What’s In The Box? May 15-21

Wine & Dine
As temperatures continue to rise, so does the appeal of a crisp glass of chilled wine at the end of the day. Rosé weather has arrived, and we have the perfect fare to pair with the classic summery wine: Delicate imported pasta topped with earthy local morel mushrooms, fresh pumpernickel bread with green-garlic compound butter, plus an array of housemade provisions including our own creamy fromage blanc and red raspberry preserves. Cheers!

Here’s what you’ll find in your box:

Folgie di Carciofo Pasta

This unique pasta is inspired by the natural beauty of the garden, its name translating as ‘artichoke leaves’ in Italian! Imported from across the Atlantic, this delicate pasta is well suited to light sauces or fresh produce—cook al dente and top with this week’s selection of earthy morel mushrooms and a dab of green-garlic compound butter for a light, satisfying dish.

Locally Foraged Morel Mushrooms

These seasonal mushrooms are only available in the wild, developing a cult following of local ‘mushroom hunters’ who roam our local forests looking for this treat of nature. Woodsy and earthy, yet delicate and rich, they are an excellent accompaniment to pasta. Simple sauté in butter or olive oil and enjoy!

Claude Lafond 2011 “La Grande Piece” Rosé

Selected by sommelier Yashar Shayan of Impulse Wine, this truly-special Rosé from France is made entirely from the Pinot Gris grape. Though known for making white wine, Pinot Gris is a unique white grape with copper-pink colored skin on the outside, which is extracted into the wine by allowing the juice to steep on the skins during the winemaking process. Coming from the long forgotten, though recently rediscovered, village of Reuilly in the Loire Valley of France, this style of wine is quickly becoming popular again with Claude Lafond being perhaps the most popular. It has a terroir not unlike the village of Sancerre, which is located only one hour’s drive northeast, sharing similar soil and climate conditions. You’ll note the color is very light; just a hint of copper. The nose is mineral-driven, austere, with hints of fresh citrus and gravel. The palate is alive with bright acidity, Meyer Lemon, white peach, and an inkling of river rocks. Reuilly is a light, refreshing wine, perfect on a warm sunny day with freshly grilled vegetables.

Fresh Pumpernickel Bread

Baked fresh just for us by a small bakery in nearby Snohomish, this slightly-sweet rye bread loaf is wonderful served sliced thin with our compound butter.

Green-Garlic Compound Butter

Crafted from sweet butter, parsley, shallots, fleur de sel and fresh green garlic, this delicious, savory compound butter is the perfect finishing touch for just about any dish!

Housemade Fromage Blanc

This wonderful cheese is made in our in-house creamery from locally-sourced milk. A fresh, creamy and just slightly tangy cheese, it can be used in place of ricotta or mascarpone in recipes. Try a dollop atop this week’s pasta for a rich, decadent finish.

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” spend their time enjoying the sunshine, chasing bugs, and eating all of the tasty green weeds we pull from the garden. As a result, you’ll enjoy brighter egg yolks this week!

Marge Bakery Apricot Pistachio Granola

This small-batch granola from local baking company Marge Bakery is packed with a robust blend of vibrant green pistachios, pumpkin seeds and organic, sulphate-free apricots. Great as a morning cereal, atop yogurt, or simply by the handful, it’s the perfect combination of toasty nuts and seeds and sweet, plump fruit.

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!)

Housemade Chive Blossom Vinegar

With hints of bright chives, this versatile vinegar is a wonderful base for a light, refreshing salad dressing, blended with olive oil, honey and fresh ground pepper.

Roasted Carrots & Fennel with Sweet Onions

A delicious mixture of crunchy baby carrots and sweet fennel bulb, roasted with sweet onions and topped with olive oil, fresh parsley and vinegar.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes asparagus, Butterfinger fingerling potatoes and Walla Walla salad onions.

Seasonal Organic Greens

A mix of mizuna, spicy purple mustard greens and Tom Thumb baby lettuces from Local Roots Farms.

Fresh Garden Herbs

Fresh cress, thyme, chervil and parsley from the Walled Garden at Bella Luna Farms.

this week's recipes
summer solstice

farm & garden notes
hi there june!

workshops & events
new classes!