What’s In The Box? May 8-14

This weekend, honor the mothers in your life with a stunning brunch menu that mixes spring-fresh produce and rich, indulgent touches. Set your table with crispy bacon, a vegetable-packed frittata, fresh cinnamon-raisin bread and an airy European-style pancake topped with buttery salt caramel syrup to celebrate in sweet and savory style.

Here’s what you’ll find in your box:

Housemade Vegetable Frittata

Whether you enjoy it morning, noon or night, you’ll love this week’s housemade frittata, made with caramelized roasted cauliflower, crimini mushrooms, fresh spinach, our handcrafted Tomme cheese and Bella Luna Farms eggs.

German-Style Oven Pancake Batter

Made with fresh Bella Luna eggs, butter and milk, this European-style batter is ready to pop in your oven. Try serving the light, airy pancake with a fresh fruit compote or this week’s salt caramel syrup.

Lori’s Salt Caramel Syrup

Handmade in Ashland, Oregon by chef Lori Forrest, this smooth, buttery syrup is crafted from mineral water, cane sugar, Celtic Sea salt, Tahitian vanilla and just a hint of maple flavor.

Skagit River Ranch Bacon

This week’s smoky bacon is nitrate-free! Pampered pigs raised on the Sedro-Wooley-based farm roam outdoors to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat.

Fresh Cinnamon Raisin Bread

Made with natural starter cinnamon and moist, chewy Flame raisins, this freshly-baked loaf from a small bakery in nearby Snohomish makes perfect toast.

Boedecker Cellars ‘Reflection’ Rosé

Selected by sommelier Yashar Shayan of Impulse Wine, this “Reflection” Rosé is made using the same Pinot Noir from Boedecker’s top red wine lots, coming from sustainably farmed vineyards in the Willamette Valley. It’s produced using the “saignée” method, a French word meaning “to bleed”. In this method, Pinot Noir from their individual lots is allowed to soak on its skins for about 2 days, just long enough to get a hint of color, then the juice is “bled” off so that it remains a light pink color. This is a traditional method used in many parts of France to make Rosé. Post saignée, the Reflection Rosé is treated almost like a high quality white wine. It’s fermented using native yeasts in neutral French oak barrels, allowing it to become complex and textured. The native yeast help bring out the best of the Pinot Noir fruit, while aging in barrel with less stirring gives it a creamy, biscuitty quality. It starts with a nose of roses and mandarin orange zest, then tastes of passion fruit and a creamy mid-palate that reminds you of strawberry shortcakes.

Handcrafted Tomme Cheese

Made in our creamery here at the farm, this Alpine-style cheese is crafted with whole milk from pasture-fed Jersey cows with extra cream added for a rich mouthfeel and delightful buttery taste.

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!

Seasonal Organic Fruits & Vegetables

This week’s produce selection includes Local Roots Farms radishes and petite, crunchy Tokyo Market turnips, as well as Savoy cabbage, spring red onions, cauliflower, Butterfinger fingerling potatoes and English shelling peas.

Seasonal Organic Greens

Fresh from Local Roots Farms, Russian red kale, peppery arugula, plus a mix of Little Gem Romaine, Borromini, and Tom Thumb baby lettuces.

Fresh Garden Herbs

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

this week's recipes
ode to the egg

farm & garden notes
hello, may!

workshops & events
new classes!