July 20th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF JULY 20 - 26:

.50 lb Yellow Gypsy Peppers

1 lb Mixed Eggplant (European or Asian)

2 pcs Painted Serpent Cucumbers

6 ears Bi-Color Sweet Corn

.75 lb Mixed Summer Squash

1 lb Fresh Red Onions

1 bu Curly Kale

Farm Notes:

We finally wrapped up our bed turnover process! The final step was milling the soil along with the dried crop material left behind. Over the next couple of months it’ll slowly break down while these beds get a chance to rest before the next round of transplanting.

We’ve talked a lot about what’s going on out in the field, but what about the greenhouse? Earlier this year we asked what you’d like to hear more about, and a lot of folks wanted to know when we start planting things and how long it takes before they’re ready to harvest.

This month we started seeding red cabbage, and just 2½ weeks later some of the seedlings are already an inch tall. Still got a long way to go before it makes its way into your box, but we thought it’d be fun to bring you along for the process. We’ll keep sharing updates as they grow, from greenhouse to harvest!

Thank you,

Evelyn Cordova

RDF Bookkeeper

Exciting/New in your box this week:

Yellow Gypsy Peppers:

RECIPE LINKED BELOW 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!

Mixed Eggplant:

We separated our eggplants into two different mixes: European and Asian. The European mix includes globe and listada di gandia, which is great for roasting, baking, and dishes where you want a meatier texture. The Asian mix includes neon and machiaw, which are more tender and cook quickly. This makes them perfect for stir-fries, sautés, and grilling!

Fresh Red Onions:

Crisp, juicy layers and a slightly milder flavor compared to fully cured onions. Try them sliced raw into salads, sandwiches, and salsas, or cook them into your favorite dishes. As they continue curing, their flavor becomes stronger and more concentrated making them perfect for cooking and storing.

Curly Kale:

A bit milder in flavor compared to dino kale, its ruffled leaves have a slightly earthy taste that softens beautifully with heat. The texture makes it perfect for holding onto dressings and sauces. Enjoy it raw in salads, or cook it down into soups, sautés, and braises with a little butter or broth. If you’re eating it raw, try massaging it with lemon, garlic, and olive oil. It also makes amazing kale chips! Just toss with olive oil and salt, then bake until crisp. Check out these 33 Delicious Kale Recipes!

Painted Serpent Cucumbers:

Sweet, crisp, and never bitter. They’re perfect for slicing into salads, snacking fresh, or drizzling with olive oil and a splash of balsamic for a cooling summer snack. Their mild, refreshing flavor even has a hint of melon. Best enjoyed within a few days as their delicate skin makes them softer over time! No need to peel ‘em, just wash & enjoy!

Bi-Color Sweet Corn:

Sweet, juicy, and one of summer’s best treats. Enjoy it steamed, tossed into salads, salsas, or grilled over an open flame. That’s my favorite! The char really intensifies the flavor and brings out the corn’s natural sugars. If you’re starting to feel a little corned out by now, don’t worry. We’ve all been there! Now’s the perfect time to start freezing. Check out CSA member Frances Kellar’s video for her favorite corn tips, including how to freeze it for later.

Mixed Summer Squash:

Summer squash is here! We’re currently growing 15+ varieties, with everyone getting a different mix in their box. From classic zucchini to round eight ball varieties, each type brings a slightly different texture and flavor. Their delicate skins and creamy texture make them ideal for quick cooking. Perfect for a simple sauté, grilling, or tossed into bowls and pastas. Try this grilling recipe from CSA member and culinary professional Rosemary Mark.

Yellow Gypsy Pepper Poppers

Prep time: 30 mins | Cook time: 30 mins | Servings: 5 people

Ingredients:

.50 lb Yellow Gypsy Peppers

1 cup of Cashews

3-4 tbsp. Nutritional Yeast

2 heaping Tsp. Tamari

2 tsp. Lemon Juice

2 cloves of Garlic

2 tsp. Dijon Mustard

1/2 cup of Water (minus 2 Tbsp.)

1/2 tsp. Chili Flakes

Bread Crumbs

Instructions:

1. Soak the cashews overnight in filtered water.

2. Blend the cashews, nutritional yeast, smashed cloves of garlic, tamari, lemon juice, and mustard. Blend in a high speed blender until very smooth and creamy. Then add some chili flakes and mix for a few seconds.

3. Preheat oven to 400 degrees.

4. Slice each pepper and remove the seeds. Heat up some avocado oil in a large pan. Put each pepper outside down, on the pan. Let them brown on one side. You can cover the pan with a lid to cook the peppers down more before they go in the oven. No more than 10 minutes.

5. Make some bread crumbs with a slice of sourdough bread or crackers, by blending it until they are crumbs. Put them in a bowl and mix it with a little olive oil, lemon rind, and chili flakes.

6. Put the peppers on a baking sheet. Fill each pepper with cashew cream.

7. Then add something green. A little agretti or parsley.

8. Sprinkle the bread crumbs on top.

9. Bake for 10 minutes.

Note: You’ll have some extra cashew cheese unless you’re making a double batch.

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!