What’s In The Box? November 7-13

Warm & Cozy
The shorter daylight hours are upon us, and those nighttime temps are starting to drop: It’s time to cozy up with some fresh fall fare. This week, you can choose from flavorful Polish sausages, sauerkraut, Italian Rustica bread, farm-fresh eggs, and punchy French mustard to complement a lineup of freshly-harvested produce that includes green cabbage, potatoes, carrots, leeks, and celery, as well as fresh kiwi berries, fragrant herbs, and garden greens. Tuck into your favorite easy chair, flip through some recipe ideas, and enjoy the bountiful flavors of fall!

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

Skagit River Ranch Polish 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, these delectable sausages are a hearty accompaniment to any fall meal.

Moutarde de Meaux Pommery Mustard

Crafted from mustard seeds, water, vinegar, salt and spices, this immensely-flavorful wholegrain mustard from France has been made with the same time-honored recipe since 1632.

Britt’s Riesling Sauerkraut

Crafted from green cabbage, sweet onion, sea salt and yes, Riesling wine, this zippy sauerkraut from Langley, Washington’s Britt’s Fermented Foods is wonderful served with this week’s Polish fare. (Fun fact: The first sauerkraut was actually from China and used rice wine! Sauerkraut was introduced to Europe by the Huns when they came on horseback and became a staple in German cuisine when they combined salt and water with their cabbage.)

Italian Rustica Bread

Baked just for us at a small bakery in Snohomish, this airy, rustic loaf makes for great oven-crisp crostini or homemade salad croutons—just brush with olive oil, sprinkle with salt and pepper and rub with a fresh-cut clove of garlic before toasting in the oven.

The Vincent Board Track Racer Rosé 2023

Crafted from a combination of Grenache, Mourvedre and Syrah grapes, this crisp, dry wine from Mark Ryan Winery features a supple finish, with refreshing acidity and a lithe texture.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With shorter days of fall, the girls are up with the sun to roam the outdoors where they still enjoy the warm afternoons. Bedtime is coming much earlier now, as we see them heading into their house to roost as the sun is going down.

Kiwi Berries

A cousin of the well-known kiwi, these smooth, grape-sized Anna Hardy kiwi berries boast a delightfully sweet flavor. One note: These little beauties will arrive a touch underripe, so allow them to sit out at room temperature for a few days to ripen. Their skin will turn darker green, become slightly wrinkled, and they will yield to gentle pressure when ready to eat; be patient, it’s worth the wait!

Seasonal Organic Greens

Escarole, spinach, lettuce mix, and green cabbage.

Seasonal Organic Fruit & Vegetables

This week’s vibrant produce selection also includes: Carrots, tomatoes, fennel, broccoli, cherry tomatoes, celery, leeks and Austrian Crescent potatoes, plus sweet Palestine limes.

Garden-Grown Herbs

Italian parsley, thyme, rosemary and bay leaf from the garden at Bella Luna.