What’s In The Box? October 22-28

Rich Fall Color
Much like the autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful produce, from purple carrots and red beets to orange pie pumpkins and spicy, peppery greens. Celebrate this beautiful bounty with a rich, warm risotto made with our own mushroom-herb chicken stock and foraged wild mushrooms, plus Gruyère cheese bread and a lightly oaked Washington Chardonnay to serve alongside.

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 region. When cooked in rich chicken stock and a splash of white wine, it becomes creamy and starchy and is a great accompaniment to any flavor combination, especially this week’s rich wild mushrooms.

Chanterelle Mushroom Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock is infused with the flavors of earthy Chanterelle mushrooms and white wine, then simmered slowly with fresh herbs, aromatic vegetables, and seasoned with a dash of sea salt and black pepper.

Wild Mushrooms

A beautiful selection of locally-foraged golden Chanterelle and bright orange Lobster mushrooms to incorporate into this week’s risotto.

Gruyère Cheese Bread

Made in nearby Snohomish by one of our favorite bakeries, this freshly-baked loaf balances sweet, nutty Gruyère with a light, crisp crust. Absolutely wonderful re-warmed in the oven—just sprinkle with a few drops of water and bake at 350° for about 15 minutes.

Forgeron Cellars Blacksmith Chardonnay

Aged in French oak barrels at Forgeron’s Walla Walla facility, this aromatic Chardonnay boasts hints of toasty spices and almond butter balanced by notes of tropical fruit and tangerine. Fantastic splashed into this week’s risotto during cooking, and served chilled alongside supper.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, blue and green. With the 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.

Housemade Crème Fraîche

Crafted in our farmstead creamery from pasteurized organic sweet cream, this rich and silky crème fraîche is delicious stirred into a velvety pumpkin soup per this week’s recipes.

Spicy Pear Chutney

Our signature spicy chutney, made from organic pears, shallots, raisins and apple cider vinegar.

Ripe Fruit

Fresh Empire and pink-fleshed Mountain Rose apples.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes Purple Haze carrots, Winter Density pumpkins, yellow Cipollini onions, red beets, Stupice tomatoes, Pink Perfection radishes, Romanesco and mixed sweet peppers.

Seasonal Organic Greens

A beautiful selection of peppery arugula, Castelfranco radicchio and a spicy Mesclun blend.

Fresh Garden Herbs

Organically-grown Italian flat-leaf parsley, sage, thyme, cilantro, garlic and shallots.

this week's recipes
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hi, april

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