Garden Table Weekly Menu Guide

THE FARM ROUTE

Garden Table Weekly Menu Guide

Familiar garden favorites with a little seasonal discovery

A Garden Table share ready for the week.

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🌾 WEEKLY SHARE GUIDE — GARDEN TABLE

LIGHT SHARE

• White Kennebec potatoes

• Bicolor okra

• Slicer cucumbers

• Malabar spinach

• Muscadines

EVERY SHARE

• White Kennebec potatoes

• Bicolor okra

• Slicer cucumbers

• Malabar spinach

• Scallions

• Muscadines

  
  

MEDIUM SHARE ADDS

• Spaghetti squash

• Persimmons

  
  

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 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!

Malabar spinach → slicer cucumbers → bicolor okra → ripe persimmons → muscadines → scallions → cooked spaghetti squash → potatoes → whole spaghetti squash.

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 harvest bowl, and carry the extras into breakfast hash, a grain bowl, or soup. Medium Shares can roast the spaghetti squash at the same time and use it throughout the week.

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Featured-recipe section

4. 📅 FIVE WAYS TO BUILD YOUR MEALS

Garden harvest bowl with roasted potatoes, okra, wilted Malabar spinach, and cucumber-scallion salad.

Warm potato and okra salad with scallions and your favori

The featured harvest bowl brings the share together.

5. 🍲 FEATURED FARM RECIPE

Roasted Garden Harvest Bowl with Cucumber-Scallion Salad—a flexible recipe made from the produce included in every Farm Share.

6. 🍇 SNACK FIRST. DESSERT SECOND.

Muscadines are naturally sweet-tart and make an easy snack straight from the refrigerator. Enjoy them fresh, chill or freeze them for a cool treat, or simmer very ripe fruit into a simple sauce. Medium Shares can allow firm persimmons to soften at room temperature before enjoying them fresh.

7. 🌱 YOUR BOX ALREADY HAS A PLAN

Use the Malabar spinach, cucumbers, and okra early in the week. Refrigerate muscadines and ripe persimmons. Keep potatoes in a cool, dark, well-ventilated place. Whole spaghetti squash can wait; once cooked, refrigerate the strands and use them within 3–4 days.

8. ❤️ FOOD + BODY SUPPORT

Malabar spinach, cucumbers, and okra contribute fiber and a range of vitamins and minerals. Potatoes provide satisfying carbohydrates and potassium, while muscadines and persimmons add seasonal fruit and colorful plant compounds. Variety across the week matters most.

9. 🌻 OUR ROOTS

Muscadines are native to the southeastern United States and have nourished people throughout the region for generations. Their thick skins, bold flavor, and seasonal abundance make them a true taste of the Southern harvest.

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 Garden Harvest Bowl with Cucumber-Scallion Salad

GARDEN TABLE • Makes 4 meal-building portions

👩‍🍳 PREP FIRST

Roast the White Kennebec potatoes and bicolor okra together. While they cook, wash the Malabar spinach and prepare the cucumber-scallion salad 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 slicer cucumber, chopped or thinly sliced

• 2 oz Malabar spinach, rinsed and dried

• ½ bunch scallions, sliced

• Muscadines 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 cucumber, 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 Malabar spinach, or leave the tender leaves fresh if preferred.

5. Divide the potatoes, okra, spinach, and cucumber salad among bowls. Finish with the remaining scallions and add grains or protein if desired. Serve the muscadines alongside the meal.

MEDIUM SHARE OPTION

Add roasted spaghetti squash to the bowl, or fold diced ripe persimmon into the cucumber-scallion salad for a sweet seasonal contrast.

USE IT FORWARD

Roast extra potatoes and okra and reserve part of the cucumber salad. 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