Sustainably Farmed Food Shares for the week of
August 28, 2025
Shares
Vegan Share
Yellow Onions* • Sweet Potatoes* • Celery* • Green Chard* • Fennel* • Brussels Sprouts* • Italian Parsley*
Vegetarian Share
Vegan Produce* • Fontina Val d’Aosta
Omnivore Share
Vegan Produce* • Canyon Meadows Beef for Stew** • Fontina Val d’Aosta
Omnivore Share Plus
Vegan Produce • Christiansen’s Lamb for Stew** • Fontina Val d’Aosta
Paleo Share
Vegan Produce • Christiansen’s Pork Tenderloin** • Roots Charter High School Eggs**
Meat Only Share
Christiansen’s Ground Lamb**
Add-ons and Upgrades
Specialty Grocery Add-on
La Curiosa Sardines in Olive Oil
Cheese Upgrade
Abbaye de Belloc
Fruit Add-On
Coconut* + Starkrimson Pears*
Chocolate Add-on
Ritual Honeycomb Toffee 75% Dark Chocolate
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
*Â = Organic
** = Locally sourced
Item Highlights
Brussels Sprouts
Coke Farm, a pioneer of organic farming in California since the 1980s, grows a wide range of produce with a commitment to soil health and sustainable practices. Their Brussels sprouts are firm, compact, and vibrant green, offering a naturally sweet flavor that develops rich, nutty notes when roasted. These versatile sprouts can be shredded raw into salads, quickly sautéed for a bright side dish, or slow-roasted until caramelized and tender. They bring a fresh, seasonal staple to the kitchen that works just as well in simple preparations as in more elaborate meals.
Fontina Val d’Aosta
Fontina Val d’Aosta is an Italian classic, made from raw cow’s milk in the Aosta Valley since the 12th century. It’s semi-firm and deliciously creamy with mildly pungent notes of fruit and grass. The flavor deepens with age, developing a rich nuttiness while maintaining its supple texture. Centuries of traditional alpine cheesemaking give it a character that feels both rustic and refined. It’s one of the most favored melting cheeses on our shelf, perfect for fondue or on a grilled sandwich with apples and prosciutto. It also shines in baked dishes, pasta, or simply enjoyed with a glass of red wine.
Abbaye de Belloc
Abbaye de Belloc is a semi-hard sheep’s milk cheese from France’s Basque Country, crafted by Benedictine monks at the Abbaye Notre-Dame de Belloc and guarded by AOC tradition (Appellation d’Origine Contrôlée). Made from the rich milk of local red-nosed Manech ewes, each wheel develops a natural, crusty rind while the middle remains dense and creamy. With aging spanning four to ten months, its flavor profile deepens into layers of burnt caramel sweetness, toasted nuts, and a distinctive lanolin aroma. Elegant despite its complexity, Abbaye de Belloc pairs beautifully with light red wines like Pinot Noir, hoppy ales, and sweet cherries.
La Curiosa Sardines in Olive Oil
La Curiosa’s sardines in olive oil are a beautiful representation of Galician canning traditions. Hand-selected from the Arousa estuary at their seasonal peak, these fish are caught early in the morning with empty stomachs. This practice ensures both purity of flavor and ease in preparation. Each sardine is individually placed in cans and gently bathed in high-quality olive oil, preserving both taste and form. These tender sardines are strikingly delicate and smooth, with a natural richness that needs nothing more than a slice of rustic bread or fresh tomato to shine. La Curiosa’s commitment to sourcing seafood at its freshest and packing each piece by hand makes their tins stand out as both thoughtful and delicious additions to any table!
Ritual Honeycomb Toffee 75% Dark Chocolate
Ritual Chocolate is a small-batch, bean-to-bar maker based in Utah, sourcing cacao with an emphasis on transparency and sustainable practices. Their Honeycomb Toffee bar combines their 75% Mid-Mountain blend chocolate with crisp, house-made honeycomb toffee pieces. The chocolate is smooth and balanced, with bright fruit notes that contrast the buttery crunch of the toffee. It’s a simple but satisfying combination that highlights both the quality of the cacao and the care Ritual puts into their craft.
This Week's Recipes
