Sustainably Farmed Food Shares for the week of
March 13, 2025
Shares
Vegan Share
Spring Garlic* • Escarole* • Broccoli Rabe* • Leeks* • Red Beets* • Grapefruit* • Red Cabbage*
Vegetarian Share
Vegan Produce* • Fourme d’Ambert
Omnivore Share
Vegan Produce* • Canyon Meadows Original Bratwurst** • Fourme d’Ambert
Omnivore Plus Share
Vegan Produce • Christiansen’s Lamb Chops** • Fourme d’Ambert
Paleo Share
Vegan Produce • Christiansen’s Pork Tenderloin** • Stinging Bee Eggs**
Meat Only Share
D’artagnan Duck Breast*
Add-ons and Upgrades
Specialty Grocery Add-on
American Spoon Whole Seed Mustard
Cheese Upgrade
Snowdonia Black Bomber
Fruit Add-On
Cara Cara Navels* + Granny Smith Apples*
Chocolate Add-on
Amano Mango Chili 65%
Eggs Add-on
Stinging Bee Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
*Â = Organic
** = Locally sourced
Item Highlights
Spring Garlic
Spring garlic, also known as young or green garlic, is an early-season treat that offers a milder, fresher take on traditional garlic. Unlike mature garlic, which has fully formed bulbs with individual cloves, spring garlic is harvested before it reaches full maturity, resulting in a tender stalk with a delicate, slightly sweet flavor. Its texture is closer to that of a scallion, with both the white and green parts being entirely edible. This seasonal ingredient shines in sautés, soups, and pestos, adding a gentle garlic essence without the sharp bite of cured garlic. Its fleeting availability makes it a sought-after ingredient for those who appreciate the bright, nuanced flavors of spring produce!
Fourme d’Ambert
Fourme d’Ambert is one of France’s oldest blue cheeses, dating back over a thousand years. Made in the Auvergne region, this cow’s milk cheese is known for its cylindrical shape, dense and creamy texture, and well-balanced flavor. Milder than many other blues, it offers a gentle tang with notes of earth, butter, and mushrooms. It’s smooth and spreadable, which makes it perfect for pairing with fruit, honey, or a crisp white wine. Rich in history and deeply flavorful, Fourme d’Ambert remains a timeless favorite among blue cheese lovers.
Snowdonia Black Bomber
Snowdonia’s Black Bomber is a standout extra-mature cheddar, known for its smooth, creamy texture and bold, lingering depth of flavor. Made in Wales and aged for 15-22 months, this award-winning cheese balances rich savory notes with a touch of caramel sweetness, creating a well-rounded sharpness that keeps you coming back for more. It’s a favorite for cheeseboards, sandwiches, with pineapple or chutneys, or simply enjoying on its own. Snowdonia Cheese Company has built a reputation for crafting high-quality, flavorful cheeses, Black Bomber being the first! It still remains one of their most celebrated offerings.
American Spoon Whole Seed Mustard
American Spoon’s Whole Seed Mustard is a testament to their dedication to simple, high-quality ingredients and traditional craftsmanship. Made in small batches, this mustard blends whole yellow and brown mustard seeds with vinegar and spices, creating a rich texture and a balance of heat and tang. Its bold yet nuanced flavor enhances sandwiches, charcuterie boards, and vinaigrettes, adding a satisfying bite. Based in northern Michigan, American Spoon has been crafting preserves and condiments with locally sourced ingredients for over 40 years, emphasizing flavor and authenticity. This mustard is a pantry essential for those who appreciate artisanal condiments.
Amano Mango Chili 65%
Amano’s Mango Chili Dark Chocolate is a bold fusion of tropical sweetness and smoky heat, crafted with the same meticulous attention to detail that defines all of Amano’s award-winning bars. Rich dark chocolate, made from carefully sourced cacao, is infused with vibrant mango and a touch of chili, creating a balance of fruity brightness and warm spice. The chocolate melts smoothly, first revealing the juicy sweetness of mango before finishing with a lingering, gentle heat. As one of the pioneers of American craft chocolate, Amano is known for its dedication to fine ingredients and traditional European techniques, resulting in deeply complex and flavorful bars.Â
This Week's Recipes
