What’s In The Box? October 30 – November 5

Fall Color
Much like autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful new produce, from rainbow-hued Swiss chard and orange cauliflower to vibrant persimmons. In addition to the color-rich selection of fruits and vegetables this week, you’ll also enjoy fresh raisin bread with Chai nut butter, dry-hopped apple cider and a black Italian rice fit for Halloween night.

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

Italian Riso Nerone Rice

With a nutty flavor and firm texture, this imported Italian rice keeps its deep, nearly-black hue when cooked, making it a stunning addition to an array of dishes—also organic and rich in antioxidants, the Basmati-style grain is especially wonderful stuffed into this week’s sweet peppers, or paired with Lobster mushrooms for a black-and-orange hued Halloween treat.

Herb-Infused Chicken Stock

Made from roasted Bella Luna chickens, this week’s stock boasts a warm, rich flavor, infused with pungent herbs and a dash of sea salt, then simmered with carrots, celery, onions and garden parsley.

Finn River Dry-Hopped Cider

An innovative new style, dry-hopped ciders bring together the best of beer and traditional apple-based brews, crafted using heirloom and organic dessert apples, plus organic Cascade hops to provide a complementary citrus note. A drier style of cider, this particular libation is produced on the Olympic Peninsula by one of Washington State’s most popular cider houses, Finn River.

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.

Alpine-Style Tomme Cheese

Made in our farmstead creamery, this Tomme-style cheese is crafted with raw whole milk and extra cream from the pasture-fed Jersey cows of Dungeness Valley, then aged in our cave for five months, lending to a rich, nutty taste.

Cinnamon Raisin Bread

Made with natural starter cinnamon and moist, chewy Flame raisins, this freshly-baked loaf from our favorite bakery in nearby Snohomish is excellent topped with Chai peanut butter and Bella Luna Farms’ honey.

Big Spoon Roasters Chai Spice Nut Butter

A fusion of classic American and Indian flavors, this addictive spread from North Carolina’s Big Spoon Roasters blends a traditional Masala Chai comprised of fragrant cardamom, cloves, ginger, vanilla and black pepper with freshly-milled peanuts, almonds, wildflower honey and sea salt to create a bright burst of flavor in every spoonful.

Wildflower Honey

Golden wildflower honey from the apiary at Bella Luna Farms.

Lobster Mushrooms

With a bright orange-red color, these mushrooms have a velvety texture when sautéed, not unlike cooked lobster, with succulent meat that hints pleasantly at seafood—sauté with butter and herbs to make a colorful duxelles!

Ozette Fingerling Potatoes

Considered to be the first potato cultivated in North America, these creamy, petite fingerlings are a true Pacific Northwest classic, coming to Neah Bay’s Makah Indian tribe in the late 1700s by way of Spanish explorers.

Winter Density Pumpkin

Our favorite pie pumpkin boasts a beautiful white lacy pattern and rich orange color.

Organic Fruits & Vegetables

This week’s produce selection also includes Fuyu persimmons, plus leeks, fennel, green onions, Delicata squash, yellow Cipollini onions, orange Cheddar cauliflower and colorful mixed sweet peppers.

Seasonal Organic Greens

Castelfranco radicchio, Deer’s Tongue lettuce, mixed baby lettuce mix and rainbow chard.

Fresh Garden Herbs

Italian parsley, garlic, shallots, fennel blossoms, sage, thyme and fresh sweet bay from the Walled Garden at Bella Luna Farms.

this week's recipes
summer splendor

farm & garden notes
hi, july

workshops & events
new classes!