Sustainably Farmed Food Shares
January 4, 2024
Shares
Vegan Share
Yellow Onion* • Radicchio* • Red Beets* • Sunchokes* • Butternut Squash* • Purple Baby Broccoli* • Carrots*
Vegetarian Share
Vegan Produce* • Manchego Semi-Curado
Omnivore Share
Vegan Produce* • D’Artagnan Grass Fed Fillet Mignon** • Manchego Semi-Curado
Omnivore Share Plus
Vegan Produce • Canyon Meadows Ribeye** • Manchego Semi-Curado
Paleo Share
Vegan Produce • D’artagnan Fillet Mignon* • Chino Valley Eggs*
Meat Only Share
Christensen’s Pork Tenderloin**
Add-ons and Upgrades
Specialty Grocery Add-on
Bullwhip Kelp and Piri Piri Hot Sauce by Barnacle Foods
Cheese Upgrade
Salcis Monnalisa Fiorita
Fruit Add-On
Lemonquat* + Kiwi*
Chocolate Add-on
9th and Larkin 70% Single Origin Madagascar Dark Chocolate
Eggs Add-on
Chino Valley Eggs*
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
Item Highlights
Radicchio
Despite its appearance Radicchio is not related to cabbage, but is actually a type of Chicory, and along with artichokes is part of the sunflower family. It is known for being crisp and fresh, with a distinct bitterness. Used raw this will be very prevalent, if grilled or sauteed the bitter notes will wane slightly. Most of the Radicchio you see is the round Chioggia type, but the Treviso variety will be more elongated and perfect for braising. Radicchio has been mentioned as far back as Pliny the Elder’s writings for Naturalis Historia where he states its use as a blood purifier and sleep aid. Modern cultivation began in fifteenth century Italy. While you can now find Radicchio year-round it is best in colder months, during warmer seasons its bitterness is more pronounced. A classic Italian way to treat it is cut into fine slices, dress with a fine olive oil, a few drops of wine vinegar and a touch of salt. Radicchio can also be charred, sauteed, grilled, and served raw in salads.
Manchego Semi-Curado
Manchego is the ultimate Spanish cheese, evidence of it has been found on the Iberian Peninsula since the Bronze Age and it was referenced in the quintessential 17th century novel Don Quixote. Manchego is made from the raw milk of Manchega sheep, which have adapted over the centuries to their arid and harsh grazing lands. These conditions actually create the higher fat content, giving Manchego its signature richness. During the Franco era Spanish cheesemakers had to produce in secrecy to protect their livelihood. It wasn’t until the 80s and 90s that this small scale farmstead cheese re-emerged. Pasamontes is a women-owned producer run by the same family in the same location since 1896 in the La Mancha plains south of Madrid. They herd their sheep with traditional shepherding practices and their Manchego regularly lauded for its complexity and flavor. This Semi-Curado has been aged 3-4 months, has a “wooly” aroma, fatty texture, and tasting notes of hay, cream, and salt.
Salcis Monnalisa Fiorita
This gorgeous lady is a soft pecorino made with sheep’s milk. Fiorita means “flower” or “flourish”, paying homage to the edible flourishing rind known in this style of cheese. Rennet is added to the milk after pasteurization followed by the curd being cut into large pieces, transferred into forms, and hand turned to coax the whey out. After the introduction of penicillium camemberti the bloomy rind begins to develop. Salcis only utilizes sheep herds from the Siena countryside, and begins cheese production within 24 hours of milking. Pair with a hot honey or spiced mostardo on a crostini for a fun addition to any party platter.
Barnacle Foods Alaskan Bullwhip Kelp and Piri Piri Hot Sauce
Barnacle Foods is a company started by Alaskan natives Mat and Lia with the goal to share flavors from the coast in a sustainable and equitable way. They only utilize local ingredients and produce with a small team on Tlingit lands in Juneau. Barnacle focuses on utilizing kelp that is carefully harvested from wild beds or produced by regenerative farms. Kelp is high in vitamins and minerals, is salty, savory, and crisp and has a wide variety of applications. Bullwhip Kelp Hot Sauce is named after the local’s name for their beloved bull kelp variety. This is a flavor first hot sauce with the heat to follow. The kelp is paired with piri piri pepper for a uniquely savory experience. Drizzle over homemade nachos, avocado toast, or include in chili.
9th and Larkin 70% Madagascar Single Origin Dark Chocolate
9th and Larkin is a bean-to-bar small batch company started by an engineer and analyst with a love for handcrafted, high quality chocolate. They began their chocolate journey producing from a small home kitchen in San Francisco. Brian and Lan still to this day try every new variety, roast them in different ways and grind them for different amounts of time to determine ideal flavor balance. This week’s bar is a 70% cacao single origin dark chocolate from the Sambirano Valley in Madagascar with tasting notes of ripe red fruit and bright citrus.
