Sustainably Farmed Food Shares for the week of
November 25, 2022
Butternut/Kabocha Squash* • Fingerling Potatoes* • Yellow Sweet Onions* • Grapefruit* • Avocados* • Black Sphinx Dates* • Blue Oyster Mushrooms
Vegan Produce* • L’Etivaz
Vegan Produce* • Pork Tenderloin • cheese
Omnivore Share Plus
Vegan Produce • Beef Rump Roast* • cheese
Vegan Produce • Happy Eggs*
Meat Only Share
Add-ons and Upgrades
Specialty Grocery Add-on
Villa Jerada Urfa Biber
Moliterno Truffle Pecorino
Blanxart Dark Chocolate with whole Marcona Almonds 60% cacao
In-House, Fresh Squeezed Orange Juice*
Blue Oyster Mushrooms
Do not fear this unique looking mushroom as they can add a new flavor and texture to your dishes. They are a subspecies of Oyster Mushrooms and named after their blue coloring- which is most prominent when they are in early growing stages. Blue Oysters are best and safely enjoyed when cooked. Blue Oysters are umami and have a slight seafood essence with subtle notes of licorice or anise. The flavor though is subtle and can be left up for interpretation. Their texture is meaty and a little chewy. The entire mushroom is edible; the caps will have a softer texture than the stems. Enjoy these mushrooms pan fried as a great side or use them as a replacement for traditional mushrooms!
L’Etivaz – Alp Tompey
L’Etivaz is a cheese made from raw cows milk, traditional rennet and aged for 18-24 months, with a traditional rennet from Switzerland in Le Tompey Chalet. Etivaz AOP has a distinctive, tangy, fruity flavor with a slightly nutty note. The flavor varies from Alp to Alp, depending on the diet of the cows. The cheese ranges in color from ivory to light yellow.
Moliterno Truffle Pecorino
This Pecorino is aged for two years in Italy and is made with a traditional rennet and raw sheep’s milk. Milk isn’t the only thing cheese preserves. The black truffle has a limited season, but surrounded by the salts and oils of Moliterno, black truffles are yours year round. These wheels are rubbed with vinegar and olive oil as they age, highlighting the subtle bite already present in the cheese, and guarding against any escape of truffly-goodness. Unlike most truffle cheeses, the truffle paste is infused after the cheese is slightly aged and has developed its own character but before it becomes too hard to allow the truffle paste to be injected.
Turkey’s Urfa Biber tells the story of a mild red pepper that’s dried by the sun, wrapped to sweat, and transformed by the moon. Dark purple hues dried of the earth to a raisin like perfection, which adds a complex approachable smoke and heat that pairs well with pungent cheese, robust vegetables, and braised meats.