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June 1st, 2026 Newsletter
BOX CONTENTS FOR WEEK OF JUNE 1 - 7:
1 bu Red Russian Kale
0.75 lb Mixed Summer Squash
1 lb Sifra Potatoes
1 bu Nantes Carrots
1 lb Mixed Chicories
1 lb Royal Blenheim Apricots
Farm Notes:
If you didn’t know, we actually rotate both our lambs and hen houses every few weeks so they always have access to a fresh section of pasture. The lambs were just moved into the almond orchard on Monday. Rotating the animals helps prevent overgrazing and manure build-up while naturally benefiting the soil over time. Hopefully Felipe, our llama, doesn’t eat all the almonds before you all get a chance! Speaking of almonds, all remaining green almond orders were cancelled this week as the almonds have officially entered their second phase. No longer jelly-like, the nut inside is now incredibly soft and delicious which I personally prefer!
Chicks are officially outside as well! They’re finally old enough to safely spend time outdoors from 8 AM-3 PM each day. Still a little timid, most of them choose to stay inside their house. Even with all the space, they rarely wander more than a few feet away! Somehow it’s only at the end of the day when it’s time to gather them back up that they suddenly decide to go crazy! Wondering how we gather them all back up? Make sure to follow us on Instagram, Facebook, and TikTok. We’ll be posting a lot more throughout the summer with behind-the-scenes moments from the farm. @riverdogfarm on all handles! We also have a few important announcements, so please keep reading!
PLEASE READ!
Egg subscriptions will officially close on June 15th, so lock in your spot before it’s too late! You can sign up directly through the website or simply email/text Farmhand with the amount you’d like. We're currently allowing up to 3 dzn per member.
You’ll also find a green promotional flyer in your boxes this week. Please consider sharing it with friends, family, and co workers! Not only will they receive $10 off their first month, but you’ll also receive a credit towards your account.
We’d also love for you to consider investing in one of our 6 month or 1 year CSA plans. The yearly plan even includes 2 complimentary boxes! Our CSA program plays an instrumental role in helping us transition between growing seasons, especially throughout the slower months when cash flow is low (or in the negatives if we’re being honest 😅). It allows us to continue covering seed purchases, feed, labor, electricity, and all the day-to-day costs that come with running the farm.
Whether it’s sharing a flyer, purchasing add-ons, or subscribing to our CSA, every bit of support makes a real difference in helping us continue doing what we love every day. We are incredibly grateful for your support and for being part of this community. We truly couldn’t do this without all of you!
Exciting/New in your box this week:
Red Russian Kale: **Recipe listed below** Tender leaves with a mild, slightly sweet flavor. Less bitter than dino kale, it has a subtle nutty and earthy flavor. Enjoy it raw in salads with olive oil, salt, and a squeeze of lemon to help soften the leaves. It’s also delicious lightly sautéed, tossed into soups where it wilts quickly, or added to pastas and grain bowls.
Royal Blenheim Apricots: Rich, honeyed flavor with the perfect balance of sweetness and tartness. These delicate fruits are picked early due to their brief season and gentle nature, which is also why they’re not often commercially sold. Most popular for jamming, though they’re also delicious sliced into yogurt or oatmeal, baked into desserts, or added to bars. Fun fact: Royal Blenheim apricots are actually considered “endangered” by Slow Food USA. Our Blenheim orchard is 26 years old. It was planted when the property was purchased, as a memorial orchard honoring Tim’s paternal grandmother!
Mixed Chicories: While they may look similar, this week’s mix is treviso and castelfranco radicchio. It also looks a little different from what we’ve sent in the past due to different varieties and maturity stages, but they can all be used similarly in the kitchen! Treviso is a slightly bitter green that adds depth and complexity to dishes. It pairs especially well with fat, acidity, or a touch of sweetness to help balance its flavor. Best suited for warm salads or even grilled! Toss it into curries, pasta, or use it to top soups for a pop of color and flavor. We also posted a Treviso salad recipe on Instagram if you’re looking for some inspo. Castelfranco has a much more mild bitterness with a subtle sweetness and tender texture. It’s perfect raw in salads, but also delicious grilled or lightly roasted. Treat it like a prized green— a little oil, salt, and acidity is often all it needs to shine!
Mixed Summer Squash: Summer squash is here! We’re currently growing 15+ varieties, with everyone getting a different mix in their box. Scroll to the bottom of the newsletter to help identify your squash assortment! 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.
Sifra Potatoes: This Dutch variety is a favorite among both farmers and chefs for good reason! With a light yellow skin and creamy white flesh, Sifra potatoes are known for their distinct buttery flavor and velvety texture. They’re incredibly versatile. Perfect for whipping, roasting, boiling, or steaming. Though their rich, creamy flavor really stands out in soups. A great way to use them is in a simple roast, like this Lemon Roast Potatoes recipe.
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! Store in the fridge without the greens and use within a couple of weeks for the freshest taste. Tip: Don’t toss the carrot tops! They make a great pesto, like this one from CSA member Frances Kellar.
Identify Your Assortment!!
Our mixed summer squash includes a rotating selection of varieties like zucchini, yellow zucchini, zephyr crookneck, patty pan, sunburst, ronde de nice, onk ball, and eight ball. Each comes with a random mix so not everyone will receive the same combo! See the picture attached to help you identify the different squash varieties in your mix! They're perfect for roasting, grilling, or throwing into summer pastas. Available all season long!
Red Russian Kale with Garlic and Lemon
Prep time: 10 mins | Cook time: 15 mins | Servings: 4 people
Ingredients:
1 bunch red russian kale (stems removed and roughly chopped)
2 tbsp olive oil
5 cloves garlic (finely chopped)
Sea salt and freshly ground pepper (to taste)
1/2 cup water
Juice of half a lemon
Instructions:
1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.
2. Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.
3. Serve with your favorite meat.
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!