Box Contents

2 lbs Gold Nugget Mandarins

1.5 bu Red Carrots

1 lb Bok Choi

1 bu Red Beet

1 bu Red Russian Kale

1.5 lbs Sifra Potato

1 lb Garlic

Farm Notes:

With our 12 acres of almonds and 6 acres of mixed stone fruit in full bloom it is both gorgeous and terrifying to still see snow on the ridge to our West. Even more fell this morning, though not on the valley floor as it did a few weeks ago. The apricots seem unlikely to have any fruit, and the plums look the most likely to pull through with at least a small harvest. Looks like we have at least ten days to two weeks of serious rain ahead so nothing feels certain.

At the end of last week we managed to transplant more onions, kales and chards before the rain started again. We have pushed our March 15 tomato planting date back to early April as we are frosted every morning the sky is clear. Most years we are moving into full blown asparagus harvest by now but we are seeing no activity in the ‘gras field. For the field crew it has been a tough Winter with limited hrs and cold working conditions. While we are hoping for a serious planting window soon, we are grateful for the much needed water and are increasingly hopeful for a close to full water allocation this Summer!

-Riverdog Tim

Gold Nugget Mandarins – Here is something special about the ranch where the mandarins in your box are from. Gold Oak Ranch is home to the second largest Oak tree in Yolo County. Why special? The oak trees of the Capay Valley are some of the great giants that line the grassy hills along the Cache Creek River giving us nothing short of a serene landscape. Hard work and sustainability are what helps these fertile farmlands thrive. We are glad to share these values with Jose Luis Melendez, David Scheuring, and the Gold Oak Ranch crew. Enjoy these bright slices of the valley, in salads, juiced, as a snack to go. Zest from the peel can be used as a vibrant addition to your morning tea.

Red Carrots – You can "eat the rainbow" here at Riverdog with the variety of carrots we grow. Quick- which varieties do we grow here at Riverdog- we have Red carrots, Red Dragon carrots, Nantes (orange) carrots, Yellow Carrots, Deep Purple carrots, and White carrots. Every time I'm around these carrots I find it's necessary to do research, and eat one of each. Check out what the Spruce Eats has to say about the different carrots here. Carrots can be stored in the refrigerator for one to two weeks, remove carrot greens first.

Bok Choi – Currently we are growing two types of bok choi-- the large white-stemmed joi choi, and the shorter green-stemmed mei qing. They are both delicious and crunchy and can be used in similar ways. Bok choi makes a great stir-fry, delicious is an addition in curry, soups, noodles, fermented, or eaten raw. Store in the refrigerator in a bag.

Red Beets –I did not discover my love for beets until later in life, it came in the form of roasted in balsamic beet slices with goat cheese and sprinkles of mint leaves, then I began to understand. Beets savory, beets sweet, beets juiced, beets, just ... beets. We love our precious deep red roots – with the greens attached. It's really a two in one. Separate the roots from the greens for best storage and store both in plastic bags in the refrigerator. The beets, like most root vegetables, can last a long time if store correctly, but often get soft. No worries, these are still delicious roasted. The greens are like a salty chard, easy to stir fry, and deliciously hearty.

Red Russian Kale –Red Russian Kale is popular at market, in CSA, and with chefs. The heirloom variety has bit of a misnomer, with leaves that are dark and pale green with purple veins. Known for it's sweet and tenderness. Red Russian kale, or "scarlet kale" is delicious stir fried or sauteed, adding sweet to whatever goes in.

Sifra Potatoes –We grow a whole range of potatoes here at Riverdog that you can also order on our Farm Store. Try em' all and impress your friends with your knowledge of potato varieties. This week you'll find Sifra potatoes in your box. They are a bit waxy, amazing as chips, and so flavorful they make an excellent addition to your soup! Also excellent in a roast like this Lemon Roast Potatoes recipe found here https://www.tamarindnthyme.com/lemon-roast-potatoes/. It’s a great idea to store your potatoes in the refrigerator, especially when they’re new and haven’t been cured.

Garlic – In an article written in The New York Times, 1979, titled "The World According to Garlic," Berkeley, CA is mentioned with,

"a French nouvelle cuisine restaurant called Chez Panisse celebrates garlic for a week in July, leading up to a Bastille Day feast in which every course of the dinner is made with garlic. And a group called the “Lovers of the Stinking Rose” in Berkeley publishes a newsletter called The Garlic Times."

I might love Berkeley almost as much as I love garlic. They seem to go hand in hand. Saveur writes a deliciously simple recipe on how to make Chez Panisse Garlic Butter.