.png)
May 25th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF MAY 25 - 31:
1 lb Royal Blenheim Apricots
0.75 lb Mixed Summer Squash
1 lb Little Gem Lettuce
1 bu Tokyo Turnips
1 bu Nantes Carrots
0.50 lb Baby Arugula
Farm Notes:
We’ve been dealing with some hectic weather over the last few weeks! Last week brought strong winds that knocked fruit from trees, and yesterday we got a quick round of hail. We’re in a cooler stretch right now, but valley temps are expected to climb into the high 90’s next week!! Weather swings like this affect everything on the farm, from vegetables and fruit to flowers and egg production.
Yesterday, we started harvesting broccoli and chicory. We were also able to fill an entire bin of bok choy and green napa cabbage! Transplanting continues this week with lettuce, and we’ll be turning our attention to leeks and onions later this week.
Exciting/New in your box this week:
Royal Blenheim Apricots: Rich, honeyed flavor with the perfect balance of sweetness and tartness. These delicate fruits are picked early due to their brief season and gentle nature, which is also why they’re not often commercially sold. Most popular for jamming, though they’re also delicious sliced into yogurt or oatmeal, baked into desserts, or added to bars. Fun fact: Royal Blenheim apricots are actually considered “endangered” by Slow Food USA. Our Blenheim orchard is 26 years old. It was planted when the property was purchased, as a memorial orchard honoring Tim’s paternal grandmother!
Mixed Summer Squash: Summer squash is here! We’re currently growing 15+ varieties, with everyone getting a different mix in their box. Scroll to the bottom of the newsletter to help identify your squash assortment! 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.
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!
Tokyo Turnips: Mild and sweeter than your average turnip. They’re great roasted, sautéed, or steamed but don’t be scared to try them raw! They’re juicy and crunchy, which makes them perfect for salads or simply snacking on them. The greens are tender and can be used fresh in salads, though are especially good tossed into sautés or cooked with meats to soak up extra flavor.
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.
Identify Your Assortment!!
Our mixed summer squash includes a rotating selection of varieties like zucchini, yellow zucchini, zephyr crookneck, patty pan, sunburst, ronde de nice, onk ball, and eight ball. Each comes with a random mix so not everyone will receive the same combo! See the picture attached to help you identify the different squash varieties in your mix! They're perfect for roasting, grilling, or throwing into summer pastas. They will be available all season long!
Your Royal Highness Has Arrived
Royal Blenheim Apricots, certified organic by CCOF. Known for their rich, classic flavor, these heirloom apricots are sweet, juicy, aromatic, and perfectly balanced with a little tartness. Delicious eaten fresh, baked into desserts, or turned into jams and preserves. Their season is short and availability is limited, making them one of summer’s most special treats.
Arugula Salad With Grilled Apricots and Pistachios
Prep time: 30 mins | Cook time: 30 mins | Servings: 4 people
Ingredients:
4 cups arugula
8 small ripe royal blenheim apricots
Scant ¼ cup pistachios (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped slivered basil leaves
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
2 ounces goat cheese or feta, crumbled
Instructions:
1. Heat a griddle over a hot grill or burner, or preheat an indoor grill.
2. Combine arugula, half the pistachios, and basil in a large bowl.
3. Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
4. Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
5. Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.
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!