Classic Root Veggie Soup
Makes 4 servings. 2 Tablespoons olive oil1 cup Red Dog yellow onion, diced1 cup celery, diced (2 stalks)1 cup Red Dog carrots, diced (2-3 whole carrots)4 garlic cloves, minced2 teaspoons fresh rosemary2 teaspoons fresh thymePinch red pepper flakes¼ teaspoon white pepper¼ teaspoon dried rubbed sageSalt, to tasteFreshly ground black pepper, to taste1 cup Red Dog parsnip, diced (1 small)½ pound Red Dog German butterball potatoes½ pound turnip, 1 medium1 cup leek, sliced4 cups vegetable broth or stock1 bay leaf2 cups Red Dog collards,...
read moreBrussels & Bacon
Makes 4 servings. 1 lb. Red Dog Brussels sprouts3 pieces bacon, cut into ½ inch strips½ small Red Dog red onion, roughly chopped1 tablespoon olive oil½ teaspoon kosher salt¼ teaspoon black pepper¼ teaspoon garlic powder¼ teaspoon red pepper flakes Preheat the oven to 400. Cut your Brussels in half. Place in a bowl with bacon and red onion. Season with olive oil, salt, pepper, garlic powder and red pepper flakes. Spread evenly on the baking sheet and roast at 400 for 25 minutes, stirring after 15 minutes. Serve...
read moreParsnip, Collard Greens & Chickpea Curry
Serves 4-6. 2 Tablespoons coconut oil1 Red Dog yellow onion, diced1 1/2 -2 1/2 Tablespoons curry powder (more or less depending on spice preference)3 cloves garlic, minced1 Tablespoon fresh ginger, peeled and minced1 small jalapeño, diced (remove seeds for less heat)4 cups Red Dog parsnips, diced1 (28 oz) can diced tomatoes, with their juices2-3 cups vegetable stock1 bunch Red Dog collard greens, tough stems removed and finely chopped1 cup cooked chickpeas (if from the can rinsed and drained)Salt and pepper to tasteFresh lime juice for...
read moreWrapping Up the 2024 CSA Season
Another CSA season in the books! Thank you to all of you, our CSA members, for eating your way through the year with us! Spring, with its fresh greens and tulips, seems ages ago now. More recent memory is the summer abundance, particularly berries and cucumbers come to mind. Then fall still lingers firmly in mind with all that HUGE cauliflower! I hope that your bodies were nourished this season from the produce we grow and, whether you are committed to eating seasonally, supporting local agriculture, or whatever your motivation is to...
read moreRoot Veggie Chicken Chili
Makes 8 servings. ¼ cup avocado oil, divided2 Red Dog carrots, peeled and cut into 1-inch pieces1 Red Dog parsnip, peeled and cut into 1-inch pieces½ cauliflower head, cut into florets1 cup yellow onions, finely chopped1 cup celery, sliced4 large garlic cloves, roughly chopped⅓ cup canned green chilies1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon ground smoked paprika1 teaspoon dried oregano1 ½ teaspoon sea salt2 (16.9-ounce) packages chicken bone broth, divided4 cups leftover shredded cooked chicken2 limes, juiced3 cassava or...
read moreRoasted Red Kuri Squash Soup
1 Red Dog red kuri squash, halved lengthwise and seeded2 tablespoons butter2 Red Dog leeks, trimmed and choppedAbout 4 cups vegetable broth, additional water if needed6 fresh sage leaves, minced2 teaspoons fresh rosemary, mincedSalt and freshly ground black pepper Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt...
read moreSalmon with Chard and Radish
Serves 4. 2 tablespoons butter2 tablespoons olive oil4 (6-ounce) skin-on salmon filletsSaltFreshly ground black pepper1 bunch Red Dog chard, stems removed and leaves cut into ribbons (if you prefer more greens, you can add a handful or two of radicchio mix!)1 lb. Red Dog radishes, skin left on, diced2 cloves garlic, minced1/2 cup dry white wine or chicken broth1 teaspoon dijon mustardLemon wedges In a large, heavy skillet, heat butter and olive oil over medium. Season salmon fillets with salt and pepper. Place fillets, skin sides down, in...
read moreBalsamic Radicchio Salad
Makes 3 servings. Balsamic Vinaigrette1.5 Tbsp. extra-virgin olive oil extra virgin1/2 tsp. honey1/2 Tbsp. balsamic vinegar1/2 tsp. dijon mustardSaltBlack pepper Radicchio Salad1 bag Red Dog radicchio mix1/2 apple, halved, cored, and thinly sliced1/2 avocado peeled, pitted, and sliced1/4 cup crumbled blue cheese (1 ounce)1/4 cup walnuts, toasted and chopped In a large bowl, whisk together the oil, honey, vinegar, mustard, salt, and pepper. Add the radicchio and toss. Add the apple, avocado, blue cheese, and walnuts, and toss to combine....
read moreRains and Rainbows
It’s wet season on the farm. In the past few weeks, heavy rains have rolled through the valley, the water table has risen, and those of us working outdoors have been thoroughly drenched. One week, we had rainbows every day – sometimes many in a day, arching broadly across the sky. There were single rainbows, double rainbow, partial rainbows. Rainbows that started and ended at Red Dog. Rainbows in the distance. We had a hailstorm. It came in a flash, thudding down all around us, bouncing off kale leaves and windshields. We’ve had...
read moreButternut “Pumpkin” Pie
Did you know that most canned pumpkin is actually butternut squash? Try making “pumpkin” pie with your butternut this year and see if you notice any difference! 14 ounces (about 1 3/4 cups) roasted Red Dog butternut squash purée, from 1 Red Dog butternut squash19 ounces sweetened condensed milk (about 2 cups)1/2 cup light brown sugar, firmly packed1 Tablespoon vanilla extract or bourbon1 1/2 teaspoons ground ginger1 1/2 teaspoons ground cinnamon1/4 teaspoon freshly grated nutmeg, plus more to garnish if desired1/4 teaspoon kosher...
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