Autumn Apple Spinach Salad
Makes 4-6 servings. 1/2 cup pecans1 Tbsp. lemon juice2 stalks Red Dog celery, finely sliced diagonally3/4 bag Red Dog spinach leaves1 Tbsp. apple cider vinegar2 Tbsp. extra virgin olive oil1 tsp. wholegrain mustard2 gala or red delicious apples Preheat oven to 350°F. Spread pecans on an oven tray, and roast for 4-5 mins, until fragrant and lightly toasted. Transfer to a plate to cool. Quarter apples and remove cores. Cut lengthways into thin slices. Toss with lemon juice. Combine apple, celery and spinach in a large bowl. Place vinegar, oil...
read moreHarissa Roasted Chickpeas with Delicata Squash
Makes 4 servings. 1 head Red Dog cauliflower2 Red Dog delicata squash1 14-ounce can chickpeas4 tablespoons olive oil3 to 4 tablespoons harissa3 tablespoons maple syrup (or honey)1 teaspoon salt Optional Toppings:1/2 cup feta cheese, crumbledParsley, chopped Preheat the oven to 400 degrees F. Position the oven racks to the upper third and lower third positions.Line 2 large baking sheet pans with parchment paper or silicone mats. Set pans aside. Cut cauliflower into small florets. Put florets in a large bowl and set aside. Slice off...
read moreSausage, Delicata & Broccoli Sheetpan Dinner
Makes 2 servings. 2 sausages (pork or chicken), sliced into rounds1/2 white or yellow onion, thinly sliced3 cups Red Dog broccoli florets1/2 Red Dog delicata squash, seeds removed and sliced into half moons5 cloves garlic, minced3 Tbsp. olive oil1 Tbsp. grainy mustard1 tsp. smoked paprikaSalt and pepper, to taste1/4 cup roasted and salted pumpkin seeds (pepitas)(optional)Crumbled feta, for servingOrzo, cooked with butter and broth Preheat oven to 425 degrees and line sheetpan with parchment paper, foil, or silicone baking mat. Add sausage,...
read moreWind and Rain and Warmth
the wind and rain have come down on us,the first real taste of the seasons turning.migrations patterning across the sky again,geese calling out to you.I get why they used to call those who understood their coursesoothsayers.there is truth in their flight, reliability.the wind in the valley is bringing old songs down from the trees,the waves white-capped rolling endlessly to me.but here, i am warm.the water on the stovetop is laughing.i can hear you in the bubbles,which is another gift of the cold.by my fire, sipping tea full of the sound of...
read morePasta with Chard and Sungolds
Serves 4. 1 lb. penne pasta1 cup Red Dog sungold cherry tomatoes4-5 cups Red Dog chard, chopped5 garlic cloves, sliced into thin slivers1/4 cup olive oil1 teaspoon red pepper flakesParmesan cheese, to taste Cook your pasta according to the package directions, drain and set aside. In a large skillet heat the olive oil and red pepper flakes for 2–3 minutes. Add the tomatoes and the garlic to the pan and cook for 2–3 more minutes, stirring constantly and being careful not to burn the garlic. Add the chard and cook for a few more minutes, until...
read moreItalian Roasted Zucchini and Potatoes
Makes 3 servings. 2-3 large Red Dog German butterball potatoes1 lb. Red Dog zucchini (trimmed, cut into wedges)1/2 large onion (sliced), optional2 tablespoons olive oil3/4 teaspoons salt3/4 teaspoons oregano1-2 sprigs rosemary (chopped)1 clove garlic (minced)Preheat oven to 400F. Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel. Place them in a large bowl, add the zucchini also cut into wedges, the sliced onion and toss them with the olive oil, salt, oregano, rosemary and garlic, mix well. Transfer to a...
read moreChard, Leek, Potato and Sausage Soup
Makes 8 servings.2 4-ounce sweet Italian sausage links1 tablespoon olive oil1 large Red Dog leek, quartered, sliced and cleaned1/2 cup diced red bell pepper1 cup diced Red Dog chard stems2 cups Red Dog chard leaves, torn into bite-sized pieces1 large garlic clove, minced3 cups Red Dog German butterball potatoes1 cup chicken broth3 cups milk, half and half, or creamKosher saltFreshly ground black pepper1/2 cup fresh Red Dog Italian parsley, minced Pour about 1/2 cup water into a medium sauté pan, add the sausage links, and cook...
read moreWhy I Became a Farmer
We have finally made it to what I can officially say feels like the transition from Summer into Autumn, especially in the chillier mornings with the low light. Fall is always the time of transitions, when all of that energy of Summer is reminded that now it has to find someplace to go. It has to shift, like it or not. I love this time of year, when it’s easier to see the Sunrise every morning. The farm is at peak abundance, all of that summer energy stored up in its fruits, ready to nourish us. I’d say I’m not alone when I notice that this...
read morePumpkin Soup & and Ode to Pumpkin Pie
Hello CSA members! Today we are bulking out all of our pumpkin harvest, which means we are harvesting it ALL! This week in your share you will be getting 1 each, and I have a poem for ya! ~Reuben The PumpkinJohn Greenleaf Whittier (1844) Oh, greenly and fair in the lands of the sun,The vines of the gourd and the rich melon run,And the rock and the tree and the cottage enfold,With broad leaves all greenness and blossoms all gold,Like that which o’er Nineveh’s prophet once grew,While he waited to know that his warning was true,And...
read moreFried Corn & Onions
Serves 3. 3 ears fresh Red Dog corn1/2 Red Dog sweet onion, finely chopped1 clove garlic, minced2 tablespoons butterSalt and pepper to taste Remove corn kernels from cob using a sharp knife. Add corn, onion, garlic and butter into a skillet over medium high heat. Cook until butter is melted and corn and onion are lightly browned, about 5-7 minutes. Sprinkle salt and pepper on top to flavor, and serve.
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