At the halfway point between the solstices, just past the Autumnal Equinox, the farm is reflecting the time of year quite nicely. The days start after sunrise and some of the crops that were exploding in July are still stocked in the farmstand, but yielding less in the field. It’s a good time to stop by and check out what is available. Perhaps making a sauce or...
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Makes 4 servings. 2 tablespoons oil2 large boneless skinless chicken breasts, halved (or 4 small)Salt and pepper1 lb Red Dog German butterball potatoes, chopped1 cup Red Dog sungold tomatoes, halved1 teaspoon garlic, minced1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried oregano1/4 teaspoon dried basil1 cup Red Dog spinach, roughly chopped1/2 cup low sodium...
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Makes 6 servings. 3 ears Red Dog corn, lightly steamed1 Red Dog cucumber, peeled and chopped, about 3 cups1/4 small red onion, very thinly sliced Dressing:1/3 cup mayonnaise1 Tbsp buttermilk1 Tbsp lemon juice1/2 tsp Red Dog dillSalt and fresh cracked black pepper to taste Remove the kernels from the ears of corn with a sharp knife and put into a mixing bowl....
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Serves 4. Crispy Shallots:4 large shallots, peeled1 cup neutral oil for frying Salad:2 large or 4 small Red Dog golden beets1 bag Red Dog spinach4 oz goat cheese crumbles Dressing:1 Tbsp dijon mustard1 Tbsp honey2 Tbsp balsamic vinegar1/4 cup olive oilSalt and pepper Roast the beets:Preheat the oven to 400F. Chop the root end off the beets then peel them and place...
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Broad, dark, empty field; Prepared for more in sweet June;Strangers, small green hopes; Together we walk;August fog lifts from morning vine; Where there was nothing; Mid-September rains;Cradle these fruit, wash the mud; Friends, suddenly here. ~Solomon
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