Farm Shares & Fruit Boxes
Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, June 8, 2026 - Friday, June 12, 2026
Fruit Box
- Clementines
- Red Grapes
- Lemons
- Necarines
Regular Farm Share (Half Bushel Box)*
- Garlic Scapes
- Cucumber
- Asparagus
- Green Leaf Lettuce
- Brussel Sprouts
*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
1. Garlic Scape & Asparagus Naan Pizzas
Uses: Garlic Scapes, Asparagus
Garlic scapes have a milder, sweeter garlic flavor that pairs beautifully with fresh spring asparagus.
- Ingredients: Naan or flatbread, a bunch of Asparagus (woody ends snapped off, stalks thinly sliced on a bias), 3–4 Garlic Scapes (finely chopped), olive oil, shredded mozzarella, and grated parmesan.
- How to make it: 1. Preheat your oven to 425°F (220°C). 2. Toss the sliced asparagus and chopped garlic scapes in a little olive oil, salt, and pepper. 3. Brush the naan with a light layer of olive oil, top with a handful of mozzarella, and spread the asparagus and garlic scape mixture evenly over the top. 4. Sprinkle with parmesan and bake for 8–10 minutes until the crust is crispy and the cheese is golden and bubbly.
2. Spring Harvest Salad with Nectarine-Clementine Vinaigrette
Uses: Green Leaf Lettuce, Cucumber, Nectarines, Clementines, Lemons
A crisp, refreshing salad that utilizes your greens and builds a bright, citrusy dressing from your fruit box.
- For the Salad: Chop the Green Leaf Lettuce, slice the Cucumber into half-moons, and thinly slice one Nectarine. Toss them together in a large bowl.
- For the Dressing: Whisk together the juice of 1 Clementine, a squeeze of fresh Lemon juice, 3 tablespoons of olive oil, a teaspoon of honey, and a pinch of salt and pepper.
- To Assemble: Drizzle the dressing over the salad just before serving. (Optional: Top with some crumbled goat cheese or toasted walnuts if you have them in the pantry!)
3. Charred Brussels Sprouts with Roasted Grapes
Uses: Brussels Sprouts, Red Grapes, Lemons
If you’ve never roasted grapes before, you’re in for a treat. They blister and become intensely sweet, which perfectly balances the earthy, charred flavor of the sprouts.
- Ingredients: Brussels Sprouts (trimmed and halved), 1 cup of Red Grapes (left whole), olive oil, salt, pepper, and fresh Lemon juice.
- How to make it:
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, toss the halved sprouts and whole grapes with a generous drizzle of olive oil, salt, and pepper. Spread them out in a single layer, turning the sprouts cut-side down for the best char.
- Roast for 20–25 minutes until the Brussels sprouts are tender and browned, and the grapes are plump and slightly blistered.
- Finish with a squeeze of fresh lemon juice right as they come out of the oven to cut through the richness.
4. Quick Garlic Scape & Lemon Pesto
Uses: Garlic Scapes, Lemons
If you find yourself with more garlic scapes than you can use up in a single week, turning them into a bright, citrusy pesto is the perfect solution. It freezes beautifully!
- Ingredients: 1 cup chopped Garlic Scapes (pithy tops removed), ¼ cup walnuts or pine nuts, ½ cup grated parmesan, juice and zest of half a Lemon, ⅓ cup extra virgin olive oil, salt to taste.
- How to make it: 1. Pulse the garlic scapes and nuts in a food processor until finely chopped. 2. Add the parmesan, lemon juice, and zest, and pulse again. 3. With the motor running, slowly drizzle in the olive oil until smooth. 4. Toss this with pasta, use it as a spread for sandwiches, or dollop it over grilled meats.