Sustainably Farmed Food Shares for the week of
August 8, 2024
Shares
Vegan Share
Bicolor Corn* • Nantes Carrots* • Green Cucumbers* • Poblano Peppers* • Red Leaf Lettuce* • Frisee* • Strawberries*
Vegetarian Share
Vegan Produce* • Jumi Chili Raclette
Omnivore Share
Vegan Produce* • Christensen’s Ground Pork + Chorizo** • Jumi Chili Raclette
Omnivore Share Plus
Vegan Produce • Christiansen’s Baby Back Ribs** • Jumi Chili Raclette
Paleo Share
Vegan Produce • Christensen’s Pork Spare Ribs** • Roots High School Eggs**
Meat Only Share
Christensen’s Pork Spare Ribs**
Add-ons and Upgrades
Specialty Grocery Add-on
Katz Viognier Honey Vinegar
Cheese Upgrade
Fleur de Nuits by Rodolphe LeMeunier
Fruit Add-On
Red Grapes* + Grapefruit*
Chocolate Add-on
Orinoco Piaroa 60% Dark Chocolate
Eggs Add-on
Roots High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
*Â = Organic
** = Locally sourced
Item Highlights
Frisee
Frisée is a member of the chicory family, a group of bitter, leafy vegetables that includes radicchio, escarole, and the Belgian endive. Heads of frisée, also known as curly endive, are thick and bushy with lacy, frazzled stems. Frisee is most often eaten raw, in salads or even as a garnish for dishes. It’s most well known for its use in the famous French bistro salad, salade Lyonnaise, topped with lardons and a poached egg.
Jumi Chili Raclette
Building on five generations of cheesemaking in Switzerland, Juerg and Mike founded Jumi to produce and select high-quality, innovative Swiss cheeses. Their focus is on crafting unique varieties of Swiss cheese, beyond the well-known AOP cheeses like Gruyère or Appenzeller. The pop of spice plays beautifully with raclette’s fruity, savory notes; speckles of brightness amid the gooey decadence. Melted or sliced, it’s delicious with puckery cornichons and hard Salamis.
Fleur de Nuits by Rodolphe LeMeunier
Rodolphe LeMeunier is a third generation cheese professional. In 2005 he was named best cheesemonger in all of France, and in 2007 he was named France’s best craftsman. He is widely known for his work in cheese selection and affinage. Fleur de Nuits is a double crème beauty modeled after the French classic, Chaorce. It is made in the heart of Burgundy, then aged in the Loire Valley by affineur Rodolphe LeMeunier. This is butter disguised as cheese! Rich and decadent, with a light tang to the paste and floral earthiness on the rind. Fleur de Nuits is perfect for date nights and entertaining. Sample as is with honey, or spread on crostini with strawberries and basil.
Katz Viognier Honey Vinegar
Viognier is a grape whose juice has an intoxicating aroma – floral, with pronounced notes of ripened apricot and sweet honey. These flavors convert beautifully to the production of vinegar. This finished Viognier Honey Vinegar has an incredible complexity from the subtle oak flavor of the barrel-aging to the honeysuckle finish. The makers recommend using this to dress beans or grains – the sharpness cuts through the earthiness of farro, chickpeas or lentils perfectly.
Orinoco Piaroa 60% Dark Chocolate
The Orinoco River has historically served as the only means of communication and transportation of goods for the indigenous inhabitants of the Venezuelan interior, connecting Venezuela with South America. Made with exquisite Piaroa cocoa beans, harvested by indigenous people along the Orinoco River. This vegan, paleo, and dairy-free bar boasts subtle notes of dried blueberries and the sweetness of maple sugar. This bar is 60% cacao, a great option for milk chocolate lovers thanks to the sweetness of the maple.
This Week's Recipes
