Maintaining the Farm
Thanks to Mae Wolfe for the photo of Jon! No two days are ever the same when you’re working as a Maintenance Manager of Red Dog Farm. Each morning starts with a hot cup of coffee and a list of things that need attention. Around here, the equipment works just as hard as the people do: the tractors get up early, the irrigation timers don’t clock out, and even the most reliable pipe can crack under pressure. Just last week, I investigated a brake leak on Pumpkin, the orange ’77 flatbed Dodge that’s responsible for transporting bountiful...
read moreGnocchi with Spinach and Sausage
Makes 4 servings. 1 package (16 ounces) gnocchi2 tablespoons olive oil1 package (12 ounces) Italian sausage links, halved and sliced2 shallots, finely chopped2 garlic cloves, minced (or 3 stalks Red Dog green garlic)1 cup white wine or chicken broth1 tablespoon cornstarch1/2 cup reduced-sodium chicken broth1/2 lb. (about 2/3 of your bag) Red Dog spinach (more or less to taste)1/2 cup heavy whipping cream1/4 cup shredded Parmesan cheeseCrushed red pepper flakes, optional Cook gnocchi according to package directions. Meanwhile,...
read moreGreen Garlic Frittata
Serves 6. 1/2 lb. (about 2/3 of your bag) Red Dog spinach (more or less to taste)Salt to taste2 tablespoons extra-virgin olive oil1 bunch Red Dog green garlic, chopped1 teaspoon chopped fresh thyme1 teaspoon chopped fresh rosemary6 eggs2/3 cup plain Greek yogurtFreshly ground pepper Preheat oven to 350 degrees. Bring a large pot of water to a boil. Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary. Add a generous pinch of salt and cook, stirring often, until the garlic is...
read moreTime to Bolt
When you drive by the farm, you might notice a row or two or eight of yellow flowers towering above luscious leafy greens. I hope you enjoy this little trip through time to tell the story of why there are so many yellow flowers across our fields. We grow brassicas throughout the year – all the crunchy, delightful plants in the kale family, including broccoli, cauliflower, cabbage, bok choi, brussels sprouts, turnips, mustard greens, and this year, romanesco! All these plants were wild cabbage plants, and over thousands of...
read moreSong of the Farm
The day often begins with good mornings and conversation with beautiful smiles. Music floats through the air in all directions coming from the packshed, greenhouse, and fields. It’s a nice rotation of pop, rock, folk, disco and just about everything in between. A beautiful thing about being here is that there is music everywhere. You’ll catch a melody just about anywhere you listen coming from the crew humming and singing as we work. I find myself leaning a little closer to get a better listen. Not only do the melodies come from the people...
read moreA Day in the Life of Garlic
As far as harvest goes on the farm, Spring is my favorite time! Especially April and May. The fields start to look lush with green as the plants are shaking off their winter slumber and bursting to life. We are entering that exciting time of year where every week we have new crops ready to harvest and enjoy. And perfect timing too, as our winter crops begin to dwindle in number. Just as I was about to start mourning garlic, our Spring garlic popped to life.This garlic began its life way back in October, when seed garlic arrived at the farm....
read moreRaab & Burrata Panini
Serves 2.Handful of Red Dog Raab, chop into 2-inch pieces2 ciabatta rolls (or other bread of choice)8 oz burrata cheese2 tbsp olive oil2 garlic cloves, thinly sliced1/4 tsp red pepper flakes1/2 tsp salt Heat 1 tablespoon of olive oil in a skillet over medium heat until it shimmers. Add the garlic to the skillet along with the red pepper flakes. Sauté until the garlic is fragrant but not browned. Add the raab and salt to the skillet, tossing to coat in the oil. Cook, stirring occasionally, until the stems are tender and...
read moreTulip Mania!
April is one of my favorite months at Red Dog! I love seeing baby plants pop up all over the farm and watching green tulips come into their arrays of colors. While the rest of the year we are working hard to bring a lot of food to the tables of our community, tulip season is a moment for appreciating inedible beauty. I’ve learned a lot about tulips in my three seasons here at Red Dog. This year, we are growing 26 different varieties that range in color, shape and texture, and each ripens in their own unique way. We harvest tulips twice a day...
read moreCollard Green Wraps
Serves 4 Red Dog collard leaves1 cup hummus1 cup shredded carrotsFried tofu, tempeh, or desired protein1 avocado1/2 cup pickled red onionsRed Dog cilantroRed Dog french breakfast radishes, slicedJapanese mayoSriracha Prep the collard greens. Cut off the part of the stem that extends below the leaf. Then shave down the remaining thick stem with a knife so that it’s not much thicker than the leaf. Blanch the collard greens: Fill a large pot halfway with water and bring it to a boil. Meanwhile, fill a large bowl halfway with ice and cold water....
read moreMy Warm Welcome to the Red Dog Crew
Wheee, astonished, captivated. These are just a few words to describe my new adventure joining the Red Dog Farm crew. A few of us started our journey three weeks ago, and coming from hot and chaotic Texas farming, it’s been a joy of an adjustment. I joined an amazing crew built with love, respect, trust, and a thriving passion to provide scrumptious local food to their community, which a few of us newbies can now say we are a part of. The farm is awakening from the mild winter, as some of you might agree with. The warm greenhouses are stocked...
read more