Slow-Cooker Beef Stew
Makes 6-8 servings. 1-1/2 pounds Red Dog German butterball potatoes, cubed6 medium Red Dog carrots, cut into 1-inch lengths1 medium onion, coarsely chopped3 celery ribs, coarsely chopped3 tablespoons all-purpose flour1-1/2 pounds beef stew meat, cut into 1-inch cubes3 tablespoons canola oil1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) beef broth1 teaspoon ground mustard1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried thyme1/2 teaspoon browning sauce, optionalMinced fresh thyme, optional Layer the potatoes,...
read moreRoasted Squash and Bacon Hash
Makes 6 servings. 1 Red Dog acorn squash, seeds removed and cut into 3/4-inch cubes2 medium Red Dog potatoes, cut into 1/2-inch cubes1/2 Yellow Onion, finely diced4 oz. button mushrooms, slicedSalt And pepper, to taste8 oz. thin-cut bacon, chopped into medium piecesButter, for frying and serving6 fried eggs Preheat oven to 425ºF. Divide squash, potatoes, onion, and mushrooms evenly onto 2 rimmed baking sheets. Sprinkle with salt and pepper to taste. Sprinkle bacon pieces evenly over the top. Bake until veggies are tender and bacon is getting...
read moreKale Salad with Beets, Farro & Delicata Squash
Makes 3 servings. 1/2 cup dry farro1 lb Red Dog delicata squash, seeds removed and sliced into half moons1/2 Tbsp olive oil, dividedSaltPepperDash cinnamon1 bunch Red Dog lacinato kale2 Red Dog beets, cooked and diced1/4 cup toasted pecans1/3 cup feta cheese, crumbled Balsamic Dressing1.5 Tbsp balsamic vinegar1.5 Tbsp extra virgin olive oil1/4 Tbsp honey1/4 Tbsp Dijon mustardSaltPepper Preheat oven to 400°F. Line a baking sheet with parchment paper. Cook farro on the stovetop according to package instructions....
read moreAnother Season of Success, Thanks to Your Support!
Another CSA season drawing to a close, another farm season slowing and winding down. Where does the time go?! It seems like only yesterday it was April and we were seeding baby lettuces, picking tulips, greeting our new 2025 crew, and packing your first CSA shares. Thank you all for participating in our CSA program this year! Whether you joined us for just one month, or all nine months, we are thankful for your support. I hope that you ate well, learned some new recipes, maybe even tried something new and surprised yourself by enjoying...
read moreRoasted Carrots with Lemon Thyme Butter
Makes 4 servings. 1 pound Red Dog rainbow carrots1.5 tablespoons butter, melted1.5 tablespoons lemon juice, roughly half a lemon’s worth1/4 tablespoon brown sugar1/4 teaspoon thyme1/4 teaspoon garlic powder1/8 teaspoon kosher salt1/8 teaspoon black pepperFresh chopped parsley or fresh thyme sprigs, for garnish Preheat oven to 400 degrees Fahrenheit. Lightly grease a roasting pan or rimmed baking sheet. Scrub carrots with a wet dishcloth. Do not peel. Add cleaned carrots to the pan in a single layer. Roast in oven for 15 minutes....
read moreDijon Beets & Greens
Makes around 4 servings. 1 pound Red Dog beets1 bunch Red Dog greens, such as chard or mustard1.5 tablespoons unsalted butter1.5 tablespoons Dijon mustardDash fine sea salt, to tasteDash ground black pepper Separate the stems from the leaves of the greens. Roughly chop the leaves and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl. Peel and cut beets into 1-inch chunks, then transfer to bowl with stems. Bring 6 tablespoons water to a boil in a large skillet over medium high...
read moreSpaghetti Squash with Chard & Chèvre
Makes 4-6 servings. 1 medium Red Dog spaghetti squash (enough for 3 cups roasted squash)2 tablespoons olive oil4 large cloves garlic, minced1/4–1/2 teaspoon red pepper flakes1 bunch Red Dog chard, shredded1/2 teaspoon sea salt5 ounces chevre1/2 cup toasted walnuts Preheat oven to 400°F. Cut the squash widthwise into 1″ slices. Scoop out the seeds and loose inner strands with a spoon. Brush both sides of the squash rings with a tablespoon of olive oil and sprinkle with salt and pepper. Lay out on a baking sheet lined with...
read moreWinter Market Bounty
The best writers say, when in doubt, write about what you know. So, as your local RDF farmers market guy, allow me to paint you a picture of what our PT Saturday market is looking like nowadays.The seasonal transition has, from what I can tell, impacted just about every area of our functioning by this time. The waning daylight hours affect our daily routines, the weather changes have altered our spare time activities, and, as local produce consumers like yourselves are well aware, the availability and variety of farm goods is no exception.If...
read moreHerbed Potatoes
Makes 6 servings. 2 lbs Red Dog German butterball potatoes8 oz chicken broth2 twigs Red Dog rosemary4 fresh Red Dog sage leaves1 tbsp salt0.5 tsp pepper5 Tbsp olive oil Preheat the oven to 400 degrees F. Remove the leaves from the rosemary twigs. Dice the potatoes (skin on) and place them on a sheet pan or baking dish. Pour the chicken broth over them, then spread the rosemary leaves evenly on top. Chop the sage leaves into smaller pieces. Spread them around the baking dish as well. Sprinkle the whole thing with salt, pepper, and...
read morePotato Broccoli Casserole
Makes 6 servings. 2 lbs Red Dog German butterball potatoes1 bunch Red Dog broccolini1¾ cups vegetable stock⅔ cup cream cheese (low-fat or full fat)2 Tablespoons all-purpose flour½ cup low-fat milk1 tablespoon finely chopped chives¼ teaspoon fine sea salt, or more to taste⅛ teaspoon ground black pepper, or more to taste½ teaspoon curry powder, or more to taste1 cup gouda or cheddar cheese, grated Preheat the oven to 400°F. Bring a large pot of water to a boil. Peel the potatoes and cut them into cubes. Add some salt and the potatoes...
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