden and greenhouse at Bella Luna Farms.
Moscato-Poached Pears
These organic Bosc pears poached in sweet Italian wine are excellent for dessert with a scoop of vanilla ice cream.
Potted Daffodils
Bright and cheery daffodils—the first hint of spring!
