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March 23rd, 2026 Newsletter
BOX CONTENTS FOR WEEK OF MARCH 23-29:
1 bu Nantes Carrots
1 bu Green Garlic
1.50 lb Gold Oak Mandarins
1 lb Little Gem Lettuce / Treviso
1 bu Cilantro
1 bu Magenta Chard
1 hd Green Cabbage
Employee Highlight
This week you will get to know a bit about Veronica Mojica, an employee that has been with us for many years and will sadly be leaving us. Veronica has been at Riverdog Farm since 2006 and will begin her new quest in April. Veronica will begin working for Cache Creek Casino, so she won't be too far from us! Like many, she began in the harvest and later moved to different areas. Currently, she is a part of our packing shed staff. Veronica says some new things she learned at the farm were being able to learn how to drive stick shifts, tractors, and even a forklift. I asked Veronica if she had any words to share. Veronica says "She is very grateful for the job, the people and the time she spent at Riverdog Farm. As for Tim she is thankful for employing her and giving her the opportunity to grow as a farm employee." We are very thankful for Veronica's work throughout the years and all of us at the farm wish her the best!
Farm Notes:
Huge thanks to the irrigation team for getting us through the early heatwave! With temperatures staying in the 80s this week, we will maintain our irrigation efforts to keep the soil hydrated. If we get the right amount of rain next week, the ground should be perfect for transplanting without extra irrigation. However, if it pours, we'll have to wait. Consuelo, our Greenhouse Supervisor, says next up in transplanting is our parsley and a variety of lettuce! Follow us on social media accounts, we have posted a video of last week's irrigation and will continue to share more of the farm!
Evelyn Cordova
RDF Bookkeeper
Exciting/New in your box this week:
Magenta Chard:
Magenta chard stands out with its bright, almost neon pink stems. Both the leaves and stems are edible and super versatile. It's mild and earthy, with a hint of sweetness, similar to spinach but with more body. Sauté it with garlic and olive oil, toss it into lentil and chard soup, add it to pasta, stir-fries, or fold it into a quiche or frittata. It's also great braised or roasted and pairs well with lemon, butter, and parmesan.
Green Garlic:
Green garlic is young garlic, harvested before the bulb fully forms. Think of it like a cross between garlic and a green onion or leek. Its flavor is mild, slightly sweet, with a gentle hint of spice. Use it raw or cooked in soups, salads, pestos, sauces, and dressings. Slice and sauté it like an onion in eggs, rice, greens, or chicken for a fresh, delicate flavor that brightens any dish without overpowering it. Or try adding it to cilantro for a cilantro and green garlic soup, inspired by Zuni Cafe.
Treviso:
Treviso is a slightly bitter green that adds depth and complexity to any dish. It pairs best with fat, acidity, or a touch of sweetness to balance its flavor. This variety is better suited in warm salads and is best added at the end of cooking. Toss it into curries, or use it to top soups for a pop of color and taste. Check out our Instagram, we'll be posting something tasty with Treviso soon!
Little Gem Lettuce:
Little Gem is a small compact lettuce with crisp, pale green centers and a slightly sweet, buttery flavor. It's kind of like romaine, but more tender and a little more flavorful. It's perfect for fresh salads, especially with a light citrus dressing. You can also grill it for something different, since it holds up really well and gets a nice char.
Nantes Carrots:
Our Nantes carrots are sweet, tender, and pulled young by hand for the best flavor. These French heirlooms have smooth skin and a crisp bite, way better than the woody carrots you find at the store. Enjoy them raw with hummus, sliced into salads, or roasted to bring out their natural sweetness. They're also great for juicing! Store in the fridge without the greens and use within a couple of weeks for the freshest taste. Tip: Don't toss the carrot tops! They make a great pesto, like this one from CSA member Frances Kellar.
Cilantro:
Cilantro is one of those love it or hate it herbs — I'm personally a fan. It brings a bright, fresh, citrusy vibe that instantly wakes up any dish! Sprinkle the leaves over soups, curries, stir-fries, rice bowls, tacos, noodle dishes, or guacamole. Blend it into pesto, hot sauce, creamy dips, salsa, or marinades and dressings. Tip: To keep your bunch fresh, stand it in a jar with a little water and loosely cover with a bag — it'll stay perky for about a week.
Green Cabbage:
Green cabbage is crisp and crunchy when raw with a mildly peppery, slightly sweet flavor. Once cooked, it softens and takes on a mellow, earthy taste. It's super versatile! You can bake, sauté it, pickle it, toss it into salads and slaws, or add it to soups, stews, and stir-fries. Besides being easy to cook with, cabbage is also nutrient-packed, offering lots of vitamin C, vitamin K, and plenty of fiber.
Gold Oak Mandarins:
This week you may have received either Murcott or Gold Nugget mandarins. Can you spot the difference? I find that the Gold Nuggets have the best texture, while the Murcotts are incredibly sweet. Both are juicy with a rich citrus flavor! Perfect for snacking or adding a bright citrus kick to salads, desserts, or savory dishes. Grab them while you can! They come from Gold Oak Ranch, a farm built on a 20-year partnership between Jose Luis Melendez and David Scheuring.
Riverdog Holiday Hams
Riverdog Hams are smoked over apple and alder wood chips by Roundman's Smokehouse in Fort Bragg. They range from 8 - 12 lbs and contain no added nitrates. Limited availability. $14.75 per pound.
Now offering two cuts:
Regular (Skin-Off): Our classic ham is trimmed for a leaner, clean-cut finish that's easy to slice and serve.
NEW Skin-On (Traditional Cut): The same ham, but with the natural outer layer left on to help retain moisture and enhance flavor during cooking. The outer layer can be easily removed after cooking, if desired.
To order: call, text, or email us directly.
Smoked Ham Steak
Is a half ham too big? Don't worry, we've got you. We also offer thick-cut smoked ham steaks, perfect for smaller meals! Smoked and cured at Roundman's Smoke House in Fort Bragg, Ca.
$15 per pound | Average weight: 1.5 pounds (1 cut per packet)
Swiss Chard Chips With Bacon
Prep time: 7 mins | Cook time: 8 mins | Servings: 4 people
Ingredients:
2 slices thick cut bacon
1 bunch Magenta chard
1/4 tsp kosher salt
Instructions:
1. Preheat oven to 400F.
2. In a medium skillet, cook the bacon over medium low heat until the bacon is crispy and much of the fat is rendered out. Transfer the bacon to a paper towel lined plate.
3. While the bacon is cooking, stem the chard. Fold each chard leaf along the stem and then cut the leaves off the stem, leaving two leaf halves. Put the leaf halves in a large bowl. Chop the top half of the stems into 1 inch pieces and put the stems in the bowl too.
4. Pour the bacon fat into the bowl with the chard and sprinkle in the salt. Toss the chard with the bacon fat and salt and then spread it out on a baking sheet.
5. Bake the chard for 3 minutes, then stir the chard, separating the leaves some more so they can get crispy. Bake for 2 minutes longer and then check the chard. When the chard is done it will be at most just a little bit soft, but preferably crisp when you take it out of the oven. If it isn't done yet, continue baking, checking every minute. They should all be done by 7-8 minutes.
6. When they are done, transfer them to a bowl and toss them with the crumbled bacon.
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!