Florida Roots Weekly Menu Guide

THE FARM ROUTE

Florida Roots Weekly Menu Guide

A bright Florida harvest built for colorful sides, comforting meals, and easy family tables

A Florida Roots share ready for the week.

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🌾 WEEKLY SHARE GUIDE — FLORIDA ROOTS

LIGHT SHARE

• White Kennebec potatoes

• Bicolor okra

• Grape tomatoes

• Kale

• Watermelon

SMALL SHARE

• White Kennebec potatoes

• Bicolor okra

• Grape tomatoes

• Kale

• Scallions

• Watermelon

MEDIUM SHARE ADDS

• Zucchini

• Seminole pumpkin

GATHERING SHARE

Two complete Medium Farm Shares with larger quantities of all eight seasonal items.

COMMUNITY SHARE

Four complete Medium Farm Shares with larger quantities of all eight seasonal items.

Roast-ready Florida vegetables make the week easier.

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1. 🍽️ YOUR SHARE AT A GLANCE

Light Farm Share: 3–4 meaningful produce portions for approximately 1–2 people.

Small Farm Share: 5–7 meaningful produce portions for approximately 1–3 people.

Medium Farm Share: 9–12 meaningful produce portions for approximately 3–5 people.

Gathering Share: 18–22 meaningful produce portions—the equivalent of two Medium Shares.

Community Share: 36–40 meaningful produce portions—the equivalent of four Medium Shares.

Meal counts describe meaningful Farm Route produce portions for building meals—not complete meals. Add your preferred protein, rice, pasta, grains, beans, eggs, cheese, bread, or pantry staples.

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2. 🥬 EAT ME FIRST!

Kale → grape tomatoes → bicolor okra → zucchini (Medium Shares) → cut watermelon → scallions → cooked Seminole pumpkin → potatoes → whole watermelon → whole Seminole pumpkin.

A simple eat-me-first rhythm keeps the share fresh.

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3. ♻️ USE IT FORWARD

ROAST → BOWL → HASH → SOUP.

Roast potatoes and okra once, build the featured Florida harvest bowl, and carry the extras into breakfast hash, a grain bowl, or soup. Medium Shares can roast zucchini and Seminole pumpkin alongside them and use the extras throughout the week.

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4. 📅 FIVE WAYS TO BUILD YOUR MEALS

1. Florida harvest bowl with roasted potatoes, okra, wilted kale, and fresh tomato-scallion relish.

2. Warm potato and okra salad with scallions and your favorite pantry vinaigrette.

3. Kale, potato, and tomato breakfast hash with eggs or beans.

4. Tomato, okra, potato, and kale soup with your preferred protein.

5. For Medium Shares: roasted zucchini and Seminole pumpkin with sautéed kale and scallions.

The Florida harvest bowl brings the share together.

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5. 🍲 FEATURED FARM RECIPE

Roasted Florida Harvest Bowl with Tomato-Scallion Relish—a flexible recipe made from the produce included in every Farm Share.

6. 🍉 SNACK FIRST. DESSERT SECOND.

Watermelon makes an easy hydrating snack or dessert. Slice it into wedges, cube and chill it, or freeze pieces for a cool treat. A squeeze of lime or a sprinkle of fresh herbs can turn it into a simple seasonal side.

7. 🌱 YOUR BOX ALREADY HAS A PLAN

Use the kale, grape tomatoes, okra, and zucchini early in the week. Refrigerate scallions and cut watermelon. Keep potatoes in a cool, dark, well-ventilated place. Whole watermelon and whole Seminole pumpkin can wait; once cut or cooked, refrigerate them and use within 3–4 days.

8. ❤️ FOOD + BODY SUPPORT

Kale, grape tomatoes, and okra contribute fiber and a range of vitamins and minerals. Potatoes provide satisfying carbohydrates and potassium, while watermelon adds refreshing seasonal fruit and hydration. Variety across the week matters most.

9. 🌻 OUR ROOTS

Seminole pumpkin is a heat-tolerant Florida crop long cultivated by the Seminole people. Its sprawling vines, firm rind, and natural storability reflect a food tradition shaped for Florida’s climate and carried forward through generations.

Food supports health as part of an overall eating pattern. This information is educational and is not intended to diagnose, treat, or cure disease.

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THE FARM ROUTE

Local Harvest. Shared Abundance.

🍲 FEATURED FARM RECIPE

Roasted Florida Harvest Bowl with Tomato-Scallion Relish

FLORIDA ROOTS • Makes 4 meal-building portions

👩‍🍳 PREP FIRST

Roast the White Kennebec potatoes and bicolor okra together. While they cook, wash and chop the kale and prepare the tomato-scallion relish so the rest of the bowl comes together quickly.

FROM YOUR FARM ROUTE SHARE

• 2 lb White Kennebec potatoes, cut into bite-size pieces

• 8 oz bicolor okra, stems trimmed and pods halved lengthwise

• 1 cup grape tomatoes, halved

• 3 oz kale, stems removed and leaves chopped

• ½ bunch scallions, sliced

• Watermelon for serving on the side

FROM YOUR KITCHEN

• 2 Tbsp cooking oil, divided

• 1 Tbsp vinegar or lemon juice

• ½ tsp honey or maple syrup, optional

• ½ tsp kosher salt, plus more to taste

• Black pepper to taste

• Optional: cooked grains, beans, chicken, eggs, cheese, or another protein

MAKE IT

1. Heat the oven to 425°F. Toss the potatoes with 1 tablespoon oil, salt, and pepper. Roast for 20 minutes.

2. Add the okra to the pan with the remaining oil. Roast everything for another 15–20 minutes, until the potatoes are tender and the okra is browned at the edges.

3. Combine the grape tomatoes, half the scallions, vinegar or lemon juice, optional honey, and a pinch of salt.

4. During the final few minutes of roasting, lightly sauté or wilt the kale until tender.

5. Divide the potatoes, okra, kale, and tomato-scallion relish among bowls. Finish with the remaining scallions and add grains or protein if desired. Serve the watermelon alongside the meal.

MEDIUM SHARE OPTION

Add roasted zucchini or Seminole pumpkin to the bowl for an even heartier Florida harvest meal.

USE IT FORWARD

Roast extra potatoes and okra and reserve part of the tomato-scallion relish. Use the leftovers the next day in a breakfast hash, grain bowl, wrap, or soup.

SAVE THIS RECIPE • COOK IT AGAIN • MAKE IT YOUR OWN