Here’s to Summer
Gather round the table this week with a company-ready menu that stars decadent imported white polenta with dried porcini and truffles, plus beautiful roasted beets and sweet fennel-garlic confit. Wow guests from appetizer to dessert: Start off with truffled salted almonds, a crisp salad topped with our raspberry-hazelnut vinaigrette and refreshing Chenin Blanc; then, finish with a juicy cherry clafoutis that celebrates the arrival of sweet, sweet summer.
Here’s what you’ll find in your box:
Imported White Polenta with Truffles & Porcini
Imported from Italy, this quick-cooking polenta creates a wonderfully creamy base for a variety of produce year-round. This week, we’ve incorporated a entertaining-worthy combination into this wonderful main dish: rich, earthy dried porcini mushrooms and decadent truffles. Just cook with our flavorful chicken stock, then top with our housemade duxelles and aged Vecchio cheese to finish.
Housemade 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. (Use within the week or freeze for later!)
This week, we’ve paired rich polenta with our housemade duxelles—a finely chopped mixture of fresh mushrooms, shallots and herbs sautéed in butter and wine.
Roasted Golden Beets
Beautiful golden beets roasted with olive oil and fresh parsley from our garden.
Italian Rustica Bread
This loaf is baked just for us at a small bakery in Snohomish using a wild yeast starter, which creates an airy, chewy bread that pairs excellently with polenta.
Waitsburg Cellars “Cheninieres” Chenin Blanc
Waitsburg Cellars is a new project started by former Seattle Times wine columnist Paul Gregutt, who now contributes to Wine Enthusiast magazine and resides in Waitsburg, just outside of Walla Walla. This wine selected by sommelier Yashar Shayan of Impulse Wine is crafted using the Chenin Blanc grape and is an homage to the dry and savory wines of the Savennières region, in the Loire Valley of France. It’s light and refreshing, yet with depth and richness, showing notes of honey, lanolin and saffron. This old vine Chenin, harvested from the Snipes Mountain region of eastern Washington, is dry, a little nutty, and great with roasted vegetables and cheese.
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 and stir into polenta for a creamy finishing touch!
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 longer and 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 bright yellow egg yolks this week!
This light and bright vinaigrette is made with homegrown Tulameen raspberries, plus sweet honey and fresh shallots.
Roasted Fennel-Garlic Confit
Sweet and mellow, yet bursting with flavor, our housemade confit is made with fresh fennel, garlic, juicy golden raisins and top-quality olive oil—wonderful served with grilled chicken breast, stirred into pasta, or atop this week’s rich, flavorful polenta.
Sea Salt Roasted Almonds
Roasted with olive oil and seasoned with sea salt from Cascina Rossa, these crunchy almonds from Miller Farms in Modesto, California are excellent atop a fresh salad, or enjoyed alongside this week’s wine.
Fresh Bing Cherries
Tart and juicy cherries—the first of the season!
Housemade Clafoutis Batter
Just add cherries! Crafted from organic sugar, milk, vanilla and Bella Luna Farms eggs, our housemade mix perfectly completes this rustic, custard-like French dessert.
Seasonal Organic Fruits & Vegetables
This week’s produce selection also includes Shunkyo radishes, cauliflower, fresh fava beans and sweet yellow onions.
Seasonal Organic Greens
A mixture of escarole, Italian Bietole chard and Flashy Trout’s Back lettuces from Local Roots Farm.
Fresh Garden Herbs
Local Roots Farms’ dill; garlic, shallot, mint, Italian parsley and basil from the Walled Garden at Bella Luna Farms.