February 27th, 2023 Newsletter

Box Contents

2 lbs Gold Nugget Mandarins
1.5 lb Yellow Carrots
1 hd Green Cabbage
1 lb White Daikon
.75 lb Braising Mix or Mustard
1 bu Gold Beets
1 lb Leeks

Farm Notes:

A winter storm warning came hailing through Yolo County on Friday, making the valley feel like it was encircling the north pole. Cristina Sanchez, our Sales Manager, had concerns over whether the snow covered crops would affect the plants. Cristina has worked at Riverdog Farm since Rd 61 and Buster's, before there was a Riverdog in Guinda, when the farm only had 10 crew members, and she was the first hired on female. For 20 years, there was Cristina, who started in the fields and eventually managed the pack shed (the epicenter of all CSA and customer orders). Up until 2017, when Cristina put down her muddy boots to become the sales manager of Riverdog Farm. So whenever there is any concern coming from Cristina about what's happening in the fields, that's the mind of a 20 year Riverdog farmer.

After research with the different field managers, and her daily inspection/walk to get her "steps in," Cristina found peace. The little plant starts in the newly tilled fields where resilient and unaffected by the snow or the arctic breeze. Cristina remains tuned in to both life inside the office box, and also way, way out of it.
 

-Maya, CSA Manager

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.


Photo from: https://visityolo.com/visit_places/yolo-countryside/
 

Yellow 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. This weekwe are feautiring yellow carrots in our veggie box. If nothing else, watch the first couple minutes of this video for some behind the scenes on how Uzbek Plov (Pilaf) is made using lamb and yellow carrots. For a recipe step-by-step to follow, check out this link. Every time I'm around our 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.
 

Green Cabbage – My friend and local Riverdog CSA member, Matt, swears by cabbage soup. Maybe not everyday for the rest of your life, but this versatile, hearty wonder can turn any meal into a veggie comfort food. In the winter, I live on cabbage soup. This soup can be made easily and simply by sauteing onions, garlic, olive oil, spices (don't leave out the coriander), adding cabbage and stock, and letting it simmer. For a truly "feel good meal," combine your cabbage with our succulent, organic ham in a crock pot or skillet. Amazingly, all those leafy greens can survive the frost, imagine what benefits they can bring to you. Cabbage is one of the most versatile vegetables around (braised, stuffed, stewed, roasted, fermented, pancaked?)-- and notorious for storing well.

White Daikon – You may know daikon better than you think. Daikon is the white part of the pickle included in a bahn mi sandwich, popularly used in kimchi, and used as salad garnishes, pickles, and other garnishes. You can also make sauerkraut, or pickle with daikon and apple. It’s a member of the radish family and you can use it anywhere you’d use its smaller cousins. Daikon will last up to 2 weeks stored in the fridge, wrap in plastic bag for longer keep.

Braising Mix – Tim writes, "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!" This is the last of our braising mix for the year. Enjoy and delight in its many flavors and textures, however you prepare it. Once the braising mix runs out on the farm this week, members will receive mustard greens.

Gold 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 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.

King Richard Leek – King Richards are beautiful full sized leeks with white shanks over a foot long. Let's also talk about how leaves are more than just their white shanks. You can use the green parts too, and here's how. Also you can save these fibrous tips for veggie stock! Do not trim or wash before storing. Leeks have a strong odor so wrap leeks in plastic when storing in the refrigerator. Leeks will last up to two weeks. Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves.

-Maya, CSA Manager