Fennel-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...
read moreRisotto With Parsnips and Greens
Makes 6 generous servings. ½ pound Red Dog parsnipsSalt and black pepperOlive oil1 bunch Red Dog mustard greens1 large yellow onion, finely diced1½ cups arborio rice¼ cup dry white wine or vermouth4 cups unsalted chicken or vegetable broth, or more if necessary2 tablespoons butter3 garlic cloves, minced8 sage leaves, roughly choppedPecorino Romano or Parmesan cheese, for grating Heat oven to 400 degrees. Peel the parsnips and quarter them lengthwise. Cut into ½-inch random shapes, put in a roasting pan, season with salt and coat with 2...
read morePork Tenderloin with Winter Squash & Mustard Greens
Makes 4 servings. 1 pound pork tenderloin2½ Tbsp. olive oil, divided1 tsp. kosher salt, divided½ tsp. black pepper, divided1/2 tsp. garlic powder½ tsp. ground sage1 small Red Dog red kuri winter squash1 bunch Red Dog mustard greens Place large baking sheet in oven and preheat to 450°F. Brush pork with 1⁄2 tbsp oil. Combine 1⁄2 tsp salt, 1⁄4 tsp black pepper, garlic powder, and sage and rub evenly over all sides of pork. Cut squash in half vertically. Scoop out and discard seeds and membranes. Cut squash into 12 wedges and place in large bowl....
read moreThe Rain Has Arrived!
Working on the farm is a lovely experience. There’s something very satisfying about working outdoors, in all weather conditions. I feel that it creates a deeper connection with the natural world, to really experience each and every season. With that in mind, I am pleased to announce the rain has arrived! I’m sure if you’re reading this, you are well of aware of the wet weather the region has started to experience once again. I, for one, welcome the precipitation. Sure, it’s not always easy working in the rain. A hot cup of coffee during break...
read moreCreamy Brussels Sprouts & Leeks
Serves 3-4. 1 lb Red Dog leeks3 Tbsp butter1 lbs Red Dog Brussels sprouts3 Tbsp olive oilSalt & pepper1 tsp cumin1/2 cup sour cream4 garlic cloves, smashed1/2 cup Parmesan cheese + more for topping Saute the leeks in the butter until they are soft and begin to caramelize (about 10 minutes). Halve or quarter the Brussels sprouts. Bring a pot of salted water to a boil and add the sprouts. Cook for 5 minutes, then drain. Saute the brussels sprouts in olive oil and salt and pepper until they begin to get a nice color (5-7 minutes). Add the...
read moreWatermelon Radish with Rosemary Brown Butter
Makes 2 servings. 1 tablespoon olive oil2 tablespoon butter – divided; can use salted or unsalted1 lb. Red Dog watermelon radishes – trimmed, scrubbed, and diced (skin on)⅛ teaspoon sea salt1 tablespoon fresh Red Dog rosemary – divided2 teaspoon lemon zest In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 teaspoon of the fresh rosemary to the pan. Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and slightly...
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