Sustainably Farmed Food Shares for the week of
August 20, 2026
Shares
Vegan Share
Red Onions* • Bunched Carrots* • Celery Root* • Ruby Grapefruit* • Shishito Peppers* • Frisee* • Cherry Tomatoes*
Vegetarian Share
Vegan Produce* • Abbaye de Belloc
Omnivore Share
Vegan Produce* • Christiansen’s Ground Lamb** • Abbaye de Belloc
Omnivore Share Plus
Vegan Produce • Canyon Meadows Ribeye** • Abbaye de Belloc
Paleo Share
Vegan Produce • Canyon Meadows Ranchera* • Roots Charter High School Eggs**
Meat Only Share
Christiansen’s Lamb Shank**
Add-ons and Upgrades
Specialty Grocery Add-on
Okina Ossau-Iraty Biscuits
Cheese Upgrade
Capriole Goat Cheese Sofia
Fruit Add-On
Sugar Cube Melon* + Mini Seedless Watermelon*
Chocolate Add-on
Chocolat Moderne The Lover White Chocolate
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Celery Root
Celery root, also called celeriac, is a rough-skinned root vegetable with an incredibly refined flavor. It has the familiar earthy, herbal character of celery but with a nuttier, creamier quality and a subtle sweetness. Unlike celery stalks, celery root is dense and starchy, making it especially well suited to cooking. It can be roasted, mashed, braised, or puréed into soups, and it makes a great alternative to potatoes when you want something a little more aromatic. It can also be eaten raw, thinly sliced or julienned for salads where its crisp texture pairs well with a tangy dressing.
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 and toasted nuts. Elegant despite its complexity, Abbaye de Belloc pairs beautifully with light red wines like Pinot Noir, hoppy ales, and sweet cherries.
Sofia
Capriole, a family-owned farm in southern Indiana, has been producing exceptional goat cheeses for over 30 years, emphasizing sustainable farming practices and artisanal craftsmanship. Sofia is shipped out as soon as it forms a rind, usually when it’s less than two weeks old. Hand-ladled, coated in ash, and dense, it has a buttery texture around the rind and gets oozier toward the middle. The flavor is mild and delicately sweet, milky but growing sharper and tangier with age. A truly stunning offering from Capriole, Sofia is best enjoyed simply with a baguette and/or a glass of champagne.
Okina Ossau-Iraty Biscuits
These biscuits just arrived and have already become an instant staff favorite. Okina has been creating artisan biscuits and cakes in Idaux-Mendy, the heart of French Basque country, since 2004. All their offerings are made simply with no artificial additives and using local ingredients whenever possible. They offer a variety of both sweet and savory flavors, including our current favorite, which features Ossau Iraty sheep’s milk cheese! The cheese imparts rich, nutty flavors. These rich, buttery delights pack a full flavor in each bite.
Chocolat Moderne The Lover White Chocolate
Chocolat Moderne is renowned for its visually stunning, handcrafted confections that blend classic techniques with innovative flavors. This Avant-Garde Bar, The Lover, is a prime example: a white chocolate bar filled with passion fruit caramel scented with cardamom. Speckled with natural red and orange colors, it offers a tangy, aromatic experience that balances sweetness with spice. This bar was recognized as a Sofi Silver Finalist for Outstanding Chocolate in 2014 by the Specialty Food Association.
This Week's Recipes
