Sustainably Farmed Food Shares for the week of
June 13, 2024
Shares
Vegan Share
Lemon Cucumbers* • Valencia Oranges* • Granny Smith Apples* • Yellow Potatoes* • Sweet Baby Broccoli* • Green Leaf Lettuce* • Frisée*
Vegetarian Share
Vegan Produce* • Robiola Bosina by Alta Langa
Omnivore Share
Vegan Produce* • Christensen’s Ground Lamb** • Robiola Bosina
Omnivore Share Plus
Vegan Produce • Christensen’s Pork Stew Meat** • Canyon Meadow’s Bratwurst** • Robiola Bosina
Paleo Share
Vegan Produce • Canyon Meadow’s Bratwurst, & Beef Flat Iron Steak** • High Desert Ranch Eggs**
Meat Only Share
Canyon Meadow’s Bratwurst, & Beef Flat Iron Steak**
Add-ons and Upgrades
Specialty Grocery Add-on
Chocolate Tahini with Sea Salt by Soom
Cheese Upgrade
Pirano Aglianico by Barlotti
Fruit Add-On
Black Mission Figs* + Apricots*
Chocolate Add-on
Ritual Chocolate, Madagascar Bourbon Vanilla
Eggs Add-on
High Desert Ranch Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
*Â = Organic
** = Locally sourced
Item Highlights
Lemmon Cucumber
Small, tender, and sweet lemon cucumbers are a unique fruit. Though their name makes it seem like they’re a hybrid of two very different fruits, they’re actually just one type of cucumber. But they happen to look like lemons! Despite their name, these cucumbers don’t actually taste like lemons (or any citrus, for that matter). Instead, their flavor is similar to other cucumbers. They’re crisp and refreshing but perhaps a bit milder than typical cucumbers. Plus, they’re sweeter due to lower amounts of cucurbitacin, which is what makes most cucumbers taste a little bitter. The perfect unique edition to any summer salad or pickled for a quirky treat!
Robiola Bosina
Robiola Bosina by Alta Langa is a luxurious soft-ripened cheese from Italy, known for its delightful blend of cow and sheep’s milk. This combination results in a cheese that is sweet, creamy, and slightly assertive, offering a rich and complex flavor profile. The rind of Robiola Bosina is thinner and milder compared to that of brie, yet it still provides a pleasant texture contrast to the smooth, velvety paste inside.
The cheese’s texture is decadently creamy, making it a perfect pairing with stone fruits like peaches, apricots, and plums, which complement its sweetness and enhance its flavor. Robiola Bosina also shines as a beautiful addition to pasta dishes, where its creamy consistency can elevate the overall dish, adding a touch of elegance and indulgence.
Pirano Aglianico
Pirano Aglianico is a semi-hard cheese made from buffalo milk. Its special feature is the rind, which is washed with Aglianico wine. This gives the cheese a unique mix of savory and fruity flavors. Made in the Campania region of Italy, Pirano has complex aromas that are both milky and vegetal, with a slightly grainy texture and a pleasant crunch.
The Aglianico wine used to wash the rind is very old and important. It’s one of the oldest grape varieties in the world, though its exact origins are still debated. The Roman writer Pliny the Elder praised Aglianico wines as some of the best in ancient times. This historical connection adds extra depth to Pirano Aglianico, making it a truly special cheese.
Chocolate Tahini with Sea Salt by Soom
Soom Food’s Chocolate Tahini with sea salt combines two beloved ingredients, tahini and chocolate, into a harmonious blend that’s both indulgent and versatile. Soom Food, founded by three sisters in Philadelphia, has established itself as a pioneer in producing high-quality tahini, sourced from Ethiopian sesame seeds. Their Chocolate Tahini with sea salt is a testament to their innovative spirit, adding a rich cocoa flavor with a hint of sea salt to the nutty sweetness of traditional tahini. Perfect for spreading on toast, drizzling over fruit, or using as a dip for snacks, this decadent concoction elevates any dish with its creamy texture and balanced flavor profile. Whether used as a topping for desserts or incorporated into savory recipes, Soom’s Chocolate Tahini with sea salt offers a delightful twist on a classic ingredient, sure to delight taste buds and inspire culinary creativity.
Ritual Chocolate, Madagascar Bourbon Vanilla
Ritual Chocolate, nestled in the heart of Salt Lake City, Utah, began its journey in 2010 when founders Anna Seear and Robbie Stout embarked on a mission to create exceptional bean-to-bar chocolate. Drawing inspiration from their backgrounds in food science and culinary arts, they set out to redefine the chocolate experience. Ritual Chocolate’s Madagascar Bourbon Vanilla bar is a delightful marriage of two exceptional ingredients: rich, fruity cacao from Madagascar and the fragrant sweetness of Bourbon vanilla. With a velvet texture and a tantalizing aroma, this bar offers a sensory journey that is both indulgent and sophisticated. Aside from the luxurious vanilla this bar shines with subtle floral notes.
This Week's Recipes
