Sustainably Farmed Food Shares for the week of
July 9, 2026
Shares
Vegan Share
Red Beets* • Broccoli Rabe* • Fennel* • Meyer Lemons* • Chanterelle Mushrooms* • Green Kale* • Dill*
Vegetarian Share
Vegan Produce* • Red Witch
Omnivore Share
Vegan Produce* • Smoking Goose Wild Fennel Sausage* • Red Witch
Omnivore Share Plus
Vegan Produce • Fra’Mani Smoking Goose Sweet Basil Sausage* • Red Witch
Paleo Share
Vegan Produce • Canyon Meadows Skirt Steak** • Roots Charter High School Eggs**
Meat Only Share
Christiansen’s Pork Chops**
Add-ons and Upgrades
Specialty Grocery Add-on
Séka Hills Beef Jerky
Cheese Upgrade
Abbaye de Belloc
Fruit Add-On
Peaches* + Nectarines*
Chocolate Add-on
Askinosie Mababu, Tanzania 72% Chocolate
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Chanterelle Mushrooms
Chanterelles are one of the world’s most favored wild mushrooms. Unlike cultivated mushrooms like button or cremini, chanterelles can’t be commercially farmed and must be foraged, as they grow at the roots of living trees! Their flavor is rich, earthy, and buttery with subtle hints of apricot and pepper that set them apart from other mushroom varieties. A quick sauté in butter brings out their natural sweetness, and they pair beautifully with eggs, cream sauces, fresh herbs, pasta, and roasted meats. Their short growing season and dependence on healthy forest ecosystems make fresh chanterelles an adored seasonal delicacy.
Red Witch
Red Witch is a raw cow’s milk cheese from Rossrutti, Switzerland, aged for 5+ months. This is a great snacking cheese with a flavor and texture profile agreeable to most. It has a creamy mouthfeel, sweet with a pleasant, piquant kick from its cayenne pepper-rubbed rind. It’s also great for melting. It was created to go with the beers, liqueurs, and wines enjoyed during Switzerland’s carnival season. Think of it as an artisanal Gruyere or Appenzeller that’s frighteningly delicious!
Abbaye de Belloc
Abbaye de Belloc is a semi-hard sheep’s milk cheese from France’s Basque Country, crafted by Benedictine monks at the Abbaye Notre-Dame de Belloc and guarded by AOC tradition (Appellation d’Origine Contrôlée). Made from the rich milk of local red-nosed Manech ewes, each wheel develops a natural, crusty rind while the middle remains dense and creamy. With aging spanning four to ten months, its flavor profile deepens into layers of burnt caramel sweetness, toasted nuts, and a distinctive lanolin aroma. Elegant despite its complexity, Abbaye de Belloc pairs beautifully with light red wines like Pinot Noir, hoppy ales, and sweet cherries.
Séka Hills Beef Jerky
Crafted with care by the Yocha Dehe Wintun Nation, meaning “Home by the Sprint Water”, Séka Hills is rooted in a deep respect for the land. They produce high-quality, sustainably made foods that highlight the flavors of Northern California. In their native Patwin language, ‘Séka’ means ‘blue,’ and in selecting Séka Hills as the name for their tribal products, they honor the blue hills that overlook their homeland of Capay Valley. With more than 25,000 total acres in production, they own one of the most diverse farming operations in Yolo County and are one of a few tribes with expanding agriculture in California. Each bite of their beef jerky encapsulates the essence of the region, capturing the untamed spirit of the cattle and the natural bounty of the land.
Askinosie Mababu, Tanzania, 72% Chocolate
Askinosie Chocolate is a small batch bean-to-bar maker based in Springfield, Missouri. They’re known for working directly with cacao farmers across Ecuador, Tanzania, Honduras, and the Philippines, building long-term relationships and sharing the profits. Each bar they produce goes through a meticulous process that allows the unique flavor of different cacao origins to shine through. This bar, originating from Mababu, Tanzania, features tasting notes of strawberry, blueberry, and graham, paired with a creamy, velvety-smooth texture.
This Week's Recipes
