What’s In The Box? January 21-27

A Taste of Germany
This week’s box stars the hearty, robust flavors of Bavaria, with classic, all-natural bratwurst complemented by locally-crafted black truffle mustard and housemade sauerkraut, plus seasonal produce like buttery red potatoes and red cabbage to help craft our favorite German side dishes (see recipes for details!). Fresh pumpernickel bread, a crisp Pinot Gris and blueberry jam round out this truly-satisfying lineup.

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

Skagit River Ranch Bratwurst

The pampered pigs raised on this farm in Sedro-Wooley roam outdoors to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Enjoy this all-natural, organic pork in the ranch’s perfectly-spiced bratwurst—try it in traditional German style this week, with braised sauerkraut and buttery boiled potatoes, and served with a side of black truffle mustard and red cabbage slaw (see recipe for details). Please note: Smoked chicken from Double D Meats will be substituted for subscribers who have specified no pork products.

Sauerkraut

Made from finely-shredded cabbage fermented with sea salt, this traditional German condiment packs a wonderful, tangy kick.

Mustard and Co. Black Truffle Mustard

Crafted weekly in small batches at this local company’s Georgetown shop, this unique, incredibly flavorful mustard is made from black-truffle infused olive oil mixed with fresh-ground and raw organic mustard seed, balsamic vinegar, filtered water and Jacobsen Salt Co. sea salt.

Pumpernickel Rye Bread

Baked by our favorite local bakery in Snohomish, this slightly-sweet rye bread loaf is wonderful toasted and served alongside this week’s bevy of Bavarian favorites, and enjoyed in a hearty sandwich the next day, too, topped with sliced bratwurst, truffle mustard and red cabbage slaw.

Sustain Pinot Gris

Crafted from small-lot Pinot Gris grapes grown in the Columbia Valley, this crisp, fruity wine is made by The Underground Wine Project, a partnership between all-star Washington winemakers Mark Ryan Neilly of Mark Ryan Winery and Trey Busch of Sleight of Hand Cellars.

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.

Blueberry Jam

Made here at Bella Luna in our farmhouse kitchen from fresh-picked blueberries, organic cane sugar and pectin.

Ripe Pears

Sweet and mellow red D’Anjou pears.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes red cabbage, red and yellow Cipollini onions, Purple Top rutabaga, baby red potatoes, Delicata squash, Chantenay carrots, leeks and winter kale.

Seasonal Organic Greens

Peppery arugula greens.

Fresh Garden Herbs

Fresh Italian parsley, garlic, shallots and thyme from the Walled Garden at Bella Luna. Also included: Beautiful green garlic to incorporate into this week’s herb-kissed German potato salad recipe.

this week's recipes
a mother’s love

farm & garden notes
hello, may!

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