Sustainably Farmed Food Shares for the week of
January 26, 2023
Shares
Vegan Share
Red Cabbage* • Fennel* • Celery* • Cara Cara Navels* • Red Radishes* • Broccoli* • Collard Greens*
Vegetarian Share
Vegan Produce* • Goat Cheddar
Omnivore Share
Vegan Produce* • Canyon Meadows Short Ribs** • Goat Cheddar
Omnivore Share Plus
Vegan Produce • Christiansen’s Pork Spare Ribs** • Christiansen’s Pork Belly** • Goat Cheddar
Paleo Share
Vegan Produce • Christiansen’s Lamb Loin Chop** • Farmer’s Hen House Eggs**
Meat Only Share
Christiansen’s Lamb Ribs**
Add-ons and Upgrades
Specialty Grocery Add-on
Mussels with Sweet Kombu in Salsa Brava
Cheese Upgrade
La Tur by Alta Langa
Fruit Add-On
Hass Avocados • Grapefruit
Chocolate Add-on
Ritual Fleur De Sel Dark Chocolate
Eggs Add-on
Farmer’s Hen House Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
Item Highlights
Collard Greens
Collard greens date back to prehistoric time and one of the oldest member of the cabbage family. Collard greens are an excellent source of vitamin A, vitamin C, and calcium, a rich source of vitamin K, and a good source of iron, vitamin B-6, and magnesium. They also contain thiamin, niacin, pantothenic acid, and choline.They rank as one of the most nutritious foods in the world, rich in vitamins, minerals and fiber. Collard greens are a staple vegetable in Southern U.S. cuisine. Braise with bacon or steam and spice them for the perfect side dish.
Goat Cheddar
Quicke’s has specialized in cheddar for generations, but when they introduced goat’s milk into the equation, it changed the game. Though Quicke’s farm is the home to plenty of cows, but not a goat in sight, they were able to source rich goat’s milk from a nearby farmer. Just like their other cheddar, the goat’s milk was treated with equal love – cut, pressed, and drained by hand. Bound in cloth, the cheese matures to perfection after six months. During that time, it develops toasted almond and whipped butter, while still maintaining a sweetness that is the quintessential goat flavor. The sweet and nutty notes of this unusual cheddar make it pear cider’s peculiar friend.
La Tur
La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like a scoop of ice cream; decadent and melting from the outside in
Mussels with Sweet Kombu in Salsa Brava
Large, tender mussels foraged from Galician estuaries (six to eight per tin) are flavored in a salsa brava with pieces of kombu adding umami depth to the palate. The acidity of tomato, spice of onion and paprika, and minerality of seaweed round out this complex and delicious conserva. Enjoy on their own or on a crostini for the perfect namkeen.
