Farm Shares & Fruit Boxes
Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, May 11, 2026 - Friday, May 15, 2026
Fruit Box
- Kiwi
- Pineapple
- Lemons
- Mango
- Cara Cara Oranges
- Raspberries
Regular Farm Share (Half Bushel Box)*
- Red Beets
- Green Beans
- Celery
- Russet Potatoes
- Watermelon Radishes
*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
Get your Fresh Cut Flower Bouquet delivered right to your Doorstep.
Small and Large bouquets available.
Roasted Beet & Green Bean Salad with Raspberry-Lemon Vinaigrette
This recipe utilizes the Red Beets, Green Beans, Russet Potatoes, and Watermelon Radishes from the
Ingredients
The Base:
- 3-4 Red Beets (scrubbed and trimmed)
- 1 lb Green Beans (trimmed)
- 2 Russet Potatoes (peeled and cubed)
- 1 Watermelon Radish (thinly sliced)
- 2 stalks Celery (thinly sliced on a diagonal)
Raspberry-Lemon Vinaigrette:
- 1/2 cup Fresh Raspberries
- Juice of 1 Lemon
- 1/4 cup Olive oil
- 1 tsp Honey or maple syrup
- Salt and pepper to taste
Instructions
- Roast the Root Vegetables: Preheat your oven to 400°F. Wrap the beets in foil and place the cubed potatoes on a baking sheet tossed with a little oil. Roast the potatoes for 25–30 minutes until crisp, and the beets for 45–60 minutes until tender. Once cool, peel and slice the beets.
- Blanch the Green Beans: Bring a pot of salted water to a boil. Cook the green beans for 3–4 minutes until bright green and crisp-tender. Immediately plunge them into an ice bath to stop the cooking, then drain.
- Make the Dressing: In a small bowl, mash the raspberries with a fork. Whisk in the lemon juice, honey, and salt. Slowly drizzle in the olive oil while whisking until emulsified. (Strain through a mesh sieve if you prefer a seedless dressing).
- Assemble: In a large bowl, combine the roasted potatoes, sliced beets, green beans, and celery.
- Garnish and Serve: Drizzle the vinaigrette over the vegetables and toss gently. Top with the thinly sliced watermelon radishes for a pop of color and crunch.
Quick Tip
If you have a Mango or Pineapple from your fruit box, you can dice them small and add them to the salad for a tropical sweetness that pairs surprisingly well with the earthy beets!