Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, June 8, 2026 - Friday, June 12, 2026

Fruit Box

• Clementines
• Red Grapes
• Lemons
• Necarines

Regular Farm Share (Half Bushel Box)*

• Garlic Scapes
• Cucumber
• Asparagus
• Green Leaf Lettuce
• Brussel Sprouts

*NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

1. Garlic Scape & Asparagus Naan Pizzas

Uses: Garlic Scapes, Asparagus

Garlic scapes have a milder, sweeter garlic flavor that pairs beautifully with fresh spring asparagus.

• Ingredients: Naan or flatbread, a bunch of Asparagus (woody ends snapped off, stalks thinly sliced on a bias), 3–4 Garlic Scapes (finely chopped), olive oil, shredded mozzarella, and grated parmesan.
• How to make it: 1. Preheat your oven to 425°F (220°C). 2. Toss the sliced asparagus and chopped garlic scapes in a little olive oil, salt, and pepper. 3. Brush the naan with a light layer of olive oil, top with a handful of mozzarella, and spread the asparagus and garlic scape mixture evenly over the top. 4. Sprinkle with parmesan and bake for 8–10 minutes until the crust is crispy and the cheese is golden and bubbly.

2. Spring Harvest Salad with Nectarine-Clementine Vinaigrette

Uses: Green Leaf Lettuce, Cucumber, Nectarines, Clementines, Lemons

A crisp, refreshing salad that utilizes your greens and builds a bright, citrusy dressing from your fruit box.

• For the Salad: Chop the Green Leaf Lettuce, slice the Cucumber into half-moons, and thinly slice one Nectarine. Toss them together in a large bowl.
• For the Dressing: Whisk together the juice of 1 Clementine, a squeeze of fresh Lemon juice, 3 tablespoons of olive oil, a teaspoon of honey, and a pinch of salt and pepper.
• To Assemble: Drizzle the dressing over the salad just before serving. (Optional: Top with some crumbled goat cheese or toasted walnuts if you have them in the pantry!)

3. Charred Brussels Sprouts with Roasted Grapes

Uses: Brussels Sprouts, Red Grapes, Lemons

If you’ve never roasted grapes before, you’re in for a treat. They blister and become intensely sweet, which perfectly balances the earthy, charred flavor of the sprouts.

• Ingredients: Brussels Sprouts (trimmed and halved), 1 cup of Red Grapes (left whole), olive oil, salt, pepper, and fresh Lemon juice.
• How to make it:
  1. Preheat your oven to 425°F (220°C).
  2. On a large baking sheet, toss the halved sprouts and whole grapes with a generous drizzle of olive oil, salt, and pepper. Spread them out in a single layer, turning the sprouts cut-side down for the best char.
  3. Roast for 20–25 minutes until the Brussels sprouts are tender and browned, and the grapes are plump and slightly blistered.
  4. Finish with a squeeze of fresh lemon juice right as they come out of the oven to cut through the richness.

4. Quick Garlic Scape & Lemon Pesto

Uses: Garlic Scapes, Lemons

If you find yourself with more garlic scapes than you can use up in a single week, turning them into a bright, citrusy pesto is the perfect solution. It freezes beautifully!

• Ingredients: 1 cup chopped Garlic Scapes (pithy tops removed), ¼ cup walnuts or pine nuts, ½ cup grated parmesan, juice and zest of half a Lemon, ⅓ cup extra virgin olive oil, salt to taste.
• How to make it: 1. Pulse the garlic scapes and nuts in a food processor until finely chopped. 2. Add the parmesan, lemon juice, and zest, and pulse again. 3. With the motor running, slowly drizzle in the olive oil until smooth. 4. Toss this with pasta, use it as a spread for sandwiches, or dollop it over grilled meats.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, June 1, 2026 - Friday, June 5, 2026

Fruit Box

• Large FL Watermelon
• Yellow SC Peaches
• Blueberries

Regular Farm Share (Half Bushel Box)*

• Spinach
• Red Radishes
• Baby Belle Mushrooms
• Snow Peas
• Red Onions

*NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Farmhouse Mushroom & Snow Pea Sauté

A quick, savory skillet meal that highlights crisp greens and earthy mushrooms. This makes an excellent side dish or a topping for grilled chicken or pork.

• From the Farm Share: 1 cup Baby Belle Mushrooms (sliced), 1 cup Snow Peas (trimmed), ½ Red Onion (sliced), 2 cups Spinach
• Pantry Staples: 1 tbsp olive oil or butter, 1 clove garlic (minced), salt and pepper to taste, a splash of soy sauce or balsamic vinegar (optional)

Instructions

1. Heat olive oil or butter in a large skillet (cast iron works beautifully here) over medium-high heat.
2. Add the sliced red onion and mushrooms. Sauté for 4–5 minutes until the mushrooms begin to brown and the onions soften.
3. Toss in the snow peas and minced garlic. Cook for another 2 minutes, keeping the peas bright green and crisp.
4. Turn off the heat, add the fresh spinach, and toss gently until the residual heat just wilts the greens.
5. Season with salt, pepper, and a splash of vinegar or soy sauce if desired.

Fresh Spinach & Berry Salad with Warm Onion Dressing

A vibrant dinner salad that uses your fresh greens and gives a nod to sweet-and-savory flavor combinations.

• From the Farm Share: Spinach, 3–4 Red Radishes (sliced), ½ Red Onion (diced)
• From the Fruit Box: ½ cup Blueberries, ½ cup Peaches (diced)
• Pantry Staples: 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt, and pepper. Optional: crumbled feta or goat cheese, toasted pecans.

Instructions

1. Build the salad base in a large bowl with the spinach, blueberries, diced peaches, and sliced radishes.
2. Make the warm dressing: In a small skillet, heat the olive oil over medium heat. Add the diced red onion and cook until soft and translucent (about 3 minutes).
3. Remove the skillet from the heat and whisk in the apple cider vinegar, Dijon mustard, honey, salt, and pepper directly into the warm oil and onions.
4. Drizzle the warm dressing over the spinach salad so it slightly softens the greens. Top with cheese or nuts if you have them on hand, and toss immediately before serving.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, May 25, 2026 - Friday, May 29, 2026

Fruit Box

• Local Strawberries
• Apricots
• Cherries
• Limes

Regular Farm Share (Half Bushel Box)*

• Rainbow Chard
• Cilantro
• Red Leaf Lettuce
• Pea Shoots
• Red Potatoes

*NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Strawberry-Lime Cilantro Salsa

This fresh, bright salsa is incredible over grilled or pan-seared meats (especially cast-iron seared cuts). The lime and cilantro beautifully cut through the sweetness of the berries.

Ingredients:

• Local Strawberries, hulled and finely diced
• Cilantro, finely chopped
• Limes, zested and juiced
• Pantry staples: 1 small red or white onion (finely diced), 1 jalapeno (optional, for heat), salt, and pepper.

Instructions:

1. In a medium bowl, combine the diced strawberries, chopped cilantro, and diced onion.
2. Toss with the lime zest and fresh lime juice.
3. Season with a pinch of salt and pepper to taste. Let it sit for 15 minutes at room temperature to let the flavors marry before serving over your favorite protein.

Fresh Farm Share Power Bowls

A quick, no-cook lunch or light dinner to showcase the delicate texture of the pea shoots and crisp lettuce.

Ingredients:

• Red Leaf Lettuce, washed and torn
• Pea Shoots
• Cilantro
• Optional additions: Leftover grilled chicken, soft-boiled eggs, crumbled goat cheese, or toasted sunflower seeds.
• Quick Dressing: Olive oil, fresh Lime juice, a touch of honey, salt, and pepper whisked together.

Instructions:

1. Build a generous base using a mix of the Red Leaf Lettuce and crunchy Pea Shoots.
2. Top with fresh Cilantro leaves and any proteins or crunchy toppings you have on hand.
3. Drizzle with the homemade lime vinaigrette right before serving.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, May 18, 2026 - Friday, May 22, 2026

Fruit Box

• Clementines
• White Grapes
• Blueberries
• Lemons

Regular Farm Share (Half Bushel Box)*

• Asparagus
• Parsnips
• Arugula
• Garlic
• Collard Greens

*NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Spring Fruit & Arugula Salad

A refreshing way to use the fruit selection alongside the peppery greens.

• Ingredients: Arugula, Blueberries, Clementines, White Grapes, Walnuts (optional).
• Instructions:
  1. Peel and segment the clementines and halve the white grapes.
  2. Layer a bed of arugula with the grapes, clementines, and blueberries.
  3. Top with a simple balsamic glaze or a lemon-honey vinaigrette using your lemons.

Savory Garlic & Collard Green Sauté

A classic, nutrient-dense side dish that highlights the hardy greens from Goose Lane Farm.

• Ingredients: Collard Greens, Garlic, Lemon, Red pepper flakes (optional), Butter or Oil.
• Instructions:
  1. Remove the tough stems from the collard greens and slice the leaves into ribbons.
  2. Sauté sliced garlic in oil over medium heat until fragrant.
  3. Add the greens and a splash of water. Cover and steam for 5–8 minutes until softened.
  4. Finish with a generous squeeze of lemon juice to cut through the bitterness of the greens.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, May 11, 2026 - Friday, May 15, 2026

Fruit Box

• Kiwi
• Pineapple
• Lemons
• Mango
• Cara Cara Oranges
• Raspberries

Regular Farm Share (Half Bushel Box)*

• Red Beets
• Green Beans
• Celery
• Russet Potatoes
• Watermelon Radishes

*NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Get your Fresh Cut Flower Bouquet delivered right to your Doorstep.

Small and Large bouquets available.

Roasted Beet & Green Bean Salad with Raspberry-Lemon Vinaigrette

This recipe utilizes the Red Beets, Green Beans, Russet Potatoes, and Watermelon Radishes from the Regular Farm Share, along with Raspberries and Lemons from the Fruit Box.

Ingredients

The Base:

• 3-4 Red Beets (scrubbed and trimmed)
• 1 lb Green Beans (trimmed)
• 2 Russet Potatoes (peeled and cubed)
• 1 Watermelon Radish (thinly sliced)
• 2 stalks Celery (thinly sliced on a diagonal)

Raspberry-Lemon Vinaigrette:

• 1/2 cup Fresh Raspberries
• Juice of 1 Lemon
• 1/4 cup Olive oil
• 1 tsp Honey or maple syrup
• Salt and pepper to taste

Instructions

1. Roast the Root Vegetables: Preheat your oven to 400°F. Wrap the beets in foil and place the cubed potatoes on a baking sheet tossed with a little oil. Roast the potatoes for 25–30 minutes until crisp, and the beets for 45–60 minutes until tender. Once cool, peel and slice the beets.
2. Blanch the Green Beans: Bring a pot of salted water to a boil. Cook the green beans for 3–4 minutes until bright green and crisp-tender. Immediately plunge them into an ice bath to stop the cooking, then drain.
3. Make the Dressing: In a small bowl, mash the raspberries with a fork. Whisk in the lemon juice, honey, and salt. Slowly drizzle in the olive oil while whisking until emulsified. (Strain through a mesh sieve if you prefer a seedless dressing).
4. Assemble: In a large bowl, combine the roasted potatoes, sliced beets, green beans, and celery.
5. Garnish and Serve: Drizzle the vinaigrette over the vegetables and toss gently. Top with the thinly sliced watermelon radishes for a pop of color and crunch.

Quick Tip

If you have a Mango or Pineapple from your fruit box, you can dice them small and add them to the salad for a tropical sweetness that pairs surprisingly well with the earthy beets!

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, May 4, 2026 - Friday, May 8, 2026

Fruit Box

• Fuji Apples
• Blackberries
• Navel Oranges

Regular Farm Share (Half Bushel Box)*

• Red Radishes
• Romaine Lettuce
• Boc Choi
• Yellow Onions
• Brussel Sprouts

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Sweet & Crunchy Spring Stir-Fry Salad

Prep time: 15 mins | Cook time: 8 mins | Serves: 2-4

Ingredients

• 1 Yellow Onion, thinly sliced
• 1 head Boc Choi, stems sliced into 1-inch pieces, leaves roughly chopped
• 1 bunch Red Radishes, thinly sliced (halve them if they are large)
• 1 Fuji Apple, cored and julienned (matchstick size)
• 1 head Romaine Lettuce, chopped into bite-sized pieces
• Optional: A handful of Blackberries from the Fruit Box for a tart garnish.

For the Dressing/Glaze:

• 2 tbsp Olive oil or butter
• 1 tbsp Honey or maple syrup
• 1 tbsp Apple cider vinegar
• Salt and pepper to taste

Instructions

1. Sauté the Base: Heat the oil or butter in a large skillet over medium-high heat. Add the Yellow Onions and the thicker stems of the Boc Choi. Sauté for 3–4 minutes until the onions begin to soften and turn translucent.
2. Add the Crunch: Toss in the sliced Red Radishes. Sauté for another 2 minutes. Cooking radishes mellows their “peppery” bite and gives them a unique, juicy texture.
3. Wilt the Greens: Add the Boc Choi leaves to the skillet. Stir constantly for about 1 minute until they just start to wilt, then remove the skillet from the heat immediately.
4. The Sweet Finish: While the pan is cooling, stir in the honey and apple cider vinegar. The residual heat will create a light glaze over the vegetables.
5. Assemble: Place the fresh, cold Romaine Lettuce in a large serving bowl. Top with the warm sautéed vegetable mixture.
6. Garnish: Top the dish with the raw Fuji Apple matchsticks and Blackberries. The contrast between the warm sautéed radishes and the cold, crisp apples creates a great texture.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, April 27, 2026 - Friday, May 1, 2026

Fruit Box

• Pink Lady Apples
• Red Grapes
• Clementines
• Lemons

Regular Farm Share (Half Bushel Box)*

• Dino Kale
• Young Kohlrabi
• Sustainably Foraged Ramps*
• Spinach
• Asparagus

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

*Sustainably foraged ramps (Allium tricoccum) are wild leeks that are harvested with a specific focus on long-term forest health. Because ramps are slow-growing—taking up to seven years to reach reproductive maturity—unsustainable harvesting can easily wipe out entire colonies.

Here is what defines sustainable foraging for this seasonal delicacy:

Harvesting Techniques

• The “One-Leaf” Rule: Instead of digging up the entire plant, sustainable foragers often harvest only one leaf per plant. This allows the bulb to remain in the ground, photosynthesize, and continue its life cycle.
• Leaving the Roots: If the bulb is harvested, foragers should cut the “root puck” off the bottom of the bulb and replant it immediately. This increases the chances of the plant regenerating.
• Thinning, Not Clearing: Sustainable harvesters typically take no more than 5-10% of a patch. This ensures the colony remains dense enough to self-pollinate and resist invasive species.

Flavor Profile & Use

Ramps are prized for their unique, pungent flavor—a potent cross between garlic and spring onions.

• The Bulbs: Crunchy and sharp, similar to a strong scallion.
• The Leaves: Softer and more earthy, often used in pestos, pastas, or sautéed as a side dish.

Why It Matters

In many regions, ramps have become “at-risk” due to their sudden popularity in the culinary world. Choosing Sustainably Foraged Ramps helps ensure that these wild plants don’t disappear from local woodlands like those near Sinking Spring, PA.

Spring Harvest Pasta with Lemon-Clementine Gremolata

Serves 4

Ingredients

From the Regular Farm Share:

• 1 bunch Asparagus (woody ends trimmed, cut into 2-inch pieces)
• 1 bunch Sustainably Foraged Ramps (bulbs sliced, leaves chopped)
• 2 cups Spinach or Dino Kale (stems removed, thinly sliced)
• 1 Young Kohlrabi (peeled and julienned or thinly sliced)

From the Fruit Box:

• 1 Lemon (zested and juiced)
• 1 Clementine (zested and juiced)

Pantry Staples:

• 1 lb Pasta (linguine or fusilli work well)
• 3 tbsp Olive oil
• 1/2 cup Grated Parmesan or Pecorino
• Salt and black pepper to taste
• Optional: Red pepper flakes for heat

Instructions

1. Prepare the Gremolata: In a small bowl, combine the zest of the Lemon and the Clementine with a handful of the finely chopped green Ramp leaves. Set aside to let the flavors infuse.
2. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but aim for al dente. Reserve 1 cup of pasta water before draining.
3. Sauté the Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced Ramp bulbs and the julienned Kohlrabi. Sauté for 3–4 minutes until they begin to soften.
4. Char the Greens: Add the Asparagus and red pepper flakes (if using) to the skillet. Cook for another 3 minutes. Toss in the Spinach or Dino Kale and cook just until wilted.
5. Emulsify the Sauce: Add the cooked pasta directly into the skillet. Pour in the Lemon and Clementine juices and half of the reserved pasta water. Toss vigorously over medium-high heat.
6. Finish: Add the cheese and more pasta water if the sauce seems dry. The starch from the water and the citrus juice will create a light, silky glaze over the vegetables.
7. Serve: Divide into bowls and top generously with the Clementine-Lemon Gremolata and a crack of fresh black pepper.

Pro Tip

If you have Pink Lady Apples left over from the Fruit Box, slice them thinly and toss them with any remaining Spinach and a simple vinaigrette for a crisp side salad!

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, April 20, 2025 - Friday, April 24, 2026

Fruit Box

• Evercrisp Apple
• Strawberries
• Pears
• Limes

Regular Farm Share (Half Bushel Box)*

• Salad Mix
• Baby Rainbow Carrots
• Sweet Potatoes
• Parsley
• Spring Onions

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Spring Harvest Roasted Salad with Strawberry-Lime Vinaigrette

This dish brings together the earthiness of the roasted root vegetables with the bright, seasonal sweetness of the fruit.

Ingredients

• From the Farm Share:
  • Baby Rainbow Carrots (Trimmed and scrubbed)
  • Sweet Potatoes (Peeled and cubed)
  • Salad Mix (The base)
  • Spring Onions (Thinly sliced)
  • Parsley (Finely chopped)
• From the Fruit Box:
  • Strawberries (Sliced)
  • Evercrisp Apple (Thinly sliced)
  • Limes (Juiced for the dressing)
• Pantry Staples: Olive oil, honey, salt, and pepper.

Instructions

1. Roast the Vegetables: Preheat your oven to 400°F. Toss the Baby Rainbow Carrots and cubed Sweet Potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized. Let them cool slightly.
2. Make the Vinaigrette: In a small jar, whisk together the juice of one Lime, 3 tablespoons of olive oil, 1 teaspoon of honey, and half of your chopped Parsley.
3. Assemble the Salad: In a large bowl, toss the Salad Mix with a light drizzle of the dressing.
4. Top & Garnish: Add the roasted carrots and sweet potatoes, the sliced Evercrisp Apple, and the Strawberries.
5. Final Touch: Sprinkle the sliced Spring Onions and the remaining Parsley over the top. Drizzle with the remaining vinaigrette just before serving.

What about the Pears?

Since the Pears might need a day or two to ripen further, they make a perfect dessert. You can slice them and enjoy them fresh, or sauté them in a little butter and honey for a warm treat later in the week!

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, April 13, 2025 - Friday, April 17, 2026

Fruit Box

• Gala Apples
• Navel Oranges
• Blackberries
• Lemons

Regular Farm Share (Half Bushel Box)*

• Dandelion Greens
• White Mushrooms
• Hakurei Turnips
• Napa Cabbage
• Zucchini

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Spring Harvest Sheet Pan Roast with Citrus-Glazed Roots

Prep time: 15 mins | Cook time: 25 mins

Ingredients

From the Farm Share:

• Hakurei Turnips (scrubbed and halved)
• White Mushrooms (halved or quartered)
• Zucchini (sliced into thick rounds)
• Dandelion Greens (roughly chopped)

From the Fruit Box:

• Lemon (zested and juiced)
• Navel Orange (juiced)

Pantry Staples:

• Olive oil, salt, pepper, and garlic (optional).

Instructions

1. Roast the Roots & Mushrooms: Preheat your oven to 400°F. On a large baking sheet, toss the Hakurei Turnips, White Mushrooms, and Zucchini with olive oil, salt, and pepper. Spread them in a single layer and roast for 15–20 minutes until the turnips are tender and the zucchini begins to brown.
2. Make the Citrus Glaze: In a small bowl, whisk together the Lemon juice, Navel Orange juice, and a teaspoon of Lemon zest.
3. Wilt the Greens: Pull the tray out of the oven. Scatter the Dandelion Greens over the hot vegetables. Drizzle the citrus glaze over everything and toss gently with tongs. The residual heat from the pan and vegetables will wilt the greens perfectly without making them too bitter.
4. The Sweet Finish: Serve the roast warm. For a refreshing side, serve the Gala Apples and Blackberries chilled on the side, or slice the apples thinly to toss into the greens for a sweet-and-savory contrast.

It’s a “one-pan wonder” that highlights the freshness of Goose Lane Farm’s produce.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, April 6, 2025 - Friday, April 10, 2026

Fruit Box

• Clementines
• White Grapes
• Blueberries
• Lemon
• Lime

Regular Farm Share (Half Bushel Box)*

• Arugula
• Brussel Sprouts
• Swiss Chard
• Green Leaf Lettuce
• Russet Potatoes

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Warm Arugula & Potato Salad

Prep time: 10 mins | Cook time: 20 mins | Serves: 4

Ingredients

• The Base: Russet Potatoes (peeled and cubed), Arugula, and Green Leaf Lettuce.
• The Veggie Boost: Brussel Sprouts (halved) and Swiss Chard (stems removed, leaves chopped).
• The Vinaigrette: Juice from 1 Lemon and 1 Lime, 3 tbsp olive oil, 1 tsp honey, salt, and pepper.
• The Garnish: Blueberries and Clementines (peeled and segmented) for a burst of sweetness.

Instructions

1. Roast the Vegetables: Toss the cubed Russet Potatoes and halved Brussel Sprouts with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until golden and tender.
2. Sauté the Chard: In the last 3 minutes of roasting, quickly sauté the Swiss Chard leaves in a pan with a splash of water or oil until just wilted.
3. Whisk the Dressing: In a small bowl, whisk together the Lemon juice, Lime juice, olive oil, and honey.
4. Assemble: In a large bowl, lay down a bed of Arugula and Green Leaf Lettuce. Top with the warm roasted potatoes, sprouts, and sautéed chard.
5. Finish: Scatter the fresh Blueberries and Clementine segments over the top. Drizzle generously with the citrus vinaigrette while the vegetables are still warm to slightly wilt the greens.

Serving Suggestion

This works beautifully as a standalone lunch or a side dish. If you have any White Grapes left over, slice them in half and toss them in as well for extra juicy sweetness!

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, March 30, 2025 - Friday, April 3, 2026

Fruit Box

• Fuji Apples
• Grapefruit
• Raspberries
• Mango

Regular Farm Share (Half Bushel Box)*

• Lettuce Mix
• Red Beets
• Celery
• Leeks
• Boc Choy

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Course 1: The “Zest & Earth” Roasted Beet Salad

This dish uses the sweetness of the Fuji apples and mango to balance the deep, earthy flavor of the red beets.

Ingredients

• Produce: Red Beets, Lettuce Mix, 1 Fuji Apple, 1/2 Mango, handful of Raspberries.
• Dressing: 2 tbsp Grapefruit juice (fresh squeezed), 3 tbsp Olive oil, salt, and pepper.

Instructions

1. Roast the Beets: Scrub the red beets, wrap them in foil with a drizzle of oil, and roast at 200°C for 45–60 minutes until tender. Once cool, peel and dice.
2. Prep the Fruit: Thinly slice the Fuji apple and dice the mango.
3. Assemble: Lay down a bed of the lettuce mix. Top with the roasted beets, apple slices, and mango.
4. The Vinaigrette: Whisk the grapefruit juice with olive oil, salt, and pepper. Drizzle over the salad.
5. Finish: Gently scatter the raspberries on top (so they don’t crush) for a final pop of tartness.

Course 2: Sweet & Savory Leek and Bok Choy Stir-Fry

The leeks and celery provide a savory base, while the bok choy adds crunch. Using fruit in the stir-fry adds a professional, “sweet-and-sour” depth.

Ingredients

• Produce: Leeks, Bok Choy, Celery, 1/2 Mango (diced), 1/2 Fuji Apple (matchstick cut).
• Pantry: Soy sauce (or salt), Ginger (optional), Oil for sautéing.

Instructions

1. Prep the Veggies: Clean the leeks thoroughly and slice the white and light green parts. Chop the celery on a bias and separate the bok choy leaves from the stems (slice the stems thinly).
2. Sauté: Heat oil in a pan over medium-high heat. Add the leeks and celery. Cook for 3–4 minutes until the leeks are soft and fragrant.
3. The Greens: Toss in the bok choy stems first for 2 minutes, then add the leaves.
4. The “Secret” Sweetness: Add the remaining mango and apple matchsticks. Stir-fry for just 1–2 minutes—you want the fruit to warm through and slightly caramelize without turning to mush.
5. Season: Add a splash of soy sauce or a pinch of salt. The natural sugars from the fruit will glaze the bok choy beautifully.

A Tip for the Grapefruit

Since grapefruit can be quite bitter, use the remaining segments as a palate cleanser between courses, or peel them and toss them into the salad if you enjoy a sharper citrus punch.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, March 23, 2025 - Friday, March 27, 2026

Fruit Box

• Gala Apples
• Red Grapes
• Strawberries
• Lemon
• Lime

Regular Farm Share (Half Bushel Box)*

• Kohlrabi
• Green Cabbage
• Red Leaf Lettuce
• Sugar Snap Peas
• Garlic

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Crunchy Kohlrabi & Apple Slaw

Prep time: 20 minutes | Serves: 4

The Base (The Crunch)

• Kohlrabi: 1 bulb, peeled and julienned (cut into matchsticks).
• Gala Apple: 1 large, julienned (keep the skin on for color).
• Green Cabbage: 2 cups, thinly shredded.
• Sugar Snap Peas: 1 cup, sliced thinly on the diagonal.
• Red Leaf Lettuce: 1 head, torn into bite-sized pieces (to serve as the bed).

The Sweet Additions

• Red Grapes: 1 cup, halved.
• Strawberries: 1 cup, hulled and sliced.

The Zesty Garlic-Citrus Dressing

• Garlic: 1-2 cloves, finely minced or pasted.
• Lemon & Lime: Juice of half a lemon and a full lime (roughly 3 tbsp total).
• Optional: 3 tbsp Olive oil, 1 tsp honey (to balance the lime), and a pinch of salt/pepper.

Instructions

1. Prep the Dressing: In a small jar, combine the minced garlic, lemon juice, and lime juice. If you have olive oil and honey on hand, add those too. Shake well and let it sit for 5 minutes; the citrus juice will “mellow” the raw garlic bite.
2. Macerate the Fruit: Toss the sliced strawberries and apples in a small bowl with a teaspoon of the dressing. This prevents the apples from browning and draws out the strawberry juice to enrich the dressing.
3. Build the Slaw: In a large mixing bowl, toss the kohlrabi, cabbage, and sugar snap peas. Pour the remaining dressing over the vegetables and toss thoroughly.
4. The Mix-In: Gently fold in the grapes and the strawberry/apple mixture.
5. Serve: Line a large platter or individual bowls with the red leaf lettuce and pile the slaw high in the center.

Tips for this Recipe

• Texture: Kohlrabi tastes like a mild, sweet broccoli stem. Cutting it into thin matchsticks ensures it isn’t too “woody” to eat raw.
• Storage: If you aren’t eating this immediately, wait to add the strawberries and lettuce until right before serving so they don’t get soggy.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, March 16, 2025 - Friday, March 20, 2026

Fruit Box

• Blueberries
• Navel Oranges
• Pears

Regular Farm Share (Half Bushel Box)*

• Broccoli
• Cilantro
• Yellow Onions
• Parships
• Romanie Lettucer

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Roasted Parsnip & Broccoli Salad with Cilantro-Lime Dressing

Ingredients

• From your Share: Broccoli (cut into florets), Parsnips (peeled and sliced into rounds), Yellow Onion (sliced into wedges), and a handful of fresh Cilantro.
• Pantry Staples: Olive oil, salt, pepper, and one lime (or lemon).

Instructions

1. Roast the Vegetables: Preheat your oven to 200°C (400°F). Toss the broccoli, parsnips, and onions in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until the parsnips are tender and the broccoli edges are crispy.
2. Prepare the Base: While the vegetables roast, wash and tear the Romaine Lettuce into bite-sized pieces and place them in a large bowl.
3. Make the Dressing: Finely chop the cilantro and whisk it with 3 tablespoons of olive oil and the juice of one lime.
4. Assemble: Add the warm roasted vegetables to the bowl of Romaine. Toss gently with the cilantro dressing so the lettuce wilts just slightly from the heat.
5. Serve: Enjoy as a hearty side dish or a light lunch. For a sweet contrast, you can slice up one of the Pears from your Fruit Box and toss it in at the end!

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, March 9, 2025 - Friday, March 13, 2026

Fruit Box

• Fuji Apples
• Blackberries
• White Grapes

Regular Farm Share (Half Bushel Box)*

• Carrots
• Spinach
• Red Grape Tomatoes
• Collard Greens
• Red Potatoes

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Recipe Suggestions

Rustic Farmhouse Vegetable Hash

This versatile dish works as a hearty breakfast topped with an egg, or as a savory side dish for dinner.

Prep time: 15 mins | Cook time: 25 mins | Serves: 2-4

Ingredients

• Red Potatoes: Diced into 1/2-inch cubes (keep the skins on for texture!)
• Carrots: Peeled and sliced into thin rounds.
• Collard Greens: Stems removed, leaves chopped into ribbons.
• Spinach: Roughly chopped.
• Red Grape Tomatoes: Halved.
• Pantry Staples: Olive oil, salt, pepper, and optionally a pinch of red pepper flakes or garlic powder.

Instructions

1. Crisp the Potatoes & Carrots: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced Red Potatoes and Carrots. Season with salt and pepper. Cook, stirring occasionally, for about 12–15 minutes until the potatoes are golden-brown and tender.
2. Sauté the Hearty Greens: Lower the heat to medium. Toss in the Collard Greens. Since collards are heartier than spinach, they need a few minutes to soften. Sauté for 3–5 minutes until they turn bright green and begin to wilt.
3. Blister the Tomatoes: Add the Red Grape Tomatoes to the pan. Cook for 2 minutes until they just begin to soften and release their juices, which will create a light “sauce” for the hash.
4. Fold in the Spinach: Finally, add the Spinach. Fold it into the warm mixture for just 60 seconds until it wilts.
5. Finish & Serve: Taste and add an extra pinch of salt or a squeeze of lemon if you have it.

Tip: If you want to make this a full meal, crack two eggs directly over the hash in the final 4 minutes of cooking and cover the pan with a lid until the whites are set.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, March 2, 2025 - Friday, March 6, 2026

Fruit Box

• Weaver’s Apple Cider
• Mango’s
• Kiwi
• Navel Oranges

Regular Farm Share (Half Bushel Box)*

• Kale
• Salad Mix
• Mini Sweet Peppers
• Parsley
• Butternut Squash

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Recipe Suggestions

Dish 1: Roasted Butternut & Pepper “Hash” with Parsley Oil

A hearty, warm dish where the squash and peppers take center stage.

• Ingredients used: Butternut Squash, Mini Sweet Peppers, Parsley.
• The Vibe: Sweet, caramelized, and savory.
• How to make it:
  1. Roast: Cube the Butternut Squash and slice the Mini Sweet Peppers into rings. Toss with olive oil, salt, and smoked paprika (if you have it). Roast at 400°F for 25 minutes.
  2. The Herb Drizzle: Finely mince the Parsley and mix it with 3 tablespoons of olive oil, a squeeze of lemon, and a crushed garlic clove.
  3. Serve: Plate the roasted veggies and drizzle the vibrant green parsley oil over the top while they are still steaming.

Dish 2: “Double Green” Massaged Kale Salad

A nutrient-dense, crunchy salad that uses the fresh greens and remains crisp even the next day.

• Ingredients used: Kale, Salad Mix.
• The Vibe: Fresh, acidic, and crunchy.
• How to make it:
  1. Prep the Kale: Remove the tough stems from the Kale and thin-slice the leaves. Put them in a bowl with a pinch of salt and a teaspoon of lemon juice.
  2. Massage: Rub the leaves together with your hands for 2 minutes until they turn dark green and feel soft. This is the secret to making kale taste amazing!
  3. Combine: Gently fold in the delicate Salad Mix just before serving so it doesn’t wilt too much.
  4. Finish: Top with a simple vinaigrette or some toasted nuts/seeds for extra crunch.

Cider-Mango Harvest Vinaigrette

Makes about 1 cup

Ingredients

• The Base: ½ cup Weaver’s Apple Cider
• The Body: ½ a fresh Mango, peeled and pitted
• The Acid: 2 tbsp Apple cider vinegar (or lemon juice)
• The Oil: ¼ cup Extra virgin olive oil
• The Seasoning: A pinch of salt, a crack of black pepper, and (optional) a pinch of red pepper flakes for heat.

Instructions

1. Reduce the Cider (Optional but recommended): In a small saucepan, simmer the Apple Cider over medium heat for about 5–8 minutes until it reduces by half. This concentrates the apple flavor and adds a syrupy texture. Let it cool slightly.
2. Blend: Place the reduced cider, Mango chunks, vinegar, and seasonings into a blender or food processor.
3. Emulsify: While the blender is running, slowly drizzle in the olive oil until the dressing is smooth and creamy.
4. Taste & Adjust: If it’s too thick, add a splash more cider. If it’s too sweet, add another squeeze of lemon or a drop more vinegar.

How to use it with your dishes:

• For the Kale Salad: Toss the kale in this dressing before adding the other greens. The acidity helps soften the kale further.
• For the Roasted Squash: Use it as a finishing glaze. Drizzle it over the squash and peppers right as they come out of the oven.

Kiwi & Orange “Sunburst” Salsa

A bright, tropical-inspired side that perfectly complements the earthy roasted vegetables.

Ingredients

• The Fruit: 2 Kiwi (peeled and diced) and 1 Navel Orange (peeled, membranes removed, and chopped).
• The Crunch: 2 Mini Sweet Peppers (seeded and finely diced).
• The Freshness: A handful of fresh Parsley (finely minced).
• The Zest: 1 tbsp lime juice, a pinch of salt, and a dash of chili flakes (optional).

Instructions

1. Chop: Dice the kiwi and orange into small, uniform pieces so you get a mix of flavors in every spoonful.
2. Mix: Toss the fruit with the finely diced peppers and parsley in a small bowl.
3. Season: Add the lime juice and salt. Let it sit for 10 minutes at room temperature to allow the flavors to meld.
4. Serve: Spoon it over your Roasted Butternut Squash or serve it on the side of your Kale Salad for a burst of Vitamin C.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, February 23, 2025 - Friday, February 27, 2026

Fruit Box

• Strawberries
• Blueberries
• Clementines
• Lemons

Regular Farm Share (Half Bushel Box)*

• Golden Beets
• Russet Potatoes
• White Mushrooms
• Sunflower Shoots
• Brussel Sprouts

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Supporting local farms means:

• Peak Freshness: Produce is harvested closer to your delivery date.
• Community Support: You are directly investing in the local Berks County agricultural community.
• Seasonal Variety: You get to enjoy the best of what Pennsylvania soil has to offer throughout the year.

Polish-Style Roasted Root & Mushroom Bowl

A hearty, vegetarian-friendly dish that balances the sweetness of golden beets with the savoriness of roasted mushrooms.

Ingredients

• Golden Beets: Peeled and cubed
• Russet Potatoes: Cubed (leave skins on for texture)
• White Mushrooms: Quartered
• Brussel Sprouts: Halved
• Sunflower Shoots: Kept fresh for garnish
• Pantry Staples: Olive oil, salt, black pepper, and optionally, a splash of apple cider vinegar or a dollop of sour cream/Greek yogurt.

Instructions

1. Prep the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed Golden Beets and Russet Potatoes in a large bowl with olive oil, salt, and pepper.
2. The First Roast: Spread the beets and potatoes on a sheet pan in a single layer. Roast for 20 minutes. These take the longest to soften and caramelize.
3. Add the Savory Bits: While the roots roast, toss the White Mushrooms and Brussel Sprouts with a little oil and salt. After the initial 20 minutes, add them to the sheet pan with the potatoes and beets.
4. The Final Crisp: Roast everything together for another 15–20 minutes until the potatoes are golden and the Brussels sprout leaves are slightly charred and crispy.
5. The Fresh Finish: Remove from the oven. While still warm, toss with a tiny splash of apple cider vinegar to cut through the earthiness.
6. Serve: Top the warm vegetables with a generous handful of Sunflower Shoots. The heat from the veggies will slightly wilt the shoots, releasing their nutty flavor.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, February 16, 2025 - Friday, February 20, 2026

Fruit Box

• Pink Lady Apples
• Grapefruit
• Red Grapes

Regular Farm Share (Half Bushel Box)*

• Garlic
• Green Leaf Lettuce
• BoK Choy - Don’t throw away the stems! They add a great crunch to stir-fries.
• Celery
• Red Onions - If they are too sharp for your salad, soak slices in cold water for 10 minutes to mellow the flavor.

NOTE: This is a predicted list…items may change or be substituted.

Located in Sinking Spring, PA, Goose Lane Farm is the heart behind next week’s Regular Farm Share. By sourcing from local growers like Goose Lane, we ensure that the produce arriving at your doorstep is as fresh as possible.

Supporting local farms means:

• Peak Freshness: Produce is harvested closer to your delivery date.
• Community Support: You are directly investing in the local Berks County agricultural community.
• Seasonal Variety: You get to enjoy the best of what Pennsylvania soil has to offer throughout the year.

Garlic & Bok Choy Lettuce Wraps

Prep time: 10 mins | Cook time: 8 mins | Serves: 2-3

Ingredients

• Garlic: 3–4 cloves, minced.
• Bok Choy: 2–3 heads, chopped (separate the crunchy white stems from the leafy greens).
• Celery: 2 stalks, thinly sliced on a diagonal.
• Red Onions: ½ cup, thinly sliced into half-moons.
• Green Leaf Lettuce: 6–8 large outer leaves, washed and patted dry (used for wrapping).
• Optional: 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of red pepper flakes.

Instructions

1. Prepare the Aromatics: Heat a splash of oil in a large skillet or wok over medium-high heat. Add the Red Onions and Celery, sautéing for 2–3 minutes until they begin to soften but still have a “snap.”
2. Infuse the Garlic: Add the minced Garlic and the white stems of the Bok Choy Stir-fry for another 2 minutes. Cooking the stems first ensures they get tender without overcooking the leaves.
3. Wilt the Greens: Toss in the Bok Choy leaves and your optional soy sauce/sesame oil. Stir constantly for about 1 minute until the leaves are bright green and just wilted. Remove from heat immediately.
4. Assemble: Lay out the Green Leaf Lettuce leaves on a platter. Spoon a generous amount of the warm stir-fry into the center of each leaf.
5. Serve: Garnish with extra sliced red onions or red pepper flakes if you like a bit of heat. Eat them like a taco!

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, February 9, 2025 - Friday, February 13, 2026

Fruit Box

• Goldrush Apples
• Blackberries
• Navel Oranges
• Lemons

Regular Farm Share (Half Bushel Box)*

• Red Potatoes
• Scallions
• Broccoli
• Red Leaf Lettuce
• Swiss Chard

*Farm Shares are sourced from Goose Lane Farm in Sinking Spring, PA

NOTE: This is a predicted list…items may change or be substituted.

Crispy Potato & Swiss Chard Skillet with a Scallion-Lemon Salad

1. The Main: Potato, Broccoli & Chard Sauté

• Prep the Potatoes: Dice the Red Potatoes into small cubes (leave the skin on for nutrition and texture). Boil them in salted water for about 5–8 minutes until just tender, then drain.
• Crisp them up: Heat oil or butter in a large skillet. Add the potatoes and cook until golden and crispy.
• Add the Veg: Toss in small Broccoli florets and the chopped stems of the Swiss Chard (they take longer to cook than the leaves). Sauté for 3–4 minutes.
• The Greens: Stir in the chopped Swiss Chard leaves and half of your sliced Scallions. Sauté just until the leaves are wilted.
• Season: Season generously with salt, pepper, and a squeeze of lemon (if you also have the Fruit Box lemons!).

2. The Side: Red Leaf Lettuce Salad

• The Base: Tear the Red Leaf Lettuce into bite-sized pieces.
• The Garnish: Top with the remaining raw Scallions for a mild onion bite.
• Dressing: Use a simple vinaigrette (3 parts oil, 1 part vinegar or lemon juice, salt, and pepper) to keep it light.

Pro-Tips for these Ingredients:

• Don’t waste the Chard stems: They have a wonderful crunch similar to celery; just make sure to start cooking them at the same time as the broccoli.
• Add a Protein: This meal pairs beautifully with poached eggs on top of the potato hash or a piece of pan-seared chicken.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, February 2, 2025 - Friday, February 6, 2026

Fruit Box

• Autumn Crisp Apples
• Pears
• Clementines

Regular Farm Share (Half Bushel Box)*

• Arugula
• Red Radishes
• Cauliflower
• Green Beans
• Sweet Potatoes

*Farm Shares are sourced from Goose Lane Farm in Sinking Spring, PA

NOTE: This is a predicted list…items may change or be substituted.

Roasted Farm Share Harvest Bowl

Prep time: 15 mins | Cook time: 25 mins | Serves: 2-3

Ingredients

• The Base: 2 cups Arugula
• The Roasted Veg: 1 large Sweet Potato (cubed), ½ head of Cauliflower (cut into small florets)
• The Crunch: 4-5 Red Radishes (thinly sliced)
• The Fresh Snap: 1 handful of Green Beans (trimmed)
• Pantry Staples: Olive oil, salt, pepper, and your choice of dressing (a lemon-tahini or balsamic vinaigrette works best).

Instructions

1. Roast the Hearty Veggies: Preheat your oven to 400°F. Toss the cubed Sweet Potatoes and Cauliflower florets in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until the potatoes are tender and the cauliflower has golden edges.
2. Blanch the Green Beans: While the oven is busy, bring a small pot of salted water to a boil. Drop the Green Beans in for 3 minutes until they are bright green but still crisp. Immediately plunge them into ice water to stop the cooking, then drain.
3. Prep the Fresh Elements: Thinly slice the Red Radishes (a mandoline works great here if you have one). Wash and dry the Arugula.
4. Assemble the Bowls:
   • Lay a bed of fresh Arugula in each bowl.
   • Add a generous scoop of the roasted Sweet Potatoes and Cauliflower.
   • Tuck in the blanched Green Beans.
   • Top with the sliced Red Radishes for a peppery bite and a pop of color.
5. Finish: Drizzle with your favorite dressing. For extra protein, this pairs beautifully with a soft-boiled egg or roasted chickpeas.

Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, January 26, 2025 - Friday, January 30, 2026

Fruit Box

• Fuji Apples
• Grapefruit
• Blueberries
• Limes

Regular Farm Share (Half Bushel Box)*

• White Potatoes
• Hakurei Turnips
• Romaine Lettuce
• Parsley
• Collard Greens

*Farm Shares are sourced from Goose Lane Farm in Sinking Spring, PA

NOTE: This is a predicted list…items may change or be substituted.

Warm Winter Greens & Potato Salad

This dish uses potatoes and turnips for a roasted, earthy base, while the collard greens and romaine provide a mix of textures. The parsley brings a fresh, bright finish.

Prep time: 15 mins | Cook time: 25 mins

Ingredients

• White Potatoes: Cubed into 1-inch pieces.
• Hakurei Turnips: Halved or quartered (no need to peel these, they are very tender!).
• Collard Greens: Stems removed, leaves thinly sliced into ribbons.
• Romaine Lettuce: Chopped into bite-sized pieces.
• Parsley: Finely chopped for the garnish and dressing.
• Pantry Staples: Olive oil, salt, pepper, and a splash of lemon juice or apple cider vinegar.

Instructions

1. Roast the Roots: Toss the White Potatoes and Hakurei Turnips with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 400°F (200°C) for about 20–25 minutes until golden and tender.
2. Sauté the Collards: While the roots roast, heat a little oil in a pan over medium heat. Add the Collard Greens with a splash of water or broth. Cover and steam for 5 minutes until they softened but still vibrant green.
3. Prepare the Base: In a large bowl, lay down the fresh Romaine Lettuce.
4. Combine: Add the warm roasted potatoes, turnips, and the wilted collard greens on top of the romaine. The heat from the vegetables will slightly soften the romaine without making it soggy.
5. Finish with Parsley: Toss everything with a final drizzle of olive oil, lemon juice, and a generous handful of fresh Parsley.