The Fields of Red Dog Farm: A Musical Journey
Dan here! As the season is coming to a close, I reflect back on many fond memories throughout the season here at Red Dog Farm. I relocated to Jefferson County this year, specifically to work on the farm and find community. I’ve lived all over the US and even some parts of Mexico. I’m somewhat of a rambler if you will. One of my favorite parts of working at Red Dog Farm is the love I have for my co-workers. It’s a truly special group of people I have the honor and pleasure of working with daily. We all have our stories, our journeys that...
read moreRoasted Acorn Squash Mash with Maple Walnuts
Serves 4. Maple Walnuts1 tablespoon olive oil3/4 cup walnuts1 tablespoon butter1 1/2 tablespoons maple syrup1 sprig fresh Red Dog rosemary1/4 teaspoon kosher salt Roasted Acorn Squash Mash2 medium Red Dog acorn squash, halved1 head of garlic, cut off at top to open cloves2 tablespoons olive oil2 tablespoons butter1/3 cup half-and-half or heavy cream1 teaspoon kosher salt1/4 teaspoon cracked black pepper2 teaspoons apple cider vinegar1/2 tablespoon chopped fresh Red Dog rosemaryMaple walnuts for topping To make the walnuts:Add olive oil to a...
read moreOne-Pot Kale & Fennel Pasta
Serves 4. 1 bulb Red Dog fennel1 bunch Red Dog lacinato kale3 tablespoons olive oil2 medium garlic cloves, minced1/4 teaspoon crushed red pepper flakes1/2 teaspoon kosher salt3 cups vegetable or chicken broth, plus more as needed1/2 pound spiral pasta like gemelli, celentani, or fusilliFreshly grated Parmesan or Pecorino cheese for garnish Lop the fronds off the fennel bulb and reserve to chop for garnish. Slice the bulb into rounds no more than 1/4 inch thick, discarding the tough core end. De-stem the kale and tear the leaves into...
read moreBalsamic Roasted Fennel and Carrots
Serves 4. 1 bulb Red Dog fennel3 large Red Dog purple carrots1 Red Dog yellow onion, sliced into half-moons2 tablespoons white balsamic vinegarJuice of ½ lemon2 tablespoons extra virgin olive oil1 teaspoon Sicilian Spice Mix or Italian Seasoning½ teaspoon garlic powderSalt and pepper to taste Preheat oven to 425 degrees. Remove the top stems of the fennel bulb and reserve the wispy fronds for garnish. Cut the fennel in half and cut each half into 4 thin half-moon slices. Peel and chop carrots into long matchsticks. In a small bowl, combine...
read moreGiving Thanks for Good Food
For many people, this Thursday and Friday mark Thanksgiving Day and Native American Heritage Day. It’s an often-complicated weekend that has different significance to different people—many times including family, food, travel and reflections of history and the things we have. For my family, it’s a chance to reunite, spend quality time, make good food, and take care of one another. I’m so excited to spend time with my family and share with them the food that my friends and I grow and harvest here at Red Dog Farm. One thing I’m especially...
read moreFennel-Potato Au Gratin
1 large Red Dog fennel bulb1 Red Dog yellow onion, thinly sliced2 tablespoons olive oil1 tablespoon unsalted butter2 pounds russet potatoes (4 large)2 cups plus 2 tablespoons heavy cream2 ½ cups grated Gruyere cheese (½ pound)1 teaspoon kosher salt½ teaspoon freshly ground pepper Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced...
read moreCeleriac and Butternut Squash Soup
Serves 4. 1 Red Dog celeriac1 Red Dog butternut squash1 onion, sliced3 cloves garlic4 cups vegetable stock2 tsp cinnamon1 tsp nutmeg3/4 apple To Serve:1/4 apple1/4 cup pumpkin seeds2 Tbsp Red Dog parsley, chopped Preheat the oven to 400f. Peel the squash, remove the ends and core, then roughly dice. Use a knife to slice off the bottom of the celeriac so that you have a flat surface to set it on. Then using a knife, slice off the outer layer of the celeriac. Cut in to slices and then roughly chop. Cut the apple in to quarters and remove the...
read moreSausage Radicchio Soup
Serves 4-6. 2 Tbsp. olive oil1 lb. local bulk Italian sausage3 stalks celery, sliced1 onion, diced1/2 cup dried lentils2 quarts chicken broth1 head Red Dog castelfranco radicchio, torn into piecesSalt & pepper to tasteHunk of Parmigiano-Reggiano for grating2 tsp. balsamic vinegar In a large pot, heat the olive oil over medium-high heat. Add the sausage and cook, stirring often to break apart, until golden brown on the edges. Add the celery and onion and cook until soft. Add the lentils and broth and bring to a boil. Reduce to a summer,...
read moreRadicchio Autumn 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 finely minced shallot1.5 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 tablespoons...
read moreRooted in Nourishing Roots
What a time to be a farmer! Just when we thought the rains were coming, here we are basking in the November sun! No complaints here. Nothing lifts the spirits like some sunshine when this time last year we were swimming in mud brought about by an atmospheric river of rain. It’s wild to witness the farm as the seasons change. For me, this farm feels more and more like home. And when the fields start to empty and the crew shrinks, I imagine it’s what a parent must feel like when their kids go off to school and the house starts to feel a little...
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