Spaghetti Squash Parmesan
Makes 2 servings. 1 Red Dog spaghetti squash1/2 to 1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon crushed red pepper flakes1 cup marinara sauce4 ounces fresh mozzarella, thinly sliced1 tablespoon finely grated parmesan cheese, for sprinklingFresh basil and oregano for sprinkling Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with nonstick spray. Slice the spaghetti squash in half lengthwise and scrape out the...
read moreWhat to Grow? Spreadsheets Offer an Answer!
How do farmers decide what crops to grow each year? So, so many variables go into that decision. Of course, we like to grow what our customers want to eat. (Speaking of which, keep your eye out for our annual survey that will be sent to our CSA members in a few weeks!) We take into account year-to-year crop rotations, negotiations with local grocery stores, sales volumes of previous years, and even how much the crew enjoys tending to each crop. We also have to make sure we’ll have time to care for each crop, and so we try to...
read moreRadicchio Caesar
Makes ~3 servings. 1/2 cup olive oil2 Tbsp. lemon juice1 Tbsp. cider vinegar1-2 fillets anchovies1 tsp. mustard2 cloves garlic2 Tbsp. hemp seeds (or grated parmesan)1 raw egg yolk (or 1 Tbsp. mayo)1 head Red Dog radicchio Put all but the radicchio in a food processor and blend well. Coarsely chop the radicchio. Dress the radicchio with the vinaigrette and add more hemp seeds or parmesan to taste.
read moreOld-Fashioned Pot Roast
Makes 8 servings – and works great as leftovers! 1 beef shoulder roast or boneless chuck roast (3 to 3-1/2 pounds)1 tablespoon vegetable oil8 small red-skinned potatoes, halved2 large carrots, coarsely chopped2 large Red Dog parsnips, coarsely chopped1 small leek or yellow onion, coarsely chopped1-1/2 tablespoons cornstarch, dissolved in 3 tablespoons water Seasoning:1 teaspoon dried oregano1 clove garlic, minced1/2 teaspoon each salt and lemon pepper Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over...
read moreButtercup Squash with Apples and Pecans
Makes 2 servings. 1 Red Dog buttercup squash, halved and seeded1 1/2 cups red apples, peeled and cut into small chunks1/4 lemon, juiced1/4 cup chopped pecans, divided1 tablespoon brown sugar1/4 teaspoon ground cinnamon 1 tablespoon butter Preheat oven to 350 degrees. Place buttercup squash halves in a baking dish. Place apples in a large bowl; cover with lemon juice. Stir in all but 1/2 tablespoon of the pecans, brown sugar, and cinnamon. Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on...
read moreAutumnal Radicchio Salad
Serves 3-4. 1 head Red Dog castelfranco radicchio, core removed and leaves roughly torn1 tablespoons plus 1/2 teaspoon honey1/4 cup almonds, coarsely chopped or slicedSea salt, to taste5 ripe figs, stems removed1 tablespoon Red Dog shallot, finely minced1.5 tablespoons balsamic vinegar3.5 tablespoons extra virgin olive oil1/2 apple, cored and cut into 1/8-inch thick slices1/2 pear, cored and cut into 1/8-inch thick slices1.5 ounces thinly sliced prosciutto, cut into small strips1.5 ounces good-quality blue cheese, crumbled (optional)1...
read moreA Farmers Market Vignette
In August, guiding a box truck onto Tyler Street in preparation for our farmers market was challenging. Three rows of tents, more vehicles, and even more people filled the street then; all bustling to arrange wares before the market bell sounded. We drove in carefully and unloaded quickly. We looked over our shoulder while setting up tables to check if the path remained clear. When it wasn’t, we negotiated with kind neighbors to clear a route. There were tight lips as the truck’s high white wall cleared craft displays by a few feet. There...
read moreNamasu (Zesty Japanese Root Salad)
This is traditionally served during the Japanese new year for good luck. Some people prefer to let this salad marinate in its dressing for a day or two before eating. Servings: 4 14 oz Red Dog red king radish (one 4″ piece)3 oz carrot (any color) (one 2″ piece)1 tsp Diamond Crystal kosher salt For the Seasonings1½ Tbsp sugar1½ Tbsp rice vinegar (unseasoned)1 Tbsp water¼ tsp Diamond Crystal kosher salt Peel the radish and the carrot. Cut the daikon in half so each piece is 2 inches long. Next, julienne the daikon by cutting it in...
read moreOne-Pot Sausage, Cabbage & Potato Dinner
Servings: 6-8 servings 2 tablespoons olive oil1½ pounds fully cooked smoked sausage, sliced into ½- to 1-inch pieces1 cup chopped red onion1½ pounds Red Dog German butterball potatoes, halved3 medium-large Red Dog carrots (any color!), chopped2 garlic cloves, minced1 teaspoon kosher salt and ½ teaspoon fresh black pepper½ teaspoon paprika 2 cups low-sodium chicken broth1 medium head (~2 pounds) Red Dog green cabbage, cored and chopped2 tablespoons butter, cut into thin pats Add the olive oil to a large Dutch oven or heavy-bottomed soup...
read moreMustard Greens Gratin
Makes 4 servings. 1/2 lb Red Dog German butterball potatoes, sliced as thinly as possible1/2 bunch Red Dog mustard greens, leaves roughly chopped2 cloves garlic, minced1/2 cup heavy cream1 cup shredded cheddar1/4 yellow onion, medium dicedA few sprigs thyme Preheat oven to 370 degrees. In an oiled 9 inch casserole, layer slices of the potato with as little overlap as possible but covering the entire dish. Sprinkle a bit of the garlic, onion, then mustard greens, and then cheese. Drizzle a bit of the cream and salt to taste (go easy on...
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