What’s In The Box? March 5-11

Changing Seasons
As we greet March we also welcome the first flavors of spring, celebrated this week in an Italian-themed meal bursting with bright greens, spring parsnips and more. Centered around a creamy white polenta finished with truffles and wild mushroom confit, this beautiful lineup also includes fresh pumpernickel bread, housemade pickled pears and a bevy of produce including beets, cooking radicchio and radishes. Enjoy!

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

Imported White Polenta with Truffles

Imported from Italy, this quick-cooking polenta creates a wonderfully creamy base for a variety of produce year-round. To create this entertaining-worthy main dish, just cook in our flavorful chicken stock, then top with our wild mushroom confit and garlicky sautéed greens to finish.

Wild Mushroom Confit

This housemade confit is crafted from an array of local wild mushrooms, plus fragrant garlic and fresh herbs. Earthy and deeply-flavorful, it adds a beautiful finishing touch to this week’s polenta.

Housemade Chicken Stock

Made from roasted Bella Luna chickens, our signature stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt.

Pumpernickel Bread

Baked just for us by a small bakery in nearby Snohomish, this slightly-sweet rye bread loaf is wonderful served as an appetizer, thinly-sliced and topped with our own apple butter.

Kentia Albarino

This luscious wine is crafted from the Albarino grape, which is native to the Rias Baixas within the autonomous region of Galicia in Northwest Spain. Exhibiting qualities typical of Albarino, it boasts sweet notes of cantaloupe and honeydew melon, plus hints of nuttiness and a generally fresh, crisp demeanor.

Reserve Vecchio Cheese

With a rich, full flavor similar to Grana, our handcrafted mixed goat and cow milk cheese is aged in the cave for over two years. Grate and stir into polenta for a creamy finishing touch!

Farm Fresh Eggs

As they spend their time dodging raindrops on wet spring days, our heritage breed laying hens enjoy the tasty green popweed we pull from the garden, in turn supplying us with eggs in beautiful shades of brown, blue and green with silky, bright yellow yolks.

Housemade Apple Butter

A farmhouse favorite crafted from fresh-picked orchard apples, slow-cooked in a cider reduction and seasoned with brown sugar, lemon juice and cinnamon.

Sottaceti Pera

Pickled in a sweet brine spiced with cloves, allspice, bay leaves and lemon, our housemade “sottaceti pera” (which means “pear pickles” in Italian) preserves the deep, mellow flavors of farm-grown pears.

Preserved Lemon Vinaigrette

Our housemade salad dressing is excellent paired with dandelion greens or roasted broccolini, bright and light with olive oil, shallots and tart-sweet preserved lemons.

Spring Parsnips

Overwintered in cold soil, these locally-grown parsnips from Local Roots Farms are extra-sweet as they produce more sugar than traditional fall parsnips to avoid freezing.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes broccolini, French breakfast radishes, Chioggia beets, Belgian endive, mini Cipollini onions, rainbow Swiss chard, plus collard greens and Castelfranco cooking radicchio from Local Roots Farms. Our fresh fruit selection includes Meyer lemons and red d’Anjou pears.

Seasonal Organic Greens

Fresh dandelion greens.

Fresh Garden Herbs

Fresh Italian parsley, thyme, shallots and garlic from the walled garden and greenhouse at Bella Luna Farms.

Seasonal Flowers

Colorful potted blue Muscari.

this week's recipes
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