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November 21st 2022
Box Contents:
3 lb Yellow Finn Potatoes
1 hd Napa Cabbage
.75 lb Braising Mix
2 pcs King Richard Leek
2 hds Garlic
2 hds Batavian or Red Leaf Lettuce
2 pcs Delicata Squash
***Thanksgiving Week Delivery Schedule:
The Farm will be closed for Thanksgiving Break on Thursday November 23rd through Friday November 24th.
Farm Store Access: Any Farm Store orders placed during this time will be available for pick up or added to your delivery starting again on Saturday November 25th.
Frog Hollow Fruit Boxes: All Frog Hollow Fruit Box orders will be paused for the week of Thanksgiving and resume Tuesday November 29th.
CSA site delivery and CSA market schedule:
Saturday November 19th-Monday November 21st:
Regular CSA and Saturday and Sunday Market CSA delivery schedule at your regular drop site location.
Tuesday November 22nd:
Regular CSA and Tuesday Market CSA delivery schedule at your regular drop site location. Additionally, All Thursday CSA and Friday CSA deliveries will happen at your regular CSA drop site location on Tuesday 11/22.
Wednesday November 23rd:
Last day of regular CSA delivery at your regular drop site location.
Saturday November 26th:
Berkeley Farmers Market opens again. We will resume CSA deliveries on Saturday November 26, 2022.
***Heads up on December Schedule:
Riverdog Farm Winter Break: December 23, 2022 to January 2, 2023. Our last market of the year will be at the Berkeley Farmer’s Market on Thursday, December 22, 2022. Our last day of CSA deliveries in 2022 will be Friday December 23rd. Berkeley Farmer’s Market and CSA deliveries will resume on Tuesday January 3rd, 2023. All Store Access and Frog Hollow Fruit Box deliveries will be closed at this time.
Farm Notes:
Happy Thanksgiving/Fall Celebrations to all!! For all of us at Riverdog, as 2022 winds to a close, we are all ever grateful for your support of our farm. As a small token of this we’ve overfilled your box a bit this week in the hopes that you will have a few more moments this week to enjoy some food at home or with friends. Your subscription to weekly boxes helps keep the farm a year round, steady job for the core Riverdog crew, a rarity in modern ag. Thank you for the stability and security you bring to the farm in these challenging times.
-Riverdog Tim
Box Notes:
Braising Mix is a bit of a misnomer as my family mostly eats it raw as salad, it definitely does not need to be cooked, although it’s delicious cooked as well! Enjoy and delight in its many flavors and textures, however you prepare it. This is probably the end of the Delicata, or close to it. Delicata is not a long storing squash so best to eat it by Winter Solstice. I’m a committed Delicata skin eater, though not all would agree. Roast it, steam it, sauté it. Look forward to more Butternut later in the year. If leeks are not familiar for you I encourage you to cut one up finely and sauté it in plenty of olive oil for 5-10 minutes until they are soft and slippery. They are sweet and mild and this dish tends to dissipate anyones shyness around them. We love to blend them, raw and thinly sliced with the Napa Cabbage, salt and light vinegar and let it set up for 3-24 hrs. The flavors all blend deliciously. If you have any Pomegranates left they add color and flavor to this dish as a final garnish. Enjoy enjoy and many thanks to all of you!
-Riverdog Tim
Webstore Features:
Smoked/Cured Hams: Pre-order holiday hams for Thanksgiving by emailing csa@riverdogfarm.com
· asture Raised eggs are available by the dozen to add to your subscription OR as a one-time purchase on the Webstore.
· All pastured meat orders are delivered frozen to your delivery site or to one of the 4 weekly farmers markets nearest you.
· Pasture Raised Whole Chickens and Smoked Chickens
· Pasture Raised Pork Cuts and Pork Shares
· Pasture Raised Lamb Cuts
· Variety of Sausages- check webstore for availability
· Raw Mission Almonds, Raw Hartley Walnuts by the 1 lb and 5 lb bag
· Vegetable items are available by the case or half case.
Please check your CSA account for the most up-to-date information such as your next CSA delivery date and payment status.
Riverdog Farm has an Instagram account. Find us via our Instagram handle: riverdogfarm. Like us or tag us with all of your yummy Riverdog CSA dishes. We share images of crops, farming, re-posts of your farm fixin’ photos and videos and provide market and CSA updates.
Frog Hollow Farm Fruit Boxes are available to add to your subscription: $33.25 per fruit box. Email the CSA manager at CSA@riverdogfarm.com to get a box. ALL orders need to be in by Monday morning at 8AM – that is when FROG HOLLOW box numbers are finalized and sent. See Frog Hollow info below to learn more about their fruit boxes.
Site hosts: Please email the CSA manager by the morning following the delivery day about any unclaimed CSA boxes. This way, we can contact CSA subscribers with a reminder email to pick up their CSA orders.
Visit: https://csa.farmigo.com/store/riverdogfarmcsa to place your orders. Please place your orders by noon, 2 days before your delivery day to ensure same week delivery.
* YEARLY subscription that needs to end early will be charged at the $30 box price for boxes already delivered (not to exceed the original purchase price) and the balance may be refunded back to the card of original purchase or a
check will be sent to the Member.
* MONTHLY subscribers –Please finish your subscription commitment. If your balance does not reach $0, then the remaining amount – below $29 - may be refunded back to the credit card or in the form of a check. You can also choose to donate your remainder to the farm. When your balance reaches $0, then you have fulfilled your subscription commitment and your account will automatically go to “permanent hold” status.
* You are able to re-subscribe at any time. Subscribers who are set up for recurring payments need to turn off recurring payment in order to make any cancellations to your account. You must do this on your account before your account reaches $30 or less.
• PLEASE note if your subscription has recurring payments. This can affect the amount of deliveries you are expected to receive. Such as; 4 week delivery plans with some months having 5 weeks.
•Your subscriptions and pre-payments are greatly appreciated. To make this CSA program successful, we count on your advance payment to plan our seed ordering, planting seasons and harvest amounts.
•To ensure that your subscription continues uninterrupted, please make sure your payment is up current on your CSA account. You may also put your account on a DELIVERY HOLD if you will be gone for 1 delivery or periods of time. Your balance will be the same when you return.
•For any changes you need to make to your account, the cut off time is 12:00 NOON, 2 days before your delivery day. Remember to make any changes to your account such as payment renewal, webstore orders or delivery holds by 12:00 NOON, 2 days before your delivery day. Thank you!
Thank you for your understanding and cooperation.
Special Request: We’d like to encourage subscribers to switch to paying by check instead of credit card as this will reduce the fees that our CSA platform (Farmigo) charges the farm. You can schedule a monthly or quarterly auto-payment by check via your bank. Your bank then mails us a paper check on a schedule that you specify. Thank you for considering this special request.
Please pick up your veggie box on your delivery day so that it stays fresh and we can ensure quality. During the hot days of summer, the earlier you are able to pick up the better
**Riverdog will not give refunds for any missing items/quality issues for pickups made the day after delivery day.** CSA site hosts may donate any unclaimed items after 24 hours (3pm following the day of original pickup time) unclaimed/forgotten orders may no longer be available and the subscriber absorbs the subscription cost for that week’s order. Missing items/quality issues must be emailed within 24 hours of pick up day and time slot for refund consideration. Please include a photo of any quality issues. We appreciate your feedback.
Reminder: A/B delivery schedules are every other week. They aren’t always 1st/3rd or 2nd/4th weeks due to some months having 5 weeks. Make sure your name is on the list AND you only take the items listed next to your name.
Encourage family, neighbors, friends and colleagues to sign-up for the Riverdog Farm CSA. You can create an account for the member and pay the balance with a check sent to the farm or credit card. Print or email the “WELCOME” email or mail your generous gift to the recipient.
The weekly box contents are subject to change (from the box contents listed in the weekly newsletter). We include a list of box contents in the newsletter to give you an idea of what to expect but it may differ from what is packed. Crop quality, daily yields and weather conditions will determine final box contents each week.
Chicken Announcements:
1. Chicken subscriptions are available. You can choose a desired weight between 3 lbs and 6 lbs. The whole chickens (with head and feet) are $6 per lb. The whole chickens (without head and feet) are $8.50 per lb. All meat raised on the farm is pasture fed. The animals are CCOF certified organic but cannot be labeled as organic due to being processed in a facility that is not certified organic. To begin a chicken subscription, add a chicken to your account 48 hours before your delivery day. Your account is deducted with the actual price of the chicken at midnight the day after delivery.
2. Webstore Orders: There are whole chickens and . smoked chickens available on the web store. Try out a chicken with no subscription commitment. If you like it, add it to your account as a weekly or bi-weekly subscription.
Whether you leave the box at the site or take it home to return the following week, please collapse your box carefully to prevent tearing of the end flaps. Slowly bend the two end panels towards the outer ends first then flatten the whole box by gently folding the rest.
Give your account 48 hours to update when making changes. For example, when changing your account status from permanent hold to active by charging your credit card, the process may take up to 48 hours to update. The auto-pay option button is at the bottom of your account page. Please click it for auto-renewal of your CSA subscription and to ensure uninterrupted weekly veggie box deliveries.
The Frog Hollow fruit box is available to add to your CSA account. Due to logistics, the Frog Hollow Fruit Boxes are only available to the Wednesday/Thursday/Friday subscribers. CSA subscribers who pick up on Tuesdays/Thursdays/Saturdays, at the Berkeley farmers markets may purchase directly from Frog Hollow. 12:00 pm Sunday is the deadline to change your account for the fruit box. If you enter a hold any time after that, we can cancel delivery of the box, but your account may still be charged the full amount for the fruit box. Frog Hollow CSA boxes come with 3-4 varieties of seasonal tree-ripened, exceptionally tasty stone fruits. As part of their commitment to sustainability, Frog Hollow works hard to avert food waste. You can expect to see ripe, cosmetically imperfect fruit and small or large pieces of fruit in the fruit boxes. These characteristics should not affect the deliciousness of what you receive. Visit their web site to learn more about their CSA program, farm philosophy, fruits and recommendations: www.froghollow.com
Reminder: So that your subscription continues uninterrupted, please make sure your credit card on file is up to date on your CSA account. For those who need to end the CSA subscription before your balance is at $0, email the farm to request cancellation. You may put your account on a DELIVERY hold if you will be gone for periods of time.
For any changes you need to make to your account, the cut off time is 12:00 NOON, 2 days before your delivery day Remember to make any changes to your account such as payment renewal, webstore orders or delivery holds by 12:00 NOON, 2 days before your delivery day. Thank you!
Garlic Parmesan Baked Delicata Wedges
From: http://greenbeandelivery.com/blog/recipes/garlic-parmesan-roasted-delicata-squash-fries/
Serves 2
Ingredients
1 Delicata Squash
3 Cloves Garlic (minced)
Freshly Grated Parmigiano-Reggiano
Olive Oil
Salt & Pepper (to desired taste)
Instructions
Pre-heat the oven to 425F.
Remove and discard stem. Slice squash in half lengthwise. Scoop out and discard seeds.
Cut halves crosswise into 1/2 inch thick slices.
In a bowl, toss squash slices with olive oil, minced garlic, parmesan, salt and pepper.
Place on an oiled baking sheet and roast for 25-30 minutes until golden brown, flipping squash half-way through.
Serve immediately and enjoy
Yellow Finn Potato Gnocchi
From: https://www.vegetariantimes.com/recipes/yellow-finn-potato-gnocchi/
Serves 2
Ingredients
1 Delicata Squash
3 Cloves Garlic (minced)
Freshly Grated Parmigiano-Reggiano
Olive Oil
Salt & Pepper (to desired taste)
Instructions
Pre-heat the oven to 425F.
Remove and discard stem. Slice squash in half lengthwise. Scoop out and discard seeds.
Cut halves crosswise into 1/2 inch thick slices.
In a bowl, toss squash slices with olive oil, minced garlic, parmesan, salt and pepper.
Place on an oiled baking sheet and roast for 25-30 minutes until golden brown, flipping squash half-way through.
Serve immediately and enjoy!
Serves 6
Ingredients
Tarragon oil
1/2 bunch tarragon leaves
1/2 cup extra virgin olive oil
1/4 tsp. salt
Yellow finn potato gnocchi
6 large yellow Finn potatoes
1 russet potato
2/3 cup unbleached all-purpose flour, or more as needed
1 tsp. salt
2 Tbs. extra virgin olive oil
2 cloves garlic, minced
2 Tbs. chopped fresh parsley
4 Tbs. chopped toasted walnuts for garnish
6 tsp. Tarragon Oil for garnish
1 tsp. drained green peppercorns in brine for garnish
Roasted beets
4 small red beets, peeled and quartered
4 small Chiogga beets, peeled and quartered
2 tsp. canola oil
1/3 cup low-sodium vegetable stock
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. salt
Beet-merlot reduction
1 tsp. extra virgin olive oil
6 shallots, halved
1 beet, peeled and quartered
1 fresh thyme sprig
1/2 fresh rosemary sprig
2 Tbs. dried porcini mushrooms
2 cups Mushroom Stock
2 cups Merlot
1/4 cup dried cherries
1 tsp. balsamic vinegar
2 tsp. cornstarch, dissolved in 2 Tbs. water
Preparation
To make Tarragon Oil: Bring water to a boil in saucepan. Plunge tarragon in boiling water 10 seconds. Remove, and immediately shock in ice-water bath. When cool, wrap tarragon in towel, and squeeze dry. Place leaves, olive oil and salt in blender, and blend until smooth. Use immediately. Alternatively, let sit for 2 hours, strain out tarragon fibers and place in container. Refrigerate for up to 1 week.
To make Yellow Finn Potato Gnocchi: Preheat oven to 400F, and dust baking sheet with flour. Prick skin of yellow Finn and russet potatoes with fork.
Bake about 40 minutes, or until tender when pierced with knife. Remove, and let cool to room temperature.
Scrape flesh from potatoes into bowl, and mash. Add flour and salt. Knead 2 minutes to form soft dough. Add more flour if dough is sticky.
Cut off one-fourth dough, and roll into 1-inch-thick rope. Repeat with remaining dough for total of 4 ropes. Cut each rope into ½-inch-long segments, and pinch in sides of each segment to resemble bow tie. Place finished segments on baking sheet. Freeze gnocchi at least 1 hour.
To make Roasted Beets: Combine all ingredients in mixing bowl, and toss to mix well. Place in roasting pan, and bake at 400F for 25 minutes, or until beets are just tender. Remove from oven, and set aside.
To make Beet-Merlot Reduction: Heat olive oil in saucepan. Add shallots, and sauté 10 minutes, or until lightly caramelized. Add beet, thyme, rosemary, salt and mushrooms, and sauté 1 minute. Add stock and wine. Reduce heat to low, and cook until reduced by half.
Strain mixture into another saucepan, add dried cherries and continue cooking over low heat 25 to 30 minutes.
Add balsamic vinegar, and whisk in cornstarch slurry. Add pepper, and cook until sauce is just thick enough to coat back of spoon.
Bring at least 1 gallon salted water to a boil. Add half gnocchi to water. Cook until gnocchi floats to surface, 5 to 6 minutes.
Using slotted spoon, transfer gnocchi to plate. Toss with some oil to prevent sticking. Repeat with remaining gnocchi.
Heat large skillet over medium-high heat. Add olive oil and garlic, and sauté for 30 seconds. Add gnocchi and sauté, shaking skillet often to prevent gnocchi from sticking, 2 minutes, or until gnocchi starts to brown.
Repeat with remaining gnocchi.
To serve, toss gnocchi with parsley. Divide gnocchi among 4 large dinner plates. Spoon 4 tablespoons of reduction around gnocchi, and place 6 to 8 segments of roasted beets in reduction sauce. Sprinkle each serving gnocchi with 1 tablespoon chopped walnuts, drizzle with 1 teaspoon Tarragon Oil and sprinkle with ¼ teaspoon peppercorns.