Braised Radishes with Poached Egg
Makes 1 serving. 1 bunch Red Dog French breakfast radishes1.5 tablespoons unsalted butter1/2 teaspoon fresh thymePinch of salt1-2 heaping handfuls Red Dog spinach1 egg Remove the greens from the radishes. Slice the radish roots lengthwise into two or three slices and set aside. In a skillet, heat butter over medium-low heat. Add the radishes, thyme, and salt. Cover and let cook for 2 minutes, stirring once or twice. Add the spinach and another pinch of salt. Increase the heat to medium-high. Stirring continually, sauté the greens and...
read moreWhat Laptops and Parrots Have in Common with Tulips
It’s tulip time! People have been admiring these richly colored harbingers of spring for centuries, and for good reason. The classic tulip is elegant and graceful, and innumerable stunning varieties have been bred over the years. For example, a “parrot” tulip has petals with distinctively frilly, lacy edges, somewhat reminiscent of the margins of bird wings. Tulips infected with Tulip Breaking Virus show multiple colors, often in bold streaks or dramatic flame-like patterns, with slightly different patterns on each side of...
read morePotato & Leek Gratin
2 lbs. Red Dog German butterball potatoes, thinly sliced2 Red Dog leeks, sliced and cleaned1 1/4 cups double cream1/2 cup whole milk1 garlic clove, crushedSalt and pepper1/2 cup grated Gruyère or Cheddar cheeseFresh thyme or rosemary – Optional, for a hint of herby flavorPinch of nutmeg – Optional, adds a warm, subtle spice to the cream Preheat the Oven: Preheat your oven to 350°F. Prepare the Potatoes: Peel the potatoes and slice them thinly using a mandoline or a sharp knife, about 1/8″ thick. Set aside. Sauté the...
read moreRaab & Mushroom Risotto
1 tablespoon olive oil1 cup mushrooms, sliced (shiitake or cremini work well)2 cups spring raab, chopped1 cup Arborio rice1/2 cup dry white wine (optional)4 cups vegetable or chicken broth, warmed1/2 cup Parmesan cheese, gratedSalt and pepper to taste1 tablespoon fresh thyme or parsley for garnish (optional) Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until browned, about 5 minutes. Season with salt and pepper. Add the rice and stir to toast the rice for about 1-2 minutes. Pour in the white wine,...
read moreA Heartfelt Welcome!
Welcome to our 2025 CSA program! We are so happy for you to join us for another season of healthy, vibrant produce straight from our fields. I know that finances are hard these days, and your commitment to signing up for our CSA says a lot about how you value the opportunity to support your health and the vibrancy of farms in our community. Thank you!We really ramped up our early season greenhouse game this year, and I am so pleased at the spring greens lineup we have for you! Arugula, salad mix, spinach, cilantro, mizuna, bok choi, and more...
read moreClassic 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...
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