.png)
September 14th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF SEPTEMBER 14 - 20:
1 pint Red Grape Tomatoes (Juliet)
1 lb French Fingerling Potatoes
1 bu Genovese Basil
1 pc Cantaloupe
1.50 lbs Early Girl & Heirloom Tomatoes
.50 lb Raw Almonds
Farm Notes:
Our 2026 Almond Harvest has started! We did have a small problem with squirrels and Felipe getting to them, but thankfully they didn’t get them all! Any guesses on how many pounds we’ll harvest?
We also started planting spinach this week. This is one of the few crops we sow directly into the ground rather than seeding in the greenhouse and later transplanting. Some other crops include carrots, pumpkins, and root vegetables like beets and daikons.
Thank you,
Evelyn Cordova
RDF Bookkeeper
Exciting/New in your box this week:
Raw Almonds:
RECIPE LINKED BELOW I could be a bit biased, but these are some of the best tasting almonds! Mission almonds have a rich, earthy flavor with a deeper nuttiness than other varieties. Great for snacking, adding to salads, or tossing into granola and baked goods. Note: Raw Almonds must be refrigerated
Genovese Basil:
RECIPE LINKED BELOW 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.
Juliet Red 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.
French Fingerling Potatoes:
Creamy and moist with a rich, earthy flavor. Some may even have pink marbling throughout the flesh! The thin skin gets nice and crispy when roasted, but they’re also great boiled, fried, or tossed into a potato salad.
Cantaloupe:
A refreshing melon with a mild sweetness and soft, juicy texture. Enjoy it sliced fresh, added to fruit salads, blended into smoothies, or paired with yogurt and granola. Looking for more cantaloupe inspiration? Check out this website for more ideas!
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:
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
Riverdog Farm Pumpkin Party
Our annual pumpkin party is coming up! Join us for an afternoon at the farm. We’re having a relaxed, potluck-style lunch followed by a tour of the farm, pumpkin picking, and a few other activities for the kids! This event is free for our CSA members and their guests, so feel free to bring your family and friends!
Please RSVP so we can get an idea of how many members & guests are joining us. We hope to see you there!
Basil Pesto w/ Almonds
Prep time: 5 mins | Cook time: 30 mins | Servings: 4 people
Ingredients:
2 cups basil leaves
1/4 cup raw almonds
1/2 cup parmesan cheese
1/4 cup extra-virgin olive oil, or more as needed
1 clove garlic, peeled
Instructions:
1. For the pesto: Add the basil, almonds, garlic, and a bit of olive oil to a food processor or blender. Pulse until the ingredients are finely chopped and combined. Then slowly drizzle in more olive oil until the pesto reaches a smooth, thick consistency.
2. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta. Before draining, save about ½ cup of pasta water.
3. Combine: Toss the pasta in with the pesto, adding a splash of pasta water until the sauce coats the noodles evenly. Then top it off with parmesan & chopped almonds 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!