White Baby Turnips, Schnebelhorn, Red Casanova, & Cabernet Chestnut Honey Vinegar

Sustainably Farmed Food Shares for the week of
September 14, 2023



Vegan Share

Red Onions* • Celery* • White Baby Turnip* • Strawberries* • Sweet Purple Baby Broccoli* • Green Kale* • Dill*

Vegetarian Share

Vegan Produce* • Schnebelhorn

Omnivore Share

Vegan Produce* • Canyon Meadow’s Ground Chuck** • Schnebelhorn

Omnivore Share Plus

Vegan Produce • Canyon Meadow’s Top Sirloin Steak** • Schnebelhorn

Paleo Share

Vegan Produce • Christensen’s Pork Tenderloin** • BK Family Farms Eggs**

Meat Only Share

Canyon Meadow’s NY Steaks**

Add-ons and Upgrades


Specialty Grocery Add-on

Cabernet & Chestnut Honey Vinegar from Alemany Mel y Turrón

Cheese Upgrade


Red Casanova


Fruit Add-On

Canary Melons* & Peaches

Chocolate Add-on

Orinoco 60% Piaroa Venezuela Dark Chocolate

Eggs Add-on

BK Family Farms Eggs**

Juice Add-on

In-House, Fresh Squeezed Orange Juice*

Item Highlights

White Baby Turnips

Turnips are ancient — one of the oldest cultivated root crops in the world. Sadly, they acquired a bad rap somewhere along the way. For far too long, they were over-steamed or boiled until their sweetness and wonderful texture leached out of them. Turnips, a member of the mustard family, actually have a wonderful peppery bite that mellows when cooked. Also called Tokyo turnips, baby turnips are beautiful, tender little globes with spicy, pleasant-bitter greens attached. Roast the bulbs with olive oil and lightly sautee the greens for the perfect, easy side dish.


Made by cheesemaker Reto Güntensperger, named after the region’s highest mountain peak, Schnebelhorn stands out for its elaborate textural and flavor characteristics. Aged 10 months, the cheese develops a pronounced level of Alpine cheese spiciness, balanced by tremendous butter & cream. Its texture is creamy but slightly gritty. Perfect with tart berry jam or melting for fondue.

Red Casanova

Red Casanova highlights the exceptional quality of the milk produced by the farmers who belong to the cooperative dairy Bio-Käserei Wiggensbach. The texture of this washed rind cheese is absurdly rich, and velvety smooth. When it comes to flavor, Red Casanova capture the qualities found in hard mountain cheeses from the area, think garlic and onion notes, but in a cheese that has the texture of butter. While the outer rind can get a bit potent in aroma, the high fat content of the paste tampers down any aggressive flavors that would normal show from a cheese in this category. Despite its mouthfeel, the cheese remains firm in form, making it easy to manage on the counter.

Cabernet & Chestnut Honey Vinegar from Alemany Mel y Turrón

This Spanish sweet-and-sour condiment (also know as agredolç) is a blend of Cabernet red wine vinegar and Spanish chestnut honey. The deep, rich red fruit notes of the vinegar find a beautiful balance with the savory sweetness and delicate bitterness of the chestnut honey. Alemany Mel y Turrón’s Cabernet and Chestnut Honey Vinegar adds depth, richness and tang with a simple pour, spoonful or drizzle. It elevates pan sauces for pork, duck and lamb to something extraordinary.

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