Sustainably Farmed Food Shares for the week of
April 17, 2025
Shares
Vegan Share
Fingerling Potatoes* • Sweet Baby Broccoli* • Grapefruit* • Red Radishes* • Sweet Onions* • Zucchini* • Chard*
Vegetarian Share
Vegan Produce* • Boo Boo Baby Swiss
Omnivore Share
Vegan Produce* • Canyon Meadows Beef for Stew** • Boo Boo Baby Swiss
Omnivore Share Plus
Vegan Produce • Canyon Meadows Top Round Steak** • Boo Boo Baby Swiss
Paleo Share
Vegan Produce • Christiansen’s Lamb Shank** • High Desert Eggs**
Meat Only Share
Christiansen’s Lamb for Stew**
Add-ons and Upgrades
Specialty Grocery Add-on
Cattani Olivewood Balsamic
Cheese Upgrade
Rey Silo Blanco
Fruit Add-On
Durandeau and/or Abate Fetel Pears* + Pixie Tangerines*
Chocolate Add-on
Blanxart Dark Chocolate with Marcona Almonds
Eggs Add-on
High Desert Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Sweet Baby Broccoli
Sweet baby broccoli, also known as broccolini, is a hybrid of broccoli and Chinese broccoli. It has long, tender stems and small florets with a mild, slightly sweet flavor that’s less bitter than standard broccoli. The entire stalk is edible, and it cooks quickly, whether sautéed, roasted, or grilled. It holds up well to high heat and pairs easily with garlic, lemon, or a splash of soy sauce. Its ease of preparation and approachable taste make it a simple option for everyday meals. Great as a side dish or tossed into pasta or grain bowls, it’s an easy way to add something green without overthinking it.
Boo Boo Baby Swiss
Boo Boo Baby Swiss is a young, creamy cheese made by Rockhill Cheese here in Utah using traditional Swiss methods. It’s aged for a shorter time than regular Swiss, giving it a softer texture and a mild, buttery flavor. You still get the classic holes, but with a more delicate, melt-in-your-mouth feel. It’s an easy pick for sandwiches, burgers, or snacking straight from the fridge. If you’re looking for a mellow cheese that still has character, this one’s a solid choice.
Rey Silo Blanco
Rey Silo Blanco is a traditional Asturian cheese made from raw cow’s milk sourced from a single local farm. Crafted using time-honored methods, the milk undergoes a slow lactic fermentation over 24 hours before being hand-ladled into molds and gently drained by gravity. Each cheese is hand-salted and aged for 25 to 30 days in underground cellars, developing a natural rind characterized by Geotrichum candidum mold, known locally as “toad skin” for its wrinkled appearance. The result is a dense, creamy cheese with flavors reminiscent of cultured butter and fresh dairy, complemented by subtle floral notes. Rey Silo Blanco pairs well with apple cider, crisp white wines, or can be enjoyed simply with crusty bread and a drizzle of olive oil.
Cattani Olivewood Balsamic
Acetaia Cattani is a fifth-generation family producer in Modena, Italy, known for crafting organic balsamic vinegars using traditional methods. Their Olivewood Balsamic is made from grapes grown on the family’s estate, aged for over eight years in oak barrels, and then finished in olivewood casks. This final aging imparts a delicate, earthy sweetness with notes of molasses and vanilla. Try it with grilled meats, roasted vegetables, or even drizzled over fresh figs and gorgonzola. Its unique flavor also complements desserts like vanilla ice cream, adding depth without overpowering.
Blanxart Dark Chocolate with Marcona Almonds
Blanxart, a Barcelona-based chocolatier founded in 1954, is renowned for its bean-to-bar craftsmanship and dedication to quality. Their Dark Chocolate with Almonds bar combines dark chocolate with whole roasted Marcona almonds, offering a smooth, balanced flavor with a satisfying crunch. Made with the highest quality cocoa, this bar is crafted using traditional methods and all-natural ingredients. It’s a versatile treat that pairs well with coffee, red wine, or can be enjoyed on its own.
This Week's Recipes
