Shiitake Mushrooms, Garrotxa, Capriole O’Banon, Coconut Milk Chocolate, & Pomegranate Syrup

Sustainably Farmed Food Shares
January 11, 2024



Vegan Share

Golden Potato* • Red Onion* • Shiitake Mushroom* • Zucchini* • Thyme* • Red Leaf Lettuce* • Green Bell Peppers* 

Vegetarian Share

Vegan Produce* • Garrotxa

Omnivore Share

Vegan Produce* • Christiansen’s Lamb Chops** • Garrotxa

Omnivore Share Plus

Vegan Produce • Christiansen’s Pork Shoulder** • Garrotxa

Paleo Share

Vegan Produce • D’artagnan Bison Top Sirloin* • Chino Valley Eggs*

Meat Only Share

Canyon Meadows Beef Tri-Tip**

Add-ons and Upgrades


Specialty Grocery Add-on

Just Date Pomegranate Syurp

Cheese Upgrade

Capriole Creamery O’Banon

Fruit Add-On

Blood Oranges* + Grapefruit*

Chocolate Add-on

Askinosie Del Tambo, Ecuador, 52% Coconut Milk Chocolate

Eggs Add-on

Chino Valley Eggs*

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

Item Highlights

Shiitake Mushrooms

Shiitake mushrooms have been cultivated since the 1200s during China’s Song Dynasty. Native to Eastern Asia, they are now most closely associated with Japan. Shiitakes are named – in Japanese – for the “shii” trees they are seen to grow on in the wild, and “take,” meaning mushroom. Shiitakes are prized for their rich taste that enhances soup stocks, steamed, and simmered dishes. From a dietary and medicinal perspective they contain many of the same amino acids as meat, and are high in copper and vitamin B5. Compounds in them boost immunity and may even help prevent cancer. Utilize shiitakes in stir fries alongside broccoli, add to risotto or ramen, or top a beef tenderloin with them caramelized.

Bauma Garrotxa

Garrotxa is a traditional Catalan goat cheese that was narrowly saved from extinction by a younger farmers and cheesemaking cooperative in its namesake region. With respect to tradition it is solely made from the milk of the Murciana goat and cave aged to promote mold development. During Franco’s dictatorship production quotas made Garrotxa less “appealing” than Manchego which could be mass-produced and sold for profit of the regime. 

Garrotxa has a blue-gray velvety rind, semi-soft paste and tangy, nutty flavor and herbaceous finish on the palate. Pair it with Catalan wines like Priorat or Txakoli, or an unfiltered cider. Food-wise go with fresh crusty bread, stone fruit and pears at peak season, fresh figs, hazelnuts, or jamon serrano.. If you’re feeling extra fancy, have Garrotxa as a dessert with your favorite sherry.

Capriole Creamery O’Banon

This goat cheese is a showstopper, as pretty on the inside as it is out – wrapped in bourbon marinated chestnut leaves. Capriole Creamery is a thirty-year old family owned operation in the southern Indiana hills that specializes in goat’s milk cheeses. What started as a casual experiment has blossomed into a nationally renowned creamery supported by a herd of five-hundred goats. 

Bright and tart-fruit forward it is balanced by a finishing sweetness on the palate. Due to the hand-ladling process of its production, O’Banon has a dense but soft texture that melts in the mouth. O’Banon is best all on its own, or as the star of a charcuterie board. If you must, serve it alongside some crusty bread with a glass of dry bubbles. Capriole also suggests it can be grilled briefly on low and served with a nectarine or peach salsa.

Just Date Pomegranate Syrup

Pomegranate Syrup, or molasses, is a centuries old concentrated juice with roots in the Middle East, and deep veins of association with religion and ritual. Just Date is a woman owned and run business with a mission to provide natural sugars without the negative health effects of traditional refined sugar. Founder Dr. Sylvie Charles determined that organic dates were a better choice for a little sweetness in life, even above agave and coconut sugar. Just Date’s Pomegranate Syrup is made by reducing fresh pomegranates and adding a dash of medjool dates for sweetness. Use it in cocktails, vinaigrettes, marinades, and braises. 

Askinosie Del Tambo, Ecuador, 52% Coconut Milk Chocolate

This is Askinosie’s first “milk chocolate,” without the milk. This vegan bar is made from 52% Milk chocolate, cacao sourced directly from Del Tambo, Ecuador, and organic coconut. This unique bar is dairy and gluten free, and certified Kosher. A Speciality Food Association gold medal award winner in 2019, this bar makes up for in taste what it lacks in dairy. Askinosie was founded by a father-daughter team and is one of the first craft chocolate companies in the US. Their company is founded on the values of minimal environment impact, fairness, sustainability, and community enhancement.

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