Sustainably Farmed Food Shares for the week of
July 12, 2023
Shares
Vegan Share
Fennel* • Watermelon Radish* • Blenheim Apricot* • Tomatillos* • Gypsy Peppers* • Red Leaf Lettuce* • Baby Spinach*
Vegetarian Share
Vegan Produce* • Ashbrook
Omnivore Share
Vegan Produce* • Christensen’s Lamb Stew** • Ashbrook
Omnivore Share Plus
Vegan Produce • D’artagnan Chicken & Apple Sausage* • D’artagnan Chorizo* • Ashbrook
Paleo Share
Vegan Produce • Canyon Meadows Beef Chuck Roast** • BK Family Farms Eggs**
Meat Only Share
Canyon Meadows Beef Chuck Roast**
Add-ons and Upgrades
Specialty Grocery Add-on
Noona’s Yuzu Blossom Ice Cream
Cheese Upgrade
Brillat Savarin Affine
Fruit Add-On
Locally Pressed Apple Cider**
Chocolate Add-on
Blanxart 60% Dark Chocolate w Maracona Almonds
Eggs Add-on
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
Item Highlights
Blenheim Apricot
The Blenheim apricot is a smaller apricot that tends to have a green shoulder, ripen from the inside, never really getting the total apricot color, but even on the side of green will have the full apricot flavor. This old favorite’s sweet aromatic flavor sets the standard for apricots. Like many of nature’s finest gems, the California Blenheim apricot has struggled to survive amongst fierce international competition and global supply chain complexities. Complex in flavor, this heirloom apricot variety boasts a tart skin that is perfectly balanced by a sugary-sweet flesh. Even before you take a bite, the Blenheim apricot draws you in with its aroma and beauty.
Ashbrook Cheese
Developed in 2014 by Spring Brook Farm as an ode to the French Morbier. this cheese is a made from the fresh raw Jersey cow milk from Spring Brook Farm and our two partner dairies. Ashbrook exhibits a distinctive layer of vegetal ash running through the center of the paste. It is a semi-soft washed rind cheese that is aged for approximately three months. Ashbrook has savory aromas on the rind that give way to a mushroomy, sour cream-like flavors.
Brillat
Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th-century gastronome and epicure, Jean Anthelme Brillat-Savarin. Since classified as triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to pasteurized cow’s milk. Young cheese tastes similar to fresh cheese but usually, it is matured for about four to five weeks to develop more complex flavours.
Noona’s Yuzu Blossom Ice Cream
Noona’s was founded in 2016 with the goal of making Asian American ice cream flavors in the most delicious and sustainable way possible. They blaze a trail for Asian American flavors and strive to amplify underrepresented voices by creating a space that reflects the passion, hard work and diversity of those voices. Tart and aromatic, yuzu is an Asian citrus fruit that closely resembles that of a grapefruit and mandarin orange with undertones of meyer lemon. This Yuzu Blossom ice cream blends the familiar sweetness of this beloved fruit with fresh cream and a touch of wildflower honey.
