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 6, 2025 - Friday, October 10, 2025
Fruit Box
- 🍎Crimson Crisp Apples
- Deep red, glossy variety known for its striking color and satisfying crunch.
- Their firm, dense flesh delivers a perfect balance of sweetness and tartness, with a flavor that leans crisp, clean, and slightly tangy.
- Excellent for snacking, they also hold up well in baking and salads, keeping their shape and bright flavor.
- 🍐Bosc Pears
- Color doesn’t change much: Unlike Bartlett pears, Bosc pears keep their russet-brown skin as they ripen. Don’t wait for them to turn yellow.
- Check the neck: Gently press near the stem with your thumb. If it yields slightly, the pear is ripe. If it’s still hard, give it more time.
- Firm but not rock-hard: A ripe Bosc is sweet and juicy, but it still keeps a pleasant firmness when you bite into it.
- Timing: If picked mature, they’ll usually ripen at room temperature in 5–7 days. You can speed this up by placing them in a paper bag with a ripe apple or banana.
- 🥝Kiwi Berries
- One of the quirky nicknames for kiwi berries is “grape kiwi” (or sometimes “cocktail kiwi”).
- They earned this because they’re bite-sized like grapes, but taste just like a sweet, tropical kiwi—making them perfect for snacking straight out of hand, tossing into cocktails, or adding to fruit salads without any peeling fuss.
Regular Farm Share (Half Bushel Box)*
- Red Cabbage
- Heirloom Tomatoes
- Spaghetti Squash
- Arugula
- Red 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 Spaghetti Squash Bowls with Red Cabbage and Heirloom Tomato Salad
Serves 4 | Vegetarian | Naturally gluten-free
Ingredients
- 1 medium spaghetti squash
- 2 cups shredded red cabbage
- 2 heirloom tomatoes, diced
- 2 cups fresh arugula
- 1 small red onion, thinly sliced
- 2 tbsp olive oil (plus more for roasting)
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt & black pepper, to taste
- Optional: Crumbled feta or shaved parmesan
Instructions
1. Roast the Squash
- Preheat oven to 400°F (200°C).
- Halve squash lengthwise and scoop out seeds.
- Brush cut sides with olive oil, season with salt & pepper.
- Place cut-side down on a baking sheet.
- Roast 35–40 minutes, until tender.
- Cool slightly, then scrape with a fork to form “spaghetti” strands.
2. Make the Salad
- In a large bowl, mix cabbage, tomatoes, arugula, and red onion.
3. Whisk the Dressing
- In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, garlic, salt & pepper.
- Pour the dressing over the salad and toss to combine.
4. Assemble Bowls
- Divide squash strands into bowls.
- Top with salad.
- Add cheese if using. Serve immediately.