Sustainably Farmed Food Shares for the week of
November 16, 2023
Shares
Vegan Share
Gold Beets* • Yellow Onions* • Fuji Apples* • Broccoli Rabe* • Red Sweet Potatoes* • Leeks* • Red Dandelion*
Vegetarian Share
Vegan Produce* • Farmdal Young Gouda
Omnivore Share
Vegan Produce* • Farmdal Young Gouda • Canyon Meadow’s NY Steaks**
Omnivore Share Plus
Vegan Produce • Canyon Meadow’s Ground Beef** • Farmdal Young Gouda
Paleo Share
Vegan Produce • Christensen’s Pork Spare Ribs** • BK Family Farms Eggs**
Meat Only Share
Christensen’s Lamb Shoulder**
Add-ons and Upgrades
Specialty Grocery Add-on
Haldi Doodh by Diaspora Co.
Cheese Upgrade
Lake Breeze
Fruit Add-On
Zinfandel Grapes** + Kiwis*
Chocolate Add-on
Ritual Fleur De Sel 70%
Eggs Add-on
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
Item Highlights
Golden Beets
When you think of beetroots, you probably think of red beets. But like carrots, peppers and other vegetables, beets also grow in a rainbow of colours, which includes golden beets. Native to the coastal regions of southern Europe, the beet has been cultivated since prehistoric times for its green tops. Not until the 1500s was the vegetable cultivated for its roots. Golden Beets began being cultivated in the US around 1828.
Like their more common red cousins, golden beets are a nutritional powerhouse. The leaves and roots of beetroots are packed with nutrition including antioxidants that fight cell damage and reduce the risk of heart disease. They’re one of the few vegetables that contain betalains, a powerful antioxidant that gives beets their vibrant colour as well as reduce inflammation. The red & gold cousins have similar carbohydrate, fat and protein content and both are equally packed with potassium, a blood pressure-lowering mineral. Golden beets tend to be sweeter in taste, and less earthy in flavor.
Gold beets can be consumed raw and are popularly shaved, shredded, julienned, or spiralized into salads, slaws, and soups. They can also be pickled for extended use, pureed for sauces, or blended into smoothies. Gold beets pair well with goat cheeses, feta, and manchego, and meats such as poultry, fish, and bacon. Perfect raw with apples, fennel, and herbs such as dill, parsley, and mint.
Farmdal Young Gouda
In 1978, third-generation Belgian affineur Michel Van Tricht purchased the family bakery and delicatessen from his parents, Pieter and Juliette Van Tricht. It was his role as owner that piqued his interest in cheese, so much so that he began partnering with local farmers and dairies to select cheeses for his shop. His passion for all things cheese led to him becoming an affineur and purveyor of fine cheeses, converting his bakery and delicatessen into a cheese shop.
Young Farmdal is everything you want in a fine gouda, but with a softer paste. It is ivory in color, with a luxurious buttery texture. While it shows traditional gouda notes of caramel, it is more reminiscent of sweet cream and vanilla with a tangy finish. It will accompany fresh fruit, charcuterie, and crackers on an appetizer platter. Or, melt it for fondue, grilled cheese sandwiches, mashed potatoes, and cheese-based soups. Pair Young Farmdal with Brut Champagne or other sparkling wines like Cava, Prosecco, or Sekt. Also try lighter reds with acidity – Beaujolais or Pinot Noir – or whites like Chablis, Gewürztraminer, or dry Riesling. For beer or cider lovers, we suggest beverages with sweetness, like brown ales, bocks, and farmhouse hard ciders.
Lake Breeze
Blakesville Creamery’s main goal is to humanely raise healthy goats using sustainable farming practices to produce the highest quality, handmade artisan cheeses. Blakesville started their farmstead creamery, meaning the cheeses are made on the same farm that the animals were raised, in 2020. Since then they have been constantly innovating and curating unique, delicious cheeses with the utmost care and attention on purity, quality, and flavor.
Lake Breeze is a soft-ripened goat cheese with a Geotrichum rind. The flavor is bright, citrusy and slightly saline with just a touch of barnyard on the aroma. This cheese has notes of nuts and mushrooms and has a “goatier” flavor with a fruity finish.
Haldi Doodh by Diaspora Co.
Diaspora Co. was started by Sana Javeri Kadri who discovered, in her home town of Mumbai, that almost 400 years removed from the spice trade and under a postcolonial government, nothing had changed. Farmers were exploited & underpaid, spices went through multiple levels of distributors before finally ending up aged, on the shelf. In 2016 she decided to book 40+ farm visits, unpaid market research, and eventually a meeting with the Indian Institute of Spices Research. Following this, Diaspora Co. was founded and started sourcing from a single farmer for a single spice, Pragati Turmeric. Since then Sana has been forcing a broken system into a radical, delicious, equitable spice trade.
Haldi Doodh is the healing drink of Indian mothers & grandmothers before them. Powered by the healing anti-oxidant properties of turmeric. Equitably sourced from 40 family farms, this masala blends Lakadong Turmeric, Makhir Ginger, Peni Miris Cinnamon, Iniya Cardamom, and Aranya Black Pepper for the perfect healing elixir.
Ritual Fleur De Sel
Ritual Chocolate began in a 400-square-foot studio apartment turned test kitchen in Colorado. The space was filled to the brim with equipment and the aroma of cacao, surrounded by self-built equipment, like a cacao bean drum converted from a chicken rotisserie oven and a mess of PVC pipes that conjoined from every which way just to winnow cacao shells. They now reside in Park City, Utah, having to space to explore their capabilities and practice old world techniques. The Fleur De Sel bar combines artisan French salt and craft 70% chocolate to create the perfectly balanced sweet and savory treat. Pair with strawberries, toasted nuts, or a young Port.
