Rediscovering the Goodness of Fresh Food
When I was a child, my parents owned a farm-to-table–style restaurant in Raleigh, North Carolina called Zely and Ritz. Through the restaurant and the partner farms I started to eat with the seasons and learned to love the intense and fresh flavors. As I grew older and started to live on my own, however, I grew away from buying fresh, local, and organic produce because of the price. Over the past few years, I have started to come back to the freshness though through my own gardens and working on farms. Since I started working on farms, I have...
read moreKohlrabi Kale Slaw
Serves 4. Salad1-2 Red Dog kohlrabi4 medium Red Dog carrots¼ small head red cabbage (1 cup shredded)4 leaves Red Dog kale1 tsp fresh chopped dill (or more!) Dressing3 Tbsp canola oil1 Tbsp white wine vinegar1/2 Tbsp Dijon mustard1/2 Tbsp honeyA dash saltA few grinds black pepper Remove leaves and and chop off the stem-end of the kohlrabi. Peel using a vegetable peeler or knife. Grate kohlrabi and carrots into large shreds, making about 1 cup of each. Chop red cabbage and kale leaves into thin strips or...
read moreKohlrabi and Kale Masala
Serves 4. 1 bunch Red Dog kohlrabi1 large potato4 Tablespoons masala paste3 Tablespoons vegetable oil2 medium onions1 can (~14 oz) chopped tomatoes1 small can (~5.5 oz) coconut milk1 bunch Red Dog kale1 handful chopped cilantro1 cup brown basmati rice Peel and chop the kohlrabi and potato into 1/2″ cubes. Toss them with 2 tablespoons of masala paste and 2 tablespoons oil on a large roasting sheet. Season, then roast in a 450˚ oven for 25 minutes. While the vegetables are roasting, cook the rice. Cover the...
read moreSimple Kohlrabi Sautee
Makes 2-4 servings. 1 bunch Red Dog kohlrabi1 teaspoon salt4 tablespoons butter or olive oil1 medium onion, diced1 tablespoon fresh sage Peel and grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium heat, add onion, and sautee a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh sage.
read moreChange is Slow, Change is Fast
This week marks the first week of summer. I’ve been thinking a lot about what that means; how I waited all fall for the respite and slow of winter, how just as I settled in to the quiet of the cold…spring arrived, and how spring – a time of rapid change and immense growth – has suddenly transitioned to summer. I barely noticed it happening. Is this a hazard of the work of farming?Farming does seem to create a void in time. One task can feel long and short at the same time. Like how I notice what it feels like to hold each bunch of carrots,...
read moreArugula, Fennel & Orange Salad
Serves 4. For the Salad:1 bag Red Dog arugula1 large Red Dog fennel bulb, cored and very thinly sliced, fronds reserved1/4 small red onion, thinly sliced (about 1/4 cup)2 navel oranges, cut into skinless, pithless segments For the Dressing:1 teaspoon Dijon mustard2 teaspoons honey5 tablespoons white wine vinegar1/2 cup extra-virgin olive oilKosher salt and freshly ground black pepper Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl. In a small bowl, whisk mustard, honey, and vinegar. Whisking constantly, drizzle...
read moreChickpea Pasta
Makes 4 servings. Kosher salt1 lb. short curly pasta shape, like cavatappi or campanelle2 Tbsp. extra-virgin olive oil4 oz. pancetta (or bacon, salami, or 8 oz. cremini mushrooms), diced small1 c. red onion, chopped1 c. Red Dog fennel, chopped1 (14-oz.) can crushed tomatoes1 Pinch crushed red pepper flakes (optional)1 (15-oz.) can chickpeas, drained and rinsedFreshly ground black pepper1/2 c. Parmesan, freshly grated, or more to taste1/4 c. fresh parsley, chopped2 tbsp. fresh sage, thinly sliced1/2 tsp. lemon zest Bring a large pot of water...
read moreFennely Farro
Makes 4-6 servings. 2 cups pearled or semi-pearled farro, barley, Israeli couscous, freekeh, or wheat berries1⁄4 cup olive oil6 garlic cloves, thinly sliced1 tablespoon fennel seeds1 large Red Dog fennel bulb, bulb and stem thinly sliced, fronds reserved1 lemon, thinly sliced, seeds removedKosher salt and freshly ground black pepperPinch of crushed red pepper flakes (optional)1 cup fresh Red Dog basil leaves, torn Cook grains according to package instructions. Drain and set aside. Heat the olive oil in a large skillet or pot over medium heat....
read moreFlowers, Salads, and Pesto
We have certainly been enjoying this week of cooler temperatures on the farm! It seems like a time to catch our breath before the slide into summer is official. The sky offers dramatic scene changes from puffy white clouds to blankets of grey, and the question of rain lingers in the back of our minds. In the greenhouse, we are in our final weeks of seeding kales and lettuce, and it’s a relief not to be checking on them constantly as they germinate to ensure they’re not drying out. Out in the fields, the plants also seem to enjoy a break from...
read moreFava Beans with Chard and Egg
Serves 2-3. 1 lb. shelled Red Dog fava beans1 yellow onion1 clove garlic1 bunch Red Dog chard or 1 bag Red Dog spinachOlive oilSalt, pepper, chilli flakesFreshly grated parmesan cheese2-3 eggs (one per person) Boil some water in a pot. Shell the beans and add them to the water, blanch for 2-3 minutes, drain, put under cold running water, and take them out of their skins. Cut the chard stems thinly, and cut leaves into smaller pieces. Slice the onion thinly and mince the garlic. Add shelled beans. Heat some olive oil in a...
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