What’s In The Box? May 21-27

Glories of Springtime
Lemons to figs, succulent artichokes to hearty Bietole chard, this week’s box captures both the flavors of spring in the Northwest, and of Italy. Complemented by a rustic casarecce pasta, olive oil-rubbed Grana cheese and sweet organic Italian sausage from Skagit River Ranch, as well as an expressive Italian wine, the farm-fresh menu savors the delicate yet bold nuances of this beautiful season.

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

Lagana Foods Casarecce Pasta

Made in downtown Seattle, Lagana’s casarecce—‘homemade’ in Italian—is hand-crafted using semolina flour and water, then cut to shape using traditional bronze dies. Tender and light, this lovely pasta is delicious tossed with sweet Italian sausage, sautéed green garlic and pea vines, plus a garnish of freshly-chopped lovage.

Sweet Italian Sausage

The pampered pigs raised on the Skagit River Ranch in Sedro-Woolley roam outdoors in certified-organic pastureland to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Spiced with savory herbs, this delectable sausage adds a savory note to this week’s pasta.

Pain au Levain Loaf

This slightly-nutty, slightly-sweet sourdough loaf embodies country-style French baking with a chewy crust and light, airy interior. Baked just for us at a small bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Palamà Arcangelo Salice Salentino

Since 1936, the Palamà family has been making wine on their small estate in the warm climes of the deep South of Italia, in Puglia. This particular varietal is expressive, rich, and robust on the palate, with aromas of steeped plums, cracked pepper, blackberry confit, and warm cinnamon.

Grana-Style Cheese

Made in our farmstead creamery, this hard Grana-style cheese is crafted from part-skim cow’s milk to allow for longer aging of 24 months or more. Ideal for grating over soups and pastas, the drum-shaped cheese is turned and rubbed with olive oil during aging to create a smooth, golden rind.

Grana Brodo

Crafted from Grana cheese rinds, water and farm-fresh herbs, this hearty brodo broth (Italian for ‘what’s on hand in the kitchen’) brings a nutty, earthy complexity to dishes, making it a wonderful base for pastas and soups.

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.

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes lemons, artichokes, scallions and tender pea vines, as well as juicy Black Mission figs.

Seasonal Organic Greens

A beautiful selection of Tom Thumb lettuce, Little Gem romaine lettuce, frilly golden mustard greens, Bietole Swiss chard and red Salanova lettuce.

Fresh Garden Herbs

Organically-grown Italian parsley, shallots, green garlic scapes from the walled garden and greenhouse at Bella Luna. Also included: fresh lovage stalks, a parsley-like herb that boasts the same crispness as celery, plus a pungent herbal flavor. A wonderful garnish for pastas and soups, it can also be tossed in with salad greens for extra punch, or used to flavor roasted chicken (just tuck into the cavity before roasting).

this week's recipes
the delights of spring

farm & garden notes
hi, april

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