Sustainably Farmed Food Shares for the week of
May 17, 2023
Shares
Vegan Share
Purple Daikon* • Kohlrabi* • Valencia Oranges* • Spring Garlic* • English Peas* • Radicchio* • Red Kale*
Vegetarian Share
Vegan Produce* • Fleur du Maquis
Omnivore Share
Vegan Produce* • Canyon Meadow’s Flanken Style Short Ribs • Fleur du Maquis
Omnivore Share Plus
Vegan Produce • Christensen’s Pork Shoulder** • Fleur du Maquis
Paleo Share
Vegan Produce • Christensen’s Pork Chops** • BK Family Farms Eggs**
Meat Only Share
Christensen’s Pork Chops**
Add-ons and Upgrades
Specialty Grocery Add-on
Hot Pepper Beef Sticks by Seka Hills
Cheese Upgrade
Fourme aux Moelleux by Rodolphe Le Meunier
Fruit Add-On
Mini Watermelon* & Strawberries*
Chocolate Add-on
Madhu Idukki Black Pepper 68% Chocolate
Eggs Add-on
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
Item Highlights
Kohlrabi
Kohlrabi may look like a root vegetable, but it is actually related to cabbage, with a cabbage-like smell and the taste of broccoli stems. This makes it a great alternative to cabbage or turnips. This versatile vegetable can be roasted, steamed, stir-fried, or puréed in a soup. For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. Once it begins to show some caramelization, season it with salt, nutmeg, and a little sugar for increased sweetness. Continue cooking until slightly al dente, with a bit of crispness, and serve it immediately. And don’t be afraid to try it raw. Slice the kohlrabi bulb thinly and add it to your favorite salad, perhaps along with the tender greens, or put some on your next vegetable platter and serve it with a tasty dip.
Fleur du Maquis
Fleur Du Maquis, meaning “flower of the maquis”, is a Corsican cheese made from the milk of the Lacaune ewes. It is also known by its other name; Brin d’Amour. This semi-soft cheese has a creamy, firm and a moist textured pate, which is covered by a natural, flavored rind. It takes between 2 weeks to 2-3 months for the cheese to fully ripen. During the making process, the cheese is covered with an aromatic coating of rosemary, fennel seeds, juniper berries and the occasional bird’s eye chili. It has a sour, citrusy taste and feels a bit mild in the mouth. With age, the cheese is dotted with blue-grey molds as the pate absorbs the herbal flavors of the rind. The strong characteristic flavors of the cheese are balanced by the delicate herbs. Because of its musty and nutty aroma, the cheese smells great too. Fleur Du Maquis matches nicely with Albarino, Riesling and Tempranillo.
Fourme aux Moelleux
Crafted by master cheesemaker and affineur Rodolphe Le Meunier, Fourme au Moelleux is a fabulous French bleu cheese injected with Vouvray, a sweet white wine from the Loire Valley. Fourme au Moelleux starts with a very famous cow’s milk blue cheese, Fourme D’Ambert. It’s creamy and dense, with a bold blue cheese taste that’s perfectly balanced and offset by the sweet wine, which turns a great cheese into a something very special. Complex and delicious, serve this buttery cheese as a dessert cheese, or crumbled over a fresh spring green salad.
Seka Hills Hot Pepper Beef Sticks
Séka Hills was named after the blue hills in Capay Valley where cattle graze lush meadows in the summer through winter. This particular Seka Hills jerky is made using the same free range cattle which are given the time to develop delicious, flavorful meat. As long-time cultural inhabitants of the Capay Valley, Séka Hills maintains a long-standing tradition of growing and creating incredible wines, nuts, & olive oils.
