.png)
September 7th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF SEPTEMBER 7 - 13:
1 pint Mixed Medley Cherry Tomatoes
1 lb Gypsy Peppers
1.50 lbs Sifra Potatoes
2 pcs Painted Serpent Cucumbers
1.50 lbs Early Girl & Heirloom Tomatoes
Riverdog Farm 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!
Farm Notes:
We started planting our sprouted potatoes! So far we’ve done 9 bins and will continue with more throughout the week. We also started seeding onions! The first planting is always the biggest, where we grow the majority of what we’ll have for the season. For this first planting, the list calls for 700 flats of onions. Each flat has 200 holes, so 700 flats comes out to roughly 140,000 onion seeds!
Using a machine definitely helps speed things up, but despite that, this process will take roughly 2 weeks. We still have to keep up with the transplant schedule, usual watering, and making sure to move plants around so they receive enough sun (or shade when needed).
Thank you,
Evelyn Cordova
RDF Bookkeeper
Exciting/New in your box this week:
Mixed Medley Cherry Tomatoes:
A different mix each week based on what’s ripe in the field! Each variety has its own unique flavor, from sweet to tangy to smoky. Enjoy them fresh in salads, roast them with garlic for an easy summer dish, or use them in a baked feta pasta!
Gypsy Peppers:
**RECIPE LINKED BELOW** Sweet, mild, and crunchy with a fresh pepper flavor. Gypsy peppers are great for snacking on raw, slicing into salads, or adding to cooked dishes. Their thin skin makes them perfect for quick cooking like grilling, roasting, or sautéing. Check out this website which shares 32 gypsy pepper recipes!
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.
Painted Serpent Cucumbers:
Sweet, crisp, and never bitter. They’re perfect for slicing into salads, snacking fresh, or marinated for a cooling summer snack. Their mild, refreshing flavor even has a hint of melon. Best enjoyed within a few days as their delicate skin makes them softer over time! No need to peel ‘em, just wash & enjoy!
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
Red Gypsy Pepper Rice
Prep time: 5 mins | Cook time: 25 mins | Servings: 4 people
Ingredients:
1 cup gypsy peppers (chopped)
1/4 cup yellow onion (chopped)
1 tablespoon olive oil
1 cup long grain white rice
1 teaspoon garlic (minced)
1 teaspoon ground cumin
1/4 teaspoon chili powder
2 cups chicken-style broth
Instructions:
1. Heat a large saucepan over medium-high heat and add the olive oil. Once hot, add the chopped onion and cook for about 3 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant.
2. Add the Rice and Spices. Stir in the rice, cumin, and chili powder. Cook, stirring frequently, for about 1 minute until the rice is lightly toasted. This helps infuse the rice with the spices, adding depth of flavor.
3. Cook with Peppers and Broth. Stir in the chopped peppers and pour in the broth. Bring the mixture to a boil, then reduce to low heat. Cover and let it simmer for 20 minutes, until the rice is tender and the broth is absorbed.
4. Finish and Serve. Remove from heat and let the cooked rice stand, covered, for 10 minutes to firm up. Fluff with a fork, adjust seasoning to taste, and serve warm.
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!