What’s In The Box? June 23-29

JUNE 23-29

Get Your Greens
We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty⁠—from Lacinato kale and pea shoots to baby lettuces and arugula⁠—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!

Here’s what you’ll find in your box this week:

Fresh Fava Beans

These verdant, seasonal beans do require a bit of prep work (see our how-to guide enclosed with this week’s recipes), but it’s worth the effort—their inherent sweet, nutty flavor enchances everything from pastas to proteins.

Lummi Island Wild Albacore Tuna

Flavorful canned Albacore tuna from local company Lummi Island Wild.

Imported Pasta Al Ceppo

Crafted in the traditional Italian style from semolina flour and cut using Old World bronze dies, this artisanal pasta imported by Rustichella d’Abruzzo is the same size and shape as a classic cinnamon stick to closely resemble its name, which translates as “rolled by a stick”!

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough bread epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Two Birds One Stone Blanc

This juicy, rich and well-balanced white was crafted by the Two Birds One Stone French winemaking team, who traveled the world, gaining experience in South America, South Africa and Australia before settling back in France. The resulting wine is fruity, easy to drink and reflects both Old and New World styles of winemaking; serve chilled to fully enjoy its vivid finish.

Farm Fresh Eggs

As they spend lots of time outdoors in their run, our small flock of heritage breed laying hens are enjoying succulent popweed pulled from the gardens along with an extra helping of grain to supplement their diet, continuing to give us fresh eggs in beautiful shades of brown, beige and cream.

Harmony Fields Sheep’s Milk Feta

This sirene-style white brine cheese from Bow’s Harmony Fields is made from 100-percent sheep’s milk. Similar to Greek feta with a tart, lemony finish, it has a creamier texture than most feta, with a touch of saltiness that pairs perfectly with salads, pastas and crostini.

Fresh Organic Greens

Enjoy a bounty of tender greens this week: Romaine lettuce, red Rosaine and Little Gem baby lettuces, pea shoots, frisée and Lacinato kale.

Locally-Grown Strawberries

Sweet, juicy summer strawberries.

Seasonal Organic Fruit & Vegetables

This week’s produce selection also includes mixed salad turnips, red radishes and potatoes.

Fresh Garden Herbs

Fragrant oregano, thyme and cilantro from the herb gardens at Bella Luna.

Edible Flowers

Bright, cheery edible flowers to add color and spice to your salads.

this week's recipes
summery sunday supper

farm & garden notes
hello, june

photo gallery

archives

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