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May 18th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF MAY 18 - 24:
0.66 lb Braising Mix
0.75 lb Mixed Summer Squash
1 bu Nantes Carrots
1 bu Dino Kale
1.50 lb Bella Roja Potatoes
2 hds Red Romaine
Farm Notes:
We totally blew it this weekend! The wind caused several mishaps. Our sheep got out of their fenced area three times! Twice over the weekend and once on Monday. The weekend runaways were herd back from our crew on Monday. The Monday runaways, were herded back by yours truly. Well not just me, but I was a part of it. I was the only one at the farm at around 5pm when one of our employees that lives nearby came in to the office for help. While he repaired the fence, I thought why not take this cool picture for the newsletter, the members will love this! In the image above you can see our llama Felipe guiding the sheep to their fenced area and all the dust the herding was causing. I thought it was an easy task but I spoke too soon because in herding them back we had a runaway teenager lamb. Took us 30 minutes to get that lamb back inside the fenced gate. Also, our Greenhouse plastic was completely ripped apart and flew off. Seeded trays were flipped and had to be reorganized. Our Greenhouse manager sure had some extra work to do. Our spinach and plums also took a hit this weekend. Many of our green plums fell due to the wind. A combination of wind and heat caused a “tip burn” on our spinach, lettuce, and chards. Our harvest and packing shed crew will do a lot of quality control. We are crossing our fingers that there are no more runaways this weekend!
Exciting/New in your box this week:
Braising Mix: This week’s blend includes baby curly kale, ruby streaks, mustard greens, spinach, and baby tatsoi. Their earthy, slightly peppery, and savory notes balance each other beautifully. A bold, assertive taste when raw but it really shines when braised or quickly sautéed! The greens soften and mellow, developing a rich, well-rounded flavor without losing their character. Try cooking it with olive oil, garlic, and a splash of broth for a simple flavorful dish. Finish with a pinch of salt or a splash of vinegar for an easy, flavorful side!
Mixed Summer Squash: Summer squash is here! We’re currently growing 15+ varieties with this week’s mix including zephyr squash, costata romanesco zucchini, and the classic green zucchini. Each brings a slightly different texture and flavor, but all are tender, mild, and easy to cook with. Roast, grill, sauté, or toss into pasta, stir-fries, and soups. Though I recommend making this Hasselback Zucchini!
Dino Kale: Before everyone knew it as Dino Kale, Riverdog Tim first heard of it from a chef who brought the seed over with the name Cavolo Nero- Italian for “black cabbage.” Dino kale is an heirloom variety with long, dark blue-green leaves and a bumpy texture that’s said to look a bit like dinosaur skin (hence the name). It has a mild, earthy flavor with a slightly sweet, tangy finish. Less bitter than other kale varieties. Dino kale holds up really well in cooking, making it great for steaming, stir-frying, soups, and stews. It also works in salads, smoothies, or even juicing.
Bella Roja Potatoes: Bella Roja potatoes offer a rich, fresh flavor with a smooth, soft-to-medium cooking texture. These thin-skinned, creamy potatoes are perfect for potato salads or roasting with your favorite herbs. Their vibrant red skin and white flesh make them as beautiful as they are delicious. Red potatoes are also a good source of antioxidants. Keep in mind that most of the vitamins and minerals are found in the skin, so leaving it on helps retain it’s full nutritional value!
Baby Red Romaine/ or Red Leaf Lettuce: Since we harvest our lettuce young, baby red romaine is extra crunchy and compact. It’s perfect for layering into sandwiches and wraps, or even using as little taco boats. I prefer a tangier dressing to balance the 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.
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.
Sunflowers are officially here!
Their deep golden yellow color is perfect for spring. $10 for 10 stems.
Huge shout out to Ramiro, our harvest supervisor, who is pictured above holding one of this week’s sunflower bunches. He and his crew have been in charge of all of our recent flower harvests and have worked incredibly hard this season! Ramiro has been with us for about 19 years which, believe it or not, isn’t even close to being the longest someone has been here! One of the most special things about Riverdog is that many of us have grown up together. Some friendships go all the way back to when people were still teenagers in Mexico. We truly are a family, and we’re grateful every day for the people who make this farm what it is. And a huge thank you to all of you for supporting our flower bunches this season. We never expected this much excitement around them. Your support helps keep the farm going and allows us to keep doing what we love year after year 🌻
Tuscan Potato Kale Soup
Prep time: 10 mins | Cook time: 40 mins | Servings: 4 people
Ingredients:
1/2 lb bella roja potatoes (cut into circular slices)
2-3 cups dino kale (coarsely chopped)
1/2 cup nantes carrots (diced small)
16 oz spicy ground sausage (spicy is optional)
1 sweet onion (peeled and diced small)
1 cup fat-free half and half (can be substituted for coconut milk)
1/2 cup celery (diced small)
5 cups chicken broth (low sodium)
2 tbsp garlic (minced)
3 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp black pepper
salt (to taste)
2 cups water
Instructions:
1. First, wash your carrots, sweet onions, celery, kale, and potato then pat dry.
2. Slice potatoes into rounds, chop the carrots, onions and celery small, and then coarsely chop the kale.
3. Put a large soup pot on medium-high heat, and drizzle in a light amount of olive oil. Drop the spicy ground sausage (Spicy is optional, any ground sausage will do) into the pot.
4. Then add onion to the sausage and cook until the onion is translucent and the sausage is cooked thoroughly.
5. Pull out the onion and sausage and put in a bowl with a paper towel to soak the grease. Leave any remaining sausage grease in the pot.
6. Toss in the carrots and celery and saute for 2-3 minutes. Then drop in the garlic and cook for 1-2 minutes, stirring continuously so the garlic doesn’t burn.
7. Add chicken broth and water and bring to a boil.
8. Once the broth is boiling, drop in the potatoes and the sausage and cook for 15 minutes or until the potatoes are tender and break apart easily with the slice of a fork.
9. Drop soup to medium heat.
10. Add the chopped kale and mix it into a potato soup mixture.
11. Then add paprika, garlic powder, onion powder, generous pepper, and salt to taste.
12. Add in the fat-free half and half and the pecorino romano and stir.
13. Top with pecorino and red pepper flakes if you want an extra kick, bundle up, and enjoy!
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