Makes 2 servings. 1 Red Dog spaghetti squash1/2 to 1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon crushed red pepper flakes1 cup marinara sauce4 ounces fresh mozzarella, thinly sliced1 tablespoon finely grated parmesan cheese, for sprinklingFresh basil and oregano...
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How do farmers decide what crops to grow each year? So, so many variables go into that decision. Of course, we like to grow what our customers want to eat. (Speaking of which, keep your eye out for our annual survey that will be sent to our CSA members in a few weeks!) We take into account year-to-year crop rotations, negotiations with local grocery stores,...
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Makes ~3 servings. 1/2 cup olive oil2 Tbsp. lemon juice1 Tbsp. cider vinegar1-2 fillets anchovies1 tsp. mustard2 cloves garlic2 Tbsp. hemp seeds (or grated parmesan)1 raw egg yolk (or 1 Tbsp. mayo)1 head Red Dog radicchio Put all but the radicchio in a food processor and blend well. Coarsely chop the radicchio. Dress the radicchio with the vinaigrette and add...
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Makes 8 servings – and works great as leftovers! 1 beef shoulder roast or boneless chuck roast (3 to 3-1/2 pounds)1 tablespoon vegetable oil8 small red-skinned potatoes, halved2 large carrots, coarsely chopped2 large Red Dog parsnips, coarsely chopped1 small leek or yellow onion, coarsely chopped1-1/2 tablespoons cornstarch, dissolved in 3 tablespoons water...
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Makes 2 servings. 1 Red Dog buttercup squash, halved and seeded1 1/2 cups red apples, peeled and cut into small chunks1/4 lemon, juiced1/4 cup chopped pecans, divided1 tablespoon brown sugar1/4 teaspoon ground cinnamon 1 tablespoon butter Preheat oven to 350 degrees. Place buttercup squash halves in a baking dish. Place apples in a large bowl;...
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