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
*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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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