What’s In The Box? October 8-14

Fall Favorites
Celebrate autumn in all its glory this week: With beautiful produce including Chanterelle mushrooms, crisp apples and sweet Delicata squash, plus provisions like garlic confit, chicken stock and a bouquet garni to help craft a hearty, rich vegetable and bean soup, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside rich blue cheese, fresh whole grain bread and a robust Italian red wine.

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

Zürsun Idaho Heirloom Flageolet Beans

Zürsun’s heirloom beans are grown on small-scale farms in the Snake River Canyon region of south central Idaho, and have been since the company’s founding in 1985. This week’s variety, the pale green Flageolet, is a favorite of French country cooking, its delicate flavor lending itself well to soups and salads. See this week’s recipes for one of our favorite applications, a hearty, rich vegetable and bean soup flavored with our own chicken stock and garlic confit.

Housemade Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions and celery and seasoned with a dash of sea salt.

Garlic Confit

Sweet and mellow, our housemade confit is made with garden-fresh garlic and top-quality olive oil—mix it into this week’s soup for an added depth of flavor.

Bouquet Garni

Use this fragrant bundle of fresh herbs—which includes parsley, bay leaf and thyme—to flavor this week’s soup recipe.

Fresh Whole Grain Bread

Crafted in nearby Snohomish by one of our favorite local bakeries, this healthy round loaf is made from 7 different whole grains, plus a hint of honey and toasted sunflower seeds.

Grifalco ‘Gricos’ Aglianico del Vulture

A very flavorful red wine with a deep plume color, the Gricos is comprised of 100-percent Aglianico grapes grown in the Vulture appellation of Southern Italy. Aged in large barrels for 12 months, it has a robust flavor profile that pairs well with hearty soups and stews.

Westward Blue Cheese

Similar in style to a gorgonzola, this creamy soft cheese boasts a gorgeous marbled center and flavorful bite. Try it this week crumbled over a beautiful salad comprised of crisp lettuce, toasted hazelnuts and warm, roasted beets.

Farm Fresh Eggs

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

Apple Crisp Topping

Our signature house blend of all-organic hazelnut flour, hazelnuts, all-purpose flour, cane sugar, sea salt, butter and a touch of cinnamon to combine with crisp fall apples—see this week’s recipes for instructions.

Ripe Fruit

Mixed Spartan and SnowSweet apples from Tonnemaker Family Orchard, plus lemons.

Chanterelle Mushrooms

With a firm texture and light, delicate flavor, local Chanterelle mushrooms shine in a variety of dishes, lending earthy appeal to soups, stews and pasta. Try these golden gems sautéed in butter and Bella Luna Farms chicken stock, then topped with chopped fresh herbs.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes sweet Honey Boat Delicata squash, pointy mini Caraflex mini cabbages, Pink Beauty radishes, red beets, French fingerling potatoes, Marketmore cucumbers, Chioggia radicchio, heirloom tomatoes, leeks and Jimmy Nardello frying peppers.

Seasonal Organic Greens

A beautiful selection of Little Gem and baby red Romaine lettuce, plus green Butter lettuce.

Fresh Garden Herbs

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

this week's recipes
cozying up to fall

farm & garden notes
hello, october!

photo gallery



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