Purple and ivory-tipped crocuses and sunny yellow daffodils are starting to peep out of the soil—spring is almost here! To celebrate, we are bringing you the season a little early this week with a wide variety of fresh ingredients in cheerful colors, from deep, rich greens to crisp radishes in vibrant red and purple hues. Explore the bounties of spring all week long with a herb-kissed pasta dish, our housemade ham and vegetable frittata and other seasonal provisions.
Here’s what you’ll find in your box:
Tri-Color Pasta All’uova
Handmade by our favorite local pasta maker, these fresh, tri-color noodles are a real stunner served as either a main or primi first course. Try them cooked al dente (with some bite left) and tossed with high-quality olive oil, chopped fresh herbs and color-rich sautéed greens.
Roasted Cauliflower Soup
Housemade in our kitchen, this rich, mellow soup is made with freshly-roasted cauliflower florets, garlic and our house chicken stock, then topped with a touch of lemon-infused olive oil and pureed for a smooth, creamy finish.
Whether you enjoy it morning, noon or night, you’ll love this week’s housemade frittata, packed with caramelized roasted onions, potatoes, mixed greens, housemade Tomme cheese and our very own Bella Luna Farms eggs. The final ingredient adds a salty, savory note: Cured ham from pigs raised at Skagit River Ranch in Sedro-Wooley, where they are raised outdoors to root, dig and cavort as only happy pigs can.
Fresh Artisan Baguette
Baked just for us at a small bakery in Snohomish, this light, airy 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!
Nine Hats 2011 Riesling
From Walla Walla’s distinguished Longshadow Group, this wine was inspired by the wonderful Rieslings of Germany and crafted by one of the country’s most highly acclaimed producers, Armin Diel, proprietor of the renowned Schlossgut Diel in the Nahe. Bursting with citrus acidity and exuberant expression, this pretty charmer pairs well with fresh fruit or our red raspberry preserves.
Creamy, smooth and decadent, our chevre is the definition of ‘locally made’, crafted in our in-house creamery from milk courtesy of our gaggle of goats! Packed with garlic and fresh garden herbs, it is phenomenal on top of this week’s colorful pasta.
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!
Spring Rainbow Giardiniera
Our take on the classic Italian relish is crafted from a medley of pickled vegetables including colorful rainbow carrots, celery, onions, and cauliflower—serve alone, or with crostini, for the perfect antipasto.
Mild and gently sweet, Romanesco broccoli is a beautiful lime green vegetable with a dense, heavy head covered in spiraling points. Widely grown in Italy, it is incredibly versatile—see this week’s recipes for preparation ideas.
Seasonal Organic Fruits & Vegetables
This week’s selection also includes Acorn squash, mixed chard, Cherry Belle radishes, rainbow fingerling potatoes, Seckel pears and red salad onions.
Organic Winter Greens
A colorful salad mix of arugula, baby red chard and mustard greens, as well as tender baby spinach and Italian rapini—all great in a salad or for sautéeing.
Fresh Garden Herbs
Fresh thyme, garlic, sage, Italian parsley and shallots from the Walled Garden at Bella Luna Farms.
Marge Original Granola
This small-batch granola from local baking company Marge Bakery is packed with a robust blend of nuts, seeds, dried cranberries and toasted coconut. Great as a morning cereal, atop yogurt, or simply by the handful, the crunchy mix is crafted with organic rolled oats, Vermont maple syrup and Marge’s signature blend of warm spices.
Fresh Red Raspberry Preserves
Our housemade jam is crafted from gorgeous, organic Tulameen raspberries lovingly handpicked off the vine each morning during the summer season. To preserve the wonderful fresh flavor and color, we make this ‘uncooked jam’ with raspberries, organic sugar, and pectin. (That’s it!)