July 27th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF JULY 27 - AUGUST 2:

1.50 lbs Early Girl & Heirloom Tomatoes

1 pint Mixed Medley Cherry Tomatoes

1 pc Cantaloupe

1 lb Mixed Summer Squash

6 ears Bi-Color Sweet Corn

Farm Notes:

Melon season has officially started! Last week we harvested our very first melons, but yesterday we harvested our first Charentais melons. If you know, you know... these are the star of the show around here! One of my personal favorites... along with others too!

Not too many updates this week, just lots of harvesting! We’re finally getting into our summer routine and it pretty much goes as follows: summer squash every other day, tomatoes and potatoes daily, and peppers as needed.

Unlike some of our other crops, there’s no rush to harvest the peppers. We actually want them to stay on the plant so they can reach their true color. The yellow gypsy peppers that were in your boxes last week actually start off green, then turn yellow, orange, and finally red. The longer they stay on the plant, the sweeter and more flavorful they become!

Thank you,

Evelyn Cordova

RDF Bookkeeper

Exciting/New in your box this week:

Early Girl & Heirloom 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 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 into sandwiches, or used in summer salads like Tomato & Halloumi Panzanella.

Mixed Medley Cherry Tomatoes:

A different mix each week based on what’s ripe in the field! Each variety has its own unique flavor, from sweet to tangy to smoky. Enjoy them fresh in salads, roast them with garlic for an easy summer dish, or use them in a baked feta pasta!

Cantaloupe:

A refreshing melon with a mild sweetness and soft, juicy texture. Enjoy it sliced fresh, added to fruit salads, blended into smoothies, or paired with yogurt and granola. If a whole melon feels like too much, cut it in half and save the rest for later! You can also try the viral frozen cantaloupe trend, though I recommend holding off for a sweeter melon variety. Looking for more cantaloupe inspiration? Check out this website for more ideas!

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.

Corn Milk

Prep time: 10 mins | Cook time: 1440 mins | Servings: 4 people

Ingredients:

2 ears of corn

2 tbsps condensed milk

2 tbsps sugar

2 cups milk

salt to taste

Instructions:

1. Shuck your ears of corn by removing the husk and silk, then rinsing it under cold water.

2. Cut the kernels off the cob using a knife. Cut the bottom of your corn cobs so they’re easier to stand up vertically. You want to cut the kernels as close to the cob as you can to get as much corn as possible.

3. Once you’ve separated the corn cob and kernels, break off the small stem if present. Then, break the cobs into smaller pieces with your hands. The more cob exposed means more corn flavor you’ll extract!

4. Add corn kernels and cob pieces into a medium-sized pot. Then, add milk, sugar, and condensed milk.

5. Place the corn milk on the stove and simmer the mixture on medium heat until the milk is hot and steaming. Stir occasionally so the milk doesn’t burn.

6. Cover the pot and let the corn cob and kernels infuse into the hot milk. The longer they infuse, the more corn flavor you’ll get.

7. Once the mixture cools, stick it in the fridge overnight (12 hours) or for at least 2-3 hours. This step isn’t required, but it makes the milk taste more flavorful.

8. When the corn milk is done steeping, remove the corn cob pieces and blend the mixture in a blender until smooth and creamy.

9. Strain the corn milk using a fine mesh sieve to remove all the corn bits. Use the back of a spoon to squeeze out all the milk and juice from the corn remains.

10. Serve in a glass by itself or over ice, and enjoy!

11. Store the leftover corn milk in an airtight container in the fridge and consume within a week.

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!