French Breakfast Radishes, Fourme de Moelleux, Capriole O’banon, Oat Milk White Chocolate with Chili Beak Oil and Ginger, & Lindera Farms Lemongrass Ponzu

Sustainably Farmed Food Shares
March 21, 2024

Shares

Strawberry

Vegan Share

Golden Beets* • Cauliflower* • Yellow Onions* • Ambrosia Apples* • French Breakfast Radishes* • Green Beans* • Kale*

Vegetarian Share

Vegan Produce* • Fourme au Moelleux

Omnivore Share

Vegan Produce* • Christiansen’s Lamb Shanks** • Fourme au Moelleux

Omnivore Share Plus

Vegan Produce • Christiansen’s Pork Chops** • Fourme au Moelleux

Paleo Share

Vegan Produce • Canyon Meadow’s Ranch Beef Rump Roast* • High Desert Eggs**

Meat Only Share

Christensen’s Lamb Shoulder**

Add-ons and Upgrades

blueberry

Specialty Grocery Add-on

Lindera Farms Lemongrass Ponzu

Cheese Upgrade

Capriole O’Banon

Fruit Add-On

Red D’Anjou Pears* + Murcott Tangerines*

Chocolate Add-on

Ritual Desert Sands Oat Milk White Chocolate with Chili Beak Oil and Crystallized Ginger

Eggs Add-on

High Desert Eggs**

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

*  = Organic

** = Locally sourced

Item Highlights

French Breakfast Radishes

French Breakfast Radishes are a mild and sweet variety with edible leafy greens. Introduced in 1879, they became wildly popular in Paris where – despite its name – they are eaten mostly as a snack, with butter, salt, and crusty baguette. Spring and fall radishes will be sweeter, while the warmer soil in summer produces a little more piquancy. Aside from eating raw, these little delights can be roasted, sauteed, utilized in a stir fry, or blended into vegetable based soups.

Fourme au Moelleux

This decadent cheese starts out as the classic cow’s milk blue Fourme d’Ambert. It is then injected with Vouvray, a sweet white wine from the Loire Valley. The whole process is overseen by acclaimed master affineur and fifth-generation cheesemaker Rodolphe le Meunier. Expect mushroom and chocolate notes with a burst of fruit from the Vouvray. Serve crumbled on salad, alongside fresh fruit, or even dark chocolate. 

Capriole O’Banon

This goat cheese is a showstopper, as pretty on the inside as it is out – wrapped in bourbon marinated chestnut leaves. Capriole Creamery is a thirty-year old family owned operation in the southern Indiana hills that specializes in goat’s milk cheeses. What started as a casual experiment has blossomed into a nationally renowned creamery supported by a herd of five-hundred goats. 

Bright and tart-fruit forward it is balanced by a finishing sweetness on the palate. Due to the hand-ladling process of its production, O’Banon has a dense but soft texture that melts in the mouth. O’Banon is best all on its own, or as the star of a charcuterie board. If you must, serve it alongside some crusty bread with a glass of dry bubbles. Capriole also suggests it can be grilled briefly on low and served with a nectarine or peach salsa.

Lindera Farms Lemongrass Ponzu

Lindera Farms is a Virginia-based company that produces vinegars using old world wine-making methods and contemporary culinary techniques. They center local and sustainable agriculture when creating their vinegars. This unique offering is a rich soy sauce that garners savory quality from heirloom peppers and a citrus zing from lemongrass. Best used for roasting fall vegetables such as squash, and can be added to the marinade of just about any protein you can think of!

Ritual Desert Sands Oat Milk White Chocolate with Chili Beak Oil

Desert Sands is produced by beloved Utah chocolate company Ritual, inspired by the high mountain deserts down south. Oat milk is utilized to produce white chocolate which has been paired with spicy roasted chili oil – a blend of Arbol, Guajillo, and Chipotle peppers – 

from another local company Chili Beak. The addition of crystallized ginger pieces creates a unique, scintillating bar of chocolate that’s great for straight up snacking.

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