Sustainably Farmed Food Shares for the week of
May 7, 2026
Shares
Vegan Share
White Onions* • Bicolor Corn* • Spring Garlic* • Rhubarb* • Strawberries* • Frisee* • Red Leaf Lettuce*
Vegetarian Share
Vegan Produce* • Essex St. Cheese Comté
Omnivore Share
Vegan Produce* • Christiansen’s Ground Lamb** • Essex St. Cheese Comté
Omnivore Share Plus
Vegan Produce • Canyon Meadows Ribeye** • Essex St. Cheese Comté
Paleo Share
Vegan Produce • Canyon Meadows Beef Kabob** • Roots Charter High School Eggs**
Meat Only Share
D’Artagnan Magret Duck Breast**
Add-ons and Upgrades
Specialty Grocery Add-on
Halen Môn Pure Sea Salt Smoked Over Oak
Cheese Upgrade
Jasper Hill Farm Cabot Clothbound Cheddar
Fruit Add-On
Apricots* + Navel Oranges*
Chocolate Add-on
Oso Mango Chili-Lime White Chocolate
Eggs Add-on
Roots Charter High School Eggs**
Juice Add-on
In-House, Fresh Squeezed Orange Juice*
* = Organic
** = Locally sourced
Item Highlights
Rainbow Chard
Rhubarb is a tart, beautifully pink-colored stalked vegetable that’s most often treated like a fruit in the kitchen. The sharp, tangy flavor when raw mellows with cooking, bringing out jammy, bright, and floral notes. Because of its intense acidity, rhubarb is usually paired with sugar, where it develops the sweet-tart balance that makes it so beloved in spring baking. It’s especially famous paired with strawberries, but it also works beautifully with citrus, ginger, vanilla, and warm spices. Though now associated with pies and preserves, rhubarb was originally cultivated in Asia for medicinal purposes long before it became a culinary ingredient!
Essex St. Cheese Comté
Comté is a firm, raw Montbéliarde cow’s milk cheese that hails from the Jura region in France. Essex Street Cheese selects this Comté from Marcel Petite’s aging cave at Fort St. Antoine. Aged to peak complexity, aromas of hazelnuts, fried onions, and berries shine over more subtle notes of cut grass, wet earth, and straw. Its smooth, dense, luxurious texture makes it an elegant addition to any cheese board. Essex St. Cheese focuses on selecting and importing a limited range of iconic European cheeses, working directly with cheesemakers and agers to select consistently flavorful wheels and ship them to New York.
Jasper Hill Farm Cabot Clothbound Cheddar
Jasper Hill Farm is a Vermont-based creamery known for producing and aging some of the most celebrated American artisan cheeses. Through their Cellars program, they work closely with regional dairies to mature cheeses under carefully controlled conditions that bring out depth, texture, and character. Cabot Clothbound Cheddar is a collaboration between Jasper Hill and Cabot Creamery, made from pasteurized cow’s milk, coated in lard, and wrapped in cloth before aging in Jasper Hill’s underground cellars. As it matures, it develops a crumbly texture and a nutty aroma. Its flavor balances savory and tangy notes with a caramel sweetness to the finish.
Halen Môn Pure Sea Salt Smoked Over Oak
Sea salt was made on the island of Anglesey, where Halen Môn is based, up until the late eighteenth century, when it was halted after makers were fined for cutting the sea brine with Cheshire rock salt. Today, Halen Môn has resurrected this age-old craft by combining traditional hand harvesting with brand-new technology to produce their crunchy white flakes. Unlike their predecessors, however, we don’t add anything. For this variety, the slowly smoke the salt over Welsh oak chippings until it turns soft and toffee-colored. In addition to the delicious smoky flavor, there’s also sweet and umami notes that are perfect for caramel or chocolate desserts, roasted vegetables, or grilling!
Oso Cacao Mango Chili-Lime White Chocolate
Oso Cacao is a hand-crafted chocolate brand based in New York that takes inspiration from founder Rigoberto’s Mexican-American childhood. Oso Cacao builds on the traditional techniques of Mexican-style chocolate to create gourmet chocolate bars that are truly unique with invigorating flavors. This plant-based white chocolate bar starts with delicately sweet mango. They then add in toasted coconut for a nutty crunch. It’s finished with a complementary dash of chili-lime zest!
This Week's Recipes
