April 10th, 2023 Newsletter

Box Contents

2 lbs Murcott Mandarins 

1.5 lbs Washington Navels

1 bu Red Carrots

1 bu Red Mustard

1 bu Red Beet

1 lb Leeks

1.5 lbs Yellow Finn

.5 lb Little Gem

Farm Notes:

At long last the shift feels like it is on!  Maybe with no howling North Wind??   Just reaching close to seasonally average temperatures over the last few days feels radical here so I’ll try not to get carried away.  It is a bit ominous that we are planting tomatoes and potatoes at the same time, and both later than hoped.  Some peppers, sweet and hot, to follow later this week as well as what would normally be our last transplanting of lettuce but this year we seeded another round lettuce 2 weeks ago as the Spring groove was feeling like it would never move on.

Likewise we have sweetcorn transplants up in the greenhouse as well as cukes, melons and summer squash. Sweet corn is a first ever to transplant here at Riverdog but with the soil still so cold we decided to give it a go rather than having a poor stand for the first planting.  We are still seeding all the leafy bits for Spring harvest like spinach and the braising mix but also carrots, beets and broccoli, another first ever for this time slot. Our goal is to keep your boxes full in what looks like an uncertain June. We are thrilled you are along for the ride, we promise lots of goodies no matter the weather! 

-Riverdog Tim

CSA Notes

Maya here, I got to interview one of our crew members. Everyday Anahi comes into the office to report to Cristina about what orders have to be completed, the quality of vegetables from the pick, and other news from the field. I'm aware that Anahi met her husband here on the farm, the I would have to pry that story out of her. Here's what she had to say instead.

Maya: What’s in the name of your position and how to did you come to Riverdog?

Anahi: I’m in charge of a harvesting crew. I think I’ve been here for nine years. My aunt recommended this job. And I liked working in the fields. I like working in the fields. That’s why I continued working here. I like being outside, to see the plants, how they grow, to see the process, how they’re planted, and then to pick the plants. I like all of it.

Maya: What is the best thing to happen to you on the farm?

Anahi: Working here? The best thing that has happened is getting to know people. Working with different people. Develop friendships, and to learn a lot about what is being planted. What is being picked and harvested. That’s the best thing to happen to me, is that there’s a good relationship between the people who work here. It’s nice.

Maya: Do you have any stories about working at Riverdog?

Anahi: We have a story. In fact it’s here in Guinda. We had a little scare with a rattlesnake. It was a very big snake [laughs]. This is the biggest story we have. The fright that it gave us.

Maya: What happened after you saw the snake?

Anahi: In truth, we did not want to go back to picking. So we had to call, whom back then was our supervisor, Roberto Montes, and who took care of eliminating the problem.

Box Notes:

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/

Washington Navels (Not CCOF)–The Washington Navels in this weeks box are a delightful gift of fate.  The Scotts in Rumsey used to farm these trees organically but quit farming them some 10 years ago.  They are not Certified Organic but have not seen sprayed or fertilized.  The trees are rarely watered and typically harvested just to feed their four generations.   This year there was an abundance of fruit and they approached me about putting them in our veggie boxes.  I initially said we didn’t have the labor to harvest them but as the rains have continued  it was a great opportunity to keep a few hands busy so we harvested half the orchard last Wednesday.  We hope to harvest the other half later this week during some elusive sunny moment.  The trees are half dead from “benign neglect” but the fruit is very sweet after this cold wet winter.  In a more normal winter the fruit would have dropped or been soft by now.  Please look past a few blemishes and focus on the their luscious sweetness.   - Riverdog Tim Mueller
 

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.


Red Mustard –I can't hear the words mustard greens without thinking of a type of mustard greens dish my mother used to make growing up. Otherwise known as Japanese Giant Red Mustard, this type of mustard we grow is sharp, with almost a garlic-like, mustard flavor. Delicious when paired with fat, citrus, and salt. A simple saute would include olive oil or pork fat, garlic, navel citrus juice, 1/4 cup of broth (vegetarian or meat.) You can bring this to a simmer and add the greens for five minutes. Then serve. If you're not such a huge fan of bitters, one secret tactic is to blanch the bitters before throwing them in the pan. Store the leaves in your fridge, in a bag.
 

Red Beets – Beets savory, beets sweet, beets juiced, and the 26++++ delicious ways to cook with beets. We love our precious deep red roots. With the greens attached to the roots, it's really a two in one. The greens are like a salty chard, easy to stir fry, and deliciously hearty. The beets, like most root vegetables, can last a long time if store correctly. If the beets get soft, no worries, these are still delicious roasted.  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 stored correctly.


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.


Yellow Finn – 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 Yellow Finn potatoes in your box. It’s a great idea to store your potatoes in the refrigerator, especially when they’re new and haven’t been cured.


Little Gem – At Riverdog we grow more lettuce varieties than I ever thought possible. One of my favorite games to play with the students I teach is guess which variety. What are the subtle differences between each lettuce variety? Little Gem are has a pale, green heart and a crisp center and sweeter taste than common lettuce. For storage, you can either transfer to a plastic bag, or put in plastic, to avoid wilting.

-Maya, CSA Manager