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
- 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.
- 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.
- Prepare the Base: In a large bowl, lay down the fresh Romaine Lettuce.
- 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.
- Finish with Parsley: Toss everything with a final drizzle of olive oil, lemon juice, and a generous handful of fresh Parsley.