Sausage, Kale and Potato Skillet Dinner
Serves 6. 3 Tbsp extra-virgin olive oil1.5 lbs. Red Dog potatoes, cut in half and boiled in salted water until fork tenderSalt & pepper, to taste2 tsp dried thyme6 fully cooked chicken sausage links, 1″ sliced1 small onion, thinly sliced1 Tbsp garlic, minced1/2 lb. Red Dog stir fry mix, roughly chopped1 lemon, juiced, optional Heat 2 tablespoons olive oil in a large 15-inch skillet over medium-high heat . Add potatoes (cut side down) and cook without stirring until they begin to turn golden brown. Stir and continue cooking until all...
read moreMaple Ginger Roasted Carrots
Serves 4. 1 pound Red Dog carrots, peeled1 tablespoon maple syrup1/2 teaspoon fresh minced ginger1/2 teaspoon kosher salt1/4 teaspoon garlic powderFresh cracked pepperParsley for garnish, optional Preheat the oven to 425F. Peel the carrots, then slice them into quarters lengthwise. Combine the maple syrup, ginger, salt, garlic powder, and pepper in a small bowl. Oil a baking dish with olive oil, and lay the carrots in. Pour the maple syrup mixture over the carrots, and toss to coat. Roast for 40-45 minutes or until tender.
read moreColcannon
Serves 4. 1.5 lbs. Red Dog German Butterball Potatoes1 bay leaf2.5 tablespoons butter1/4 lb. Red Dog leeks (one small or half a large), cleaned and chopped1/4 lb. Red Dog stir fry mix1/2 cup whole milk12 teaspoon salt, or to taste1/8 teaspoon black pepper, or to taste In a stock pot or cast iron pot, add potatoes and bay leaf. Cover with water and bring to a boil. Lower the heat to a slow boil or simmer and cook for 20 – 30 minutes, or until the potatoes are tender enough to be mashed. Once potatoes are tender, drain the water and...
read moreCSA Means Springtime
Welcome to 2023 CSA! CSA has become synonymous with spring, and it is such a pleasure to distribute our stored winter roots, burgeoning greens, and tulips! You’re getting just a taste of tulips this week, with more to come. We have been so thankful for some sunny, dry weather these past weeks, but overall the temps have been unseasonably cold (a snow blizzard yesterday morning!?). Tulips and most crops are running behind schedule, but will be caught up in no time. This time of year is what I call “scrounge harvest”. I tell our harvest...
read moreCarrot Ginger Soup
1 tablespoon extra-virgin olive oil1/2 medium yellow onion, chopped1/2 teaspoon sea salt3 garlic cloves, smashed1 pound carrots, roughly chopped1 teaspoon grated fresh ginger1 tablespoon apple cider vinegar3 cups vegetable brothFreshly ground black pepper1 teaspoon maple syrup, optionalCoconut milk for garnish, optionalHeat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and...
read moreSpaghetti Squash + Brussels Sprouts + Bacon
Makes 2 servings. 1 Red Dog spaghetti squash3 slices bacon, diced into ¼” pieces½ lb Red Dog brussels sprouts, thinly sliced in a food processor (about 3 cups)3 tablespoons water, divided¼ cup parmesan, gratedSalt + pepper Preheat oven to 350 degrees. Cut the spaghetti squash crosswise into 1″ slices and place on a parchment paper lined sheet pan. Bake on one side for 25 minutes, then flip the squash slices and cook for another 20 to 25 minutes, or until tender. Let the squash cool for about 10 minutes, then use a fork to pull the...
read moreBeans & Greens with Andouille Sausage
Makes 6 servings. 1–2 Tbsp olive oil1 lb. local andouille sausage, sliced1 Red Dog yellow onion, diced5 cloves minced garlic1 bunch Red Dog collard leaves, destemmed and chopped1 15 oz can diced tomatoes½ tsp red pepper flakes (optional)About two cups cooked Red Dog shelling beans (equals a bit less than 1 cup dried)¼ tsp salt, or to taste Heat pan to medium or medium high heat. If using a non-stick pan, don’t go above medium. Add olive oil to your pan. Once the oil is shimmering, fry the sliced andouille sausage until browned to your liking,...
read moreThankful for the Abundant Season
2022 proved itself to be the most unusual farming year I’ve ever experienced, one in which many, many valuable lessons were learned. Literally nothing went as planned this year- from planting plans to staffing plans- there was constant change and upheaval. I’ve learned over the past 24 years farming that being flexible is paramount to success as a farmer. This year, I learned that to my core. Previously I thought I was flexible, but that was only practice, as it turned out! Amazingly, despite the record-breaking spring rainfall, staffing...
read moreRoasted Spaghetti Squash with Goat Cheese
Serves 4. 1 Red Dog spaghetti squash2 tablespoons olive oil1 tablespoon salted butter1/2 Red Dog red onion, sliced1/4 cup walnut pieces2-4 tablespoons goat cheese, crumbled Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Using a serrated knife, cut the stem off the squash. Stand squash up on flat, cut end and cut in half, lengthwise. Lay pieces cut side down on prepared baking sheet and poke a few holes in the skin with a fork. Place squash in preheated oven for 35 – 45 minutes or until edges...
read moreButtercup Squash and Carrot Soup
Serves 4. 1 Red Dog buttercup squash, halved and seeded2 tablespoon olive oil1 medium onion, diced3 medium Red Dog carrots, peeled3 cloves garlic, diced1-2 tablespoon fresh ginger, diced5 cups chicken stock or vegetable stock¾ teaspoon cinnamon or to taste½ teaspoon nutmeg or to tasteSalt and pepper to taste4 tablespoons whipping cream or coconut milk (optional) Preheat the oven to 350 degrees. Fill a baking dish with ½-inch of water. Place the squash halves cut-side down. Place the carrots in the baking dish beside the squash. Cover with...
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