What’s In The Box? July 17-23

Summer Heat
Temperatures are rising, and we’re turning up the heat in the kitchen, too, giving you a spicy pasta supper in this week’s box—a rustic rigatoni beautifully balanced by creamy aged Vecchio cheese and our housemade ‘Sugo All’amatriciana’ crafted from sun-ripened tomatoes, garlic and chili flakes. To go alongside, a chewy Pain au Levain loaf, bright Italian vinaigrette to pair with salad greens, and a medium-bodied Spanish wine complete this simply-perfect summer meal.

Here’s what you’ll find in your box:

Lagana Foods Rigatoni Pasta

Created by local superstar chefs Ethan Stowell and Kaela Farrington, Lagana Foods pasta is hand-crafted using semolina, locally-sourced Shepherd’s Grain flour, water and Old-World bronze dies to give the dough an intentionally rough surface, allowing this week’s housemade sauce a better grip on each piece of rustic, tube-shaped pasta.

Housemade Sugo All’amatriciana

Crafted from sun-ripe tomatoes, fresh garlic and Italian pancetta, our housemade sauce has a wonderful depth of flavor, seasoned with cracked black pepper and dried chili flakes. Spicy and satisfying, try it topped with our aged Vecchio cheese and chopped fresh parsley.

Pain au Levain Loaf

This slightly-nutty, slightly-sweet sourdough loaf embodies country-style French baking with a chewy crust and light, airy interior. Baked just for us at a small bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Riojanas Canchales

A classic example of Rioja, this Canchales is made using the most famous grape of Spain, Tempranillo, and is crafted by Bodega Riojanas in Spain, which has over a century of history in winemaking. Made to be drank young, it is medium bodied, easy and fun, with notes of Bing cherries, red currants, and a touch of cedar, spice and leather.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the arrival of warmer days, the “girls” spend their time enjoying the sunshine, chasing bugs, and eating all of the tasty, rich greens we pull from the garden. As a result, you’ll enjoy extra bright yellow egg yolks during the summer months!

Reserve Vecchio Cheese

With a rich, full flavor similar to Grana, our handcrafted mixed goat and cow milk cheese is aged for over two years—grate over this week’s pasta for a creamy, nutty finish.

Housemade Italian Vinaigrette

A light, flavorful salad dressing crafted from fresh garlic, minced shallots, and a variety of fresh herbs blended with red wine vinegar.

Ritrovo Dried White Cilento Figs

These air-dried Italian Campanian white figs are stuffed with Puglia almonds and accented with touch of lemon zest—excellent as a stand-alone snack or rehydrated in dessert wine and served with prosciutto and fresh ricotta cheese.

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes baby fennel, scallions, red radishes from Local Roots Farm, mixed local heirloom cherry tomatoes, Robada apricots from Billy’s Gardens in Tonasket, and Russian Blue new potatoes from Bright Ide Acres.

Seasonal Organic Greens

Baby romaine lettuce from Bright Ide Acres, plus baby red romaine, frisée and red butter lettuce from Local Roots Farm.

Fresh Garden Herbs

Fresh dill, thyme, shallots, garlic and Italian parsley from the Walled Garden at Bella Luna Farms.

this week's recipes
summer splendor

farm & garden notes
hi, july

workshops & events
new classes!