What’s in the Box? March 2-8


Bavarian Classics
This week’s box stars the hearty and robust flavors of Bavaria with organic bratwurst sausages and zippy sauerkraut complemented by a locally-crafted smoked cheese and our housemade whole-grain dill pickle mustard, plus seasonal produce like Savoy cabbage, Huckleberry Gold potatoes, watermelon radish, leeks and baby golden beets to help craft our favorite German-style side dishes (see recipes for details!). Jewish Rye bread, farm-fresh eggs, a light white wine and our signature apple cake mix round out this truly-satisfying lineup. Prost!

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

Skagit River Ranch Bratwurst

The pampered pigs raised on this farm in Sedro-Woolley roam outdoors in certified organic pastureland to root, dig, and cavort, thriving on a diet of flaxseed, corn and wheat. This week, enjoy the all-natural pork in the ranch’s perfectly-spiced bratwurst.

Britt’s Riesling Sauerkraut

Crafted from green cabbage, sweet onion, sea salt and yes, Riesling wine, this zippy sauerkraut from Langley, Washington’s Britt’s Fermented Foods is wonderful served with this week’s Bavarian fare. (Fun fact: The first sauerkraut was actually from China and used rice wine! Sauerkraut was introduced to Europe by the Huns when they came on horseback and became a staple in German cuisine when they combined salt and water with their cabbage.)

Housemade Dill Pickle Mustard

Wonderful served with this week’s Bavarian fare, our signature mustard is bold and slightly spicy, made with both ground and pickled mustard seeds, dill pickles, fresh parsley and apple cider vinegar.

Jewish Rye Bread

This dense, nutty loaf is baked for us by our favorite small bakery in Snohomish and is made with traditional dark rye flour, a natural sour rye starter and caraway seeds.

Dominio de Eguren Protocolo Blanco 2019

This organic Spanish wine boasts a light gold hue as well as a ripe, complex nose of tropical fruits, flowers, citrus pith, and spice. Clean, medium-bodied, and nicely balanced, with a dry, crisp finish, it will pair nicely with this week’s lineup of seasonal favorites.

Ferndale Farmstead Smoky Scamorza

Crafted by the cheesemakers at this family-owned and -operated farm in Ferndale, this Smoky Scamorza is a three-time award winning signature Italian cheese aged on ropes, a technique used by artisans for hundreds of years that gives it a characteristic pear-shaped body. A relative of a mozzarella, but with a bolder and more buttery flavor, this cheese is smoked in-house using a signature blend of Apple and Alder wood smoke.

Farm Fresh Eggs

Our small flock of heritage breed laying hens are on an early-to-bed, later-to-rise schedule with the short daylight hours. As they spend more time snug in their coop, the “girls” are enjoying an extra helping of grain to supplement their diet, continuing to give us fresh eggs in beautiful shades of brown, beige and cream.

K’ul Chocolate Pezzo Baking & Snacking Chocolate

Made with 100-percent, organic single origin cacao from the Semuliki Forest estate in Uganda.

Apple Cake Mix

Crafted from our own signature recipe, this apple cake mix bakes up moist and delicious when simply mixed with eggs, diced apples and walnuts—see recipes for details!

Seasonal Fruit

Granny Smith apples from the orchard.

Fresh Organic Greens

Pea shoots, Rosalba radicchio, mixed radicchio, baby kale and sunflower shoots.

Seasonal Organic Vegetables

This week’s produce selection includes Huckleberry Gold Potatoes, onions, Savoy cabbage, Jerada carrots, baby golden beets, leeks and watermelon radishes.

Fresh Garden Herbs

Garlic and Italian parsley from the walled garden at Bella Luna Farms.

this week's recipes
ode to the egg

farm & garden notes
hello, may!

workshops & events
new classes!