In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s lineup includes fixings for a meal to share with your nearest and dearest, starting with a satisfying pasta crafted from organic Italian sausage, tender roasted Robin’s Koginut squash, crisp-edged fall greens and Cherry Valley Dairy’s creamy, herb-kissed fromage blanc, plus Gruyère cheese bread and a well-rounded French wine to serve alongside. Also inside this box: Farm-fresh eggs, beautiful orchard apples and pears and side dish-ready produce like leeks, celery and beautiful salad greens. Enjoy!
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 will add a savory note to pasta kissed with tender roasted squash, escarole and Lacinato kale—see recipes for details.
Robin’s Koginut Winter Squash
Smooth and silky like Kabocha squash with the rich, sweet flavor of a Butternut, this new hybrid squash is the brainchild of Chef Dan Barber and seed breeder Michael Mazourek’s new venture, Row 7, a startup that selectively breeds a variety of vegetables to maximize factors like yield, shelf stability, and, of course, flavor.
Imported Fusilli Col Bucu Pasta
Crafted in the traditional Italian style from semolina flour and cut using Old World bronze dies, this artisanal pasta is imported by Rustichella d’Abruzzo.
Gruyère Cheese Bread
Made in nearby Snohomish by our favorite bakery, this freshly-baked loaf balances sweet, nutty Gruyère cheese with a light, crisp crust. Absolutely delicious toasted or re-warmed in the oven—just sprinkle with a few drops of water and bake at 350° for about 15 minutes.
Black Slate 2017 La Vilella Alta
This generous French red features a round, soft texture that carries ripe black fruit flavors laced with licorice and loamy earth notes. With well-integrated tannins and a gentle acidity, it pairs nicely with this week’s cozy supper, as pretty floral and cinnamon details emerge on the finish.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are enjoying the crisp mornings and pleasant afternoons of the fall season, chasing bugs and eating tasty green weeds we pull from the garden.
Cherry Valley Fromage Blanc with Fines Herbes
This wonderful cheese is made from locally-sourced milk and farm-fresh herbs by Cherry Valley Dairy in Duvall. A creamy and just slightly tangy cheese, it can be used in place of ricotta or mascarpone in recipes. This week, we heartily recommend adding it into your pasta!
Manon pears and Arkansas Black apples.
Seasonal Organic Greens
Escarole, pink stem Mizuna greens, Tatsoi, Castelfranco radicchio and Lacinato kale.
Seasonal Organic Vegetables
This week’s produce selection also includes scallions, celery and leeks.
Fresh Garden Herbs
Italian parsley, thyme, shallots and garlic from the walled garden and hoophouse at Bella Luna Farms.