What’s In The Box? October 8-14

Fall Comforts Recipes
As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—like smoky Skagit River Ranch bacon and fragrant fresh sage to accent a beautiful bowl of piping-hot Jacob’s Cattle beans, plus Pain au Levain bread, lively Tuscan red wine and a vibrant produce selection that includes zucchini, Tropea onions, broccolini and Supersweet corn. Also complemented by farm-fresh eggs and Chanterelle mushrooms, this box is a lovely snapshot of the season at its best.

Here’s what you’ll find in your box:

Dried Jacob’s Cattle Beans

Also sometimes called the Trout or Appaloosa bean, the beautiful legume most classically known as Jacob’s Bean is a plump, white and red speckled, kidney-shaped bean with vivid maroon splashes. It is full-flavored, holds its shape under long cooking, and stands up well to plenty of seasoning—craft a comforting, cozy bowl of these locally-grown ones this week along with some crispy Skagit River Ranch bacon.

Skagit River Ranch Bacon

The perfect compliment to this week’s beans, this smoky, locally-sourced bacon is also nitrate-free. The pampered pigs raised on the Skagit River Ranch in Sedro Woolley roam outdoors in certified-organic pastures to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat.

Pain au Levain Bread

This slightly-nutty, slightly-sweet sourdough loaf embodies country-style French baking with a chewy crust and light, airy interior. Baked just for us at a small bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.

Dei Rosso di Montepulciano 2017

Made from 90 percent Sangiovese grapes, plus 5 percent each of Merlot and Canaiolo Nero, this Rosso di Montepulciano is a youthful wine with a lively ruby-red colour. Full of fruity fragrances, it is dry to the taste, fresh and pleasantly tannic.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, beige and cream. The “girls” are enjoying the crisp mornings and pleasant afternoons of the fall season, chasing bugs and eating tasty green weeds we pull from the garden.

Chanterelle Mushrooms

With a firm texture and light, delicate flavor, locally foraged Chanterelle mushrooms lendy earthy appeal to a variety of dishes.

Seasonal Organic Greens

Swiss chard, spicy Mesclun mix and Little Gem lettuce.

Fresh Kiwi Berries

A cousin of the well-known kiwi, these smooth, grape-sized Anna Hardy kiwi berries from Red Cedar Farm boast a delightfully sweet flavor!

Seasonal Organic Vegetables

This week’s produce selection also includes zucchini, heirloom tomatoes, Chanterelle mushrooms, red beets, Tropea onions, broccolini, Jimmy Nardello peppers, carrots and Supersweet corn from Caruso Farms in Snohomish.

Fresh Garden Herbs

Italian parsley, garlic, thyme, sage and basil from the walled garden and hoophouse at Bella Luna Farms.

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