As the season of family, friends and feasting commences, take a break from planning and prepping with a box that embraces simply-satisfying farmhouse fare: Rustic potato-chard gratin, honey-brined Sockeye salmon and spicy, locally-foraged mushrooms. Paired with a nutty Jewish Rye loaf, fresh Labneh cheese from our creamery, plus late-fall produce including parsnips, pears and Italian red garlic, this meal is apropos for the busy week ahead—earthy, elegant and oh-so effortless.
Here’s what you’ll find in your box this week:
Housemade Potato-Swiss Chard Gratin
Crafted in our farmhouse kitchen, this beautiful dish marries roasted Yukon Gold potatoes, sautéed onions and hearty Swiss chard with fresh garlic, crème fraîche and a creamy cheese blend. Rustic, yet refined, it pairs well with fresh salmon lox and buttered rye for a simple, satisfying meal during the busy Thanksgiving week. To serve, bake in a preheated oven at 350 degrees for about 20 minutes, or until top of gratin is golden brown and bubbly.
Loki Fish Company Sockeye Salmon Lox
Fish from this local, family-run operation is treated with the utmost care, net-caught off the shores of southeast Alaska before being smoked here in Washington. This top-quality Sockeye boasts a striking deep-red color, brined in honey and salt and lightly cold-smoked with an Alder wood-blend at low temperature. Extra-rich and flavorful, it is excellent paired with thinly-sliced red onion and this week’s Jewish Rye loaf.
Parsley-Chive Compound Butter
Sweet, creamy butter blended with fresh parsley, chives and shallots.
Jewish Rye Loaf
This dense, nutty loaf is baked for us by our favorite small bakery in Snohomish. Crafted with traditional dark rye flour, a natural sour rye starter and caraway seeds, this hearty bread is wonderful toasted, topped with lox and Labneh cheese, or a slathering of parsley-chive butter.
Papet del Max Brut
The Spaniards have a long tradition in sparkling wine within Catalonia, where they have made Cava—their version of Champagne—since the 1800’s. For the most part, Cava is made in the traditional Champagne style, only using the traditional grapes of the Penedès region—Macabeu, Parellada and Xarel·lo. The Papet del Mas Brut is a great example of Cava, with it’s bright fruit taste, crisp acidity, and tingling effervescence. With hints of lemon and green apples, subtle notes of white flowers and clean minerality, it is the perfect way to start off a dinner get-together with friends and family.
Farm Fresh Eggs
Our small flock of heritage breed laying hens are on an early-to-bed, later-to-rise schedule with the cold temperatures and shorter daylight hours. As they spend more time snug in their coop, the “girls” are enjoying an extra helping of grain to supplement their diet, continuing to give us fresh eggs in beautiful shades of brown, blue and green.
Fresh Labneh Cheese
This thick, soft cheese is packed with tang and flavor, crafted in our farmstead creamery from whole-milk yogurt. Mixed with sea salt and then strained in cheesecloth, the incredibly creamy treat has a variety of uses—check this week’s recipes for a stunning appetizer.
Long-prized by the Japanese for its distinctive spicy aroma, the Matsutake can be spotted in late autumn, often popping up locally in forests under pine trees. A true delicacy, these meaty mushrooms are wonderful roasted, sautéed or pickled, bursting with flavor and bite.
Organic Fruits & Vegetables
This week’s produce selection also includes organic Bosc pears from Peshastin and Envy apples from Chelan, plus Sweet Dumpling winter squash, red onions, parsnips, Ruby Crescent fingerling potatoes and beautiful red beets.
Seasonal Organic Greens
Romaine lettuce and Castelfranco and Treviso radicchio.
Heirloom Italian Red Garlic
Weighing in at a quarter-pound each, these beautiful garlic bulbs from Local Roots Farm are intensely flavorful—and incredible roasted, too.
Fresh Garden Herbs
This week’s selection also includes dill, parsley, thyme, shallots and chives from the greenhouse and walled garden at Bella Luna Farms.