April 20th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF APRIL 20 - 26:

1 bu Green Garlic

1.25 lbs Yukon Gold Potatoes

2 hds Batavian & Red Leaf Lettuce

1.50 lbs Murcott Mandarins

1 pc Savoy Cabbage OR 1 pc Butternut Squash

1 bu Purple Carrots

1 bu Spinach

Farm Notes:

The weather has been a bit of a rollercoaster lately, but the sun is finally peeking through! Our harvest crew is gearing up to return to full hours as the skies clear. As of last Saturday, all of our Cherry, Heirloom, and Red Tomatoes are officially in the ground!

A few other highlights from the farm:

• Our Bella Roja Potatoes are the talk at the market and select local restaurants, place your order now!

• We are blown away by the response to our flowers this season. Thank you for supporting this new venture! There will be a few more opportunities for you to purchase other flowers that I plan to keep a secret for now! If there's a specific flower you want to see next year or any thoughts on packaging, please message us!

Local Business Spotlight:

The Rustic Bar-B-Q is a new local restaurant! Not only are their sandwiches delicious (the brisket is a must-try), but they are also helping the local economy by sourcing fresh produce from nearby farms. We'll be featuring them on our social media channels later this week to give you a closer look. Next time you're passing through or looking for a great meal, I highly recommend giving them a visit!

Thank you,

Evelyn Cordova

RDF Bookkeeper

Exciting/New in your box this week:

Green Garlic: Recipe linked below!

Taste the essence of spring! Green garlic is harvested before the bulbs fully mature, when the plant still looks like a scallion or leek. Its flavor is mild, slightly sweet, with a gentle hint of spice. Use it raw or cooked in soups, salads, pestos, sauces, and dressings. Slice and sauté it like an onion in eggs, rice, greens, or chicken for a fresh, delicate flavor that brightens any dish without overpowering it.

Yukon Gold Potatoes:

Naturally sweet, buttery, and earthy flavor that shines in just about any cooked dish. You can roast, grill, fry, mash, sauté, or boil them. They're great boiled and sliced into salads, mashed into a creamy side dish, or layered into casseroles and gratins. Since Yukon Gold potatoes are a bit waxier than your typical mashing potato, they hold up better. This means you'll have some tasty chunks to enjoy! I love a good potato salad, my personal favorite comes from Kuji Asian Grill here in Woodland. Their recipe is a secret, but here's one I found that comes pretty close… just skip the carrots and toss in some bacon bits, or customize it however you'd like!

Batavian & Red Leaf Lettuce:

Crisp yet tender! Red batavian lettuce has a sweet, slightly nutty flavor that adds both color and texture to any dish. It's great in salads, sandwiches, or wraps, but is sturdy enough to hold up to light cooking like braising or grilling. Red Leaf Lettuce has tender, frilly leaves with plenty of nooks and crannies for catching dressings. It has a fresh, slightly bittersweet flavor. Similar to romaine, but softer and more delicate! Use it as a base for salads, layer it into sandwiches, or toss it with a simple vinaigrette.

Savoy Cabbage:

The crinkly cousin to your standard green cabbage, savoy has tender leaves and a slightly stronger, almost radish-like flavor. It can be enjoyed raw, but it really shines when cooked as the thicker leaves soften and soak up flavor! Try it in a light salad with peanuts, rice wine vinegar, cilantro, and a pinch of sugar, or add it to slaws, soups, and stews. It's also a great choice for stuffed cabbage, holding its shape while becoming perfectly tender.

Butternut Squash:

A last-minute swap! Some boxes will receive butternut squash instead of savoy cabbage. Savor it while you can — this is the last of the season and it won't be back until late fall! This delicious squash has a rich, natural sweetness that can't be beat! It becomes tender and slightly caramelized when roasted, but also works well baked, steamed, sautéed, braised, or grilled. Butternut squash shines in warming soups like this simple recipe from CSA member and culinary professional Rosemary Mark. It's also equally as delicious in gnocchi, pies, casseroles, and pasta-inspired dishes, where its smooth texture and sweet flavor really stands out.

Purple Carrots:

Purple carrots bring both color and flavor to any dish. Enjoy them raw grated into salads or roast them to bring out their natural sweetness. They have a slightly more earthy flavor than our Nantes carrots.

Spinach:

Bunched spinach has a mild, slightly sweet flavor with a tender, velvety texture. Compared to baby spinach, it holds onto a bit more substance and bite when cooked. It wilts down almost instantly when it hits a hot pan, making it perfect for quick, easy sides. Just sauté for a minute, then finish with a squeeze of lemon and a sprinkle of salt. It's also great tossed into salads, sautés, stir-fries, or pastas. Extra amazing steamed on top of Riverdog sausage, if you're so inclined!

Murcott Mandarins (Gold Oak):

This week's citrus is all Murcott mandarins! They're known for their rich flavor and incredible sweetness, with a thin easy-to-peel skin. Perfect for snacking, juicing, or adding a bright citrus kick to salads, desserts, or even savory dishes. Grab them while you can! They come from Gold Oak Ranch, built on a 20-year partnership between Jose Luis Melendez and David Scheuring.

Sweet Pea Flowers

Riverdog Farm Grown. CCOF Certified Organic. Gorgeous sweet pea flowers, picked fresh from our fields. Primarily soft white, accented with delicate violet-purple edges. Our colors range from the palest pinks and violets to richly saturated tones. Their airy, butterfly-like petals make them a standout in any arrangement!

Shop now

Green Garlic & Ginger Chicken and Rice Soup

Prep time: 10 mins | Cook time: 15 mins | Servings: 4 people

Ingredients:

4 cups chicken broth

1 heaping cup cooked rice

1 cup cooked and pulled chicken

4 medium cloves of garlic

2 inches fresh ginger, peeled

2 stalks of green garlic, or scallions or green onions, white and green parts

4 cups spinach, packed

1 cup parsley, packed plus more for garnish

2-3 jalapeños, stems and seeds removed, plus more for garnish

Salt to taste

Soy sauce to taste

Instructions:

1. Bring bone broth to a boil and fold in the spinach. Cook the spinach until wilted and shrunken in size. Using a slotted spoon, transfer the spinach out of the broth and into your blender. Set aside to cool.

2. Add the rice into the broth, bring back to a boil and reduce to a simmer. Let the rice simmer in the broth until liquid has thickened and rice begins to break apart, about 10-15 minutes.

3. Transfer garlic, ginger, scallion, jalapeño and parsley into the blender with the spinach. Add about 1/4 cup of water and 1 tsp salt. Blend until smooth, about 60 seconds. If the blender gets stuck, add more water. If your blender is too small, you can do this in batches or use a food processor. DO NOT PUT HOT SOUP IN YOUR BLENDER, IT WILL EXPLODE.

4. When broth is thickened, fold in the chicken. I recommend mixing in about half of your herb puree and giving it a taste before dumping it all in. The pungency of raw garlic can vary, and if you're sensitive to garlic or are prone to acid reflux you might want to hold back a bit. Mix to combine, and taste for salt. Adjust as needed.

5. Turn off the heat and serve. Finish with soy sauce, more fresh parsley, thinly sliced jalapeño, and a wedge of lemon or lime.

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