Sustainably Farmed Food Shares for the week of
September 15, 2022
Sweet Garnet Potatoes* • Red Onions* • Brussel Sprouts* • Broccoli Rabe* • Kadota Figs* • Red Butter Lettuce* • Italian Parsley*
Vegan Produce* • Reading Raclette
Vegan Produce* • Christiansen’s Lamb Stew Cuts** • Reading Raclette
Omnivore Share Plus
Vegan Produce • Canyon Meadows Ranch Beef Brisket** • Reading Raclette
Vegan Produce • D’Artagnan Venison Medallions • Christiansen’s Ground Pork** • BK Family Farms Eggs**
Meat Only Share
Canyon Meadows Ranch Beef Tri-Tip**
Add-ons and Upgrades
Specialty Grocery Add-on
BK Family Farms Eggs**
Pacific Flower Farms
This time of year we are relishing in one of the most delicious fruits of the season: Figs! We were lucky to get in an order of organic Kadota Figs from one of our long-time farmer connections, Maywood Farms, in Corning, California. Kadota Figs are most well known for being the filling in Fig Newton cookies, but we love them fresh! They have a mild sweet flavor and light green skin. They pair deliciously with sheep or goat milk cheeses or eaten on toast with mascarpone.
This Alpine-style cheese from Spring Brook Farm in Reading, Vermont represents the efforts of cheesemaker Jeremy Stephenson and a young French dairy consultant who hails from the Alps. Reading Raclette is a semi-firm wheel of raw cows’ milk cheese that is washed with saltwater brine as it matures to the tender age of 3-4 months. The paste is pliant and supple, with a heady flavor that favors fruity and milky notes. The melt-in-your-mouth cheese is graced with a kick of saltiness that finishes off on the palate. This cheese is a sublime melter, and is an ideal cheese to serve during the cold months when you’re craving fondue, grilled cheese, and other melted cheese recipes.
Capriole Creamery’s new Tea Rose cheese is named after the matriarch of their milking herd: the beautiful Chamoisee doe who’s also featured on the creamery’s cheese labels. Fragrant herbs, flower petals, and a touch of fennel pollen subtly compliment the light, delicate paste of this fresh, vibrant goats’ milk cheese and reminds us of the best of the season
What is Heirloom Salt? While the term ‘Heirloom’ typically applies to fruit or vegetable seeds that have been handed down between generations for more than 50 years, this Heirloom Salt from J.Q. Dickinson is not a seed, but similarly has been a tradition in salt procuring lasting for seven generations in the J.Q. Dickinson family. This salt comes from an untouched sea called the Iapetus Ocean (predating the Atlantic) trapped below the Appalachian mountains. This salt is free of contaminants and heavy metals that may be found in other oceans. Gleaned from the earth by an underground brine aquifer, the salt is then processed naturally using the power of the sun and gentle mountain breezes. The result is a beautiful crystal that enhances the flavor of any dish.
This Week's Recipes
*Organic or Organically Grown