Farm Shares & Fruit Boxes
Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, July 20, 2026 - Friday, July 24, 2026
Fruit Box
- Peaches
- Apricots
- Plums
- Lemons
Regular Farm Share (Half Bushel Box)*
- Green Cabbage
- Boc Choi
- Watermelon Radishes
- Spaghetti 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
Cast-Iron Stone Fruit Chutney (Over Seared Pork or Chicken)
This is an incredible way to use up your stone fruits before they get too soft. The sweet and tart flavors of the fruit cook down into a rich glaze that pairs perfectly with a thick cut of meat seared in a cast-iron skillet.
Ingredients from your box: Peaches, Apricots, Plums, Lemon (juice) Pantry staples: Butter or oil, salt, pepper, a dash of vinegar (apple cider or balsamic), half an onion or shallot, a pinch of brown sugar (optional).
- Prep the Fruit: Remove the pits and roughly chop a mix of your peaches, apricots, and plums (about 3 cups total).
- Sear the Meat: Get your cast-iron skillet nice and hot. Sear your preferred cut of meat (pork chops or chicken work wonderfully here) until browned and cooked through. Remove the meat and set it aside to rest, leaving the drippings in the pan.
- Make the Chutney: Toss the diced onion into the skillet and cook for a minute until soft. Add the chopped stone fruits, a squeeze of fresh lemon juice, the vinegar, and a pinch of salt.
- Simmer: Let the fruit bubble and break down for about 5 to 8 minutes until it forms a thick, chunky sauce. Spoon it generously over the rested meat.
Roasted Spaghetti Squash with Cast-Iron Seared Bok Choy
Spaghetti squash is a great, hearty base, while bok choy cooks incredibly fast. Searing the greens keeps the stems crisp while wilting the leaves.
Ingredients from your box: Spaghetti Squash, Bok Choy Pantry staples: Olive oil, garlic (minced), soy sauce (or coconut aminos), a dash of sesame oil, red pepper flakes.
- Roast the Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside with olive oil, salt, and pepper. Place face-down on a baking sheet and roast at 400°F for 35 to 45 minutes until tender. Use a fork to scrape out the “spaghetti” strands.
- Prep the Greens: Roughly chop the bok choy, keeping the thicker white stems slightly separated from the leafy green tops.
- Sear the Bok Choy: Heat a little oil in a cast-iron skillet over medium-high heat. Toss in the bok choy stems and cook for 2 minutes. Add the minced garlic and the leafy greens, cooking for just 1 more minute until wilted.
- Finish: Turn off the heat, splash in a little soy sauce and a few drops of sesame oil. Serve the savory seared greens directly over a warm bowl of the roasted spaghetti squash.