Cozy Sunday Supper
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Satisfying pasta crafted from orecchiette, organic Italian sausage and iron-rich Swiss chard, plus Pain au Levain bread and our creamy Gorgonzola cheese dressing and tart-sweet cranberries to accent a poached pear dessert. Side dish-worthy produce including fall Delicata squash, radicchio, parsnips and Brussels sprouts round out this robust Italian meal.
Here’s what you’ll find in your box this week:
Skagit River Ranch 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 Italian-style sausage adds a savory note to this week’s main dish.
Crafted in the traditional Italian style from semolina flour and cut using Old World bronze dies, this distinctively-shaped artisanal pasta made by Rustichella d’Abruzzo hails from Pianella, Italy and aptly resembles its name—“little ears”!
Pain au Levain Bread
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.
Domaine de Thulon Beaujolais Villages 2017
This old-vine Gamay hails from a French vineyard located on the same grounds as the Château de Thulon estate originally established back in the 15th century. Ripe, fruity and easy-drinking, the wine’s balanced acidity and red-berry flavors are supported by firm tannins and a beautiful structure.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the shorter days of fall, the girls are up with the sun to roam the outdoors. Bedtime is coming much earlier now, as we see them heading into their house to roost as the sun is going down.
Made with fresh herbs, garlic, buttermilk and Italian Gorgonzola cheese, this creamy dressing is equally delicious served over greens or alongside crisp crudité.
To add sweet-tart punch to a poached pear dessert this week!
Seasonal Organic Greens
Castelfranco radicchio and Swiss chard.
Seasonal Organic Fruit & Vegetables
This week’s produce selection includes parsnips, Delicata squash, leeks, carrots, Brussels sprouts and sweet yellow onions. Also featured: Beautifully-ripe Asian pears—try them poached for dessert.
Fresh Garden Herbs
Italian parsley, garlic and sage from the walled garden and greenhouse.