July 13th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF JULY 13 - 19:

1.50 lbs Bella Roja Potatoes

2 pcs Painted Serpent Cucumbers

.75 lb Mixed Summer Squash

6 ears Bi-Color Sweet Corn

1.50 lb Loose Nantes Carrots

2 lbs Green Cabbage

Farm Notes:

This week we moved onto the second step of turning over our beds by mixing the leftover plant material into the soil. Ideally, we’d complete the process within the same week, but the triple-digit heat has shortened our field days. Yesterday hit 103°F! While it’s been a hot week for the crew, our summer crops are loving the heat. Watermelons are starting to ripen, and we may be harvesting our first ones before the end of the month!

Lots of new things are starting to roll in as well! We’re harvesting yellow gypsy peppers, shishito peppers, pickling cucumbers, more cherry tomatoes, and even a few heirloom tomatoes! Everything is just getting started, but should really start to pick up over the next few weeks.

This year we scaled back production by planting half a bed of each cherry tomato variety. Since we’re harvesting a little bit every few days, we can’t guarantee individual varieties on the online farm store. You’ll definitely be able to grab sungolds and our mixed medley though!

Thank you,

Evelyn Cordova

RDF Bookkeeper

Exciting/New in your box this week:

Bella Roja Potatoes:

Bella Roja potatoes offer a rich, fresh flavor with a smooth, soft-to-medium cooking texture. These thin-skinned, creamy potatoes are perfect for potato salads or roasting with your favorite herbs. Their vibrant red skin and white flesh make them as beautiful as they are delicious. Red potatoes are also a good source of antioxidants. Keep in mind that most of the vitamins and minerals are found in the skin, so leaving it on helps retain its full nutritional value!

Painted Serpent Cucumbers:

Sweet, crisp, and never bitter. They’re perfect for slicing into salads, snacking fresh, or drizzling with olive oil and a splash of balsamic 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!

Mixed Summer Squash:

RECIPE LINKED BELOW Summer squash is here! We’re currently growing 15+ varieties, with everyone getting a different mix in their box. From classic zucchini to round eight ball varieties, each type brings a slightly different texture and flavor. Their delicate skins and creamy texture make them ideal for quick cooking. Perfect for a simple sauté, grilling, or tossed into bowls and pastas. Try this grilling recipe from CSA member and culinary professional Rosemary Mark.

Bi-Color Sweet Corn:

Its yellow and white kernels aren’t just pretty to look at, they’re also packed with flavor! The blend of colors gives it a sweeter, more complex taste than your typical single color corn. Enjoy it steamed, tossed into salads or salsas, or freeze it for later. But grilling it over an open flame? That’s my favorite. The char from the flame really intensifies the flavor and brings out the corn’s natural sugars. Grill it, slather on some mayo, hit it with a squeeze of lemon, then top with Cotija and a sprinkle of powdered chile! Click here for more in depth instructions.

Loose Nantes Carrots:

Our Nantes carrots are sweet, tender, and pulled young by hand for the best flavor. These French heirlooms have smooth skin and a crisp bite, way better than the woody carrots you find at the store. Enjoy them raw with hummus, sliced into salads, or roasted to bring out their natural sweetness. They’re also great for juicing!

Green Cabbage:

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.

Help Us Spread the Word!

Word of mouth has always been one of the biggest ways new members find us, and we’d love your help reaching more people! If you’re on Nextdoor, consider making a post encouraging your neighbors to join the Riverdog Farm CSA program. Share why you joined, what you enjoy about your membership, or what keeps you coming back! New members can also save $10 off their first month with code “FRIENDS”

As a thank-you, we’ll apply a $5 credit to your CSA account when you:

Make a post about Riverdog Farm CSA on the Nextdoor app.

Leave it up for at least 24 hours

Email us a screenshot of your post.

Plus, you’ll earn a $10 referral credit for every new member who signs up because of your recommendation. Need a little inspiration? Reach out, and we’re happy to share a few ideas!

Zucchini Fritters

Prep time: 15 mins | Cook time: 15 mins | Servings: 5 people

Ingredients:

.75 lb zucchini

1 medium egg

½ teaspoon salt, or to taste

½ teaspoon garlic powder (optional)

¼ teaspoon black pepper

1 green onion, chopped

⅓ cup all-purpose flour

oil for frying

Instructions:

1. Line a large bowl with a thin kitchen towel or cheesecloth. Grate the zucchini directly into the towel, gather the towel into a pouch, and squeeze firmly to remove as much liquid as possible.

2. Transfer the squeezed zucchini to a large bowl. Add salt, black pepper, garlic powder, green onions, flour, and beaten eggs. Mix until just combined.

3. Heat a generous layer of oil in a large skillet over medium-high heat. Spoon 2–3 tablespoons of the mixture into the hot oil and gently flatten.

4. Fry for 3–4 minutes per side, or until golden brown and crisp. Transfer to paper towels to drain.

5. Serve hot with sour cream or your favorite dipping sauce.

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!