Posts by reddadmin

Hauntings in the Fields

As the days are becoming shorter and the veil is thinning, things are getting a little spooky here at Red Dog. Every morning, we arrive one by one, our headlights illuminating the gravel drive as we slowly make our way towards the dark silhouette of the farm. As the sun creeps its way over the valley it reveals a thick layer of mist that clings to our long rows of...

Moroccan Beet Salad

Serves 3. 2-3 Red Dog beets1/2 red onion, thinly sliced1/2 tablespoon olive oil2 tablespoon freshly squeezed orange juice1/2 tablespoon orange zest1 teaspoon cumin1/2 teaspoon salt2 tablespoons fresh mint leaves, packed2 tablespoons Red Dog cilantro leaves, packed In a large pot bring enough water to cover beets to a boil. Add beets and allow to simmer until beets...

Butternut Sausage Kale Bake

Makes 4-6 servings. 3 1/2 cups Red Dog butternut squash, chopped into small cubes1 Tbsp light flavored olive oil1/4 tsp fine grain sea salt 1 lb Italian pork sausage, casings removed1-2 tsp light flavored olive oil1/8 tsp crushed red pepper flakes1/2 Red Dog yellow onion, chopped1/2 cup of your favorite marinara sauce1/4 cup coconut milk2 cups Red Dog kale,...

Maple Roasted Brussels Sprouts & Fennel

Makes ~3 servings. 1 pound Red Dog Brussels sprouts, halved1 bulb Red Dog fennel, sliced ¼ inch thick½ medium red onion, sliced ¼ inch thick2 tablespoons maple syrup1 tablespoon extra virgin olive oil¼ teaspoon sea salt⅛ teaspoon black pepper2 tablespoons seeds from a Red Dog winter squash or pumpkin¼ cup pomegranate seeds Preheat oven to 400°F. In a small mixing...

Welcoming the Wind: Appreciating Fall on the Farm

With wind howling through the valley in recent days, the stormy season is upon us. With that in mind, there are many months behind us since we first seeded our crops, and we’re now getting a good perspective on which crops have done well in their fields. For the curious, it might be nice to get informed look at how some of your favorite veggies are growing.An...