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August 31st, 2026 Newsletter
BOX CONTENTS FOR WEEK OF AUGUST 31 - SEPTEMBER 6:
1 pint Juliet Grape Tomatoes
1 lb Gypsy Peppers
1 bu Basil
.75 lb Red Onions
2 pcs Painted Serpent Cucumbers
1.50 lbs Early Girls & Heirloom Tomatoes
Farm Notes:
Lots of action in the greenhouse & field right now! We just finished transplanting lettuce, broccoli, romanesco, and cabbage this week. If the word lettuce has been sounding oh so familiar lately, that’s because this is our third planting of the season. We started seeding the first back in June, the second in July, and now our third one in September.
Thank you,
Evelyn Cordova
RDF Bookkeeper
New/exciting things in your box this week:
Juliet Grape Tomatoes:
Grape tomato with a texture similar to a roma tomato. Great for slicing & tossing into salads, or try roasting them with olive oil for a savory addition to pasta.
Gypsy Peppers:
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!
Genovese Basil:
Extremely fragrant and full of flavor. Their tender leaves are often used raw. Lightly torn into salads, sprinkled over pizza and pasta, layered into sandwiches, or blended into pesto.
Red Onions:
Stronger and more pungent compared to fresh spring onions. They have a crisp bite and that classic sweet-sharp onion flavor. Great sliced raw into salads, sandwiches, tacos, and salsas, or cooked down to bring out their sweetness. Also great for pickling! **RECIPE LINKED BELOW**
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! **RECIPE LINKED BELOW**
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:
**RECIPE LINKED BELOW** 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
SAVE THE DATE!
Riverdog Farm’s Annual Pumpkin Party — October 24, 2026, 12pm–4pm at 11095 CA-16, Brooks, CA 95606. We will have a potluck lunch & fun activities for children!
Marinated Cucumber, Tomato & Onion Salad
Prep time: 15 mins | Cook time: 30 mins | Servings: 4 people
Ingredients:
2 cucumbers, thinly sliced
3 tomatoes, chopped or sliced
1 red onion, thinly sliced
1/4 cup white or apple cider vinegar
2 tablespoons olive oil
1 tablespoon sugar (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano or fresh herbs (dill, parsley, basil)
Crushed red pepper (optional)
Fresh garlic (optional)
Feta cheese (optional)
Instructions:
1. Prepare vegetables: Slice cucumbers and onions thinly. Chop or slice tomatoes. Place all vegetables in a large bowl.
2. Make marinade: In a separate bowl or jar, whisk together vinegar, olive oil, sugar, salt, pepper, and herbs until well combined.
3. Combine and marinate: Pour marinade over vegetables and toss well to coat everything evenly.
4. Chill and develop flavors: Cover and refrigerate for 1-2 hours, or overnight for best flavor development.
5. Serve: Stir before serving and use a slotted spoon to dish up. Garnish with extra herbs or feta cheese if desired.
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!