Sustainably Farmed Food Shares for the week of
February 12, 2026
Shares
Vegan Share
Koginut Squash* • Bunched Gold Beets* • Garlic* • Purple Carrots** • Red Spring Onions* • Savoy Cabbage* • Green Kale*
Vegetarian Share
Vegan Produce* • Snowdonia Red Storm
Omnivore Share
Vegan Produce* • Canyon Meadow’s Beef for Stew** • Snowdonia Red Storm
Omnivore Share Plus
Vegan Produce • Christiansen’s Pork Tenderloin** • Snowdonia Red Storm
Paleo Share
Vegan Produce • Canyon Meadows London Broil** • Roots Charter High School Eggs**
Meat Only Share
Christiansen’s Pork Chops**
Add-ons and Upgrades
Specialty Grocery Add-on
Moromi Rye Soy Sauce
Cheese Upgrade
Coolea
Fruit Add-On
Cara Cara Navel Oranges* + Blackberries*
Chocolate Add-on
Blanxart Milk Chocolate with Hazelnuts
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Purple Carrots
These gorgeous purple carrots come to us from Keep it Real Vegetables, a regenerative urban farming project in Layton, Utah! After operating an urban backyard farming operation in Salt Lake City for 13 years, they transitioned to a larger, more permanent single-farm location in 2024. Their produce is grown by hand on roughly two acres of historical farmland near the shore of the Great Salt Lake. They adhere strictly to organic growing practices, enriching their soils with compost, compost teas, cover crops, and organic amendments until the soil is sweet enough to deliver the highest quality flavor. Their purple carrots are sweet, perfectly crisp, and ideal for both cooking and snacking!
Snowdonia Red Storm
Snowdonia Red Storm is a Red Leicester cheese from the Snowdonia Cheese Company in North Wales. Aged for over 18 months, this cheese has developed a rich, bold flavor and a texture that melts in the mouth. Red Storm stands out among other Red Leicester cheeses for its deep, savory notes and tangy finish. The texture is firm yet creamy, making it easy to slice or crumble, perfect for both cooking and snacking. This cheese pairs wonderfully with robust red wines like Merlot or Cabernet Sauvignon, as well as beers with malty, rich flavors. Red Storm also complements fruits like pears, apples, and grapes, making it a great addition to a charcuterie board.
Coolea
Coolea is a distinctive Irish gouda-style cheese crafted by the Willems family in County Cork, Ireland, utilizing a Dutch approach to cheesemaking, adapted to local ingredients and conditions. Made with pasteurized cow’s milk from Holstein-Friesian herds grazing the Derrynasaggart Mountains, Coolea begins as a smooth, buttery young cheese and evolves into a richer, denser cheese over time. As it matures beyond twelve months, it develops deep caramel and toffee notes, occasional salt-crystal crunch, and a texture reminiscent of aged Parmesan (though it remains recognizably its own cheese).
Moromi Rye Soy Sauce
Moromi’s Rye Soy Sauce is slow-brewed from Abruzzi Rye and organic soybeans. After lightly roasting the rye to create a subtle aromatic caramelization, it is then combined with freshly steamed organic soybeans to create their shoyu koji. The shoyu koji has been specially developed for its high level of protein to amino conversion, depth of flavor, and rich color. This barrel aged soy sauce is a favorite of home and professional cook who enjoy it’s complexity and deep umami flavor, which contributes so much to their dishes.
Blanxart Milk Chocolate with Hazelnuts
Blanxart has been crafting exceptional chocolate in Barcelona since 1954, using traditional techniques and carefully sourced ingredients to create rich, flavorful confections. With a focus on quality and sustainability, they work directly with cacao farmers to ensure ethical sourcing and superior taste. Their Milk Chocolate with Hazelnuts combines creamy milk chocolate with whole roasted hazelnuts for a satisfying crunch. The chocolate itself is luscious and velvety, with a deep, caramel-like sweetness that pairs beautifully with the hazelnuts’ nuttiness. Enjoy on its own, paired with coffee, or used as a topping for desserts!
This Week's Recipes
