May 11th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF MAY 11 - 17:

1 lb Mei Qing Choi

1 bu White Spring Onions

1 bu Nantes Carrots

1 lb Sifra Potatoes

10.55 oz Baby Arugula

2 hds Red Romaine

1 hd Red Butter Lettuce

Farm Notes:

Our greenhouse crew finished up melon seeding last week! Our operations crew also planted peppers, eggplants, and more corn on Saturday. While it’s exciting to see the progress, please keep in mind these summer favorites won’t be ready for harvest until late July or early August. Do keep an eye out for our Royal Blenheim Apricots and Summer Squash, arriving late May to early June!

Another exciting news, if you haven’t looked in our Social media already…. our laying chicks arrived Friday! I am so relieved to say that every single chick made it safe and sound. I will continue to share more pictures as they grow. For now they are in isolated from the laying hen and are surrounded by heaters and insulation inside one of our coops. They need all the warmth they can get to survive the cold nights!

Exciting/New in your box this week:

Mei Qing Choi: **Recipe Linked Below** Crisp stems with delicate leaves! Mei Qing Choi has a mild, slightly sweet flavor that’s less earthy than other bok choy varieties. It’s super versatile and easy to enjoy both cooked or raw. Perfect for stir-fries, soups, noodle dishes, or quick sautés. The leaves cook down quickly and add a fresh flavor, while the stems stay juicy and crisp. Try using raw in salads or blended into smoothies for an extra boost of greens without the bitterness.

Red Butter Lettuce: Soft, tender leaves with a mild, buttery sweetness and delicate crunch. Try in simple salads, layering onto burgers/sandwiches, or using as lettuce wraps. Its loose leaves pair especially well with creamy dressings, fresh herbs, crunchy vegetables, or a light vinaigrette since it’s texture stays delicate while still holding plenty of flavor!

Red Leaf Lettuce: Tender, frilly leaves with plenty of nooks and crannies for catching dressings. It has a fresh, slightly bittersweet flavor. Similar to romaine, but softer and more delicate! Use it in salads, layer it into sandwiches, or toss it with a simple vinaigrette.

Arugula: Bold, peppery flavor with a noticeable bitterness that sets it apart from milder greens. It’s sharp, with subtle mustardy and nutty notes that add depth, especially alongside rich or savory ingredients. Arugula works well both raw and cooked. Use it in pasta, salads with olive oil and lemon, blend it into pesto, scatter it over pizza, or layer it into sandwiches and wraps. I recommend you lightly sauté it with garlic and olive oil, the leaves will soften while still keeping that signature peppery kick!

Sifra Potatoes: This Dutch variety is a favorite among both farmers and chefs for good reason! With a light yellow skin and creamy white flesh, Sifra potatoes are known for their distinct buttery flavor and velvety texture. They’re incredibly versatile. Perfect for whipping, roasting, boiling, or steaming. Though their rich, creamy flavor really stands out in soups. A great way to use them is in a simple roast, like this Lemon Roast Potatoes recipe.

White Spring Onion: Mild, slightly sweet, and super smooth with no harsh bite. Great raw in salads or as a topping. They cook down really nicely too! Whether roasted, grilled, or sautéed, they get soft and bring out their natural sweetness. Don’t skip the greens either! They’re just as tasty, with a fresh crunch that works in soups, salads, stir-fries, or anywhere you’d use scallions.

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.

Follow Us on TikTok

We recently created a TikTok account! We’ll be sharing more casual day-to-day content from the farm like behind-the-scenes clips, harvest videos, educational content, and stories that typically disappear after 24 hours. Think of it as a little archive of RDF farm life! So far, we’ve shared small moments around the farm, but we’d also love to hear what you’d like to see from us! Recipes? Harvest days? CSA packing? Flower fields? Farmer Q&As? Let us know!! @riverdogfarm

Sesame Soy Braised Mei Qing Choi

Prep time: 10 mins | Cook time: 18 mins | Servings: 4 people

Ingredients:

6-8 baby heads of mei qing choy

2 tbsp peanut oil

1 tbsp grated ginger

1 tbsp minced garlic

1/2 cup chicken stock

1 tbsp toasted sesame oil

2 tbsp soy sauce

2 tsp rice vinegar

1 tsp sugar

salt and pepper, to taste

2 tbsp sesame seeds

Instructions:

1. Trim the root end off the Mei Qing choy.

2. Slice the leafy portions of the plant from the stalks.

3. Chop both the leaves and the stalks, keeping the two piles separate.

4. Heat a very large, heavy skillet or wok until it looks hazy over the surface (2-4 minutes).

5. Add peanut oil and swirl to coat the pan.

6. Add bok choy stems and stir-fry about 5 minutes.

7. Add ginger and garlic and stir-fry briefly.

8. Add Mei Qing choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste.

9. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce (5-8 minutes).

10. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates (2-3 minutes).

11. Adjust seasonings to taste.

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!