August 10th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF AUGUST 10 - 16:

1 pint Sungold Cherry Tomatoes

.75 lb Gypsy Peppers

1 lb Bella Roja Potatoes

1 pc Piel de Sapo Melon

1 lb Green Zucchini

1.50 lbs Early Girls & Heirloom Tomatoes

Farm Notes:

We harvested the last bit of corn this week. There wasn’t enough for the boxes, so we subbed in green zucchini. We’re hoping for one more small harvest, but we’ll see what happens! If we get enough to fill the boxes, we’ll send it your way one last time.. if not, that’s officially a wrap on corn for the year!

Figs have been attracting lots of ants and birds, so we’re going to leave the remaining fruit for them and hold off on harvesting. I guess we’re not the only ones who think they’re delicious!

Thank you,

Evelyn Cordova

RDF Bookkeeper

Exciting/New in your box this week:

Green Zucchini:

RECIPE LINKED BELOW Mild, slightly sweet, and tender when cooked. It’s great sautéed, grilled, roasted, or added to soups where it soaks up the flavor of whatever you’re cooking it with. You can also use it for zucchini bread, zucchini fritters, or zucchini fries!

Sungold Cherry Tomatoes:

Super sweet and juicy with a bright, tangy flavor. Perfect for snacking, salads, or tossing with basil and olive oil. They’re also great roasted or sautéed, and make an especially sweet tomato sauce pasta!

Gypsy Peppers:

Sweet, mild, and crunchy with a fresh pepper flavor. Gypsy peppers are great for snacking on raw, slicing into salads, or adding to cooked dishes. Their thin skin makes them perfect for quick cooking like grilling, roasting, or sautéing. Check out this website which shares 32 gypsy pepper recipes!

Bella Roja Potatoes:

Thin-skinned with a creamy, buttery flesh. Great roasted, sautéed, or tossed into potato salads. Their thin skin gets nice and crispy when roasted, so no need to peel them!

Piel de Sapo:

Crisp, refreshing melon with a mild sweetness. Great for eating fresh, slicing into salads, or blending into a nice refreshing drink. Tip: If you prefer a sweeter melon, let it sit on the counter for a few days!

Early Girl Tomatoes:

A classic everyday tomato with a balanced sweet-tart flavor and juicy texture. Perfect for slicing into sandwiches, adding to salads, or roasting.

Heirloom Tomatoes:

Heirloom tomatoes are grown for flavor rather than uniformity, so they come in a variety of shapes, sizes, and colors! Their soft texture and rich, complex flavor make them especially delicious fresh with a sprinkle of salt, layered on toast, or used in summer salads like Tomato & Halloumi Panzanella.

Stuffed Green Zucchini Boats

Prep time: 35 mins | Cook time: 25 mins | Servings: 4 people

Ingredients:

2 medium zucchini

1 cup chopped gypsy peppers

1/2 cup chopped mushrooms

1 small onion, chopped

3/4 pound ground beef

1 cup shredded cheddar cheese, divided

2 tablespoons ketchup

Salt and pepper to taste

Optional: minced fresh parsley and marinara sauce

Instructions:

1. Prepare the zucchini: Trim off the ends of each zucchini. Cut the zucchini in half lengthwise and scoop out the flesh, leaving the shells about 1/2-inch thick. Finely chop the flesh and set it aside.

2. Cook the filling: In a skillet, cook the ground beef, zucchini flesh, onion, mushrooms and peppers over medium heat until the beef is no longer pink. Drain off any excess liquid or fat, and remove the skillet from the heat. Add 1/2 cup of cheese, the ketchup, salt and pepper. Mix well.

3. Stuff and bake: Spoon the filling into the zucchini shells and arrange them in a greased 13x9-inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350ºF until the zucchini boats are tender, about 25 to 30 minutes. Garnish the zucchini boats with minced parsley and serve them with marinara sauce.

Check out our Instagram @riverdogfarm where we share images of the crops, farming, re-posts of your farm fixings photos and videos and provide market/CSA updates!