What’s in the Box? March 13 – 19

This week’s wide variety of fresh produce and provisions make it easy to satisfy the food pyramid in delicious fashion, whether packed into a main dish—say, spinach-ricotta ravioli or our hearty-healthy lentil soup—or enjoyed all on their own. (Be sure to try our roasted Chioggia beets with shallots.)

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

Housemade Lentil Soup

Healthy, savory and incredibly satisfying, our housemade soup is made by slow-simmering French lentils in our house chicken stock, then finished with pasta, winter greens and fresh herbs. Serve with a toasted hunk of bread for dipping.

Spinach-Ricotta Ravioli

Hand-crafted by one of our favorite local pasta makers, these fresh, round spinach pasta pockets are filled with creamy ricotta, romano cheese and a touch of garlic. For an easy meal, cook al dente (with a little bite left) and top with freshly shaved Parmesan or Pecorino and our housemade Fava Leaf-Hazelnut Pesto.

Seed Bread

Baked just for us at a small bakery in Snohomish, this crusty seed loaf is great freshly warmed from the oven—the trick to a great crispy crust is to brush a little water on top before reheating!

Château de Chambert 2011 Carlat Malbec-Merlot

This smooth, soft wine heralds from the largest organic vineyard in Cahors, France. Full-bodied with light tannins well integrated into blackberry fruits, this blend’s rich, flavors make it an excellent pairing for either this week’s soup or ravioli.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. As spring approaches, the girls have been busy digging and scratching through the straw mulch in their spacious outdoor run to find delectable bugs and worms and sprouting seeds in the earth below!

Westward Blue Vinaigrette

Made with red wine vinegar, olive oil, fresh herbs, garlic and gorgeous marbled Westward blue cheese, this creamy dressing is excellent drizzled over this week’s selection of winter greens and toasted hazelnuts.

Toasted Hazelnuts

Try adding these delicious, crunchy nuts to a salad of fresh winter greens or roasted Kabocha squash!

Housemade Fava Leaf-Hazelnut Pesto

Our seasonal spin on classic Italian pesto is a bright combination of fresh garlic, top-quality Italian olive oil, basil, hazelnuts, bright fava-bean leaves and our own Veccio cheese. In addition to topping pasta, this spread is wonderful on toasted bread or drizzled over soup.

Roasted Chioggia Beets

Beautiful in varying stripes of white and deep ruby red when cut, these fresh beets have been roasted with shallots and parsley, then topped with our housemade red wine vinaigrette.

Seasonal Organic Fruits & Vegetables

This week’s selection also includes orange cauliflower, Gala apples, leeks, red cabbage, Kabocha squash, baby bunch carrots and English shelling peas.

Organic Winter Greens

A hearty trio of Romaine lettuce, green chard and Lacinato kale.

Fresh Garden Herbs

Fresh parsley, elephant garlic, shallots and sage from the Walled Garden at Bella Luna Farms.

Blueberry Bread Pudding

The ultimate sweet-savory baked dessert: This rustic custard pudding is lovingly made from Northblue berries harvested late last summer and mixed with organic sugar, cinnamon, white country bread chunks and Bella Luna Farms eggs.

this week's recipes
baking spirits bright

farm & garden notes
hi, december

workshops & events
new classes!