Sustainably Farmed Food Shares
February 1, 2024
Shares
Vegan Share
Spaghetti Squash* • Purple Turnip* • Broccoli* • Chard* • Minneola Tangelo* • Shallots* • Cilantro*
Vegetarian Share
Vegan Produce* • Alex
Omnivore Share
Vegan Produce* • Canyon Meadow’s New York Steak** • Alex
Omnivore Share Plus
Vegan Produce • Canyon Meadow’s Ranchera Beef** • Alex
Paleo Share
Vegan Produce • D’artagnan Bison Top Sirloin* • Chino Valley Eggs*
Meat Only Share
Christensen’s Lamb Shoulder**
Add-ons and Upgrades
Specialty Grocery Add-on
Mama Teav’s Hot Garlic
Cheese Upgrade
Brebirrouse D’Argental
Fruit Add-On
Pineapple* + Autumn Glory Apple*
Chocolate Add-on
HU Chocolate Covered Cashews with Vanilla Bean
Eggs Add-on
Chino Valley Eggs*
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Spaghetti Squash
Spaghetti Squash initially had a difficult introduction to the US market, and now stands strong as a pinnacle of versatile healthy eating. As with all other cucurbits – plants within the gourd family – the predecessor to spaghetti squash originated in the Americas. They spread across the world with colonization in the 16th century. It found its contemporary form in Manchuria, China and was then brought back to Japan after their invasion and occupation of the area in the 1930s. From there it hit US markets after further genetic refinement.
One of the easiest ways to treat spaghetti squash is to roast it and, you guessed it, treat it like pasta. Cut in half and scrape out the seeds, drizzle olive oil, and a pinch of salt and pepper inside. Flip them over and place on a baking sheet with parchment paper, poke a couple holes with a fork in the skins and bake for thirty to forty minutes. When it is cool enough to touch, use a fork to pull out and fluff the insides.Toss with a classic tomato sauce or a squeeze of lemon and pesto.
Alex by Hofkaseri Kraus
This herbaceous, semi-firm German cheese is named for the train that connects the southern countryside where it is made. The raw cow’s milk for Alex comes entirely from hay-fed Brown Swiss Cows. After the wheel is crafted it is then washed gently in local herbs and elderflower cordial, leaving it with meaty, creamy flavors and a hint of fruit. Alex is best when melted into fondue or on top of a hearty, crusty bread.
Brebirousse d’Argental
Brebirousse d’Argental is a creamy cheese like brie and tastes little sweet and buttery, made from sheep’s milk. It is soft-ripened cheese with a bloomy rind and pleasant tangy taste. Its orange rind is formed due to annato sprinkled on cheese during maturation. Made in Lyon, France this cheese is super soft and makes for a nice change from Brie.
Mama Teav’s Hot Garlic
Mama Teav’s was started when friends and family of Mama Teav begged for her hot garlic so much that she started jarring it up and giving it out. Ever since Mama Teav’s Hot Garlic has been taking stomachs by storm! A wholesome mixture of fire-roasted, sun-dried Cambodian chilis and organic California garlic all swimming in a beautiful oil. Mama Teav’s Hot Garlic is a family recipe of fiery heat, crispy garlic, and rich umami. Add it to your favorite dish for a touch of spicy, sweet, and savory flavor.
Hu Hunks Chocolate Covered Cashews with Vanilla Bean
HU Chocolate is a family owned company committed to creating the best quality chocolate products with “No weird ingredients. Ever.” Their three primary ingredients are cacao, cocoa butter, and coconut sugar. They pride themselves on being dairy/gluten free, having no refined sugars, and no palm or sunflower oil so you can feel good about snacking on these straight out of the bag. Another option if you want to up your chocolate chip cookie game, throw a handful of these in the dough.
This Week's Recipes
