Sustainably Farmed Food Shares for the week of
October 8, 2026
Shares
Vegan Share
Purple Potatoes* • Bunched Beets* • Red Onions* • Lemons* • Avocados* • Collard Greens* • Dill*
Vegetarian Share
Vegan Produce* • Jasper Hill Farm Whitney
Omnivore Share
Vegan Produce* • Canyon Meadow’s Beef for Stew** • Jasper Hill Farm Whitney
Omnivore Share Plus
Vegan Produce • Christiansen’s Flat Iron Steak** • Jasper Hill Farm Whitney
Paleo Share
Vegan Produce • Christiansen’s Lamb for Stew** • Roots Charter High School Eggs**
Meat Only Share
Christiansen’s Lamb Shoulder**
Add-ons and Upgrades
Specialty Grocery Add-on
Sourcery Single Origin Coriander
Cheese Upgrade
Bärlauchkäse
Fruit Add-On
Zollinger’s Apple Cider**
Chocolate Add-on
Chocolat Moderne Spicy Hazelnut Gianduja
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Collards
Collard greens are a beloved staple of southern cuisine, known for their hearty texture and rich, earthy flavor. These large, leafy greens are packed with nutrients, including vitamins A, C, and K, as well as calcium and fiber. Collards have been cultivated and cherished for centuries, both for their culinary versatility and their role in traditional dishes around the world. Their bold flavor and sturdy texture make them a kitchen essential, perfect for both comforting classics and modern, creative dishes.
Jasper Hill Farm Whitney
Whitney is Jasper Hill Farm’s take on a young Alpine-style cheese, made with raw milk from their own grass-fed cows in Vermont. It has a velvety, pliant texture and a flavor profile that balances sweet cream with notes of toasted nuts and cured ham. The curds are rinsed during cheesemaking to slow acid development, resulting in a smooth, elastic body. During aging, the wheels are washed with a cultured brine and spent yeast from La Garagista, a Vermont natural winery, lending subtle earthy complexity. Whitney melts beautifully, making it ideal for raclette, grilled cheese, or draped over roasted vegetables. It was awarded Best in Show at the 2022 American Cheese Society Awards!
Entlebucher Bärlauchkäse
This raw, raclette-style cow’s milk cheese from Switzerland feautures fresh, wild ramps that are foraged by the cheesemakers themselves. Not only does it look gorgeous, but the delicate garlic flavor that shines through the buttery and sweet paste is absolutely delectable. Try it paired with Smoking Goose Spruce Tip Bresaola, sweet Utah honey, or quince paste!
Sourcery Single Origin Coriander
Sourcery is building an equitable supply chain that celebrates the rich diversity of spices from South Asia. All of their spices are sold immediately post-harvest, sometimes as fresh as two weeks! Their heirloom, indigenous coriander is grown by farm partner Ratan Lal in Jodhpur, India, who converted his ancestral land to organic, regenerative farmland 20 years ago. It’s citrusy, woody, and floral. Grind it for seasoning meats, curries, or soups, and try the seeds toasted and tossed in salad dressings or while pickling!
Chocolat Moderne
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 Spicy Hazelnut Gianduja Avant-Garde Bar is made using Valrhona’s toasty Dulcey chocolate, which is created by gently caramelizing white chocolate. It’s then filled with dark chocolate hazelnut gianduja blended with sea salt, chipotle, ancho chili, and cinnamon. Gianduja is an Italian confection made by blending chocolate with finely ground, roasted hazelnuts. The ancho chili is a deliciously assertive flavor, but it blends beautifully with the complex flavors of the chocolates and hazelnut!
This Week's Recipes
