Farm Shares & Fruit Boxes
Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, October 13, 2025 - Friday, October 17, 2025
Fruit Box
- Ambrosia Apples
- Shenandoah Pears
- Grapefruit
Regular Farm Share (Half Bushel Box)*
- Butternut Squash
- Collard Greens
- Spinach
- Cauliflower
- Yellow Onions
*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 Butternut & Cauliflower Bowl with Garlicky Collard Greens and Spinach
Serves 4 - Vegetarian - Gluten-Free
Ingredients
- 1 small butternut squash, peeled and cubed (about 4 cups)
- 1/2 head of cauliflower, cut into florets
- 1 large yellow onion, sliced
- 1 bunch of collard greens, stems removed and chopped
- 2 cups fresh spinach
- 3 tbsp olive oil, divided
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- salt & pepper, to taste
- 1 tbsp apple cider vinegar or lemon juice
- Optional: cooked quinoa or rice for serving, toasted pepitas or feta for garnish
Instructions
1. Roast the veggies:
- Preheat oven to 425°F.
- Toss the butternut squash, cauliflower, and onion with 2 tbsp of olive oil, smoked paprika, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until golden and tender.
2. Sauté the greens:
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add garlic and cook 30 seconds, then add collard greens and a splash of water.
- Cover and steam 5-6 minutes until tender.
- Add spinach and cook another 1-2 minutes until wilted.
- Season with salt, pepper, and apple cider vinegar or lemon juice for brightness.
3. Assemble the bowls:
- Spoon the roasted veggies over a base of quinoa or rice.
- Top with garlicky greens.
- Sprinkle with toasted pepitas or crumbled feta, if desired.