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March 30th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF MARCH 30 - APRIL 5:
1 bu Nantes Carrots
1 lb Leeks
1.50 lbs Gold Oak Mandarins
1 lb Little Gem Lettuce
.75 lbs English Shelling Peas
1 bu Spinach
Farm Notes:
We got a good amount of rain in the valley on Monday! Our Ranunculus flowers were definitely loving the rain. They are available at our Farmer's Markets and will be available on our webstore! This week our crew is harvesting peas. Hence, why they are included in the CSA boxes. We currently have Sugar Snap and English Shelling Peas. This week we will also complete our harvest of White Spring onions for the season. What we do have a lot of is Garlic and Cabbage. In the next few days, we will begin to plant a variety of corn. I will share the varieties of corn planted in the weeks that follow. Although, it will continue to rain a bit more in the valley, it is most likely that it will be a sunny weekend. I hope you all have a great weekend and a Happy Easter! P.S. We still have smoked hams available on our webstore!
Day to Day / Employee Highlight:
Marco Lopez, our "chicken worker" has been with Riverdog Farm for about 8 years. He is the employee who takes care of the layer hen and chicks. Marco says he collects about 1500 eggs per day during this time of the year (the busiest season). On the slower season about 800 eggs are collected. His day to day as follows. When he first arrives to the farm, he opens all the chicken coop doors for the chicken to head to the pasture. He will then start to clean out the coops. After this, he will feed and provide clean water to the chicken. He will collect the eggs throughout the day and take them to wash and be packaged with a member of our packing crew. All of Marco's tasks are repetitive so he will continue maintain a clean environment for our chickens. Towards the end of his shift, he will leave the chicken coops closed and, in the evening, someone will return to close the coops. If any of you want to hear of something specific about the farm or have any questions, please feel free to reach out to the CSA email. I am thinking of talking about our Hogs next week but if someone shows interest elsewhere, I will be happy to provide details. Thank you,
Evelyn Cordova, Bookkeeper
Exciting/New in your box this week:
English Shelling Peas:
Our English shelling peas are the real deal — sweet, tender, and pulled straight from the field. Pop the pods open, slide out the peas, and enjoy them raw for a sweet, grassy snack. They're also delicious lightly blanched with a touch of butter and lemon zest, tossed into a stir fry at the very end, or blended into soups and spreads. They also shine in fresh spring salads. When cooked briefly, they stay tender with a pleasant bite. Note: You may notice small black specks on some pods — this is not mold, just minor insect damage!
Spinach:
Compared to baby spinach, this 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!
Leeks:
Leeks have a mild, slightly sweet flavor that's way more delicate than onions or garlic. The entire thing is edible, though the white and light green portions are the most tender and flavorful. Once cooked, leeks turn soft and silky. They bring a mellow, savory sweetness to dishes without being too overpowering. They're perfect for soups, stews, braises, and broths. Leeks really shine in classics like potato leek soup, quiches, sautés, and stir-fries. These leeks are ideal for roasting or grilling. Their mildness also makes them an excellent choice for raw preparations like salads.
Little Gem Lettuce:
Little Gem is a small compact lettuce with crisp, pale green centers and a slightly sweet, buttery flavor. It's kind of like romaine, but more tender and a little more flavorful. It's perfect for fresh salads, especially with a light citrus dressing. You can also grill it for something different, since it holds up really well and gets a nice char.
Nantes Carrots:
Our Nantes carrots are sweet and tender. 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.
Murcott Mandarins:
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.
CSA Member Frances Kellar: Carrot Top Pesto Pasta with Sautéed Peas and Carrots
Prep time: 5 mins | Cook time: 15 mins | Servings: 4 people
Ingredients:
8 ounces dried pasta of choice
3 medium carrots (peeled and diced into 1/2 inch diced pieces)
1 cup fresh shelled peas
1 tablespoon finely chopped shallots
2 tablespoons extra virgin olive oil
3 tablespoons Carrot Top Pesto (see Nantes carrot notes for recipe link)
2 tablespoons grated parmesan (for garnish)
Instructions:
1. Bring a large pot of water to a boil. Salt generously with kosher salt, then add in the dried pasta. Cook pasta until al dente, about 6 to 8 minutes.
2. While the pasta is cooking, heat 2 tablespoons olive oil over medium heat in a large 3 quart sauté pan or skillet. Add the shallots and cook until translucent and slightly browned, about 3 to 5 minutes. Add the carrots and cook until they soften and begin to brown, about 5 to 7 minutes. Add the freshly shelled peas and a ladleful of pasta water and cook until the peas become tender, about 3 minutes more.
3. Once pasta is ready, strain the pasta, reserving about 1/4 cup of pasta water just in case you want to thin out the sauce. Add the pasta to the skillet with the carrots and peas and begin to stir to combine. Add in the prepared pesto and stir to coat the pasta noodles in the pesto. If needing to thin out the sauce, add a tablespoon of pasta water at a time until the sauce reaches your desired consistency. Garnish with grated parmesan and serve immediately.
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