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September 21st, 2026 Newsletter
BOX CONTENTS FOR WEEK OF SEPTEMBER 21 - 27:
1 lb Delicata Squash (replaced cured onions)
1 bu Italian Parsley
1 pint Shishito Peppers
1.50 lbs Sifra Potatoes
1 pc Cantaloupe
1.50 lbs Early Girl & Heirloom Tomatoes
Farm Notes:
Lately, we’ve been getting a few questions about where the greens are. Trust me, they’re coming AND in abundance! Since the end of August, we’ve been transplanting all of the upcoming greens that will make their way into your box over the next few months. October is when you’ll really start seeing the greens trickle in.
Arugula will be the first to arrive, hopefully in just a few weeks. It’s a pretty fast growing crop once it’s transplanted, so we’re estimating about 2 maybe 3 weeks before we start harvesting. Kale, lettuce, and loose greens will follow shortly after. Speaking of that, this week we started the second succession of kale, broccoli, and cauliflower.
Thank you,
Evelyn Cordova
RDF Bookkeeper
Exciting/New in your box this week:
Delicata Squash:
My favorite winter squash! When roasted, it becomes sweet and rich with a moist, tender texture. Similar to a sweet potato. The thin skin is completely edible, so there’s no peeling needed. It’s especially good roasted or baked! RECIPE LINKED BELOW!
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.
Shishito Peppers:
Green shishitos have a mild, savory flavor, while the red ones tend to be sweeter with a deeper flavor. Every now and then you’ll get a hotter one! Best cooked quickly over high heat until blistered, then finished with a sprinkle of salt. Great as a simple side, appetizer, or added to tacos and rice bowls.
Sifra Potatoes:
Great roasted, boiled, steamed, or mashed. Though their rich, creamy texture stands out in soups. A great way to use them is in a simple roast, like in these Lemon Roast Potatoes.
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!
Early Girl Tomatoes:
A classic everyday tomato with a balanced sweet-tart flavor and juicy texture. Perfect for slicing into sandwiches, adding to salads, or roasting.
Heirloom Tomatoes:
Heirloom tomatoes are grown for flavor rather than uniformity, so they come in a variety of shapes, sizes, and colors! Their soft texture and rich, complex flavor make them especially delicious fresh with a sprinkle of salt, layered on toast, or used in summer salads like Tomato & Halloumi Panzanella
Annual Pumpkin Party!
Our annual pumpkin party is coming up! Join us for an afternoon at the farm. We’re having a relaxed, potluck-style lunch 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 members & guests are joining us. We hope to see you there!
Maple Roasted Delicata Squash
Prep time: 10 mins | Cook time: 35 mins | Servings: 5 people
Ingredients:
1 large or 2 small delicata squash
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 teaspoon cinnamon
salt, to taste
Instructions:
1. Preheat oven: Preheat the oven to 425F / 220C. Line a large baking sheet with parchment paper (optional, for easy clean up) or leave as is.
2. Cut squash: Trim off both ends of each delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and stringy bits. Lay cut-side down on a large cutting board and slice each of the seeded halves into ¾-inch (2 cm) thick half moon shaped slices.
3. Season: Place the slices into a large mixing bowl. In a small bowl, mix together the maple syrup, avocado oil, salt and cinnamon. Pour over the squash slices and toss to evenly coat.
4. Arrange: Arrange the squash slices on the baking sheet in a single layer, leaving room between them so they aren’t touching. Brush or drizzle on any remaining maple syrup mixture that is left at the bottom of the bowl.
5. Roast: Roast in the oven for about 35-40 minutes (flipping halfway through) or until squash is golden brown and caramelized on the outside and tender on the inside.
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!