What to Do With This Week’s Farm Box (Spring Onion, Beets, + Patty Pan Squash)

Andrea McAdow
4 days ago
3 min read

We planted a garden this week.

Not a farm garden. A personal garden. With my daughters.

Which, as it turns out, is a completely different experience.

I had a plan. Rows, spacing, some sense of order. They had… enthusiasm. Seeds were tossed, not planted. Lines were optional. And I’m fairly certain we stacked multiple crops into the same exact spot like it was a group project.

Also, most of the seeds were past their “best by” date, so we’re already leaning into uncertainty.

It was a real exercise in patience. And in letting go of the version of things I had perfectly mapped out in my head.

But they had fun. Real, full-body joy.

And now I’m excited to see what grows. The chaos, the surprises, the things that show up where they weren’t supposed to.

There’s always a lesson in this work. We try our best, we make a plan, and then at some point we have to loosen our grip and let things unfold.

This week’s box feels a little like that. A good mix of structure and flexibility. Plenty to work with, but no need to overthink it.

What’s in This Week’s Box

Spring onion
Collard greens
Spinach
Rosemary
Red beets
Romaine lettuce (2 heads)
Patty pan summer squash

A solid mix of hearty greens, fresh crunch, and a little early summer showing up.

How to Store It (So It Actually Lasts)

Spring onion: Fridge, loosely wrapped. Use within the week
Collards: Fridge, bagged. These hold well, no rush
Spinach: Fridge, keep dry. Use sooner than later
Rosemary: Fridge or counter in water if you’re feeling ambitious
Beets: Fridge. Remove greens if attached
Romaine: Fridge, keep it crisp. Don’t forget it exists
Patty pan squash: Fridge. Use within a few days for best texture

The Recipe: Roasted Beet + Herby Greens Salad with Warm Squash

This is one of those meals that looks like you tried harder than you did.

Roasty, fresh, a little herby, and it uses a good chunk of the box without making it a whole production.

Ingredients:

1 bunch red beets
1–2 patty pan squash, sliced
1 bunch collard greens, stems removed and chopped
1/2 bag spinach
1–2 heads romaine, chopped
1 spring onion, sliced
Small handful rosemary, finely chopped
Olive oil
Salt + pepper
Optional: goat cheese or feta

Simple vinaigrette:

2 tbsp olive oil
1 tbsp vinegar or lemon juice
1 tsp honey
Salt + pepper

Instructions:

Roast the beetsWrap or place chopped beets on a tray with olive oil and salt. Roast at 400 until tender, about 30–40 minutes.
Cook the squashToss sliced patty pan with olive oil, salt, and a little rosemary. Roast or sauté until golden and tender.
Quick sauté the collardsIn a pan, cook collards with a little olive oil and sliced spring onion until softened. Not mushy, just relaxed.
Build the baseToss romaine and spinach together in a large bowl.
AssembleTop with warm beets, squash, and collards. Drizzle with vinaigrette. Add cheese if you want to take it there.

Let it sit for a few minutes so everything settles in together.

Real-Life Tips

Roast extra beets. You’ll want them later
Don’t overdress the greens. Start light
This is just as good the next day, which feels like a win

How to Use Everything Else (Keep It Simple)

Spring onion: Throw it on everything. Eggs, salads, anything needing a little bite
Collards: Sauté with garlic or cook longer with broth if you want them tender
Spinach: Eggs, smoothies, or wilt it into whatever you’re already making
Rosemary: Potatoes, chicken, or infused into olive oil if you’re feeling fancy
Beets: Roast once, use all week
Romaine: Caesar, chopped salad, or just olive oil + salt
Patty pan squash: Slice and cook hot and fast. Done