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
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:
- 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.
- 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.
- 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:
- 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.
- 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!
- Combine: Gently fold in the delicate Salad Mix just before serving so it doesn’t wilt too much.
- 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
- 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.
- Blend: Place the reduced cider, Mango chunks, vinegar, and seasonings into a blender or food processor.
- Emulsify: While the blender is running, slowly drizzle in the olive oil until the dressing is smooth and creamy.
- 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
- Chop: Dice the kiwi and orange into small, uniform pieces so you get a mix of flavors in every spoonful.
- Mix: Toss the fruit with the finely diced peppers and parsley in a small bowl.
- Season: Add the lime juice and salt. Let it sit for 10 minutes at room temperature to allow the flavors to meld.
- Serve: Spoon it over your Roasted Butternut Squash or serve it on the side of your Kale Salad for a burst of Vitamin C.