What’s In The Box? January 15-21

Hearty, Healthy Italian
This week’s box is packed with the vibrant flavors of Italy—plus health-boosting, vitamin-rich produce, too, from hearty kale (on display in our wintery kale-hazelnut pesto) to beautiful Black Trumpet mushrooms, crisp carrots and fresh leeks. Enjoy these seasonal all-stars alongside a rustic pasta supper topped with pasture-fed pork sausage and Tomme cheese, a robust Cabernet Franc and warm galette tart crafted with Bosc pears.

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

Lagana Foods Campanelle Pasta

Founded by local superstar chefs Ethan Stowell and Kaela Farrington and made in downtown Seattle, Lagana Foods pasta is crafted using semolina flour and water, then cut to shape using traditional bronze dies. This curly campanelle (“little bells” in Italian) is the epitome of rustic elegance—especially topped with sweet Italian sausage and kale-hazelnut pesto.

Sweet Italian Sausage

The pampered pigs raised on the Skagit River Ranch in Sedro-Woolley roam outdoors in certified-organic pastureland to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Spiced with savory herbs, this delectable sausage adds a savory note to this week’s pasta.

Housemade Kale-Hazelnut Pesto

This hearty, wintery take on classic Italian pesto is hand-crafted from sweet basil, homegrown kale, hazelnuts and pecans mixed with garlic, top-quality olive oil, lemon juice, plus our Grana-style cheese.

Pain au Levain Bread

Boasting a chewy crust, and light, airy interior, this slightly-nutty, slightly-sweet sourdough loaf is baked just for us at a small bakery in Snohomish using the bakery’s own traditional sourdough starter.

Saumur Les Pouches Cabernet Franc

This classic Loire Valley Cabernet Franc hails from the village of Saumur in France and much like the nearby villages of Chinon and Bourgueil, they turn out a delicate and earthy iteration of Cabernet Franc, light in body and near transparent in visuals, not unlike a Pinot Noir. It’s great for cooking in beef stew and Italian sauces, with hints of dried strawberry, cherry, and raspberry fruit leather. It also boasts hints of dried leaves with a touch of potting soil and hints of cedar.

Aged Tomme Cheese

Made in our in-house creamery, this Alpine-style cheese, crafted with whole milk from pasture-fed Jersey cows from the Dungeness Valley is aged in our cave for over 12 months—try grating it over this week’s pasta for a rich, silky touch.

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.

Galette Dough

Crafted from all-purpose flour, sugar and organic butter, our housemade pastry dough bakes up light and crisp, with a smooth buttery taste that pairs well with fresh pears. See this week’s recipes suggestions for our favorite galette, flecked with cinnamon and topped with a honey glaze.

Fresh Pears

Organic Bosc pears from Ponderosa Farms.

Black Trumpet Mushrooms

With a rich, smoky flavor and pleasant, fruity aroma, these unique, locally-foraged mushrooms are wonderful sautéed with butter and fresh herbs, and mixed in with this week’s entrée.

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes Meyer lemons, Russian Banana fingerling potatoes, Nelson carrots, Gilfeather rutabaga, Long Pie winter squash and fresh leeks.

Seasonal Organic Greens

Spicy, peppery arugula greens.

Fresh Garden Herbs

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

(View Weekly Box Archives)

this week's recipes
the delights of spring

farm & garden notes
hi, april

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