What’s In The Box? May 22-28

Effortless Entertaining
Memorial Day weekend heralds the unofficial kick-off for summer sun, fun and of course, outdoor barbecues! Entertain in effortless style this week with a box full of fresh, easy dishes: a tangy roasted fingerling potato salad, housemade giardiniera paired with milky Tomme cheese and grilled crostini, and even, a show-stopping pickled chive blossom aioli to pair with your favorite protein off the grill.

Here’s what you’ll find in your box:

Roasted Fingerling Potato Salad

A great accompaniment to any barbeque dinner, this fresh and light potato salad is made with buttery, roasted fingerling potatoes dressed in capers, chopped celery, sweet Walla Walla onions and a plethora of flavorful herbs.

Housemade Pickled Chive Blossom Aioli

Wow guests with this truly unique aioli made from delicate pickled chive blossoms, fresh garlic, high-quality extra virgin olive oil, lemon juice and beautiful Bella Luna egg yolks. A wonderful ‘dipper’ for crudites, it is also excellent served atop grilled chicken or fish.

Housemade Mixed Vegetable Giardiniera

Our take on the classic Italian relish is crafted from a medley of pickled vegetables including sliced carrots, roasted sweet peppers, celery, pearl onions and cauliflower—serve alongside grilled rustic loaf crostini and Tomme cheese for the perfect appetizer!

Housemade Tomme Cheese

Crafted in our in-house creamery, this Alpine-style cheese is made with whole milk and extra cream from pasture-fed Jersey cows from the Dungeness Valley, which lends fresh notes of grass and nuts to the earthy, rustic simplicity of this versatile eating cheese.

Fresh Rustica Bread

Baked just for us by a small bakery in nearby Snohomish, this airy and light loaf has a wonderfully crisp crust, making it a perfect fit for the grill—simply slice, brush with olive oil and salt and pepper, and grill to your liking!

Purple Star Winery 2012 Sauvignon Blanc

A newer project started in 2008 by industry veterans Kyle and Amy Johnson, Purple Star is focused on approachable wines sourced from idyllic vineyards around Washington State, while donating 15% of their proceeds to Seattle Children’s Hospital. This crisp Sauvignon Blanc selected by sommelier Yashar Shayan of Impulse Wine is harvested from the Caliche Lake Vineyard, named for the calcareous sedimentary rock which dots its landscape. It’s fermented in 100% stainless steel, with lees stirring, for 3 months. Aging the wine on the lees (dormant yeast) after fermentation imbues it with a hint of creaminess, providing a richer mouthfeel, without the heaviness of oak aging. The palate shows flavors of lemon custard, leading to hints of white peaches with a lightly mineral finish.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. The “girls” are enjoying the long days, spending most of their time outside their coop chasing bugs and eating all of the tasty green weeds we pull from the garden. They are also often spotted happily stretching their wings and settling down into the straw to nap and enjoy the warmth of the sun!

Big Spoon Roasters Mission Almond Butter

This handcrafted nut butter from North Carolina’s Big Spoon Roasters strikes the perfect balance: freshly-roasted, milled almonds are mixed with a touch of honey and sea salt to create a delicious spread.

Blueberry Jam

Made from our own Northblue blueberries and organic cane sugar.

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes baby leeks, asparagus, radishes and orange cauliflower.

Seasonal Organic Greens

A mix of Borromini, Little Gem, spicy purple mustard, spicy green mustard, Russian red kale and arugula from Local Roots Farms.

Fresh Garden Herbs

Fresh garlic, shallots, thyme and rosemary from the Walled Garden at Bella Luna Farms.

this week's recipes
colors of the rainbow

farm & garden notes
hi, april

workshops & events
new classes!