1 Red Dog red kuri squash, halved lengthwise and seeded2 tablespoons butter2 Red Dog leeks, trimmed and choppedAbout 4 cups vegetable broth, additional water if needed6 fresh sage leaves, minced2 teaspoons fresh rosemary, mincedSalt and freshly ground black pepper Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place...
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Serves 4. 2 tablespoons butter2 tablespoons olive oil4 (6-ounce) skin-on salmon filletsSaltFreshly ground black pepper1 bunch Red Dog chard, stems removed and leaves cut into ribbons (if you prefer more greens, you can add a handful or two of radicchio mix!)1 lb. Red Dog radishes, skin left on, diced2 cloves garlic, minced1/2 cup dry white wine or chicken broth1...
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Makes 3 servings. Balsamic Vinaigrette1.5 Tbsp. extra-virgin olive oil extra virgin1/2 tsp. honey1/2 Tbsp. balsamic vinegar1/2 tsp. dijon mustardSaltBlack pepper Radicchio Salad1 bag Red Dog radicchio mix1/2 apple, halved, cored, and thinly sliced1/2 avocado peeled, pitted, and sliced1/4 cup crumbled blue cheese (1 ounce)1/4 cup walnuts, toasted and chopped In a...
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It’s wet season on the farm. In the past few weeks, heavy rains have rolled through the valley, the water table has risen, and those of us working outdoors have been thoroughly drenched. One week, we had rainbows every day – sometimes many in a day, arching broadly across the sky. There were single rainbows, double rainbow, partial rainbows. Rainbows that...
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Did you know that most canned pumpkin is actually butternut squash? Try making “pumpkin” pie with your butternut this year and see if you notice any difference! 14 ounces (about 1 3/4 cups) roasted Red Dog butternut squash purée, from 1 Red Dog butternut squash19 ounces sweetened condensed milk (about 2 cups)1/2 cup light brown sugar, firmly packed1...
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