Pasta with Chard and Sungolds
Serves 4. 1 lb. penne pasta1 cup Red Dog sungold cherry tomatoes4-5 cups Red Dog chard, chopped5 garlic cloves, sliced into thin slivers1/4 cup olive oil1 teaspoon red pepper flakesParmesan cheese, to taste Cook your pasta according to the package directions, drain and set aside. In a large skillet heat the olive oil and red pepper flakes for 2–3 minutes. Add the tomatoes and the garlic to the pan and cook for 2–3 more minutes, stirring constantly and being careful not to burn the garlic. Add the chard and cook for a few more minutes, until...
read moreItalian Roasted Zucchini and Potatoes
Makes 3 servings. 2-3 large Red Dog German butterball potatoes1 lb. Red Dog zucchini (trimmed, cut into wedges)1/2 large onion (sliced), optional2 tablespoons olive oil3/4 teaspoons salt3/4 teaspoons oregano1-2 sprigs rosemary (chopped)1 clove garlic (minced)Preheat oven to 400F. Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel. Place them in a large bowl, add the zucchini also cut into wedges, the sliced onion and toss them with the olive oil, salt, oregano, rosemary and garlic, mix well. Transfer to a...
read moreChard, Leek, Potato and Sausage Soup
Makes 8 servings.2 4-ounce sweet Italian sausage links1 tablespoon olive oil1 large Red Dog leek, quartered, sliced and cleaned1/2 cup diced red bell pepper1 cup diced Red Dog chard stems2 cups Red Dog chard leaves, torn into bite-sized pieces1 large garlic clove, minced3 cups Red Dog German butterball potatoes1 cup chicken broth3 cups milk, half and half, or creamKosher saltFreshly ground black pepper1/2 cup fresh Red Dog Italian parsley, minced Pour about 1/2 cup water into a medium sauté pan, add the sausage links, and cook...
read moreWhy I Became a Farmer
We have finally made it to what I can officially say feels like the transition from Summer into Autumn, especially in the chillier mornings with the low light. Fall is always the time of transitions, when all of that energy of Summer is reminded that now it has to find someplace to go. It has to shift, like it or not. I love this time of year, when it’s easier to see the Sunrise every morning. The farm is at peak abundance, all of that summer energy stored up in its fruits, ready to nourish us. I’d say I’m not alone when I notice that this...
read morePumpkin Soup & and Ode to Pumpkin Pie
Hello CSA members! Today we are bulking out all of our pumpkin harvest, which means we are harvesting it ALL! This week in your share you will be getting 1 each, and I have a poem for ya! ~Reuben The PumpkinJohn Greenleaf Whittier (1844) Oh, greenly and fair in the lands of the sun,The vines of the gourd and the rich melon run,And the rock and the tree and the cottage enfold,With broad leaves all greenness and blossoms all gold,Like that which o’er Nineveh’s prophet once grew,While he waited to know that his warning was true,And...
read moreFried Corn & Onions
Serves 3. 3 ears fresh Red Dog corn1/2 Red Dog sweet onion, finely chopped1 clove garlic, minced2 tablespoons butterSalt and pepper to taste Remove corn kernels from cob using a sharp knife. Add corn, onion, garlic and butter into a skillet over medium high heat. Cook until butter is melted and corn and onion are lightly browned, about 5-7 minutes. Sprinkle salt and pepper on top to flavor, and serve.
read moreGrilled Kale Salad with Roasted Sungolds and Avocado
Serves 3-4. 1/2 cup freshly grated Parmesan2 tablespoons lemon juiceOlive oilKosher salt1 cup Red Dog sungold tomatoes, halved1/4 teaspoon red pepper flakes1 bunch Red Dog lacinato kale, stems removed1 avocado, diced1/4 cup sliced almonds, toasted Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Set aside. Preheat the oven to 375 degrees F. Heat a grill or grill pan to high. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, 1/3 teaspoon salt and the red pepper...
read morePumpkin Leek Soup
1 Red Dog pie pumpkin2 Red Dog leeks1/2 Red Dog yellow onion1 stalk Red Dog celery1 Red Dog carrot6 cloves garlic3 Tbsp. butter or alternative oil6 cups chicken or vegetable brothSeveral tsp. Red Dog sage, choppedSeveral tsp. Red Dog thyme, choppedSeveral Tbsp. maple syrup1/4 tsp. cinnamon1/4 tsp. cayenne pepperSalt & pepper to taste1 bay leaf1/8 tsp. nutmegDollop whipped cream (no sugar added), regular cream (not whipped), or coconut cream Bake the pumpkin and scoop out the seeds. Scoop out the flesh and blend until smooth. Set...
read moreStrawberry Cantaloupe Salad
Makes 3-4 servings. 2 cups Red Dog strawberries, chopped into quarters1 Red Dog cantaloupe, scooped into ballsZest of one limeJuice of one lime3 teaspoons cane sugar¼ cup mint, roughly chopped Combine the strawberries and cantaloupe into a medium mixing bowl. Mix the lime zest, lime juice, sugar, and mint in a small bowl till thoroughly combined. Top the fruit with the lime mixture and stir to combine. Serve immediately or allow to chill in the refrigerator for one hour before serving, to allow the flavor to...
read moreFresh Corn & Tomato Salad
Makes 4 servings. 3 tablespoons olive oil1 tablespoon white wine vinegar1 garlic clove mincedPinch of red pepper flakes1/2 teaspoon kosher salt1/4 teaspoon black pepper2 ears Red Dog corn, kernels cut off the cobs1 blue container Red Dog sungold tomatoes, quartered2 scallions, thinly sliced, white and green parts separated1 tablespoon chopped parsley In a large bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt and pepper to make a vinaigrette. Stir the corn kernels, tomatoes and white scallions into the vinaigrette....
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