Radicchio, Schnebelhorn, Mini Harbison, Roasted Serrano Hot Sauce, & Guatemala 72% Dark Chocolate

Sustainably Farmed Food Shares for the week of
June 7, 2024

Shares

Strawberry

Vegan Share

Radicchio* • Red Onions* • Grapefruit* • Romaine Lettuce* • Red cherry tomatoes* • Italian Parsley* • Strawberries* 

Vegetarian Share

Vegan Produce* • Schnelbelhorn

 

Omnivore Share

Vegan Produce* • Canyon Meadow’s Beef for Kabobs** • Schnelbelhorn

Omnivore Share Plus

Vegan Produce • Canyon Meadow’s New York Steaks** • Canyon Meadow’s Ground Beef Chuck** • Schnelbelhorn

Paleo Share

Vegan Produce • Christensen’s Lamb Ribs* • High Desert Ranch Eggs**

Meat Only Share

Christensen’s Lamb Shanks**

Add-ons and Upgrades

blueberry

Specialty Grocery Add-on

High Mesa Chile Co. Roasted Serrano Hot Sauce*

Cheese Upgrade

Harbison Mini by Jasper Hill Farm*

Fruit Add-On

Red Grapes* + Honeycrisp Apples*

Chocolate Add-on

Cacao Verapaz Guatemala 72% Dark Chocolate by Moiré*

Eggs Add-on

BK Family Farms Eggs**

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

*  = Organic

** = Locally sourced

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.

Schnebelhorn

Made by cheesemaker Reto Güntensperger, named after the region’s highest mountain peak, Schnebelhorn stands out for its elaborate textural and flavor characteristics. Aged 10 months, the cheese develops a pronounced level of Alpine cheese spiciness, balanced by tremendous butter & cream. Its texture is creamy but slightly gritty. Perfect with tart berry jam or melting for fondue.

Jasper Hill Mini Harbison

Harbison by Jasper Hill is a true queen of bark wrapped cheeses. This soft-ripened cheese has a rustic, bloomy rind that wrapped in spruce harvested from the woodlands around Jasper Hill. The wrap not only imparts flavor but also aids in keeping the cheese together as it ages and becomes fondue-like in texture. Woodsy and sweet, the best way to eat Harbison is to cut off the top leaving the spruce wrap in tact, and spoon it out onto crackers or crusty bread with a fruit mostarda. Pairs well with oakey white wine or barrel-aged sours.

High Mesa Chile Co. Roasted Serrano Hot Sauce

High Mesa Chile Co. Roasted Serrano Hot Sauce is a fiery blend crafted to tantalize taste buds with its bold flavors and intense heat. Made from hand-selected Serrano peppers, each bottle encapsulates the essence of the sun-drenched fields of Chile. The peppers are expertly roasted to perfection, enhancing their natural smokiness and depth of flavor. This hot sauce is not just about heat; it’s a symphony of savory and spicy notes, balanced with a hint of tanginess and sweetness. Whether drizzled over tacos, stirred into soups, or used as a marinade, High Mesa Chile Co. Roasted Serrano Hot Sauce adds a delicious kick to any dish, elevating it to new heights of culinary delight.

Moiré’s Cacao Verapaz, Guatemala 72% Dark Chocolate

Cacao Verapaz originates from the Alta Verapaz region in Guatemala, an area renowned for its rich cultural heritage and optimal conditions for growing high-quality cacao. The region’s history with cacao cultivation dates back to ancient Mayan civilization, where cacao beans were highly prized and often used as currency. Modern efforts in the region focus on sustainable farming practices, supporting local farmers, and preserving heirloom cacao varieties.

In recent years, Cacao Verapaz has gained international recognition for its superior quality and distinct flavor profile. This recognition is a result of dedicated efforts by both local farmers and chocolate makers who prioritize organic cultivation methods and careful post-harvest processing to maintain the cacao’s unique characteristics.

Cacao Verapaz, Guatemala 72% Dark Chocolate has a rich flavor profile, featuring notes of dark berries, subtle floral undertones, and a hint of earthiness, complemented by a smooth, creamy texture.

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