What’s In The Box? September 25 – October 1

Harvest Season
Beautiful squash, colorful peppers, fresh fennel and more—the fall harvest is here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients to craft a rustic harvest supper: Sweet Italian sausage combined with roasted squash and Cipollini onions, Chanterelle compound butter, plus honey-kissed whole-grain bread and a robust Italian wine.

Here’s what you’ll find in your box:

Skagit River Ranch Sweet Italian Sausage

The pampered pigs raised on this ranch in Sedro-Woolley roam outdoors in certified-organic pastureland to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Spiced with savory herbs, this delectable sausage is wonderful served alongside a platter of roasted harvest vegetables. See this week’s recipes for our favorite version with Cipollini onions, squash and fresh sage leaves!

Chanterelle Compound Butter

Crafted from sweet butter, shallots and fresh herbs, our housemade spread captures the delicate flavor of locally foraged Chanterelle mushrooms. Delicious with poultry or beef, it is also an excellent finisher for roasted vegetables, lending a rich, earthy taste.

Fresh Whole-Grain Bread

Crafted in nearby Snohomish by one of our favorite bakeries, this round loaf is crafted with Shepherd’s Grain flour and 7 different whole grains, plus a hint of honey and toasted sunflower seeds.

La Spinetta Sangiovese

One of Piedmont’s most respected producers of Barolo and Barbaresco since 1977, La Spinetta broadened their horizons in 2001 by planting vineyards in Tuscany. Using the well-known Prugnolo Gentile clone of Sangiovese, they now produce a modern interpretation of the classic Chianti. Aged in 600-liter French oak barrels, this is a supple Sangiovese, with brash undertones of vanilla, tomato leaves and red currants. Medium-bodied, with a hint of tannins and backed by mouth-watering acidity, it is great alongside grilled meats and roasted veggies.

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 warm afternoons scratching up bugs and eating tasty greens and weeds we pull from the garden.

Aged Vecchio Cheese

Made in our farmstead creamery, this handcrafted mixed goat and cow milk cheese is aged for over two years in our cave, lending to a rich, nutty taste. Ideal for grating over vegetables, pasta or polenta, it also pairs nicely with this week’s Italian Sangiovese as a first course.

Cayenne Peppers

Bursting with spice and flavor, these freshly-picked chili peppers are fantastic dried: Just string the peppers with a needle and thread and hang in a very dry, warm, and extremely well-ventilated area with loads of sunlight for one to two weeks. (You can also speed up this process by drying in an oven at 150° for several hours.) Once dry, grind in a spice mill or food processor and use in your favorite recipes.

Fresh Kiwi Berries

A cousin of the well-known kiwi, these smooth, grape-sized berries boast a delightfully sweet flavor!

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes baby fennel, heirloom black cherry tomatoes, red Cippolini onions, Jimmy Nardello peppers, Golden Nugget winter squash and mixed green and yellow summer squash.

Seasonal Organic Greens

Rainbow chard, baby lettuce salad mix, demi red Romaine, curly endive and fresh arugula greens.

Fresh Garden Herbs

Fresh sage, Italian parsley, and basil from the Walled Garden at Bella Luna Farms.

Housemade Jam

This week’s box also includes a jar of our signature jam. Made from either fresh apricots or juicy blackberries, this jam is crafted with organic sugar and pectin to preserve the wonderful fresh flavor and color of these beautiful fruits.

this week's recipes
the delights of spring

farm & garden notes
hi, april

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