Season to Season
What a beautiful October! With cool nights and warm days, we are enjoying the best of both summer and fall, with lingering late crops—like our gorgeous Jimmy Nardello peppers—ripening right alongside the autumn squash, mushrooms and more. This week, explore this unique convergence of seasons with a flavorful risotto made with earthy Chanterelles, plus an incredible selection of produce, including Delicata squash, yellow and green frying peppers and fresh-picked Macintosh apples.
Here’s what you’ll find in your box this week:
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 with our flavorful chicken stock and a splash of white wine, it becomes creamy and starchy, a great accompaniment to any flavor combination, especially seasonal Chanterelle mushrooms.
With a firm texture and light, delicate flavor, local Chanterelle mushrooms shine in a variety of dishes, lending earthy appeal to fall dishes like pastas and soups. Try these golden gems sautéed in butter and added to our signature risotto—check this week’s recipes for directions.
Housemade Chicken Stock
Made from roasted Bella Luna chickens, this flavorful stock is simmered slowly for hours with carrots, onions, parsley and celery and seasoned with a dash of sea salt.
Mixed Italian Olives
These imported olives are wonderful for snacking, or mixed with roasted fall vegetables to add a salty-savory touch.
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 by our favorite bakery in nearby Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter, a classic pre-ferment culture made from flour and water.
Château Beauregard Lagupeau Bordeaux Red
Owned and operated by the same family since 1850, Château Beauregard Lagupeau is situated in the commune of Graves in France, which well known as home to international icon, Chateau Haut-Brion. Hand-harvested from 25 year-old-vines, then aged in 25% renewed French oak barrels, this wine exhibits a deep, ruminating, sense of structure and flavor. A classic left bank Bordeaux Rouge comprised of 55% Cabernet Sauvignon, 35% Merlot, and 10% Cabernet Franc, it’s dark and earthy, with gripping tannins. You can easily lay this bottle down for another few years, but is also drinking beautifully now, especially if allowed time to breath.
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 warm afternoons scratching up bugs and eating tasty greens and weeds we pull from the garden.
Aged Grana Cheese
Crafted in our farmstead creamery, our signature Italian-style Grana is cave-aged for 18 months, producing a full-flavored, hard cheese that is wonderful for grating over this week’s risotto.
A beautiful assortment of Macintosh apples from the orchard at Bella Luna.
Organic Fruits & Vegetables
This week’s produce selection also includes Delicata winter squash, Italian yellow and Jimmy Nardello frying peppers, cauliflower, Cipollini onions, Tokyo Market turnips and Russian Banana fingerling potatoes.
Seasonal Organic Greens
Spicy salad mix and escarole.
Fresh Garden Herbs
Fresh winter savory, silver thyme, Italian parsley, fennel flowers, shallots and garlic from the Walled Garden at Bella Luna Farms.