Farm Shares & Fruit Boxes

Order by noon on Friday for delivery the following week.
Next week’s predicted contents list for delivery between
Monday, September 29, 2025 - Friday, October 3, 2025

Fruit Box

• Shizuka Apples - Weaver’s Orchard
  • A Japanese variety prized for its large size, crisp texture, and mild sweetness.
  • They have a smooth yellow-green skin often blushed with red and a juicy, low-acid flavor that makes them especially refreshing.
  • Similar to Mutsu apples, Shizukas are excellent for fresh eating and hold up well in salads or cheese pairings.
• Pixie Crisp Apples - Weaver’s Orchard
  • Smaller-sized variety known for its bright red skin, firm crunch, and tangy-sweet flavor.
  • Despite their petite size, they pack a big burst of juiciness, making them perfect for snacking.
  • Their crisp bite and balanced taste also make them a fun choice for lunch boxes or cheese boards.
• Clementines
  • Tiny oranges in tuxedos—sweet, seedless, and so easy to peel it feels like cheating at fruit.

Regular Farm Share (Half Bushel Box)*

• Delicata Squash
• Carrots
• Salad Mix
• Cilatro
• Boc Choi

*Farm Shares are sourced from Goose Lane Farm in Sinking Spring, PA

NOTE: This is a predicted list…items may change or be substituted.

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Farm Share Recipe Suggestion:

Hearty Roasted Delicata Squash & Carrot Grain Bowl with Cilantro-Lime Dressing

Ingredients:

• 1 Delicata squash, sliced into half-moons (seeds removed)
• 3–4 carrots, cut into sticks
• 2 tbsp olive oil
• Salt & pepper to taste
• 1 cup quinoa or brown rice (cooked)
• 1 small head bok choy, chopped
• 4 cups salad mix
• 1 can chickpeas (15 oz), drained & rinsed
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp honey (or maple syrup)
• 1 tsp soy sauce
• 2 tbsp olive oil (extra for dressing)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and carrots with olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized.
2. Spread chickpeas on the same tray (or a separate one), drizzle with a little olive oil, salt, and pepper. Roast 15–20 minutes until slightly crispy.
3. In a small bowl, whisk lime juice, honey, soy sauce, and olive oil. Stir in chopped cilantro.
4. In a large bowl, layer cooked quinoa/rice, salad mix, and bok choy. Top with roasted squash, carrots, and chickpeas.
5. Drizzle with cilantro-lime dressing and toss just before serving.