Sustainably Farmed Food Shares for the week of
January 19, 2023
Delicata Squash* • Murasaki Sweet Potatoes* • Red Onions* • Red/Gold Beets* • Green D’Anjou Pears* • Green Beans* • Bunched Spinach*
Vegan Produce* • Fontina D’Alpeggio
Vegan Produce* • Christiansen’s Beef Stew Cuts** • Fontina D’Alpeggio
Omnivore Share Plus
Vegan Produce • Christiansen’s Pork Tenderloin** • Fontina D’Alpeggio
Vegan Produce • Christiansen’s Bison Ribeye** • BK Family Farms Eggs**
Meat Only Share
Christiansen’s Lamb Chops**
Add-ons and Upgrades
Specialty Grocery Add-on
Ethiopia Kongo Boledu, Idle Hands Coffee
Saulnois by Rodolphe le Meunier
Pomegranates & Navel Oranges
9th & Larkin 70% Dark Chocolate
In-House, Fresh Squeezed Orange Juice*
Murasaki Sweet Potatoes
Murasaki sweet potatoes are characterized by their deep purple skin and creamy white flesh, as well as their extra starchy texture. These sweet potatoes have a distinctive nutty flavor, with hints of brown sugar and vanilla. They also have a high dry matter content, which just means their flesh tends to be more dry and starchy. In terms of flavor, Murasaki sweet potatoes have a more earthy, nutty sweetness rather than the sugary-sweet flavor of orange-fleshed sweet potatoes. Their high starch content makes them ideal for roasting, either whole or cubed. Cooked on high heat, they get irresistibly crispy on the outside and soft and tender on the inside (hello, purple oven fries!). You can also puree them for use in soups or stews.
Idle Hands Ethiopia Konga Boledu Coffee
This Grade 1 coffee was grown by local smallholder farmers in the Konga kebele in the Yirgacheffe growing area of Ethiopia and processed at the Konga washing station. Boledu’s Konga washing station was established in 2002 and processes cherries from approximately 1200 local smallholder contributors to the mill. The supply chain is fully integrated at Konga Washing Station helping maintain traceability and quality. The farms in this area are small, typically ranging from 0.25 to 2.0 hectares and usually practice subsistence farming. These 1200 farmers deliver their cherry to the Konga Washing Station where the coffee is sorted, processed, dried and graded. This particular lot was first sorted for only the ripest cherries, then submerged for 48-72 hours in clean water, re-washed with fresh water, then dried on raised beds for 12-15 days until the coffee beans reached 11% moisture. The result is simply an outstanding silky clean cup bursting with lemon meringue, nectarine, and ripe berries along with a jasmine flower aromatic note.
Way up the Aosta valley in north western Italy you’ll find the the original area where the cheese Fontina hails from. The best Fontina is still made there during some short summer months and is called Alpeggio. This is important because it identifies the cheese as a real mountain cheese, small scale made, as Fontina may be produced industrially elsewhere as well. The latter is “just another cheese”. But, almost as far as you can get up the Aosta valley, by the foothills of Mont Blanc, happy cows are grazing fresh grass and herbs during the summer months, providing the raw milk that goes into the cheese. Early fall it is time for the transhumance to the lowlands where their return is duly celebrated.
Saulnois is a unique cheese hailing from the Lorraine region of France and belongs to the list of French cheeses aged by famed affineur Rodolphe Le Meunier. Saulnois is a raw cow’s milk cheese soaked in Marc de Mirabelle, a local golden plum brandy which imparts a fruity flavor enhanced by warm, rich undertones. Similar to alpine cheeses like Comte in its size and style, Saulnois boasts a slightly more salty and buttery flavor.