What’s In The Box? September 10-16

Ode to Summer
Though the calendar may say fall, here in the Northwest we are still enjoying warm, sunny weather—plus an abundance of summer crops still to harvest, from juicy tomatoes and rainbow peppers to crisp cucumbers and table grapes. Thus, this week’s box is our ode to the last weeks of summer, with housemade tomato-golden beet relish, hearty Italian baby chickpeas and imported sheep’s milk feta cheese to go alongside a beautiful French wine, Pain au Levain bread and a medley of produce.

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

Imported Baby Chickpeas

Marinated in olive oil and fragrant herbs, these nutty, hearty chickpeas from Italy add robust flavor to a variety of dishes. We love them incorporated into an antipasti platter, scattered over salads, or baked until crispy in olive oil and seasoned with smoked sea salt to serve as a game day snack—see this week’s recipes for ideas.

Housemade Tomato-Golden Beet Relish

Combining the sweet, earthy flavor of garden-grown beets with the juicy, sun-ripened appeal of summer tomatoes, this housemade relish is a farm favorite. Splashed with vinegar and seasoned with fresh herbs, this spread is incredible spread over toast, or incorporated into your favorite sandwich!

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 Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter. Try it this week toasted and served with sheep’s milk feta and our own tomato-golden beet relish.

Domaine de la Chanteleuserie Cabernet Franc

A pure varietal wine, this beautiful cabernet is crafted by Thierry Boucard, a seventh generation winemaker who now helms production at the venerable Domaine de la Chanteleuserie in the heart of Touraine, France. Delicious either young or aged, the wine boasts a supple, full fruit flavor that pairs well with antipasti, pastas or grilled meats.

Sheep’s Milk Feta

Crumbly with a tart, salty taste, this imported, traditional-style aged feta is crafted from 100-percent whole sheep’s milk.

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.

Ripe Fruit

Fresh lemons, plus Jupiter table grapes from Cloud Mountain Farm and Canary melon from Tonnemaker Family Farm.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes sweet Skagit onions, rainbow mini Bell peppers, purple Globe eggplant, mixed varieties of both heirloom tomatoes and cherry tomatoes, Piracicaba sprouting broccoli, sweet fennel and Marketmore slicing cucumbers.

Seasonal Organic Greens

A beautiful selection of baby Pomegranate Red Romaine lettuce, spicy salad mix and Treviso radicchio.

Fresh Garden Herbs

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

this week's recipes
taco time

farm & garden notes
hello, february

workshops & events
new classes!