What’s In The Box? May 1-6

This week’s glorious sunshine has us hankering for equally light and bright dishes on the table. Hence, this week’s lineup of fresh fare, from seasonal wild nettle soup and herb-kissed feta cheese to handmade pasta and our own mushroom-rich duxelles. In addition to these dishes, enjoy a wide variety of new greens and herbs from Local Roots farm in the Snoqualmie Valley, Skagit River Ranch’s Italian sausage, plus, a honey multigrain loaf baked just for us in Snohomish.

Here’s what you’ll find in your box:

Lagana Foods’ Fresh Rigatoni Pasta

Created by local superstar chefs Ethan Stowell and Kaela Farrington, Lagana Foods’ pastas are hand-crafted using semolina flour, water and Old-World bronze dies to give the dough an intentionally rough surface, letting the sauce get a better grip on each elegant piece of tube-shaped pasta.

Housemade Duxelles

This week, we’ve paired hearty pasta with our housemade duxelles—a finely chopped mixture of fresh mushrooms, shallots and herbs sautéed in butter and wine.

Skagit River Ranch Sweet Italian Sausage

The pampered pigs raised on this ranch in Sedro-Wooley roam outdoors to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Spiced with savory herbs, the resulting sausage adds a satisfying note to this week’s specialty pasta.

Wild Nettle Soup

This wonderfully light soup is crafted with our housemade chicken stock made from roasted Bella Luna chickens, plus Yukon Gold potatoes, fresh leeks and wild spring nettles.

Fresh Multigrain Bread

Baked by a small bakery in Snohomish, this round loaf is crafted with 7 different whole grains, a hint of honey and toasted sunflower seeds.

Domaine Roger Luquet 2012 Macon Villages Clos de Condemine Chardonnay

Hailing from the Macon Villages appellation in Burgundy, this golden Chardonnay makes an excellent accompaniment for this week’s pasta. This particular French winery is known for its smooth, medium-bodied whites, and this is no exception, with aromas of lemon, honey and enticing floral notes.

Fresh Feta Cheese In Olive Oil

Creamy with just the right amount of bite, this fresh feta is accented by high-quality olive oil, fresh herbs and roasted red peppers—serve it as an elegant appetizer paired with crudites, or try on top of a bed of fresh spring greens.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the arrival of longer and warmer days, the “girls” have more time to sunbathe and enjoy all of the tasty dandelions and popweed we pull from the garden. As a result, you’ll enjoy brighter egg yolks this week!

Roasted Baby Carrots and Parsnips

Topped with tarragon and shallots, this savory, colorful side dish brightens up any meal, especially this week’s pasta!

Compound Radish Butter

A decadent compound butter, flecked with shallots and fresh, bright radishes. Try it on this week’s multigrain bread!

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes French Breakfast radishes, Butterfinger fingerling potatoes, baby leeks and asparagus.

Seasonal Organic Greens

Fresh-picked red chard, mizuna, and spicy mustard greens, plus Local Roots’ Tom Thumb and Borromini lettuces.

Fresh Garden Herbs

Fresh shallots, garlic, tarragon and parsley from the Walled Garden at Bella Luna Farms, as well as mint and French sorrel grown on Local Roots Farm in Snoqualmie Valley.

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!