Sustainably Farmed Food Shares for the week of
April 25, 2024
Shares
Vegan Share
Red Onions* • Kholrabi* • Rutabaga* • Broccoli Rabe* • Fava Beans* • Dandelion Greens* • Cilantro*
Vegetarian Share
Vegan Produce* • Manchego Anejo
Omnivore Share
Vegan Produce* • Canyon Meadow’s Beef Stew Cuts + Ground Beef** • Manchego Anejo
Omnivore Share Plus
Vegan Produce • Christensen’s Lamb Chops + Chorizo** • Manchego Anejo
Paleo Share
Vegan Produce • Canyon Meadow’s Beef Ribeye Steak* • BK Family Farms Eggs**
Meat Only Share
Christensen’s Lamb Shoulder**
Add-ons and Upgrades
Specialty Grocery Add-on
Omnivore Porcini Salts
Cheese Upgrade
Snowdonia Black Bomber
Fruit Add-On
Pineapple* + Valencia Oranges*
Chocolate Add-on
Amano Melange A Trois 63% Dark Chocolate
Eggs Add-on
High Desert Ranch Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Rutabaga
Rutabagas are one of the most underrated of root vegetables despite being packed with vitamins, minerals, and antioxidants. They are an ancient variety that likely originated in Russia or Scandinavia and have been around since the Middle Ages. Rutabagas are also known as swede, neep, wax turnip, and Swedish turnip.This mighty root veggie can make up more than your daily recommended Vitamin C intake in one serving. It also has calcium, Vitamin E, fiber, and potassium.
Much like other root vegetables rutabagas have a myriad of uses. When boiled and mashed they have the added benefit of never getting gluey, no matter how much you mix them. Rutabagas can be chopped into chunks and roasted, or slices, then seasoned and turned into fries. Other options include soups, stews, salads, and casseroles.
Manchego Anejo
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.
Manchego is aged in natural caves for a minimum of two months, but this anejo has been aged for twelve. They are specifically produced in barrel shaped molds with a cross-hatched rind. Manchego Anejo has a firm, compact, and slightly elastic paste with a persistent, strong taste and mildly piquante finish. Manchego is very versatile, pair it with hazelnuts, walnuts, sun-dried tomatoes, whole olives, or a drizzle of olive oil.
Snowdonia Black Bomber
Black Bomber produced in Wales has been honored with awards from around the globe, securing its spot as Snowdonia Cheese Company’s flagship cheddar. Produced in a petit truckle wax-wrapped format it balances the rich and tangy nature of cheddar with a luxurious finish that lingers on the palate. Pairs best with Cabernet Sauvignon, Malbec, or Riojas. On the food side it compliments chutneys, roasted nuts, and whole grain biscuits.
Omnivore Porcini Salts
Angelo Garro founded Omnivore in 2013 with the support of a Kickstarter campaign. Garro is an avid hunter, forager, cook, and Slow Food celebrity known for his role in Michael Pollan’s book Omnivore’s Dilemma. This pantry staple contains wild porcini mushrooms, organic black pepper, fennel, and parsley mixed with 100% Fair Trade, OU Kosher salt. Use this to flavor steaks, pork, or wild game. Add to slow cooked or braised dishes or over roasted vegetables.
Amano Mélange À Trois
Amano Artisan Chocolate is a local family-run company based out of Orem, Utah. Amano means “by hand,” and “they love,” in Italian, which serves as the motto for their chocolate production, utilizing traditional techniques. Amano ethically sources small batch beans from locations like Venezuela and the Dominican Republic. Mélange À Trois is inspired by the nostalgia of childhood Christmas time chocolate oranges. This bar is made with cacao from Ecuador mixed with yuzu, tangerine, and grapefruit oils and finished with small pieces of orange fruit leather. This is sure to be your new favorite citrus-y treat.
This Week's Recipes
