Observations on the Arrival of Autumn
We are given days full of surprises. The days swirl from sunshine toward a misty rain to a roaring wind and back again, always giving each day a new beauty unlike the last. With gratitude, the wetter days mean an end to overhead irrigation and more time spent on harvest. The number of times we have seen rainbows increases as rain returns as a familiar friend, and knowing that winter is around the bend, we find ourselves basking in the last days of warmth with the rest of nature. Yet the geese know what lies ahead; they can often be seen and...
read moreButtery Smashed Carrots with Lemon Cashew Cream
This recipe comes courtesy of Karyn’s aunt, who raves about the sauce. For the carrots:1.5 lb carrots, rinsed/scrubbed/cut into 1 1/2-2 inch pieces3 whole scallions, cut into 2 inch pieces2 tbsp butter1/3 tbsp sugar1/2 tsp salt1/2 tsp paprika1/4 tsp pepper1/2 tbsp olive oil For the lemon cashew cream:1/2 cup boiling water1 cup cashews1/2 tsp lemon zest1 tbsp lemon juice1 tbsp red wine vinegar1 tsp sugar1/4 tsp salt1/4 tsp pepper1 garlic clove Toppings:Chopped parsleyLemon ZestChopped pistachiosHoney Preheat the oven to 420. Line a sheet...
read moreDaikon Carrot Salad with Sesame Ginger Dressing
Makes 4 servings. 2 medium Red Dog carrots1 Red Dog daikon radish (use about a 1:1 ratio of carrot to daikon)1 tablespoon toasted sesame oil1 tablespoon rice vinegar1 large garlic clove, grated or minced1 1-inch piece of ginger, peeled and gratedSalt & pepper to taste1 tablespoon sesame seeds Prep the veggies: Clean and peel the daikon radishes and carrots. Using a vegetable peeler, shave ribbons of the radish and the carrots. This is easiest to do by pressing the vegetable against a cutting board and using the peeler...
read moreSimple Sauteed Mustard Greens
1 tablespoon vegetable oil1 clove garlic, minced1 bunch Red Dog mustard greens, choppedKosher salt and freshly ground black pepper1/8 cup chicken stock1/2 tablespoon stone-ground mustard In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil. Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower...
read moreSquashball 2023!
As Geffen wrote last week, squash season is here! We had the full crew outside on Thursday and Friday harvesting over 50 rows of squash. While the task was bound to take days, we had a special technique to speed up the pace and elevate our moods – SQUASHBALL! Here’s how it goes down. We cut the squash from several rows and place it into two adjacent rows. A tractor driver maneuvers along the bed with two macros (large bulk containers), one on the front and one on the back end of the tractor. The harvesters work in pairs with one person...
read moreWhole Roasted Cauliflower
Serves 4. 1 head Red Dog cauliflower1/3 cup olive oil3 cloves Garlic (crushed)1/4 cup grated Parmesan cheese (divided)1 tsp dried basil1 tsp dried parsley1 tsp dried thyme1/2 tsp sea salt (or more to taste)1/4 tsp black pepper Preheat the oven to 400 degrees F. Rinse the cauliflower head and pat dry. Remove any outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact. In a small bowl, make the garlic...
read moreHoney-Turmeric Pork with Beet & Carrot Salad
Makes 4 servings. 1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4″, cut into 4 piecesKosher salt, freshly ground pepper2 garlic cloves, finely grated1 1/2 teaspoons finely grated peeled turmeric or 1/2 teaspoon ground turmeric1/2 cup plain whole-milk yogurt1/4 cup honey2 tablespoons (or more) fresh lemon juice, divided2 tablespoons vegetable oil3 small beets, scrubbed, thinly sliced3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal2 tablespoons finely chopped fresh chives2...
read moreRoasted Veggie Puree Soup
Makes 4 servings. 2 cups peeled and diced Red Dog red beets1 cup peeled and diced Red Dog potatoes1 cup Red Dog cauliflower florets½ teaspoon kosher salt½ teaspoon black pepper3 tablespoons extra virgin olive oil – divided1 medium Red Dog yellow onion – finely diced3 cloves garlic – minced1 quart vegetable or chicken broth1 tablespoon balsamic vinegarSour cream for serving Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with foil. In a large stain-proof mixing bowl, toss the beets, potato, and...
read moreLooking Forward to Winter Squash
The rains have started to come, and with the rain the summer has ended. The days are much grayer and cloudy now, very different than our long sunny summer days that I grew very fond of. The start of autumn has brought some amazing things though. Watching the rivers full of salmon returning to the headwaters has been breathtaking and the change of the leaves is beautiful. The ocean waters are choppier and more turbulent now too. The change is all around us. The farm is changing a lot now too. All of the fruits that we harvested in the summer...
read moreAutumn 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...
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