Sustainably Farmed Food Shares for the week of
September 10, 2026
Shares
Vegan Share
Baby Turnips* • Bunched Broccoli* • Celery* • Green Kale* • Leeks* • Gala Apples* • Dill*
Vegetarian Share
Vegan Produce* • Parmigiano Reggiano
Omnivore Share
Vegan Produce* • Christiansen’s Groud Lamb** • Parmigiano Reggiano
Omnivore Share Plus
Vegan Produce • Black Pig Meat Co. Bacon • Parmigiano Reggiano
Paleo Share
Vegan Produce • Canyon Meadows Skirt Steak** • Roots Charter High School Eggs**
Meat Only Share
Canyon Meadows Ribeye**
Add-ons and Upgrades
Specialty Grocery Add-on
Aneto Fish Broth
Cheese Upgrade
Neal’s Yard Dairy Pitchfork Cheddar
Fruit Add-On
Starkrimson Pears* + Valencia Oranges*
Chocolate Add-on
Blanxart Milk Chocolate
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Dill
Dill is a delicate, feathery herb with a fresh, grassy flavor. Its distinct flavor is more delicate than sturdier herbs like rosemary or sage, so it’s especially good added toward the end of cooking or used fresh. Both the leaves and seeds are edible, but they have noticeably different personalities: the leaves are light and herbaceous, while the seeds are warmer, more pungent, and slightly bitter. Dill has been used for thousands of years, with evidence of its cultivation dating back to ancient Egypt and Greece. It’s a natural match for cool, fresh flavors and is especially beloved alongside cucumbers, potatoes, yogurt, eggs, and fish. It’s a classic ingredient in pickling, used to balance the acidity and saltiness of the brine. Try tossing fresh dill into salads, sauces, grain dishes, or roasted vegetables!
Parmigiano Reggiano
Parmigiano Reggiano, often called the “King of Cheeses,” is a culinary treasure with centuries of tradition behind it. Valserena is the oldest Parmigiano Reggiano dairy in Parma. Each wheel is carefully aged for a minimum of 24 months, allowing the cheese to develop its signature crystalline texture and complex flavor while staying true to the time-honored methods of production. With notes of rich butter and bright citrus, Parmigiano Reggiano is incredibly versatile. Shave it over salads, grate it into pastas and soups, or break off chunks to enjoy on their own with a drizzle of honey or balsamic vinegar.
Pitchfork Cheddar
Neal’s Yard Dairy is a London cheese merchant founded in 1979, acclaimed for its expertise in maturing and selecting exceptional British farmhouse cheeses. They source wheels and further age them in their Bermondsey maturation arches, bringing out deeper character and texture. Pitchfork is a traditional, raw cow’s milk, clothbound English cheddar with a full-bodied, dense, and nutty character. Crafted with care in Somerset, it has a juicy bite and creamy texture that rolls around the mouth. Try it paired with ciders or full-bodied red wines!
Aneto Fish Broth
Aneto, a family-owned company on the outskirts of Barcelona, is dedicated to making broths the traditional way. They make their all-natural broths with fresh ingredients over low heat for three hours, ensuring a richness other boxed broths can’t match. No additives, concentrates, dehydrates, preservatives, or added flavourings; just as you would make it at home. The fish broth is made only with monkfish, hake, cod, and fresh vegetables. It’s perfect for chowders, risottos, and noodle dishes!
Blanxart Milk Chocolate
Blanxart’s Milk Chocolate is a smooth, creamy bar crafted in Barcelona using single-origin cocoa and traditional methods that date back to the company’s founding in 1954. With rich cocoa flavor balanced by a mellow sweetness, it’s a more grown-up take on classic milk chocolate. It’s full-bodied, but not overly sweet. The texture is silky and satisfying, making it just as enjoyable for everyday snacking as it is for pairing with fruit, nuts, or a cup of coffee.
This Week's Recipes
