Dino Kale, Valserena Parmigiano Reggiano, Park City Creamery Bad Boys, Blanxart Brics Chocolate Covered Almonds, & Mieli Thun Chestnut Honey

Sustainably Farmed Food Shares for the week of
December 7, 2023

Shares

Strawberry

Vegan Share

Butternut Squash* • Fennel* • Red Beets* • Brussel Sprouts* • Spring Onions* • Dino Kale* • Italian Parsley*

Vegetarian Share

Vegan Produce* •  Valserena Parmigiano Reggiano

Omnivore Share

Vegan Produce* • Canyon Meadow’s Beef Stew Cuts** • Valserena Parmigiano Reggiano

Omnivore Share Plus

Vegan Produce • Christensen’s Pork Chops** • Valserena Parmigiano Reggiano

Paleo Share

Vegan Produce • Canyon Meadows Ranchera* • Chino Valley Eggs**

Meat Only Share

Canyon Meadow’s Beef Short Ribs**

Add-ons and Upgrades

blueberry

Specialty Grocery Add-on

Mieli Thun Italian Chestnut Honey

Cheese Upgrade

Bad Boys by Park City Creamery

Fruit Add-On

Satsuma Mandarins*

Chocolate Add-on

Blanxart Brics Chocolate Covered Almonds

Eggs Add-on

Chino Valley Free-Range Eggs

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

Item Highlights

Dino Kale

This hearty leafy green vegetable is known by many names including Tuscan Kale and Black Kale. A member of the cabbage family their palm-like fronds can grow up to three feet long. With a nutty, earthy flavor its wonderful for braising and stews as this variety holds a nice, firm texture when cooked. Dino Kale is sweeter than other kale varieties and packed with nutrients. Both the leaf and rib can be eaten, just ensure you rinse thoroughly as debris can hide in the pronounced ruffles. After rinsing you can cook the leaves whole, chopped, or cut in to thin strips. If you do find that your kale is more bitter than you prefer try blanching it before continuing with your recipe. Due to its size blanched Dino Kale can also be used as an alternative to tortillas for wraps and burritos, they will even hold up to baking.

Valserena Parmigiano Reggiano

Hailing from the oldest Parmigiano Reggiano dairy in Parma, Valserena, and one of only four members of the Consorzio di Sola Bruna (Brown Cow Consortium), this parm is truly king. Valserena is a 5th generation farmstead producer, meaning they grow the feed, raise the animals, and make these cheese on site. This parm is made from the milk of Brown Cows (Bruna Alpina), which is sweeter with a delicate complexity. This cheese is perfect in a risotto or grated over fresh pasta. Valserena Parmigiano Reggiano is regulary available in store.

Bad Boys by Park City Creamery

This stinky little cheese is produced by Park City Creamery made from the milk of local Utah cows. This natural rind cheese starts fruits and grassy and becomes more earthy and mushroomy over time. A beautiful oozy cream-line will develop as it ages. Due to its small format Bad Boys is perfect for your après ski or any outdoor adventure picnic. Serve at room temperature. Pairs well with Pinot Noir, Burgundy, white Bordeaux and Loire.

Mieli Thun Italian Chestnut Honey

This pure monofloral Italian honey is harvested at peak blooming times from uncontaminated areas. Mieli Thun is known for its nomadic approach to beekeeping. They move their bees to at least sixty different sites around the country each year. With an aroma of dried chamomile and tasting notes of wood, tobacco, and cacao, this honey is beautiful paired with bloomy soft rind and cottage cheeses. If you’re feeling adventurous it can be blended in to ricotta, utilized in the starter for rye bread, and even mixed in with pumpkin tortellini filling.

Blanxart Brics Chocolate Covered Almonds

These decadent roasted and carmelized macrona almonds are covered in rich praline and dusted in cacao powder. Produced by Blanxart, a bean to bar chocolate factory in Barcelona is renowned for its single-origin chocolate confestioneries. Made by hand these little delights are an ode to the skill of Blanxart’s master chocolatiers. Enjoy straight out of the bag or roughly chop to top ice cream or cakes.

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Sustainably Farmed Food Shares May 16, 2024 Shares Vegan Share Yellow Potatoes* • Cara Cara

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