What’s In The Box? October 10-16

Cozying up to Fall
Much like the autumn leaves that are beginning to burst into brilliant shades of orange, yellow and scarlet, our gardens are gracing us with a bounty of vibrant produce, from juicy tomatoes and crisp green beans to a bevy of salad greens and even flavorful winter squash. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock, local Hedgehog mushrooms, and foraged black truffles, plus both farm-fresh hen and duck eggs—pour yourself a glass of wine, ladle some piping-hot risotto into a bowl, and cozy up in your favorite easy chair.

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

Arborio Rice

This round-grain rice comes from the Po River Valley region of Italy and is named for the town of Arborio located in the heart of the area. When cooked with our flavorful chicken stock and a splash of white wine, it becomes creamy and starchy and is a great accompaniment to just about any flavor combination, like this week’s locally-foraged mushrooms.

Hedgehog Mushrooms

Also known as the ‘sweet tooth’ mushroom, these locally-foraged fungi are similar in taste to the popular Chanterelle, but with an earthier, smokier flavor.

Douglas Fir Black Truffles

Washington state boasts a variety of native truffles, each with its own unique flavor profile. In this week’s box, you’ll find locally-foraged black truffles. Their dark exteriors bely a robust aroma akin to chocolate, while also boasting beautifully-earthy notes—try shaving them over this week’s risotto!

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough bread epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Raconteur Wine Company 2020 Chardonnay

This rich, structured, balanced wine features flavors of ripe melon, peach, and pear, and a touch of acidity. Crisp and lively on the palate, it will also work nicely in your risotto this week.

Farm Fresh Eggs

As they spend plenty of time outdoors in their run, our small flock of heritage breed laying hens give us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are also enjoying succulent popweed pulled from the gardens, as well as vegetable scraps from the kitchen, to supplement their diet of locally produced organic layer mash.

Duck Eggs

With near-transparent egg whites and color-rich oversize yolks, these local duck eggs are a chef’s dream, lending flavorful appeal to a variety of dishes.

Farm & Larder Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock has been simmered slowly with fresh herbs, aromatic vegetables, and seasoned with a dash of sea salt and black pepper.

Seasonal Organic Greens

A fall salad mix, endive, Mizuna greens, and Treviso radicchio.

Seasonal Organic Fruit & Vegetables

This week’s vibrant produce selection also includes: Tomatoes, cherry tomatoes, radishes, greens beans and Black Futsu winter squash, an heirloom Japanese pumpkin with attractive, deeply ribbed, bumpy skin that cures from deep black-green to a warm orange buff color.

Garden-Grown Herbs

Parsley, sage and thyme from the gardens here at Bella Luna.