Moroccan Beet Salad
Serves 6.(Without the fresh herbs, the beets will store well for up to 5 days in the fridge.) 5 medium Red Dog red beets1 red onion, cut in half and thinly sliced1 Tbsp olive oil1/4 cup freshly squeezed orange juice1 Tbsp orange zest2 tsp cumin1 tsp salt1/4 cup fresh mint leaves, packed1/4 cup fresh Red Dog cilantro leaves, packed In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from pot and allow to cool...
read morePoems Grown in the Fields
RaabAs daylight stretchesin comes an awakeningerupting new growth A flower’s missionsending bright stalks to the skyand just before bloomWe free them from timesweet, tender from stem to leafa farmer’s haven Crane Wings spread wide and liftover a vast flooded fieldsunlight reflectingOff water, blindingthe farmer driving the trucktoward distant cornersShe doesn’t see ittwo loose feet floating belowthe bird as it lands Tulips Bright green trianglesrippling and stretching skywardescape the earth first Leading the way forheaven’s...
read moreCreamy Yogurt Dressing
3 tablespoons lemon juice1½ teaspoons honey1 teaspoon minced garlic½ cup plain yogurt (preferably whole milk)⅓ cup extra virgin olive oil½ teaspoon salt¼ teaspoon freshly ground black pepper½ teaspoon dried dill1 tablespoon minced Red Dog Chives Mix all and refrigerate. Serve immediately or within one week. Delicious on fresh spring greens, over fish or roasted vegetables
read moreVeggie Frittata
1 large (or 2 small) Red Dog carrots, peeled; cubed or sliced into rounds1 bunch raab, chopped into florets and 1/2″ stemsKosher salt and black pepper3 tablespoons extra virgin olive oil7 large eggs¼ teaspoon baking powder¼ cup whole milk⅓ cup feta cheese, crumbled, with more to serve⅓ cup finely chopped fresh parsley, with more to serve1 teaspoon fresh thyme1/2 bag Red Dog spinach1/2 bunch Red Dog chives, chopped Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat. In a...
read moreAn 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...
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