What’s In The Box? May 29 – June 4

MAY 29 – JUNE 4

Spring into Summer
This week’s box pays homage to the best spring ingredients—English shelling peas, foraged mushrooms, tart rhubarb—while looking forward to summer with the first of the local strawberries. Have fun experimenting in the kitchen with all the provisions for a rich, flavorful spring risotto topped with gorgeous morel mushrooms and our reserve Vecchio cheese, plus pain levain bread, a hearty Bordeaux and fruit crisp to finish.

Here’s what you’ll find in your box:

Arborio Rice

This round-grain rice comes from the Po River Valley region of Italy and is named for the town of Arborio located in the heart of the region. When cooked in flavorful chicken stock and a splash of white wine, it becomes creamy and starchy and is a great accompaniment to any flavor combination, especially fresh peas and locally-foraged morel mushrooms.

Sautéed 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 this week’s risotto, sautéed with white wine, butter and shallots and blended with our own housemade duxelles.

Housemade Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt. (Use within the week or freeze for later!)

Pain Levain Bread

Baked just for us by a small bakery in nearby Snohomish using locally-produced Shepherd’s Grain flour, this airy and light loaf has a wonderfully crisp crust, making it a perfect choice for crunchy crostini brushed with olive oil and salt and pepper.

Chateau Moulin de Mallet 2009 Bordeaux

Family-owned since 1898, the French vineyards of Moulin de Mallet sit high up on the plateau de Pujols, a rocky outcrop overlooking the Dordogne Valley and facing the slopes of Saint Emilion. A blend of 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc, this is a classic Bordeaux red with smooth yet firm tannins and balanced structure. Upfront it shows notes of plums, red and blackberries and red cherries and there are hints of savory herb and granitic soil as the wine opens up with time.

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!

Reserve Vecchio Cheese

With a rich, full flavor similar to Grana, our handcrafted mixed goat and cow milk cheese is aged for over two years and is ideal for grating over this week’s risotto.

Strawberry-Rhubarb Crisp with Almond-Hazelnut Topping

Summer is calling: the first crop of luscious strawberries has arrived from Tahoma Farms in nearby Orting! To celebrate, we’ve incorporated these juicy beauties and tart rhubarb into a delightful dessert crisp, topped with our signature almond-hazelnut topping made from ground almonds, tart cranberries, organic sugar and sweet butter.

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes Russian Banana fingerling potatoes, purple cauliflower, leeks, English shelling peas and Pink Beauty radishes.

Seasonal Organic Greens

A mixture of speckled baby lettuces, mizuna and spicy purple mustard from Local Roots Farm.

Fresh Garden Herbs

Fresh sage, shallots, Italian parsley, garlic and cress from the Walled Garden at Bella Luna Farms.

this week's recipes
summer color

farm & garden notes
hi, july

workshops & events
new classes!