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October 26th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF OCTOBER 26 - NOVEMBER 1:
.33 lb Green Beans
.50 lb Braising Mix
1 hd Napa Cabbage
1 bu Dino Kale
1 lb Purple Daikon
1 bu Italian Parsley
2 pcs Pomegranates
Farm Notes:
We finally started harvesting walnuts in Brooks! Usually by the time the pumpkin party rolls around, we've already finished harvesting. Thank you to everyone who made it out this year! We shared a major farm update with those who attended, but it won't be announced until January. If you were there, you already know what's going on… and if not, stay tuned!
This week, we also started harvesting from the last planting of winter squash. Everything will be going into storage now, and we're hoping it'll last us through December!
Thank you,
Evelyn Cordova
RDF Bookkeeper
Exciting/New in your box this week:
Green Beans:
Crisp, snappy, and full of that fresh flavor. Green beans are super versatile and delicious raw, steamed, sautéed, roasted, or baked. They’re also amazing grilled or tossed into casseroles and stir-fries. Enjoy them while they last!
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!
Napa Cabbage:
The frillier, lighter cousin of the common green cabbage. Its tender, pale leaves have a mild, slightly sweet flavor. Perfect for everything from crisp salads to stir-fries. Enjoy it raw, shredded into slaws, soups, stews, noodle dishes, and of course, in kimchi!
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!
Purple Daikon:
Crisp, refreshing crunch with a sharp peppery radish flavor. It's great thinly sliced into salads or as a garnish on a cheese plate. Also perfect for adding to banh mi sandwiches or even homemade kimchi.
Italian Parsley:
Fresh and herbaceous with a clean, slightly peppery flavor. Great chopped into salads, sauces, marinades, and grain dishes. Though it's also great as a fresh topping for pasta, soups, and roasted veggies.
Pomegranates:
Sweet and tart with juicy, tangy seeds. Delicious eaten fresh, sprinkled over salads, stirred into yogurt, or blended into smoothies. If you’ve ever struggled to get the seeds out, check out this video for an easy extraction method!
Garlic Sautéed Cabbage Kale Skillet
Prep time: 10 mins | Cook time: 20 mins | Servings: 4 people
Ingredients:
1/2 head napa cabbage, chopped
1 bu dino kale, thinly sliced
2 tablespoons fresh parsley, chopped
4 tablespoons unsalted butter (or ghee)
2 tablespoons avocado oil, coconut oil, or olive oil
1/2 onion, chopped
2 tablespoons low sodium vegetable stock
4 cloves garlic, minced
1/2 teaspoon salt and pepper, or to taste
1/2 teaspoon red chili pepper flakes, or to taste
Instructions:
1. To make the cabbage and kale skillet: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
2. Add the cabbage and cook for about 4-5 minutes, stirring occasionally.
3. Once the cabbage is softened and caramelized on the edges, add chopped kale, garlic, salt, pepper, and red chili pepper flakes. Cook for about 8-10 minutes. Veggies must be well-browned and softened.
4. Pour in the vegetable stock to deglaze and cook for 2 minutes to reduce the sauce slightly. Scrape the bottom of the pan with a wooden spoon to catch the delicious browned bits!
5. Cook the cabbage and kale for half a minute until fragrant. Season with more pepper to taste, sprinkle with parsley, 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!