An Exciting Start to the Season!
Welcome to Red Dog Farm’s 2024 CSA Program! Thank you for your support this season and trust in us to grow you some stellar vegetables, tulips and berries to nourish you, your family and friends. Here on the farm, we are so excited about this season. As the crew harvested today, we all commented that this is one of nicest first shares we can remember. Lucky you! Thanks to our greenhouses and hard-working crew, we are so pleased to have so many fresh greens for you so early. This past winter brought us the second-lowest temperature I’ve...
read moreSausage & Kale White Bean Soup
Makes 3-4 servings. 1/2 pound dried white beans (Great Northern, Canellini, or Navy) soaked overnight in water1/2 pound spicy Italian sausage, casings removed1 medium onion, finely chopped2 cloves garlic, minced1 teaspoons dried thyme1/4 teaspoon crushed red pepper flakesPinch of salt1 bay leaf3-4 cups low salt chicken or veggie stock (start with 3 and add more to thin as needed)2 large Red Dog carrots, cut into 1/2-inch chunks2 medium Red Dog parsnips, cut into 1/2-inch chunks1/2 bunch Red Dog kale, tough stems removed and torn into bite...
read moreMediterranean Radicchio Salad
Makes 4 servings. 1 head Red Dog pink radicchio½ cup green olives (such as castelvetrano), sliced¼ cup unsalted almonds, chopped⅓ cup panko breadcrumbs, toasted½ cup manchego cheese, shaved¼ cup creamy tarragon dressing (see below) Creamy Tarragon Dressing¼ cup tarragon, finely chopped1 small shallot, finely chopped1 tablespoon grainy mustard1 tablespoon dijon mustard1 tablespoon red wine vinegar¼ cup extra virgin olive oil½ teaspoon kosher salt, more to taste if needed Cut the radicchio into quarters, then cut out the core. Add the radicchio...
read moreRoasted Beet-and-Squash Salad
Makes 4 servings. 1/2 c. farro1/2 lb. beets, peeled and cut into 1/2-inch wedges1 Red Dog kuri or buttercup squash, cut into 1/2-inch wedges1/4 c. olive oil, dividedKosher salt and freshly ground pepper1.5 Tbsp. apple cider vinegar1/2 Tbsp. whole-grain mustard1/2 Tbsp. chopped thyme1/2 Tbsp. honey1 bunch Red Dog kale, thick stems discarded and leaves thinly sliced Preheat oven to 425°F. Cook farro according to package directions. Meanwhile, toss together beets, squash and 1/8 cup oil on two rimmed baking sheets. Season with salt and pepper....
read moreThank You for a Wonderful Farming Year!
It’s hard to believe another season has come to an end already! This year concludes Red Dog Farm’s 16th season. You’d think that after 16 years, we would have figured out just about everything there is to know about growing and selling produce, but alas there are always more lessons to learn, trials to undertake and new projects to begin!This year felt like a big learning year for me and the farm. I’m tired and ready for rest now, but already there is a spark of energy to take the lessons learned this season and apply them to making...
read moreHomemade Winter Salad Dressings
Apple Cider Vinegar Dressing¼ cup apple cider vinegar1 teaspoon maple syrup, or honey1 garlic clove, grated¼ teaspoon Dijon mustard¼ teaspoon sea saltFreshly ground black pepper¼ cup extra-virgin olive oil Whisk all ingredients together, or put all ingredients in a jar and shake until combined. Caesar Dressing⅓ cup whole milk Greek yogurt1 tablespoon extra-virgin olive oil1 tablespoon lemon juice1 teaspoon Dijon mustard½ garlic clove, minced1 teaspoons capers, mincedFreshly ground black pepper Whisk all ingredients together, or put all...
read moreStir-Fried Tofu, Red Cabbage and Winter Squash
Makes 4 servings. 2 tablespoons low-sodium soy sauce1 tablespoon rice wine vinegar2 teaspoons sugar or honey2 teaspoons dark sesame oil2 teaspoons cornstarch2 tablespoons canola oil or peanut oil½ pound firm tofu, cut in 1- x 2-inch dominoes2 teaspoons minced fresh ginger2 garlic cloves, minced¾ pound Red Dog butternut squash, cut in ½-inch diceSalt to taste1 Red Dog red cabbage, cored and coarsely choppedRice, bulgur or buckwheat noodles for serving In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar,...
read moreTurmeric Chicken with Golden Beets & Leeks
Makes 4 servings. 2 Red Dog leeks, white and light green parts only1 bu. Red Dog chard1 lb. Red Dog golden beets2 garlic cloves, minced2 teaspoons ground turmeric, divided1 teaspoon ground ginger1-1/2 teaspoons kosher salt1/4 cup freshly squeezed lemon juice2 tbsp olive oil4 skinless chicken drumsticks, on the bone4 skinless chicken thighs, on the bone1/2 cup white wine Preheat the oven to 425°F. Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons....
read moreGear for a More Pleasant December
The crew comes from a diverse background with varied amounts of experience working outdoors. With the winter rain in the forecast, we should all remember the motto of “no bad weather, just bad gear.”To start from the ground up, one would be wise to get a pair of rubber boots and a couple layers of socks. Hiking boots don’t usually come up high enough, and they can be hard to clean. A basic rubber boot can get a daily or weekly washing, and won’t cost too much either. As for socks, I prefer wool under a cheap cotton sock. Cotton...
read moreRadicchio Salad with Miso Maple Dressing
Makes 2 servings. Maple Miso Dressing1 tablespoon plus ½ teaspoon white miso paste1 clove garlic, finely grated4 teaspoons pure maple syrup½ tablespoon avocado oil1½ tablespoons rice vinegar1½ tablespoons sesame oil½ teaspoon soy sauce½ teaspoon water Radicchio Salad3 cups Red Dog pink radicchio, chopped½ cup fuyu persimmon, peeled and diced¼ cup whole hazelnuts2 tablespoons toasted sesame seeds, lightly ground2 dates, diced Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned....
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