Minneola Tangelo, Jeune Autize, Tomme Brulee, & Mini Aged Balsamic

Sustainably Farmed Food Shares for the week of
January 5, 2023

Shares

Strawberry

Vegan Share

Purple Potatoes* • Yellow Ginger* • Grapefruit* • Minneola Tangelos* • Green Bell Peppers* • Romaine Lettuce* • Green Onions*

Vegetarian Share

Vegan Produce* • Jeune Autize

Omnivore Share

Vegan Produce* • Christiansen’s Flat Iron Steaks** • Jeune Autize 

Omnivore Share Plus

Vegan Produce • Dartagnan Venison Medallions*  •  Jeune Autize

Paleo Share

Vegan Produce • Christiansen’s Lamb Shank** • BK Family Farms Eggs**

Meat Only Share

Christiansen’s Beef Kabob Cuts**

Add-ons and Upgrades

blueberry

Specialty Grocery Add-on

Aged Balsamic Vinegar by Ritrovo

Cheese Upgrade

Tomme Brulee by Rodolphe Le Meunier

Fruit Add-On

Opal Apples* • Black Sphinx Dates*

Chocolate Add-on

Askinosie 70% Dark Chocolate

 

Eggs Add-on

Farmer’s Hen House*

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

Item Highlights

 

Minneola Tangelo

Minneola Tangelo

Minneola Tangelo

The tangelo is a citrus fruit hybrid of a Citrus reticulata varieta. Minneola tangelos are the most popular of the tangelos! Nicknamed “The Honeybell” because of its bell shape, the Minneola tangelo is a cross between a tangerine and a grapefruit. Its large size and slightly elongated “neck” make it easy to recognize. Minneola tangelos are great additions to any sort of light salad. They pair well with spinach leaves, endive, red onions, and toasted nuts. Or use the juice and zest with vinegar and oil to make an amazing dressing. Minneola tangelos really thrive around dessert time. Pair with dark chocolate, coconut, or sorbet for the perfect sweet treat.

Le Jeune Autize

Le Jeune Autize is an eye-catching French cheese that closely resembles traditional Morbier. However, this approachable ash-lined selection utilizes goat’s milk rather than cow’s milk, giving it a subtle almond profile that complements savory undertones of button mushrooms. Made by Rodolphe Le Meunier cheesemakers out of the Payse De La Loire region of France, this goat’s milk cheese is aged between 2-4 months to achieve the necessary texture and aroma that make this cheese so great. This cheese pairs ideally with a glass of Chardonnay and a tart berry jam or jelly. 

Tomme Brulee

Brûlée isn’t just for creme anymore! This little wheel of sheep’s milk from the Basque region has its rind scorched, which adds a smokiness to the brown butter and crispy Sunday pot roast flavor of the cheese. With only a few months of aging, the paste is supple yet sliceable, and smells of fresh grass and the barnyard the sheep graze about. The flavor will coat your tongue, a sweet and salty combination that is balanced by a Malbec or Cabernet Sauvignon.

Ritrovo Aged Balsamic

Based in Modena, Italy, VR Aceti pairs cutting edge techniques with organically farmed ingredients to create their fantastic line of Balsamic Vinegars. Aged in an oak-barrel for about 6 years, this balsamic is rich with a mild but bright acidity. Perfect for drizzling on tomatoes, fish, steak, or to elevate any charcuterie board making it a staple in any kitchen. 

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