Sustainably Farmed Food Shares
January 18, 2024
Shares
Vegan Share
Watermelon Radish* • Russet Potatoes* • Yellow Onions* • Meyer Lemons* • Leeks* • Collards* • Italian Parsley*
Vegetarian Share
Vegan Produce* • Farmdal Young Gouds
Omnivore Share
Vegan Produce* • Canyon Meadow’s Ground Beef Chuck** • Farmdal Young Gouda
Omnivore Plus Share
Vegan Produce • Canyon Meadows Beef Rump Roast** • Farmdal Young Gouda
Paleo Share
Vegan Produce • Canyon Meadows Ribeye Steak** • Chino Valley*
Meat Only Share
Christensen’s Pork Tenderloin**
Add-ons and Upgrades
Specialty Grocery Add-on
Sundried Tomatoes by Les Moulins Mahjoub
Cheese Upgrade
Sunny Ridge by Blakesville Creamery
Fruit Add-On
Red Grapes* + Pomegranate*
Chocolate Add-on
Askinosie Del Tambo, Ecuador, 70% Chocolate
Eggs Add-on
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
Item Highlights
Watermelon Radish
Watermelon Radish is a winter radish or daikon native to East Asia. This is an heirloom Chinese variety known for its pale green exterior and bright-fuschia center. Some translations of its name appear as “beauty heart,” or “roseheart,” radish. As with many types of radish this one is crunchy and firm, with a slightly piquante finish. Watermelon Radish is rich in phosphorus, potassium, magnesium, calcium, vitamins A and C. Some of the best ways to treat this nutritious root vegetable are roasting, pickling, or raw in salads. If you’re feeling creative, make up a soba noodle bowl with snap peas, mint, avocado, and sliced watermelon radish with a peanut dressing.
Farmdal Young Gouda
Farmdal Young is a collaboration between third-generation Belgian affineur – one who ages cheese – Michel Van Tricht and award-winning cheese-making family the Deweers, who are known for their Trappist styles and aged goudas. Farmdal gives you the best of both worlds, all the classic hallmarks of a fine gouda with a softer, more meltable paste. While it still has a traditional note of caramel, Farmdal leans in a more sweet cream and vanilla direction flavor-wise. This cheese will serve you well in fondue, grilled-cheese, with scalloped or mashed potatoes, and in any cheese based soups. Farmdal Young Gouda pairs well with Brut Champagne, lighter reds or white with acidity, brown ales, bocks, or farmhouse ciders.
Capriole 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.
Loison Panettone Classico
Loison is a family-run business that has been producing and specializing in Panettone since 1955 – though the original confectionary company opened in 1938. Panettone is an Italian sweet bread and fruit cake that originated in Milan. It is more often eaten around the Christmas holidays. The production process is extensive, requiring the acidic dough – similar to sourdough – to be leavened over a period of days. To be considered a Panettone it must include candied orange peels, candied citron, and sultanas or raisins made from the sultana grape. While Panettone is perfect served as is, alongside your favorite warm winter beverage there are some other creative approaches you can try. Slice, toast, and butter it or make French toast for a fun and festive breakfast option.
Amano Mélange À Trois
Amano Artisan Chocolate is a local family-run company based out of Orem, Utah. Amano means “by hand,” and “they love,” in Italian, which serves as the motto for their chocolate production, utilizing traditional techniques. Amano ethically sources small batch beans from locations like Venezuela and the Dominican Republic. Mélange À Trois is inspired by the nostalgia of childhood Christmas time chocolate oranges. This bar is made with cacao from Ecuador mixed with yuzu, tangerine, and grapefruit oils and finished with small pieces of orange fruit leather. This is sure to be your new favorite citrus-y treat.
