Fennel, Idiazabal, Old Kentucky Tomme, Amano Amazonia 72%, Croxetti Pasta

Sustainably Farmed Food Shares
June 1, 2024



Vegan Share

Red Potatoes* • Fennel* • Red Cabbage* • Yellow Onions* • Gold, Zucchini Squash* • Red Leaf Lettuce* • Cilantro*

Vegetarian Share

Vegan Produce* • Idiazabal

Omnivore Share

Vegan Produce*                          • Christensen’s Ground Pork**  • Christensen’s Pork Stew Meat** • Idiazabel

Omnivore Share Plus

Vegan Produce • Christensen’s Pork Chops** • Idiazabal

Paleo Share

Vegan Produce • Christensen’s Pork Tenderloin** • High Desert Ranch Eggs**

Meat Only Share

Canyon Meadows Beef Short Ribs*

Add-ons and Upgrades


Specialty Grocery Add-on

Croxetti by Fratelli Minaglia

Cheese Upgrade

Old Kentucky Tomme, by Capriole Indiana

Fruit Add-On

Mini Watermelon* + Avocados*

Chocolate Add-on

Askinosie Amazonia 72% Cacao

Eggs Add-on

High Desert Ranch Eggs**

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

*  = Organic

** = Locally sourced

Item Highlights


Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked. Fennel is one of the most underrated vegetables, and if you’re not already cooking with it, you absolutely should be. It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or added to soups and sauces.


Idiazabal,  is a traditional farmhouse cheese made from the raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese was awarded Spanish D.O.  status in 1987.

In the summer, sheep migrate to higher pastures to graze on fresh, blossoming grass. During this period, artisanal cheese makers milk the sheep, produce the cheese, and leave it to mature in the rafters for at least two months. Mature Idiazabal cheese has a hard natural rind and a compact texture with a few pinprick holes. The rind bears the marks of the wooden molds used for draining the cheese. While the cheese typically has a slightly smoky flavor from being stored near fireplaces, imparting notes of burnt caramel and bacon. Idiazabal pairs excellently with red wine and crisp cider.

Old Kentucky Tomme

Old Kentucky Tomme is one of Capriole’s signature cheeses. It was developed as an American interpretation of traditional French Tomme-style cheeses, which are typically semi-hard and made from cow’s milk. Capriole’s version uses goat’s milk, showcasing the unique qualities and flavors that come from this type of milk.

Old Kentucky Tomme is known for its complex and nuanced flavor profile. The cheese has a natural rind and the interior paste is smooth and firm, with a pale ivory color typical of goat’s milk cheeses. The flavor is mild yet earthy, with notes of grass and hay reflecting the terroir of the region where the goats graze. There are also hints of nuts and a subtle tanginess, characteristic of goat’s milk. As the cheese ages, its flavors develop further, becoming more pronounced and robust without losing its balanced and approachable nature. The cheese has garnered acclaim and several awards since its introduction, reflecting the skill and dedication of Capriole’s cheesemakers.

Croxetti by Fratelli Minaglia

Fratelli Minaglia Croxetti is a flat, disc-shaped pasta made by the Minaglia family in Liguria, Italy. The pasta is made from durum wheat and water and is stamped with the coat of arms of the Genoa region, as well as a stalk of Ligurian wheat. It is said that the first stamps were done with a coin pressed into the dough. When cooked, the pasta takes on a dumpling-like appearance and pairs well with creamy sauces. A perfect pairing includes pesto, marjoram, pine nuts, walnuts, and parmesan. 

Askinosie Amazonia 72% Cacao

Askinosie was founded by a father-daughter team and is one of the first craft chocolate companies in the US. Their company is founded on the values of minimal environment impact, fairness, sustainability, and community enhancement. This particular single-origin bar is produced in collaboration with a female-lead farmer group. Monica Guaman is one such farmer, who can be seen on the front of the package. Amazonia has notes of earthy richness, fudge, and hints of raisin and mocha.

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