What’s In The Box? September 3-9

Pickles & Peppers
As summer starts to wane and we begin to gather up the last of the heat-loving crops, ‘tis now the season for pickling! With a bevy of produce at your disposal—including cucumbers, heirloom zucchini and tomatoes, plus a myriad of colorful peppers—this week’s box is full of crisp, pickle-friendly fare, plus recipe ideas courtesy of the Hugh Acheson’s charming Pick A Pickle cookbook. Also included: Fresh accoutrements like locally-made peanut butter and cinnamon raisin bread, a full dozen eggs, and a perfectly-balanced French Bordeaux wine to sip whilst flipping through recipes.

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

Pick A Pickle: 50 Recipes for Pickles, Relishes & Fermented Snacks Cookbook

Time to fill the pantry: From classics like bread and butter pickles to modern favorites including green tomato relish and cabbage kimchi, this charming flipbook from James Beard winner Hugh Acheson contains a myriad of ideas for preserving summer produce long into the winter.

Cinnamon Raisin Bread

Made with moist, chewy Flame raisins, this freshly-baked loaf from our favorite local bakery in Snohomish is wonderful toasted and topped with this week’s peanut butter.

CB’s Nuts Peanut Butter

Hand-crafted jar by jar from fresh-ground, fresh-roasted peanuts, this crunchy-creamy peanut butter is made with love by husband and wife team Clark and Tami Bowen in their Kingston shop.

Château Haut Rian Bordeaux Blanc 2013

Located in the town of Rions just southeast of Bordeaux, France, the Château Haut Rian has garnered a stellar reputation for creating light, crisp wines in its two century-long history. This particular Bordeaux Blanc is well-balanced with a lingering finish, tinged with aromatic fresh hay, grapefruit and mineral notes.

Westward Blue Cheese

Similar in style to a gorgonzola, this creamy soft cheese boasts a gorgeous marbled center and flavorful bite.

Farm Fresh Eggs

Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown, blue and green—enjoy a full dozen this week to incorporate into a savory frittata! 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

Beautiful Italian Prune plums from Tonnemaker Orchards.

Seasonal Organic Fruits & Vegetables

This week’s produce selection also includes a mix of peppers comprised of sweet red Bullhorn, Italian Jimmy Nardello and Sigarette Dolce varieties, plus sweet corn, heirloom tomatoes and cherry tomatoes, sweet onions, heirloom Italian zucchini, green beans, red fingerling potatoes and pickling cucumbers.

Seasonal Organic Greens

A beautiful selection of arugula, Oakleaf lettuce, baby red Romaine and Variegato di Luisa radicchio.

Fresh Garden Herbs

A delightfully fragrant bouquet of organically-grown Italian parsley, thyme, sage, and dill flowers.

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