What’s In The Box? March 26 – April 1

Forager’s Delight
From red radishes and baby golden beets to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with a light and lovely pasta featuring sautéed fiddleheads, green garlic and parsley butter, plus fresh puntarelle, sorrel and Raspberry Rumex Dressing greens. Add to this a loaf of garlic fougasse, a light Zinfandel and housemade galette dough to pair with apples, and let the flavors of spring delight everyone at the table.

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

Lagana Foods Casarecce Pasta

Italian for ‘homemade’, Lagana’s casarecce is hand-crafted in downtown Seattle using semolina flour and water, then cut using traditional bronze dies. Tender and light, this lovely pasta is delicious tossed with sautéed fiddleheads, green garlic and our parsley butter.

Locally-Foraged Fiddleheads

A true spring delicacy! These tightly-coiled tips of the Lady fern are only available for a short time in early spring and boast a grassy, slightly-nutty flavor when sautéed—a lovely addition to pasta.

Parsley Compound Butter

Crafted from sweet butter, shallots, fleur de sel and fresh garden parsley, this delicious, savory compound butter is the perfect finishing touch for an array of dishes.

Garlic Fougasse Bread

Baked just for us at a small bakery in Snohomish, this rustic flatbread is ideal for sharing. Similar in style to traditional foccacia, the artisanal-style loaf is studded with fresh garlic to give it extra depth and flavor—tear off a piece and dip it in your favorite olive oil.

Wish Wine Co. Zinfandel

A sommelier-owned company, Wish Wine crafts beautiful wines from grapes grown in the North Coast AVA near Sonoma, California. This cool climate Zinfandel is incredibly refreshing and light, with hints of juicy black plum, blackberry and blueberry flavors.

Farm Fresh Eggs

With the warmer temperatures and longer days of spring, our flock of laying hens is enjoying finding the tasty worms and bugs waking up in the garden and continue to provide us with colorful and delicious farm fresh eggs.

Handcrafted Tomme Cheese

Made in our farmstead creamery, this aged Tomme cheese is crafted with goat’s milk and raw whole milk from the pasture-fed Jersey cows of Dungeness Valley. It is then aged in our cave for eight months, lending to a rich, nutty taste.

White Balsamic Vinegar with Citrus

This beautiful white balsamic is kissed with a hint of citrus. Bright and light, it lends itself well to salad dressings, or as a topping for roasted spring vegetables—see this week’s recipes for our favorite method with baby carrots and golden beets.

Galette Dough

Crafted from all-purpose flour, sugar and organic butter, this housemade pastry dough adapted from a beloved Alice Waters recipe bakes up light and crisp, with a smooth buttery taste that pairs well with fresh apples. See this week’s recipes for our favorite apple galette, flecked with cinnamon and topped with a honey glaze.

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes baby carrots, baby golden beets, puntarelle and Local Roots Farm red radishes, plus Lady Alice apples.

Seasonal Organic Greens

Rumex ‘Raspberry Dressing’ greens grown in the Bella Luna hoophouse, and fresh sorrel from Local Roots Farm.

Fresh Garden Herbs

Italian parsley, chives, garlic, shallots and tarragon from the walled garden and greenhouse at Bella Luna Farms, plus fresh green garlic from Local Roots Farm.

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