Sustainably Farmed Food Shares for the week of
February 9, 2023
Golden Potatoes* • Red Beets* • Garlic* • Minneola Tangelos* • Quince* • Kale* • Shiitake Mushrooms*
Vegan Produce* • Shropshire
Vegan Produce* • Canyon Meadows Ranch Ranchera** • Shropshire
Omnivore Share Plus
Vegan Produce • Canyon Meadows Ranch Beef Shank/Soup Bone** • Shropshire
Vegan Produce • Canyon Meadows Ranch Beef Tri-Tip** • Farmer’s Hen House Organic Brown Eggs*
Meat Only Share
Canyon Meadows Ranch Beef Tri-Tip**
Add-ons and Upgrades
Specialty Grocery Add-on
Pineapple* • Strawberries*
Ritual Chocolate Apres
Farmer’s Hen House Organic Eggs*
In-House, Fresh Squeezed Orange Juice*
“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime…Please, treat your garlic with respect…Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.” Anthony Bourdain (Kitchen Confidential: Adventures in the Culinary Underbelly)”
This semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavor and a bit tangy aroma, it is a vegetarian’s cheese having a fat content of 48%. It can be paired with Port Noir and Riesling. Made in Nottinghamshire, England by Neal’s Yard Dairy using pasteurized cow’s milk and traditional rennet.
‘Gubbeen’ might mean ‘a small mouthful’, but after one taste of this Irish farmhouse cheese, and you’ll want more than just that. The Gubbeen farm has been worked by the Ferguson family for five generations, and they’re the only producer of this original cheese. When young, this mild, creamy washed rind shares an aroma of meadow flowers and light toasted hazelnuts, but when allowed to develop, it evolves into a complex bouquet of walnuts and mushrooms. Tinted with pink and brown on the rind, the pale yellow, supple paste makes it an excellent standalone on a rustic cracker. The Gubbeen is a real Irishman, only made in the County of Cork, and does best with a malty stout by its side. Pasteurized cow’s milk and traditional rennet; aged 1-2 months.
Chocolate Halawa by Celine’s Homemade Delights
You might recognize this Halawa has a familiar flavor to another sesame-based confection: halva. In fact, the sweet’s spellings are as numerous as its origins: Egyptians call it “halawa,” while Indians drop the final “h” and name it “halva.” Regardless of what you call it, what is certain is that the word derives from the Arabic word, “halwa,” which means “sweet confection.” This particular traditional Middle Eastern Halawa is made with hazelnuts and cocoa powder and is a delicious complement to breads and granola. Celine is a mother, baker, and specialty food artisan who creates all of her homemade spreads and halawa according to traditional Lebanese recipes and methods. Each handwritten label is a reminder of the company’s simple beginnings at the Souk El Tayeb farmer’s market in Beirut.