Artichokes, Raclette Milledome, Robiola Bosina, Hand-Rolled Couscous, Dark Chocolate Mocha

Sustainably Farmed Food Shares
May 9, 2024



Vegan Share

Artichokes* • Curly Endive* • Red Beets* • White Onions* • Red Radishes* • Italian Parsley* • Barltett Pears*

Vegetarian Share

Vegan Produce* • Raclette Milledome

Omnivore Share

Vegan Produce* • Canyon Meadows Beef for Kabobs** • Raclette Milledome

Omnivore Share Plus

Vegan Produce • Christensen’s Pork Belly, Ground Pork, and Pork Stew Meat** • Raclette Milledome

Paleo Share

Vegan Produce • Canyon Meadows Ribeye Steak* • High Desert Ranch Eggs**

Meat Only Share

Christensen’s Lamb Shoulder**

Add-ons and Upgrades


Specialty Grocery Add-on

M’hamsa Hand-rolled Couscous

Cheese Upgrade

Robiola Bosina by Alta Langa

Fruit Add-On

Blueberries* + Tomy Atkins Mangos*

Chocolate Add-on

Ritual Dark Mocha 60% 

Eggs Add-on

High Desert Ranch Eggs**

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

*  = Organic

** = Locally sourced

Item Highlights


Artichokes were a delicacy of the ancient Greeks and Romans, grown in Sicily as far back as 300 BC. History aside they are known to have more antioxidants than just about any other vegetable – making them particularly beneficial for liver health. Technically a member of the thistle family, the edible part consists of the flower buds before they bloom. 

Steaming artichokes is one of the easiest methods to enjoy them. Slice off a 1/2 inch of the stem and top, then use kitchen shears to clip off the pointy tips of lower leaves. Score the bottom of the stem after peeling off the coarse outer layer to help cook more evenly. Rub the entire artichoke with lemon juice, and put the peels in 1 inch of water below a steamer basket. Place artichokes in, bring to a boil, then lower to a simmer for 30-45 minutes. Enjoy the leaves with melted butter, lemon aioli, or tartare sauce. The stem can be chopped and included in cheesy dips and pastas. 

Raclette Milledome

This pasteurized cow’s milk French raclette is produced by The Societe Fromagere du Livradois, a family run dairy started in 1949. This semi-firm cheese is aromatic and fruity on the nose giving way to acidic, nutty, milky flavors. Best enjoyed melted alongside gherkins, cured meats, and crusty bread.

Robiola Bosina

This soft-ripened Italian cheese has a blend of cow and sheep’s milk, producing a sweet and creamy yet assertive treat. The rind is thinner and milder than that of brie but still provides a pleasant texture contrast to the smooth paste. Pairs nicely with stone fruits, and is a luxurious addition to any pasta dish.

M’hamsa Hand-Rolled Couscous

This beautiful product is made from North African semolina and produced in the traditional Berber method. The semolina is mixed with salt, olive oil, and water, then pushed through screens by hand to produce the classic tiny round forms. This process is passed down matrilineally, and in the past large groups of women would gather for production. The producer Mahjoub farms soil in the verdant Mejerda Valley on the southern coast of the Mediterranean. M’hamsa has an earthy, nutty flavor and is perfect in stews, and alongside meat and fish dishes.

Ritual Chocolate Dark Mocha 60% Cacao

Ritual Chocolate is a proudly female-led Utah-based company that believes in producing the best chocolate with ethically sourced cacao. This special bar utilizes organic Guatemalan coffee with the balanced flavor of their Mid Mountain blend. This is sure to become a favorite for coffee and chocolate lovers everywhere. 

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