Sustainably Farmed Food Shares for the week of
March 26, 2026
Shares
Vegan Share
Red Sweet Potatoes* • Butternut Squash* • Spring Garlic* • Celery* • French Breakfast Radishes* • Tango Tangerines* • Romaine Lettuce*
Vegetarian Share
Vegan Produce* • Coolea
Omnivore Share
Vegan Produce* • Canyon Meadows Kebab Beef** • Coolea
Omnivore Share Plus
Vegan Produce • Christiansens Ground Pork** • Coolea
Paleo Share
Vegan Produce • Christiansen’s Ground Lamb** • Roots Charter High School Eggs**
Meat Only Share
Christensen’s Lamb Shoulder**
Add-ons and Upgrades
Specialty Grocery Add-on
Mount Mansfield Maple Products Pure Maple Sugar*
Cheese Upgrade
Essex St. Cheese Comté
Fruit Add-On
Pineapple* + Strawberries*
Chocolate Add-on
Blanxart 75% Dark 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
Spring garlic, also known as young or green garlic, is an early-season treat that offers a milder, fresher take on traditional garlic. Unlike mature garlic, which has fully formed bulbs with individual cloves, spring garlic is harvested before it reaches full maturity, resulting in a tender stalk with a delicate, slightly sweet flavor. Its texture is closer to that of a scallion, with both the white and green parts being entirely edible. This seasonal ingredient is amazing in sautés, soups, and pestos, adding a gentle garlic essence without being overwhelming. Its fleeting availability makes it a sought-after ingredient!
Coolea
Coolea is a distinctive Irish gouda-style cheese crafted by the Willems family in County Cork, Ireland, utilizing a Dutch approach to cheesemaking, adapted to local ingredients and conditions. Made with pasteurized cow’s milk from Holstein-Friesian herds grazing the Derrynasaggart Mountains, Coolea begins as a smooth, buttery young cheese and evolves into a richer, denser cheese over time. As it matures beyond twelve months, it develops deep caramel and toffee notes, occasional salt-crystal crunch, and a texture reminiscent of aged Parmesan (though it remains recognizably its own cheese).
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.
Mount Mansfield Maple Products Pure Maple Sugar
Mount Mansfield’s maple sugar starts with their pure, organic Vermont maple sugar. They boil all the water out, leaving behind just the solid sugar granule. It can be used as a substitute for any kind of sugar, in any recipe, or as a condiment on it’s own. It’s a healthier, all-natural alternative! All of the sap used for their products is harvested from their certified organic maple tree forest that sits at the bottom of Mount Mansfield, Vermont’s tallest peak and the company’s namesake. They are committed to exceeding expectations with superior quality maple!
Blanxart 75% Dark Chocolate
Blanxart, a Barcelona-based chocolatier founded in 1954, is renowned for its bean-to-bar craftsmanship and dedication to quality. The quality of Blanxart is due, among other reasons, to the use of cocoa from remote plantations of the most favored geographical areas and the wisdom of small producers and cooperatives awarded with the internationally recognized ecological emblems. Their 75% Dark Chocolate is a perfect example of that craftsmanship, offering a balanced bitterness with complex fruity and floral notes. The smooth, velvety texture enhances the rich cocoa flavor, making it a versatile option for both eating and baking.
This Week's Recipes
