Sustainably Farmed Food Shares for the week of
July 23, 2026
Shares
Vegan Share
Red Onions* • Bunched Red Beets* • Cucumbers* • Anaheim Peppers* • Ruby Grapefruit • Roma Tomatoes* • Red Leaf Lettuce*
Vegetarian Share
Vegan Produce* • Camembert Calvados
Omnivore Share
Vegan Produce* • First Light Farms Ground Elk* • Camembert Calvados
Omnivore Share Plus
Vegan Produce • Christiansen’s Chorizo** • Camembert Calvados
Paleo Share
Vegan Produce • Canyon Meadows Ranchera** • Roots Charter High School Eggs**
Meat Only Share
D’artagnan Green Circle Chicken Breasts*
Add-ons and Upgrades
Specialty Grocery Add-on
Les Moulins Mahjoub M’hamsa Handrolled Couscous with Red Peppers*
Cheese Upgrade
Andante Dairy Figaro
Fruit Add-On
D’anjou Pears* + Granny Smith Apples*
Chocolate Add-on
Chocolat Moderne Blood Orange Bergamot
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Anaheim Peppers
Anaheim peppers are long, slender chile peppers prized for their mild heat and fresh, slightly sweet flavor. They are much gentler than jalapeños or serranos while still offering some warmth. Their thick, tender flesh becomes even sweeter when roasted, developing a lightly smoky flavor. Originally derived from peppers brought north from New Mexico in the early 1900s, the Anaheim pepper takes its name from Anaheim, California, where it was widely cultivated. They are a staple of Southwestern and Mexican cooking, often stuffed, grilled, roasted, or chopped into salsas, soups, stews, and egg dishes.
Camembert Calvados
Camembert au Calvados takes a mini, bloomy rind Camembert and soaks it in Normandy’s famous apple brandy, Calvados. As it ripens, the paste becomes soft and creamy beneath the delicate white rind, while the Calvados adds subtle notes of baked apple, oak, and warm spice. This cheese has buttery, mushroomy flavors complemented by a gentle fruity sweetness. It pairs especially well with toasted walnuts, fresh apples, or a glass of dry cider!
Andante Dairy Figaro
We are so happy to welcome Andante Dairy back to our shop! As the name indicates, founder Soyoung Scanlan makes the cheese following traditional methods at the speed she wishes, following her own tempo, with every cheese given a musical name. Figaro is made from a mix of goat and Jersey cow’s milk and wrapped in wine-soaked fig leaves when less than two weeks old. This cheese is soft and delicate, with savory and mildly tangy notes, with a mild hint of a fruity character.
Les Moulins Mahjoub M’Hamsa Handrolled Couscous with Red Peppers
Les Moulins Mahjoub has been creating uncompromising, delicious foods that celebrate Tunisian cuisine since 1896. M’hamsa is made by mixing semolina with olive oil, water, and sea salt, which is then pushed through screens to create small grains that are left in the sun to dry. Making couscous by hand is a time-honored tradition and a ritual that celebrates both community and craft. As with all Mahjoub products, this M’hamsa is produced using traditional farming methods, with no additives or artificial processing, and is certified organic.
Chocolat Moderne Blood Orange Bergamot
Chocolat Moderne, founded in New York by Joan Coukos in 2003, is celebrated for its visually stunning creations and imaginative flavor pairings that introduce unexpected ingredients to chocolate-making. Their Blood Orange Bergamot Avant Garde Bar combines dark chocolate with a caramel center made from fresh blood orange juice and is infused with oil of bergamot. The bar is decorated with natural white and orange cocoa butter speckles for a striking finish.
This Week's Recipes
