May 4th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF MAY 4 - 10:

1 bu Nantes Carrots

2 hds Red Batavian Lettuce

0.75 lb Baby Arugula

1 bu Chives

1 bu Green Chard

1 bu Tokyo Turnips

Growing Together🌸:

Thank you all so much for the support you've shown. Aside from winter, this is still a slower time for us, so every little bit truly helps. Your support over the past few weeks definitely made a difference. Because of you, CSA add on sales increased by over 18% on flowers alone!

Ranunculus officially wrapped up last week, and this may be the final week for sweet peas. Our calla lilies are still going strong! As we continue growing our flower program, please keep in mind that quantity is very limited. Right now, we're only able to harvest about 20 calla lily stems (around 6 bunches) per week. We are unable to fulfill large orders, though CSA members will be prioritized.

Our calla lilies come from divisions of the original "mother plant" and everything we have now has grown from that over time. We recently transplanted a bunch of new divisions along the edges of the property, so we're excited to see them establish and grow. Here's to abundance in the future!

Exciting/New in your box this week:

Toyko Turnips: **Recipe linked below** 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.

Red Batavian Lettuce:  Crisp yet tender! Red batavian lettuce has a sweet, slightly nutty flavor that adds both color and texture to any dish. Use it as a base for salads, layer it into sandwiches, or toss it with a simple vinaigrette. It's also sturdy enough to hold up to light cooking like braising or grilling!

Green Chard: Mild and slightly earthy, similar to spinach. It can be eaten raw or cooked, but is especially good sautéed, steamed, or added to soups and stews. The stems are thick and take a bit longer to cook so chop and sauté them first, then add the leaves to finish!

Chives: Mild, onion-like flavor that’s less sharp than onions or garlic. Best used fresh so try them chopped and sprinkled over eggs, potatoes, dips, or anything that could use a little extra flavor. You might notice some flowering tops, which are totally edible and have the same mild oniony taste. They look pretty too! Tip:

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!

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.

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NOW OPEN: Winters Farmers Market

We're back! Join us every Sunday in Downtown Winters. Come hang out, support local farms, and stock up on your goodies for the week!

LOCATION: Downtown Main Street between Railroad & 1st Street

DATE & TIME: Every Sunday 9am-1pm (April 26th-October 25th)

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White Calla Lily

Riverdog Farm, Certified Organic by CCOF. Perfectly shaped, ivory-white petals are a sight to behold and make for stunning, long-lasting cut flowers. This variety really is the crème de la crème of the calla world, just waiting to bring a touch of elegance to your home. As we enjoy the warming days and gentle rains, these beauties thrive. Loving plenty of water and basking in the hot, sunny heat.

Sautéed Turnips with Greens

Prep time: 5 mins | Cook time: 15 mins | Servings: 4 people

Ingredients:

1 bunch tokyo turnips with greens

3 tablespoons extra-virgin olive oil, plus more for drizzling

ground black pepper

kosher salt

Instructions:

1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.

2. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.

3. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.

4. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, 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!