What’s in the Box? July 31- August 6

Summer Harvest
As July transitions into August, we reach the penultimate moment of summer as a bounty of crops seemingly ripen at once—juicy tomatoes, summer squashes, plump berries and more. Thus, this week’s box pays tribute to the summer harvest with a beautiful assortment of local produce including Cipollini onions, baby fennel and fresh blueberries, plus a rustic bread with sun-dried tomatoes and our own colorful classic ratatouille. Bon appetit!

Here’s what you’ll find in your box:

Housemade Ratatouille

Our take on this traditional Provençal dish is filled with an array of summer vegetables, including sun-ripened tomatoes, sweet peppers, summer squash and eggplant, then seasoned with fresh basil, garlic and onions. An excellent accompaniment to grilled meat, it can also act as a main course served with this week’s Monnezza pasta, hearty Pomodoro loaf and a crisp glass of wine.

Ritrovo Monnezza Pasta

Made from all-natural durum wheat flour, this visually-appealing imported pasta is comprised of a kaleidoscope of ‘pasta corta’ ranging from bowtie farfalle to tube-shaped rigatoni. Enjoy with roasted black cherry tomatoes or ‘cacio e pepe’ with butter, parmesan and fresh cracked pepper.

Pomodoro Loaf

Flecked with flavorful sun-dried tomatoes and fragrant rosemary, this savory, rustic bread is baked just for us at a small bakery in Snohomish.

Musella Valpolicella

Made using the traditional grapes of the Veneto region in Northeast Italy, this Valpolicella is 70% Corvinone, 20% Rondinella, and 10% Barbera. Musella’s vineyards are farmed biodynamically, in harmony with nature, planted in the former location of a sixteenth century Italian court. Valpolicella is considered the little cousin to Amarone, lighter and more approachable, but still complex—juicy and fresh, yet elegant and subtle, the Musella Valpolicella Superiore shows notes of dried cherries, raisins, and plums with hints of cedar and earth.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, blue and green. With the long, warm days of summer, the “girls” spend their days outdoors chasing tasty bugs, taking dust baths, and enjoying the healthy greens and raspberry leaves we feed them from the garden.

Vecchio Riserva

Similar in style to Grana, this mixed cow and goat milk cheese is aged for over two and a half years in the cave at our farmstead creamery. During the cheesemaking process, the curds are cut to the size of rice grains to release the whey and allow for a longer aging period, resulting in a nutty grating cheese that enriches both pasta and produce dishes

Fresh Red Raspberry Preserves

Our housemade jam is crafted from gorgeous, organic Tulameen raspberries lovingly handpicked off the vine each morning. To preserve the wonderful fresh flavor and color, we make this ‘uncooked jam’ with raspberries, organic cane sugar, and pectin. (That’s it!)

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes Cipollini onions, baby fennel, baby golden fingerling potatoes, heirloom black cherry tomatoes, plus freshly-picked blueberries from Bella Luna.

Seasonal Organic Greens

Arugula, speckled crunchy lettuce and frisee from Local Roots Farm, and mixed baby lettuces from Bella Luna.

Fresh Garden Herbs

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

this week's recipes
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farm & garden notes
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