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November 2nd, 2026 Newsletter
BOX CONTENTS FOR WEEK OF NOVEMBER 2 - 8:
1 bu Red Russian Kale
1 lb Mei Qing Choi
.66 lb Spinach
1 bu Red Beets
1 pc Acorn Squash
2 pcs Pomegranates
Farm Notes:
We started harvesting lettuce this week! Starting off with red leaf and red butter, with more varieties to follow over the next 2–3 weeks. We're slowly making our way through all the fall greens! Still waiting on cabbage, cauliflower, and broccoli, which should be ready come December.
Thank you,
Evelyn Cordova
RDF Bookkeeper
Exciting/New in your box this week:
Red Russian Kale:
Mild, earthy flavor that's less bitter than dino kale. Great option for fresh salads. It also works well lightly sautéed, tossed into soups where it wilts down, or added to pasta and grain bowls.
Mei Qing Choi:
Crisp stems with delicate leaves! Its mild, slightly sweet flavor is less earthy than other bok choy varieties. 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 blending into smoothies for an extra boost of greens without the bitterness!
Spinach:
Mild, earthy flavor with tender leaves that cook down quickly. Great eaten fresh in salads or added to pasta, stir-fries, and sautés. For an easy side, sauté with olive oil, garlic, and a squeeze of lemon. Extra amazing steamed on top of Riverdog sausage, if you’re so inclined.
Red Beets:
Rich, earthy flavor with a natural sweetness. They're great roasted, boiled, sliced into salads, or blended into juices. Don't toss the greens! They're similar to chard and delicious sautéed or stir-fried. Check out the 26++++ delicious ways to cook with beets!
Acorn Squash:
Mildly sweet and nutty, with a creamy texture when cooked. Great halved and roasted with garlic and herbs or maple syrup and cinnamon. It's also great stuffed with grains or vegetables, or added to soups. The seeds can even be roasted for a snack!
Pomegranates:
Sweet and tart with juicy, tangy seeds. Delicious eaten fresh, sprinkled over salads, stirred into yogurt, or blended into smoothies.
Winter Kale Salad with Beets and Pomegranate
Prep time: 15 mins | Cook time: 5 mins | Servings: 4 people
Ingredients:
2 red beets, raw or precooked, finely chopped
4 cups red russian kale, finely chopped, stems removed
2/3 cup pomegranate arils
6 dried figs, chopped into quarters
Juice of ½ lemon
1 tbsp extra virgin olive oil
Dash of salt
For the pomegranate vinaigrette:
2 tbsp pomegranate juice
4 tbsp extra virgin olive oil
1 tbsp salt
1/2 tsp dried rosemary
Juice of 1/2 lemon
1/2 tsp apple cider vinegar
Instructions:
1. Cook the beets: if using raw beets, rinse them well. Add them to a pot of water and cook on the stovetop for 1 hour, or until a fork pierces through them. Once cooked, peel back the skin.
2. Prep the kale: add the kale to a mixing bowl. Massage the kale with lemon, olive oil, and salt until it softens and no longer sounds crunchy.
3. Add the prepared beets, figs, and pomegranate arils to the mixing bowl.
4. For the vinaigrette: in a separate small bowl, add in the ingredients of the pomegranate vinaigrette and mix well. Pour the dressing onto the kale, beets, figs, and pomegranate arils. Mix the vinaigrette in well until salad is evenly coated.
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!