Though the sheer abundance and variety may taper off, what available crops there are during the winter months are actually improving in flavor. A variety of root crops and hearty greens—including kale, chard, Brussels sprouts, potatoes and leeks—actually get sweeter with the first frost. Add to this palette exceptional winter squashes and stored fruits like pears and apples and you have a wealth of options for your winter table.
In addition to a selection of these seasonal winter fruits and vegetables, your box this week will feature a rustic roasted squash soup, a healthy multigrain seed loaf and handcrafted ravioli. Here is what you’ll find in your box:
Three Mushroom Ravioli
These bite-sized raviolis are hand-made by our favorite local pasta maker and filled with a mixture of ricotta and parmesan cheeses, dried porcinis and fresh crimini and shiitake mushrooms. Enjoy simply tossed in olive oil with fresh garlic, minced parsley, salt and pepper and sprinkled with mixed milk tomme or grana cheese. (They are also delicious seasoned with Nonna Pat’s Tomato Sauce!)
Roasted Squash Soup
A roasted delicata, acorn and kabocha squash soup seasoned with fresh herbs, sea salt and fresh ground pepper in our house-made chicken broth.
Fresh Multigrain Bread
From a small bakery in Snohomish, this round loaf is crafted with 7 different whole grains, a hint of honey and toasted sunflower seeds.
House-made Balsamic Vinaigrette
Made with first-press extra virgin olive oil, imported balsamic vinegar, shallots, garlic, fresh ground pepper, sea salt and fresh herbs, this vinaigrette is fantastic with salad greens or drizzled lightly over gorgonzola and ripe pears.
Nathan Gray 2010 Cabernet Sauvignon
Crafted with cabernet grapes from Red Willow Vineyard in Yakima Valley, this medium-bodied wine is crafted by winemaker Morgan Lee, who also makes wines for Covington Cellars and Two Vintners. As the first sip will convey, this new Washington winemaker is one to watch.
This hearty winter vegetable is incredibly versatile—try roasting it with olive oil, minced garlic and sea salt and fresh ground pepper until browned and crisp at the edges, then top with fresh Tomme cheese and a squeeze of lemon.
Rich with protein, vitamins and antioxidants, these petite cabbages are excellent either roasted or pan seared with sautéed pancetta or bacon, sea salt, fresh ground pepper and fresh parsley.
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. On dry days, our hens explore a large run where they dig and scratch in the soil for bugs and worms, and also enjoy a diet of greens from the kitchen and garden popweed.
Aged Mixed-Milk Tomme Cheese
An alpine-style tomme made with both Holstein cow’s milk from the Tualco Valley and our own goat milk, this hard, aged cheese is excellent grated over vegetables, pastas or salads and is quite similar to a Grana-style cheese, but made in a smaller format.
Seasonal Fruits & Vegetables
This week’s selection includes red D’Anjou pears, Opal, Gala and Aurora apples, fingerling potatoes, shallots, leeks and baby carrots.
Organic wild arugula, green chard and a spicy mesclun salad blend—all wonderful topped with our house-made balsamic vinaigrette.
Garlic, fresh thyme, parsley and marjoram from the Walled Garden at Bella Luna Farms.