January 12th, 2026

BOX CONTENTS:

1 bu Dino Kale  

1 hd Green Cabbage  

1 bu Spring Onions  

1 lb Broccoli  

1 lb Romanesco or Purple Cauliflower  

1.50 hd Yellow Finn Potatoes  

1 pc Acorn Squash  

Spring Onion:

White spring onions have a sweet, mellow flavor with mild, juicy bulbs and greens that bring a fresh, slightly grassy kick. They’re super versatile! Toss them raw into salads, slaws, grain bowls, or on top of soups and sandwiches. Or you can cook them into stir-fries, stews, or casseroles. They’re great on the grill too (the greens get especially tasty this way)

Acorn Squash:

Acorn squash has a mild, nutty, and lightly sweet almost corn-like. making it an excellent canvas for both savory and sweet seasonings. When roasted or baked, the flesh becomes creamy and smooth with a rich, earthy character that pairs well with ingredients like maple syrup, cinnamon, garlic, and fresh herbs. Thanks to its naturally large seed cavity, acorn squash is perfect for stuffing. Fill it with quinoa, grains, seasonal vegetables, or even meats for a hearty and healthy main course. It also makes a great addition to soups, sides, and breads. And don’t toss those seeds! You can roast them for a healthy snack or a fun little appetizer to pair with wine, beer, or cocktails.

Purple Cauliflower:

Purple cauliflower has a mild, slightly sweet, and nutty flavor. When cooked, it becomes soft and tender with a smooth neutral taste that easily absorbs seasonings. It can be used anywhere you’d use white cauliflower. Roasting, sautéing, or grilling helps the purple color hold best, while boiling or steaming may fade it slightly! Purple cauliflower works well in soups, curries, gratins, or riced as a colorful alternative.

Yellow Finn Potatoes:

Yellow Finn potatoes are beloved for their rich, buttery-sweet flavor and moist, creamy texture. Slightly sweeter than Yukon Gold, they have just enough waxiness to hold their shape while still mashing beautifully. These “flaky starch nuggets” excel in dishes where their ability to absorb flavor really shines. They’re ideal for french fries, roasting, scalloped potatoes, and potato soups. They perform equally well boiled, fried, baked, or mashed. Their firm yet tender texture also makes them a great choice for potato salads.

Romanesco:

Romanesco has a mild, nutty, and slightly sweet flavor, landing right between broccoli and cauliflower with a subtle earthy vibe. Its texture is firm yet tender when cooked which makes it ideal for roasting, steaming, or sautéing. Toss the florets with olive oil, garlic, and lemon and roast until golden, or lightly steam and finish with fresh herbs and parmesan.

Broccoli:

Broccoli with the greens!  The entire plant is edible, including the stalks and leaves. Broccoli has a crisp texture when raw and becomes tender when cooked, with a flavor that is slightly bitter and earthy, yet mild and nutty. Perfect for roasting, sautéing, baking, or simply steaming. Broccoli makes a delicious, nutrient-dense addition to any raw veggie platter and doubles as a cozy, roasted side when tossed with herbs and a splash of olive oil! The outside caramelizes just a bit and the core is still crunchy if you nail it right.

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.” Dino kale is an heirloom variety with long, dark blue-green leaves and a bumpy texture that’s said to look a bit like dinosaur skin (hence the name). It has a mild, earthy flavor with a slightly sweet, tangy finish. Less bitter than other kale varieties. Dino kale holds up really well in cooking, making it great for steaming, stir-frying, soups, and stews. It also works in salads, smoothies, or even juicing.

Green Cabbage:

Green cabbage is crisp and crunchy when raw with a mildly peppery, slightly sweet flavor. Once cooked, it softens and takes on a mellow, earthy taste. It’s super versatile! You can bake, sauté it, pickle it, toss it into salads and slaws, or add it to soups, stews, and stir-fries. Besides being easy to cook with, cabbage is also nutrient-packed, offering lots of vitamin C, vitamin K, and plenty of fiber.

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!

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