What’s In The Box? November 6-12

Rainy Day Comforts
Stave off the rainy day blues this week with a lineup of warm-and-wonderful fall pairings—rich, flavorful cauliflower soup with toasted pumpernickel bread, creamy blue cheese and ripe red pears, and baked apples fragrant with cinnamon-hazelnut filling. Complemented by a roasted garlic compound butter, sweet port wine and seasonal produce including butternut squash, cabbage and the last of the sweet peppers, this cozy meal begs to be eaten fireside, tucked in your favorite chair, with the drip-drop-drip of rain falling outside.

Here’s what you’ll find in your box this week:

Roasted Cauliflower Soup

To produce this incredibly comforting soup, rich, meaty cauliflower is first roasted with top-quality olive oil and garden-fresh herbs, then blended with onions, garlic, housemade chicken stock and just a touch of cream.

Fresh Pumpernickel Bread

Baked just for us by a small bakery in nearby Snohomish, this slightly-sweet rye bread loaf is wonderful served alongside a steaming-hot bowl of soup—re-warm in the a 350-degree oven for about 10-15 minutes, then slice and top with our roasted garlic compound butter.

Roasted Garlic Compound Butter

Crafted from sweet butter, parsley, shallots, fleur de sel and savory roasted garlic, this delicious, slightly-decadent compound butter is the perfect finishing touch for just about any dish!

Borges Tawny Port

Founded in 1884 by brothers Antonio and Francisco, the Sociedade dos Vinhos Borges soon became one of the main national wine-making companies in Portugal, producing a wealth of elegant wines. This ubiquitous style of fortified wine takes its name from its amber-brown color, lighter than Vintage Port and Ruby Port in both color and aroma. This particular port drinks both young and sweet, crafted from a unique blend of grapes distinct to each batch, displaying an enticing nutty aroma.

Farm Fresh Eggs

Our small flock of heritage breed laying hens are on an early-to-bed, later-to-rise schedule as the weather cools and the daylight hours shorten. As they spend more time in their coop to stay dry, 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.

Westward Blue Cheese

Similar to a gorgonzola, this creamy soft cheese boasts a gorgeous marbled center and flavorful bite, making it a wonderful complement for fall fruit. See this week’s recipes for a classic combination to serve over salad greens—blue cheese-stuffed pears.

Baked Apple Filling

A true farm favorite! This fragrant combination of spicy cinnamon, organic brown sugar, chopped hazelnuts, dried cranberries and plump raisins pairs excellently with baked fall apples. (See recipes for full instructions.)

Chanterelle Mushrooms

With a firm texture and light, delicate flavor, local Chanterelle mushrooms shine in a variety of dishes, lending earthy appeal to soups, stews and pastas. Try these golden gems sautéed in butter and topped with chopped fresh herbs.

Organic Fruits & Vegetables

This week’s produce selection also includes Red Crimson pears and Yellow Russet Opal apples, plus butternut squash, Treviso radicchio, Gunma flat green cabbage, Jaune Obtuse du Doubs yellow carrots, Cipollini onions, a mix of Russian banana, Ozette, and Ruby Crescent fingerling potatoes, and the last of the sweet peppers.

Seasonal Organic Greens

Butter lettuce, peppery arugula and Bietole Swiss chard.

Fresh Garden Herbs

Italian parsley, garlic, shallots, silver thyme and winter savory from the Walled Garden at Bella Luna Farms.

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