What’s In The Box? October 16-22
Our Favorite Things
Celebrate autumn in all its glory this week: With beautiful produce including colorful rainbow Swiss chard, crisp apples and buttery Acorn squash, plus housemade provisions like duxelles, pickled Chanterelle mushrooms and fig-walnut preserves, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside a rich blue cheese, nutty Gruyère bread and a late harvest dessert wine from France.
Here’s what you’ll find in your box this week:
Lagana Foods Campanelle Pasta
Made in downtown Seattle, this curly campanelle is crafted using semolina flour and water, then cut to shape using traditional bronze dies. A collaboration between local chefs Kaela Farrington and Ethan Stowell, Lagana Foods pasta is the epitome of rustic elegance—especially topped with duxelles and roasted winter squash.
Housemade Duxelles
This week, try pairing Lagana Foods’ beautiful pasta with our housemade duxelles—a finely chopped mixture of fresh mushrooms, shallots and herbs sautéed in butter and wine.
Chanterelle-Infused Chicken Stock
Made from roasted Bella Luna chickens, the fall version of our flavorful housemade stock is simmered with Chanterelle mushrooms, carrots, onions, parsley and celery and seasoned with just a dash of sea salt.
Gruyère Cheese Bread
Crafted 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.
Château la Caussade Sainte Croix du Mont
The highly-revered village of Sainte Croix du Mont is often overshadowed by big brother region, Sauterne, which produces a similar style of late harvest dessert wines. But, the wines of Sainte Croix tend to be lighter and less sweet on the palate, thus easier to enjoy on their own. Just like Sauterne, they’re made using Sauvignon Blanc, Semillon, and Muscadelle grapes which have been affected by what is affectionately referred to as “noble rot”, a very special fungus which grows on the berries in the vineyard, consuming some of their water content, thereby concentrating the flavors of the juice. You won’t taste any fungus in the wine though, just honey, orange blossoms, baked lemons, and hints of saffron and a distinct minerality.
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 can still enjoy the last few dry afternoons scratching up bugs and eating tasty greens and weeds we pull from the garden.
Trout Creek Bloomy Blue
Crafted in our own creamery, this tangy, triple-cream cheese boasts a bloomy soft rind and gorgonzola-style interior. Serve with our housemade pickled mushrooms and fig-walnut preserves to kick-start a cozy fall meal.
Pickled Chanterelle Mushrooms
Earthy, golden Chanterelle mushrooms pickled in apple cider vinegar with shallots, allspice, black peppercorns and Italian myrtle leaves.
Balsamic Fig-Walnut Preserves
Ripe, juicy figs and crunchy walnuts create the dynamic flavor combination for this farmhouse favorite. An excellent pairing for a variety of cheeses like our own bloomy blue, these preserves are also wonderful enjoyed with dessert. (Try serving atop a scoop of vanilla ice cream!)
Fresh-Picked Fall Apples
A beautiful assortment of Liberty, Aurora, Gravenstein, Pinova and Macintosh apples from the trees at Bella Luna Farms and Ponderosa Orchards.
Organic Fruits & Vegetables
This week’s produce selection also includes purple string beans, Castelfranco radicchio, purple carrots, fennel, Acorn squash, cauliflower, French fingerling potatoes, sweet corn, and Cipollini onions.
Seasonal Organic Greens
Bietole, baby Salanova lettuce and colorful Bright Lights Swiss chard.
Fresh Garden Herbs
Fall sage, fresh bay leaves, Italian parsley, silver thyme, garlic and shallots from the Walled Garden at Bella Luna Farms.
