Satsuma Mandarins Garrotxa, Fleur Du Maquis, & Cannellini Beans

Sustainably Farmed Food Shares for the week of
December 15, 2022

Shares

Strawberry

Vegan Share

Butternut Squash* • Gold Beets* • Yellow Onions* • Broccoli* • Sunchokes* • Satsuma Mandarins* • Green Chard*

Vegetarian Share

Vegan Produce* • Garrotxa

Omnivore Share

Vegan Produce* • Canyon Meadows Ranch Ground Chuck** • Garrotxa

Omnivore Share Plus

Vegan Produce • Smoking Goose Andouille** • Smoking Goose Caraway Brats** • Garrotxa

Paleo Share

Vegan Produce • Christiansen’s Lamb Ribs** • Happy Eggs*

Meat Only Share

Christiansen’s Lamb Ribs**

Add-ons and Upgrades

blueberry

Specialty Grocery Add-on

Cannellini Beans by Casa Corneli

Cheese Upgrade

Fleur Du Maquis

Fruit Add-On

Golden Kiwis* • Comice Pears*

Chocolate Add-on

Maple Magic by Chocolat Moderne

Eggs Add-on

Happy Eggs*

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

Item Highlights

Satsuma Mandarins

Satsuma mandarins are considered the sweetest of all the citrus varieties though they do offer some acidity. Satsuma mandarins, sometimes referred to as tangerines, are a variety of citrus that dates back to the 14th century. n Japan, Satsuma mandarins are known as Unshû mikan and are characterized by their cold hardiness and early season harvest. Satsuma’s nomenclature is said to have originated in 1878 when the wife of America’s then Minister to Japan, General Van Valkenberg, sent Unshu mikan trees from Japan to Florida in boxes labeled of its origin, Satsuma, Japan. There are hundreds of named cultivars of Satsuma mandarin, like the Miyagawa, Owari, Miho and Seto, each with differing maturity dates, size, color and quality. Satsuma mandarins pair well with sweet and spicy flavors like soy, ginger, garlic, vanilla, honey, and olive oil, or eaten on their own!

Garrotxa

Pronounced ‘ga-ROCH-ah,’ Garrotxa is a moist and cakey Catalonian goat’s milk cheese. Crafted in the foothills of the Pyrenees, the flavor of the cheese is earthy, milky, and buttery, and it tends to have a brightness and a citrusy acidity similar to that found in many American-style cow’s milk cheddars. Garrotxa is most appropriately served with dry wine but also fruit driven white wines and soft rounded reds. Pair with mixed olives.

Fleur Du Maquis

Fleur Du Maquis, meaning “flower of the maquis”, is a Corsican cheese made from the milk of the Lacaune ewes. It is also known by its other name; Brin d’Amour.  The cheese is covered with aromatic coating of rosemary, fennel seeds, juniper berries and the occasional bird’s eye chili. It has a sour, citrusy taste and feels a bit mild in the mouth. 

Cannellini Beans by Casa Corneli
Casa Corneli was among the first farms in Umbria to become certified organic. Every year they rotate their crops, alternating between planting durum wheat, sunflowers, and legumes such as broad beans, chickpeas and cicerchie. This way they maintain the natural balance of the soil without having to resort to using synthetic fertilizers or chemicals.  Casa Corneli’s Cannellini have a wonderful tender texture, fine thin skin, and delicate flavor. Cannellini Beans must be soaked overnight and simmered in abundant water with aromatics until tender.  Use as the base for soups, purée into a thick paste and drizzle with olive oil as an elegant side dish, and toss with fresh vegetables in a salad. In Florence, Cannellini Beans are the most common contorno (side dish) served alongside steak drizzled with Frescobaldi Laudemio.
 

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