Sustainably Farmed Food Shares for the week of
April 3, 2025
Shares
Vegan Share
Butternut Squash* • Pink Lady Apples* • Ginger* • Cucumbers* • Red Bell Peppers* • Red Potatoes* • Roma Tomatoes*
Vegetarian Share
Vegan Produce* • Pe’Delmunt
Omnivore Share
Vegan Produce* • Christiansen’s Ground Pork** • Pe’Delmunt
Omnivore Share Plus
Vegan Produce • Christiansen’s Lamb Shank** • Pe’Delmunt
Paleo Share
Vegan Produce • Christiansen’s Pork Shoulder Roast* • Stinging Bee Eggs**
Meat Only Share
Christiansen’s Pork Tenderloin**
Add-ons and Upgrades
Specialty Grocery Add-on
Daybreak Seaweed Co. Seaweed Seasoning
Cheese Upgrade
Massimo Magaya de Sidra
Fruit Add-On
Blueberries* + Murcott Tangerines*
Chocolate Add-on
Orinoco Patanemo Venezuela 70%
Eggs Add-on
Stinging Bee Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
*Â = Organic
** = Locally sourced
Item Highlights
Ginger
Fresh ginger is a kitchen essential, prized for its bold, spicy warmth and versatility in both sweet and savory dishes. Unlike dried or powdered versions, fresh ginger has a more vibrant heat and citrusy aroma. It’s a staple in countless global cuisines, from stir-fries and curries to teas and baked goods. Ginger is known for its countless health benefits, often used to aid digestion, soothe nausea, and reduce inflammation. Whether grated into a marinade, steeped for tea, or blended into a sauce, fresh ginger adds a punch of flavor that brings dishes to life.
Pe’Delmunt
Pe’Delmunt is a traditional Italian cheese crafted by Caseificio Rabbia, a fifth-generation creamery nestled in the foothills of the Alps near Cuneo, Piedmont. Dedicated to preserving the region’s rich cheesemaking heritage, Caseificio Rabbia produces this raw milk cheese using milk sourced from local herds within a kilometer of their facility. Pe’Delmunt features a natural rind that develops a unique microbial flora during maturation in their special caves. Its soothing and snackable profile makes it a perfect choice for enjoying at breakfast, as an aperitivo accompaniment, or simply on its own.
Massimo Magaya de Sidra
Rey Silo’s Massimo Magaya de Sidra is a distinctive Spanish cheese that embodies the rich culinary traditions of Asturias. Crafted from raw cow’s milk, this cheese undergoes an innovative aging process: after an initial maturation, it spends two months sealed in barrels with magaya—the residual apple pulp from cider production. This unique method rehydrates the cheese, infusing it with the tangy essence of Asturian cider. The result is a dense, creamy paste with a white hue, offering a combination of milky richness with subtle apple and alcoholic notes. The edible rind also retains traces of the magaya, adding to its rustic charm. Rey Silo, located in Pravia, Asturias, is beloved for its dedication to traditional cheesemaking techniques, producing cheeses that authentically reflect the region’s heritage.
Daybreak Seaweed Co. Seaweed Seasoning
Daybreak Seaweed Co. brings the pure, briny essence of the ocean to your kitchen with their Seaweed Seasoning. Made with sustainably harvested seaweed from the cold, nutrient-rich waters of the Pacific, this blend adds an umami depth to everything from rice and vegetables to popcorn and eggs. Daybreak partners with small-scale seaweed farmers to create seasonings that are as flavorful as they are environmentally responsible. This seasoning is a simple way to add something new and exciting to your meals.
Orinoco Patenemo Venezuela 70%
Orinoco’s Patenemo bar highlights the exceptional cacao of Venezuela’s coastal Patenemo region, an area known for producing some of the country’s finest beans. Made with direct-trade, single-origin cacao, this bar reflects Orinoco’s dedication to sourcing and crafting chocolate that honors both tradition and terroir. The flavor profile is deep and complex, with notes of warm spices and a lingering nuttiness that showcases the natural richness of the cacao. With just three simple ingredients—organically grown cacao, late-season maple sugar, and cocoa butter—this bar is sure to impress.
This Week's Recipes
