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October 12th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF OCTOBER 12 - 18:
.66 lb Baby Arugula
1 bu Dino Kale
1.25 lbs Summer Squash
1 pc Cantaloupe
1 bu Scarlet Queen Turnips
1 pc Butternut Squash
Farm Notes:
Alas! We’re reaching the end of tomato season. This was the final week for early girls. At this point, they’re barely the size of a golf ball! Our cherry tomatoes should be around until the end of October. You might even get a chance to walk through the fields and see them during the pumpkin party!
It's now time to start eating your greens! We started harvesting all our bunched kales, loose greens, and even winter squashes. Lettuce is almost ready as well! Right now, we’re keeping busy by cleaning up fields, harvesting all the new crops, and continuing to transplant so we can keep providing you with fresh veggies throughout the season :)
Thank you,
Evelyn Cordova
RDF Bookkeeper
Exciting/New in your box this week:
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. 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.
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.” It has a mild, earthy flavor with a slightly sweet, tangy finish. Less bitter than other kale varieties. Holds up well while cooking, making it great for steaming, stir-frying, soups, and stews. It also works in salads or even smoothies!
Mixed Summer Squash:
From the last planting of the season! This week’s mix includes green zucchini and Mexican squash, two of my personal favorites. They're a little big this time around, but the more the merrier! Both are mild and tender, making them great roasted, grilled, or sautéed. I especially love Mexican squash in soups or stews because it soaks up all that flavor!
Cantaloupe:
A refreshing melon with a mild sweetness and soft, juicy texture. Enjoy it sliced fresh, added to fruit salads, blended into smoothies, or paired with yogurt and granola. Looking for more cantaloupe inspiration? Check out this website for more ideas!
Mild and earthy with a slight kick! Kind of like a smoother, juicier radish. Enjoy them raw for a crisp, peppery bite or roast them to bring out their natural sweetness. Great in salads, roasted with olive oil, salt, and pepper, or mashed. Don’t forget the greens! Sauté them with lemon and garlic for an easy side.
Butternut Squash:
Sweet and slightly nutty, with soft flesh when cooked. Great roasted, added to soups, salads, pasta, and casseroles. Try this butternut squash soup recipe from CSA member Rosemary Mark!
The Annual Pumpkin Party!
It’s that time of year again! Join us for an afternoon at the farm. We’re having a relaxed, potluck-style picnic followed by a tour of the farm, pumpkin picking, and a few other activities for the kids! This event is free for our CSA members and their guests, so feel free to bring your family and friends!
Please RSVP so we can get an idea of how many people will be joining us. We hope to see you there!
Couscous & Butternut Squash Salad w/ Kale or Arugula
Prep time: 20 mins | Cook time: 30 mins | Servings: 4 people
Ingredients:
1 pc butternut squash, cut into small 1/2-inch cubes
2 cups chopped kale or baby arugula
1 cup couscous
⅓–½ cup dried cherries, cranberries, or raisins
⅓–½ cup chopped walnuts or pecans
2 oz crumbled goat cheese or feta (optional)
2 tbsp olive oil
Kosher salt and freshly ground black pepper, to taste
For Orange Vinaigrette:
2 tbsp freshly squeezed orange juice
2 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
Pinch of salt and black pepper, to taste
Instructions:
1. Roast the butternut squash: Preheat the oven to 425°F. Cut the squash into ½-inch cubes if not already prepared. Spread on a lightly greased baking sheet, toss with 2 tbsp olive oil, and season with salt and pepper. Roast for 15 minutes, flip the squash, then roast for another 10–15 minutes, until tender and lightly browned. Set aside.
2. Cook the couscous: Bring 1¼ cups water and a pinch of salt to a boil. Add 1 cup pearl couscous and return to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until tender and the water is absorbed. Follow the package directions if they differ. Fluff with a fork and set aside.
3. Make the orange vinaigrette: Whisk together the orange juice, olive oil, apple cider vinegar, salt, and pepper in a small bowl until combined.
4. Prepare your greens: If using kale, remove the tough stems and chop the leaves into bite-sized pieces. For a softer texture, toss the kale with a little of the vinaigrette and massage it with your hands for about 1 minute. If using arugula, leave it as is or roughly chop it.
5. Assemble the salad: In a large bowl, combine the roasted butternut squash, cooked couscous, kale or arugula, dried cherries, and walnuts. Add the vinaigrette and toss to combine. Gently fold in the goat cheese or feta, if using.
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!