Rutabaga, Comte, Calderwood, & Pomegranate Molasses

Sustainably Farmed Food Shares for the week of
March 16, 2023

Shares

Strawberry

Vegan Share

Rutabaga* • Celery* • Granny Smith Apples* • Baby Turnips* • Cauliflower* • Dino Kale* • Italian Parsley*

Vegetarian Share

Vegan Produce* • Comte

Omnivore Share

Vegan Produce* • Christiansen’s Pork Spare Ribs** • Comte

Omnivore Share Plus

Vegan Produce • Canyon Meadow’s Chuck Roast** • Comte

Paleo Share

Vegan Produce • Christensen’s Pork Shoulder Roast** • Christensen’s Pork Belly** •Helpful Hens Eggs*

Meat Only Share

Christensen’s Pork Shoulder Roast** • Christensen’s Pork Belly**

Add-ons and Upgrades

blueberry

Specialty Grocery Add-on

Pomegranate Molasses by Ayadina

Cheese Upgrade

Calderwood by Jasper Hill Farms

Fruit Add-On

Atalfo Mangos* & Strawberries

Chocolate Add-on

BlanxArt Dark Chocolate with Maracona Almonds

Eggs Add-on

Organic Brown Helpful Hens Eggs*

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

Item Highlights

Rutabaga

Originating sometime in the 17th century, rutabagas are a hybrid between a turnip and a wild cabbage. In fact, a rutabaga kind of looks like a giant turnip. While rutabagas and turnips look somewhat similar, they’re not identical. Rutabagas are large, more yellowish, and only grow in cool climates. Both vegetables have a slightly bitter flavor that’s similar to cabbage, but rutabagas are sweeter and milder when eaten raw. When cooked, rutabagas become more savory, yet still sweet—almost like a rich potato. The easiest way to enjoy the cruciferous vegetable is to boil and mash it into a low-carb mashed potato substitute. You can also slice them into fries and toss them in the oven, or dice them and serve them with sauce for the perfect side.

Comte Marcel Petite

Essex Cheese Company’s Daphne Zepos and Jason Hinds select cheeses produced by a handful of co-operatives and aged by Master Affineur Claude Querry at Marcel Petite’s Fort St. Antoine in the heart of the Jura. This raw cow’s milk cheese is aged 12-14 months to produce rich cream and butter flavors, balanced by nuanced savory notes of roasted nuts. An excellent example of a classis French mountain cheese.

Calderwood

Calderwood is a hay-ripened raw cow’s milk cheese made exclusively for Saxelby Cheesemongers by Jasper Hill Farm. The genesis for Calderwood came from a desire to explore how what the cows eat impacts the finished cheese – both in the superior milk quality that comes from grass fed cows, but also through affinage. The wheels are washed with brine for six months before being coated in finely chopped fibers of hay and aged for an additional four to five months. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit. Calderwood is a hay-ripened raw cow’s milk cheese made exclusively for Saxelby Cheesemongers by Jasper Hill Farm. The genesis for Calderwood came from a desire to explore how what the cows eat impacts the finished cheese – both in the superior milk quality that comes from grass fed cows, but also through affinage. The wheels are washed with brine for six months before being coated in finely chopped fibers of hay and aged for an additional four to five months. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit.

Pomegranate Molasses

The story of Ayadina was born in 1996 from the ancient belief that all good things are made by hand. Through a network of small farmers, they’ve been sourcing Lebanon’s most beloved ingredients whilst using age-old methods as well as carefully curating recipes to preserve their soul. Their growing range includes jams, preserves, pickles, and syrups. This particular one is a traditional middle eastern syrup made from fresh pomegranate. You can drizzle this syrup, with its thick texture and its soury taste, over your favorite dishes such as salads and meat marinades as a taste enhancer.

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