This week’s delivery celebrates the season’s freshest offerings, from a savory gratin packed with roasted potatoes, cauliflower, Swiss chard and more, to salad greens topped with blue cheese crumbles, juicy pomegranate seeds and our pear vinaigrette. Complemented by produce both savory-crisp (carrots, squash and Brussels sprouts) and sweet (Meyer lemons and ripe pears), plus our signature pickled raisins, cranberry-cherry compound butter and pumpernickel bread, the weeknight-friendly menu is bursting with hearty flavor.
Here’s what you’ll find in your box this week:
Roasted Winter Vegetable Gratin
Crafted in our farmhouse kitchen, this beautiful dish marries roasted red potatoes, cauliflower, and hearty Swiss chard with pancetta, creamy béchamel and our signature cheese blend. Rustic, yet refined, it pairs well with a crisp salad and pumpernickel bread for an easy weeknight meal. To serve, bake in a preheated oven at 350 degrees for about 20 minutes, or until top of the gratins are golden brown and bubbly.
Baked fresh just for us by a small bakery in nearby Snohomish, this slightly-sweet rye bread loaf is wonderful served as an appetizer, thinly-sliced and topped with our own pickled raisins and pearl onions or our colorful cranberry-cherry compound butter.
Pickled Raisins with Pearl Onions
Made from plump, juicy golden raisins pickled in apple cider vinegar with fresh herbs, spices and pearl onions, our housemade condiment is wonderful served with your favorite artisanal cheese, plus fresh bread or crisp crackers.
Westward Blue Cheese
Similar in style to a gorgonzola, this creamy soft cheese boasts a gorgeous marbled center and flavorful bite, making it a beautiful complement for our pickled raisins or a fresh winter salad.
Nicolas Perrin Syrah
Maison Nicolas Perrin is a collaboration between two powerhouse producers in the Rhone Valley of France: The Perrin family, owners of Château de Beaucastel in the Southern Rhone’s Chateauneuf-du-Pape region, and Nicolas Jaboulet, producer of fine Syrah in the North. Joining forces, this duo is turning out a variety of stunning wines from throughout the Rhone Valley. This Syrah is made using a traditional Northern Rhone technique known as “co-fermentation”, where a very small amount of Viognier is blended in during fermentation. It’s counterintuitive, but this tiny addition of white grape causes a chemical reaction which stabilizes color, resulting in a red wine with greater depth of hue. It also adds a hint of floral quality to the classic Syrah notes of berries, black pepper and hints of smoke.
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.
This light and crisp dressing adds fresh appeal to a bed of Mizuna, crafted from beautiful roasted pears, apple cider vinegar, honey, lemon and fresh shallots.
These salty-sweet, slightly-spicy nuts add delightful crunch to salad greens.
Cranberry-Cherry Compound Butter
Crafted from sweet butter, tart cranberries and cherries, plus just a touch of honey, our housemade compound butter adds a bright note to toasted pumpernickel bread—try it for breakfast!
Also known as the ‘sweet tooth’ mushroom, these locally-foraged fungi are similar in taste to the popular Chanterelle, but with an added earthy, smoky flavor that pairs delightfully with winter produce.
Seasonal Organic Fruits & Vegetables
This week’s produce selection also includes Bolero carrots, Delicata squash, Brussels sprouts and red Desiree potatoes, plus Arkansas Black apples, Meyer lemons, juicy pomegranates and Seckel pears.
Seasonal Organic Greens
Red Belgian endive and Mizuna greens.
Fresh Garden Herbs
Fresh Italian parsley, garlic, shallots and thyme from the walled garden and greenhouse at Bella Luna Farms.