Sustainably Farmed Food Shares for the week of
October 10, 2024
Shares
Vegan Share
Buttercup Squash* • Jewel Sweet Potatoes* • Celery* • Purple Baby Broccoli* • Strawberries* • Red Leaf Lettuce* • Dill* • Bunched Opal/Thai Basil**
Vegetarian Share
Vegan Produce* • Bufala Mozzerella
Omnivore Share
Vegan Produce* • Canyon Meadow’s Ground Chuck** • Bufala Mozzerella
Omnivore Share Plus
Vegan Produce • Canyon Meadow’s Beef Kebab** • Bufala Mozzerella
Paleo Share
Vegan Produce • Christensen’s Pork Tenderloin** • Roots Charter High School Eggs**
Meat Only Share
Christensen’s Baby Back Ribs**
Add-ons and Upgrades
Specialty Grocery Add-on
Diaspora Wild Cinnamon Quills
Cheese Upgrade
Willoughby
Fruit Add-On
 Pomegranates*
Chocolate Add-on
Blanxart Dark Chocolate 60%
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
*Â = Organic
** = Locally sourced
Item Highlights
Bunched Opal/Thai Basil
This week, each SFF share will have Bunched Opal or Thai Basil grown in our LHF garden! Opal basil is known for its dark purple leaves and mild, slightly sweet taste with a subtle clove-like aroma. It is commonly used in salads, pastas, and as a fresh herb garnish. Beyond its flavor, Opal basil contains anthocyanins, which give it its purple color and provide antioxidant properties that may benefit heart health and reduce inflammation. Thai basil, on the other hand, is widely used in Southeast Asian cooking. It has a more robust flavor with hints of anise and pepper, making it ideal for spicier, savory dishes. Thai basil holds up well under high heat, making it perfect for stir-fries, soups, and curries. This basil is a common ingredient in Thai and Vietnamese cuisine, often used to balance the strong flavors of chili and garlic.
Bufala Mozzerella
Bufala Mozzarella is a type of mozzarella made from the milk of water buffalo, primarily in the Campania region of Italy. Known for its rich, creamy texture and slightly tangy flavor, Bufala Mozzarella has a softer consistency compared to cow’s milk mozzarella. The use of water buffalo milk gives it a higher fat content, contributing to its signature creaminess and luxurious mouthfeel. Traditionally made using age-old techniques, its richness also makes it a great topping for wood-fired pizzas, or in a classic Caprese salad.
Willoughby
Jasper Hill Farm, located in Greensboro, Vermont, is a family-run creamery with a deep commitment to sustainable farming and high-quality artisanal cheesemaking. Known for their innovative approach, Jasper Hill manages the entire process, from raising their own cows to aging cheeses in their state-of-the-art cellars. The farm focuses on maintaining the quality of their milk and practicing sustainable land management, making them leaders in the American artisanal cheese scene.
Willoughby is a soft-ripened, washed rind cheese with a rich, buttery flavor and an earthy aroma. Made from pasteurized cow’s milk, Willoughby has a soft, creamy texture that intensifies as it ripens, offering notes of sweet cream, fresh herbs, and a hint of savory. Its delicate orange rind, developed through repeated washing during aging, adds complexity to both the flavor and texture of this small-format cheese. Willoughby pairs well with crusty bread, fruit preserves, such as fig or apricot jam, or fresh fruits like pears or apples. Pair with a light, fruity white wine like a Riesling or a farmhouse ale brings out Willoughby’s earthy, savory notes.
Blanxart Dark Chocolate 60%
Blanxart, founded in 1954 in Barcelona, is known for its meticulous, bean-to-bar approach. They carefully select cocoa beans from small-scale farms to ensure that every step of the chocolate-making process honors traditional methods and sustainability. Blanxart Dark Chocolate pairs beautifully with almonds, hazelnuts, and dried fruits like apricots or figs. It complements creamy cheeses like Brie or triple-cream, or try it with a robust espresso or a medium-bodied red wine such as Merlot or Tempranillo. It also makes a great addition to baked goods like brownies or chocolate tarts, where its smooth melt enhances the richness of desserts.
Diaspora Wild Cinnamon Quills
Diaspora Co. is committed to elevating the status of heirloom spices by supporting smallholder farmers and practicing regenerative agriculture. By focusing on direct trade and sustainability, Diaspora Co. works to ensure that their products are not only of the highest quality but also provide fair compensation for the farmers, ensuring the preservation of traditional farming practices. Sourced from the lush forests of Sri Lanka, wild cinnamon quills are known for their intense aroma and complex flavor, these cinnamon quills are hand-harvested and sustainably grown. Unlike the more common cassia cinnamon, these quills come from Cinnamomum verum, the true cinnamon tree, which provides a sweeter, more nuanced taste. They are thinner and more delicate than cassia, with layers of warm, fragrant sweetness and a subtle hint of citrus.
This Week's Recipes
