As last week’s frosty temps and snow sightings have been followed by a string of gray and drippy days, now is the time to cozy up to this week’s lineup of warm-and-wonderful offerings—rich, flavorful risotto accented with earthy mushroom duxelles and baby Shiitake mushrooms, plus Gruyère cheese bread, farm-fresh eggs and a vibrant produce selection that includes micro pea shoots, rainbow beets and pink Cipollini onions. Also complemented by crème fraîche and Fontina, plus an appealing blue cheese dressing, this lovely winter’s meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.
Here’s what you’ll find in your box this week:
This round-grain rice comes from the Po River Valley region of Italy and is named for the town of Arborio located in the heart of the area. When cooked with our flavorful chicken stock and a splash of white wine, it becomes creamy and starchy and is a great accompaniment to just about any flavor combination, like earthy mushrooms.
Our housemade duxelles are made from a mixture of finely chopped wild mushrooms, shallots and herbs, all sautéed in butter and wine.
Farm & Larder Chicken Stock
Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt.
Gruyère Cheese Bread
Made in nearby Snohomish by our favorite bakery, this freshly-baked loaf balances rich Gruyère cheese with a light, crisp crust. Absolutely delicious toasted or re-warmed in the oven—just sprinkle with a few drops of water and bake at 350° for about 15 minutes.
Bodegas Tridente Gota de Arena Tempranillo
This rich and intense Spanish red boasts a deep purple color and enticing aromatics that feature a mix of crushed red and black fruits and sweet spice tinged with cedar.
Farm Fresh Eggs
Our small flock of heritage breed laying hens are on an early-to-bed, later-to-rise schedule with the shorter daylight hours. As they spend more time snug in their coop, the “girls” are enjoying an extra helping of “scratch” (mixed grains and ground oyster shell) to supplement their diet, continuing to give us fresh eggs in beautiful shades of brown, blue and green.
This nutty, buttery Fontina-style cheese is imported from Italy and is crafted from sweet cow’s milk. An excellent melting cheese, it is wonderful in this week’s recipe for ‘fonduta’, a luscious, traditional-style Italian fondue.
Crafted in our creamery from pasteurized organic sweet cream, this rich and silky crème fraîche adds a beautiful finishing touch to salad dressings, scrambled eggs and more.
Blue Cheese Dressing
Made with fresh herbs, garlic, buttermilk and gorgeous marbled blue cheese, this creamy dressing is equally delicious served over greens or with crisp crudité for dipping.
Seasonal Organic Greens
Mixed micro greens and micro pea shoots.
Seasonal Organic Vegetables
This week’s produce selection includes Chantenay carrots, mixed rainbow beets, yellow fingerling potatoes, baby Shiitake mushrooms, pink Cipollini onions and leeks, plus Bosc pears.
Fresh Garden Herbs
Thyme, shallots and garlic from the walled garden and greenhouse at Bella Luna Farms.