Sustainably Farmed Food Shares for the week of
September 3, 2026
Shares
Vegan Share
Russet Potatoes* • Sweet Onions* • Cilantro* • O’Henry Peaches* • Lemons* • Dino Kale* • Jalapeños*
Vegetarian Share
Vegan Produce* • Mimolette
Omnivore Share
Vegan Produce* • Canyon Meadows Kabob Beef** • Mimolette
Omnivore Share Plus
Vegan Produce • Christiansen’s Lamb for Stew** • Mimolette
Paleo Share
Vegan Produce • Canyon Meadows Kabob Beef** • Roots Charter High School Eggs**
Meat Only Share
Canyon Meadows London Broil**
Add-ons and Upgrades
Specialty Grocery Add-on
Pueblo Seed & Food Co. Blue Corn Polenta*
Cheese Upgrade
Pe’Delmunt
Fruit Add-On
Kadota Figs* + Strawberries*
Chocolate Add-on
Askinosie Fleur de Sel 62%
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Lacinato Kale
Lacinato kale, also known as dinosaur kale, is a dark leafy green with long, narrow leaves and a slightly bumpy texture that sets it apart from curly kale. Its flavor is milder and less bitter, with a subtle sweetness that holds up well both raw and cooked. It makes a great base for salads, especially when massaged with olive oil to soften the leaves. When cooked, lacinato kale becomes tender and rich, making it ideal for sautés, soups, braises, and pasta dishes. Nutritionally, it’s packed with vitamins A, C, and K, along with fiber and antioxidants.
Mimolette
Isigny Sainte-Mère’s Mimolette is crafted with a rich heritage and expertise rooted in the lush dairy farms of Normandy, France. For over a century, this cooperative has perfected traditional French cheesemaking, blending high-quality Normandy cow’s milk with expert aging techniques to create exceptional cheeses. The mimolette’s bright orange hue and round, cantaloupe-like rind give it a unique appearance. Mimolette brings a distinctively nutty, caramelized flavor that deepens with age, balanced by a slightly crumbly, dense texture. Inspired by Dutch Edam, but distinctly French, this cheese ages in special cellars where cheese mites naturally form on the rind, contributing to its earthy character. A true standout on a cheese board, mimolette pairs well with dried apricots, hazelnuts, and a glass of full-bodied red wine.
Pe’Delmunt
Pe’Delmunt is a traditional Italian cheese crafted by Caseificio Rabbia, a fifth-generation creamery nestled in the foothills of the Alps near Cuneo, Piedmont. Dedicated to preserving the region’s rich cheesemaking heritage, Caseificio Rabbia produces this raw milk cheese using milk sourced from local herds within a kilometer of their facility. Pe’Delmunt features a natural rind that develops a unique microbial flora during maturation in their special caves. Its soothing and snackable profile makes it a perfect choice for enjoying at breakfast, as an aperitivo accompaniment, or simply on its own.
Pueblo Seed & Food Co. Blue Corn Polenta
Pueblo Seed & Food Co. is a family-run farm and seed company near Cortez, Colorado, dedicated to growing heritage, open-pollinated, non-GMO grains, chile peppers, garlic, and seeds on their land and transforming them into small-batch artisan foods in their bakehouse. Coarsely ground with certified organic corn from New Mexico, this grind keeps the whole kernel, so you also get the benefits of a 100% whole-grain product.
Askinosie Fleur de Sel 62% Dark Milk Chocolate
Askinosie’s 62% Dark Chocolate + Fleur de Sel is a beautifully balanced bar that pairs single-origin dark chocolate with delicate sea salt. The cacao is sourced directly from farmers in Davao, Philippines, reflecting Askinosie’s commitment to transparent trade and meaningful partnerships with farmers. The chocolate itself is smooth with rich cocoa flavor, enhanced by the bright, clean edge of hand-harvested fleur de sel. It is a delightful example of how just two simple components can create a bar with both depth and nuance.
This Week's Recipes
