Shaved Fennel, Radish and Apple Salad
Serves 4 to 6. 1/4 cup (2 fl. oz) fresh grapefruit juice1 Tbsp. fresh lemon juice1/2 tsp. honeyKosher salt and freshly ground pepper2 Tbsp. olive oil1 large Red Dog fennel bulb1/2 Red Dog purple daikon radish1 apple, preferably Pink Lady, cored and thinly sliced3 oz. Parmesan cheese To make the vinaigrette, in a small bowl, whisk together the grapefruit juice, lemon juice and honey. Season with salt and pepper. Drizzle in the olive oil slowly, whisking until well blended. Set aside. Cut off any feathery tops of the fennel bulb and discard,...
read moreSimple Butter-Braised Cabbage
Makes 3-4 servings. Half a small head Red Dog green savoy cabbage1.5 tablespoons unsalted butterFine sea salt, to taste1.5 – 2.5 tablespoons water Cut the cabbage into quarters, cutting out the thick, solid core at the center. You can either discard the core or thinly slice it and include it in the mix. Chop the cabbage leaves into roughly bite-sized pieces. Melt the butter in a large saucepan or sauté pan over medium-high heat. Once the butter stops foaming, add the cabbage, sprinkle it with salt, and add 1.5 tablespoons of...
read moreHarvest Moon Kale Caesar Salad
Frost covers the grass and fields and fog lays heavy in the valley on this brisk morning. Lately these farm days have felt like a window to what this winter will bring, as it lays right around the corner. And with the frost also comes the time for big shifts on the farm as we have less to harvest from the fields and more to pack from our stored crops. Standing in the center of our packshed this morning you can see all the various root vegetables, squash, and currently an abundance of fennel all being processed and looked over before getting...
read moreRoasted Kuri Squash Risotto
Serves 4. 1 medium Red Dog red kuri squash, cubed and roasted with a bit of olive oil, thyme and salt until tender (You can make this a day before, the recipe needs about 2 cups)1 tablespoon olive oil3-4 slices prosciutto6-8 leaves fresh Red Dog sage1/2 Red Dog yellow onion, finely diced2 large cloves garlic, finely minced1/4 teaspoon each fresh Red Dog parsley, sage, rosemary, thyme1 cup Arborio rice1/4 cup dry white wine3 1/2 cups stock of your choice1/4 cup finely grated parmesan cheese2 tablespoons fresh goat cheese or mascarpone...
read moreHoney-Glazed Carrots
Serves 2. 1 pound Red Dog carrots, peeled1/8 cup honey1-2 cloves garlic, minced1 tablespoon melted butter or ghee1/2 tablespoon olive oil1/2 teaspoon cinnamon1/4 teaspoon ground ginger1/4 teaspoon salt1/8 teaspoon pepperAn assortment of Red Dog herbs for garnish (optional) Preheat your oven to 425F. Then, cut the carrots on a diagonal, about 1″-1.5″ in length. If your carrots are large and thick, you can slice them in half as well. In a mixing bowl, toss the sliced carrots with the honey, garlic,...
read moreAsian Brussels Slaw with Almonds
Makes 6-8 servings. 1 pound Red Dog Brussels sprouts3 to 4 medium Red Dog carrots⅔ cup chopped green onions (white and green parts)⅔ cup lightly packed fresh cilantro leaves (optional), chopped⅔ cup slivered almonds¼ cup sesame seeds Soy-honey dressing¼ cup olive oil3 tablespoons apple cider vinegar3 tablespoons honey3 tablespoons reduced-sodium tamari or other soy sauce*¼ teaspoon sea salt (skip the salt if your tamari/soy sauce is not reduced sodium) To shred the sprouts: First, cut off the tough ends of the sprouts and any browning...
read moreKale & Potato Frittata
Makes 6 large slices. 1 tablespoon extra virgin olive oil½ cup Red Dog yellow onion, diced1 cup Red Dog German butterball potatoes, thinly sliced1 bunch Red Dog kale, stems removed, leaves chopped9 eggs½ cup Greek yogurt (2% or whole milk)½ teaspoon chili powder½ teaspoon fine salt¼ teaspoon pepper1 cup parmesan or sharp cheddar cheese, shredded Preheat & prep. Preheat your oven to 400 degrees and start heating the extra virgin olive oil in a cast iron skillet over medium heat. Whisk eggs. Whisk the eggs, Greek yogurt,...
read moreA Day in the Life
When people come up to us at the farmers market or when I tell someone I’m a “farmer,” they often ask, “What does that mean? Like, what do you do?” I understand this question. It’s the same thing I’m wondering when someone tells me they have a tech or finance job. Because my answer is usually “we do all of the farm work,” I thought I might take the time to shed some light on what we (the general farm crew) actually do here. The thing is, it changes a lot. In the early springtime, we are doing a ton of seeding: shoving a bunch of...
read moreSausage with Greens & Potatoes
Makes 4 servings. 4 medium Red Dog potatoes2 tsp salt1 bunch Red Dog chard4 cloves garlic1 cup water1 tbsp olive oil1/2 tsp crushed red pepper flakes1.5 lb seasoned ground pork Prep the potatoes. Peel the potatoes and cut them into 1-inch dice. Place them in a medium saucepan, add enough cold water just to cover them, and add the salt. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the potatoes are tender but not falling apart, about 10 minutes. Meanwhile… Prep the chard. Remove the stems...
read moreBraised Radishes and Leeks
Makes 2-3 servings. 2 Red Dog watermelon radish2 Red Dog leeks2 tablespoon olive oil¾ cup vegetable broth – or enough to cover the vegetables ¾ of the way5 thyme sprigsSea salt – to tasteBlack pepper – to taste Prepare the radishes by trimming off the tails and chopping into large dice. Prepare the leeks by slicing off the ends and dark green part of the plant. You will only use the white and light green part. Rinse this part to remove any sand or grit, and slice each one in half lengthwise to get 4 long leek...
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