Sustainably Farmed Food Shares for the week of
November 30, 2023
Shares
Vegan Share
Yellow Squash* • Cucumbers* • Bartlett Pears* • Green Beans* • Green Onions* • Collards* • Shiitake Mushrooms*
Vegetarian Share
Vegan Produce* • Vacherin Fribourgeois
Omnivore Share
Vegan Produce* • Christensen’s Pork Tenderloin** • Vacherin
Omnivore Share Plus
Vegan Produce • Canyon Meadow’s Flat Iron Steaks** • Anabasque
Paleo Share
Vegan Produce • D’artagnan Bison Ribeye* • BK Family Farms Eggs**
Meat Only Share
D’artagnan Frenched Lamb Rack*
Add-ons and Upgrades
Specialty Grocery Add-on
Cognac Moutarde Royale by Pommery
Cheese Upgrade
Quinta by Point Reyes
Fruit Add-On
Blueberries* + Opal Apples*
Chocolate Add-on
Askinosie Del Tambo, Ecuador, Coconut Milk Chocolate
Eggs Add-on
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
Item Highlights
Straightneck Squash
The Yellow Straightneck was first introduced in 1938 by Ferry Morse, the oldest seed company in the United States. Prior to the development of the zucchini the Yellow straightneck and crookneck were the two most popular types of summer squash grown in North America. Yellow Straightneck squash contains carotenoids which gives the squash its signature yellow hue and acts as antioxidants in the human body. Additionally, they contain lutein, which has been shown to aid in healthy eyes and can help prevent buildup of plaque in arteries.
Straightneck Squash is perfect to use in the same applications as zucchini, perfect for steaming, grilling, and roasting. Straightneck Squash provides a delicious, buttery flavor when cooked with hints of black pepper and nuts.
Â
Vacherin Fribourgeois
Vacherin Fribourgeois AOC is a Swiss cheese made using raw cow’s milk in the towns of Bulle and Fribourg (Canton Fribourg in west-central Switzerland). This cheese is also made in other parts of Switzerland including the Jura Mountains on the border of France.
The milk for the cheese is sourced from the Fribourgeois breed of cows that graze on the Alpine grass and wildflowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. No other fodder is given to the cows except the Alpine meadows. The traditional cheese-making process ensures that Vacherin Fribourgeois has a pleasant nutty flavour underpinned by notes of fresh hay and milk.
Quinta
Handcrafted at the Petaluma creamery from the highest quality pasteurized cows’ milk, each wheel is wrapped in Spruce bark that has been infused with the essence of CA Bay Laurel, which is indigenous to the region and ever-present on their farm in Point Reyes.
Â
Cognac Moutarde Royale by Pommery
Les Vinaigreries du Lion was founded in Lagny sur Marne in 1865 producing the highest quality white vinegar. This vinegar was used to prepare the finest mustard known as Moutarde de Meaux. This tradition of crafting artisanal mustard, with a recipe dating back over three centuries, has been carried on today by Pommery carefully choosing a select few ingredients to make their masterpiece. The royal mustard has pleasant hints of cognac which provide a smooth and rich depth of flavor. Use on smoked meats, sandwiches, roasts, or marinades for the perfect, rich addition.
Askinosie Del Tambo, Ecuador, Coconut Milk Chocolate
The story of Askinosie started when Shawn Askinosie quit his successful law practices after suddenly falling in love with making chocolate from scratch. He dumped his entire life savings into starting a US based craft chocolate company and started traveling to remote regions of Ecuador, Tanzania, and the Amazon searching for exotic cocoa beans and small farmers to share the profits with. Fast forward to today and Askinosie Chocolate is one of the best and most widely recognized specialty chocolates in the US.
This particular 52% milk chocolate bar is made with organic coconut milk & cocoa beans sourced directly from Del Tambo, Ecuador making it vegan and dairy free! Expect tasting notes of caramelized sugar and creamy coconut sweetness, the perfect dessert or charcuterie board chocolate!
