Polish Kompot
4 ¼ cups water¼ cup rhubarb1 cup Red Dog strawberries¼ cup ripe (soft) nectarine1/6 cup sugar½ Tbsp. citrus zestMint to taste In a medium pot, boil the water and add the sugar, then lower temp to a simmer and add raw rhubarb. Simmer for 6 minutes and then add nectarine and strawberries and simmer for an additional 4 minutes. Take off heat and cool down. Refrigerate for several hours at least and then add citrus zest and mint prior to serving. If using canned fruits, then reduce the amount of sugar added and time spent simmering, as canned...
read moreHoney & Herb Roasted Carrots
Serves 3. 2 bunches Red Dog baby carrots1 tablespoon olive oil 1 tablespoon honey (heated)1/4 teaspoon rosemary or thyme (or both)Salt & pepper (to taste)1/2 tablespoon butter (softened, for coating the roasted carrots)1/2 teaspoon parsley flakes (optional, garnish) Preheat oven to 425° and line your baking tray with parchment paper or aluminum foil. Remove carrot tops, rinse carrots, and place on baking sheet with some space between the carrots. Combine olive oil with heated honey, thyme and/or rosemary, salt, and pepper....
read moreGreen Onion Vinaigrette
6-7 Red Dog green onions½ cup olive oil1/3 cup lemon juice2-3 tablespoons honey1 teaspoon ground coriander¼ – ½ teaspoon salt, or to taste¼ teaspoon black pepper, or to taste Chop the green onions, separating the white parts from the green tops. In a blender or small food processor, blend the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined. Taste and adjust the seasonings if necessary. You can add more salt, pepper or honey. Serve immediately or cover and...
read moreTurnips & Greens with Bacon
Makes 2-3 servings. 1 bunch Red Dog hakurei turnips with greens attached, yellow or damaged leaves removed2 Tbsp olive oil2 slices bacon, cut crosswise into pieces ¼ inch thick (can substitute turkey bacon)1 Tbsp unsalted butter1 large shallot, thinly slicedSalt and freshly ground pepperWater (can substitute vegetable stock) Cut the greens off the turnip roots, leaving about 1 inch of greens attached to the roots. Cut the greens into 1½ inch strips and halve the turnips. In a large, heavy frying pan over medium heat, warm 1 tablespoon of the...
read morePlants and People Growing on the Farm
That strange march of time has caught me on the back foot once again, and on Tuesday I found myself celebrating my 27th birthday. Put like that, it sounds like I was dreading it, but it’s quite the opposite – I feel more myself at this age than I have at any other. Maybe it’s from being told I have an old soul one too many times, or perhaps that everyone says I look just like my mother, but whatever it is, I like this feeling. A sort of settling into myself, an ease I think I’m only just finding the edges of. I’ve spent so much time looking...
read moreArugula Frittata with Feta
Serves 3-4. 6 eggs2 tablespoons cream*½ scant teaspoon fine salt⅛ teaspoon black pepper¼ teaspoon garlic powder (optional)1 tablespoon olive oil6oz arugula¼ cup crumbled feta *Heavy cream, cottage cheese, crème fraîche, yogurt, sour cream or even whole-fat milk work just fine in the recipe. Preheat the oven to 400F° and place a rack in the middle. Beat the eggs in a medium mixing bowl with cream, salt, pepper and garlic powder (if you use it). Whisk just until the egg yolks and whites are blended. Set aside. In a 10-inch cast iron...
read moreMinty Turnips in Couscous
1 bunch Red Dog hakurei turnips with greens1 cup Israeli couscous1 garlic clove, mincedPinch red chili flakes, optional¼ cup chopped red onionJuice from half a lemon4-5 tablespoons sunflower oil, or another mildly flavored oilSalt and pepper to taste1 tablespoon fresh mint leaves Preheat oven to 425 degrees. Trim turnips from greens, leaving a small stub of the stems attached. Halve each turnip, keeping the long tails intact. Finely chop the greens. Toss the turnips with 1-2 tablespoons of oil. Add pinches of salt and pepper, and the optional...
read moreMiso Turnips with Black Sesame Soba Noodles
Serves 3. Creamy Black Sesame Dressing1 – 3 Tbsp water1/4 cup black sesame seeds2 Tbsp. tahini2 Tbsp. soy sauce or tamari2 Tbsp. rice wine or apple cider vinegar2 Tbsp. honey or maple syrup1 tsp. sesame oil Miso-Glazed Turnips2 tsp. miso paste1 Tbsp. honey or maple syrup1 Tbsp. rice wine or apple cider vinegar1 bunch Red Dog hakurei turnips, quartered2 Tbsp. butter, ghee, or coconut oil Everything ElseA few large handfuls Red Dog spinach1 package (3 servings) soba noodles, cooked according to package instructionsSpring onions,...
read moreExisting and Thriving with Plants
Hi, my name is Natalie and I love plants.No really, I love them. Sometimes I think I came here just to witness them work their magic. Being a farmer to me is not just growing food. It’s watching the plants transform, learning about their cycles, and being completely left in awe by them — I swear watching a bee pollinate a strawberry flower the other day felt like a full-blown miracle.Do you ever just think about photosynthesis? Or soil microbes? Or seeds? Or the mycelial network by which plants communicate? Or how plants find ways to defend...
read moreFresh Peppermint Salad Dressing
Yield: 1 cup ½ cup extra-virgin olive oil½ cup lemon juice (about 2 lemons)Leaves from 1 bunch packed fresh Red Dog peppermint leaves3 tablespoons honey or maple syrup1 tablespoon Dijon mustard2 cloves garlic, roughly chopped¼ teaspoon fine sea salt10 twists of freshly ground black pepper In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired! This dressing will keep well, covered and refrigerated, for up to 1 week.
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