Dill-Marinated Broccoli
6 cups Red Dog broccoli florets1 cup canola oil1 cup cider vinegar2 tablespoons Red Dog dill2 teaspoons sugar1 teaspoon garlic salt1 teaspoon salt Place broccoli in a large bowl or shallow dish. Whisk together remaining ingredients; add to broccoli and turn to coat. Cover and refrigerate 4 hours or overnight. To serve, drain broccoli, discarding marinade.
read moreWelcome to Squash Ball Season
With the transition into the fall season solidly behind us and the “Spooky Season” right ahead, autumn has given us a warm welcome. And with this new season, we’ve officially started one of the most beloved activities to those of us who work at Red Dog: squash harvest. Not only are we excited for the many beautiful types of squash that we now have in our Farmstand and market booths (including crowd favorites like delicatas, butternuts, and red kuris, plus lesser known delicacies like the odd-shaped buttercups and the ghostly blue hubbards),...
read moreParmesan Crusted Roasted Delicata Squash
Serves 6-8. 2 large Red Dog delicata squash (roughly 3 pounds)3 tablespoons olive oil, divided⅓ cup panko breadcrumbs⅓ cup grated Parmigiano Reggiano3 tablespoons finely chopped fresh herbs, such as rosemary, sage, or thyme2 cloves garlic, finely chopped or gratedKosher salt & ground black pepper, to season Prep: Preheat the oven to 425 degrees Fahrenheit, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up. Set aside. Clean & slice the delicata squash....
read moreTaco Stuffed Acorn Squash
Serves 2. For The Acorn Squash:1 Red Dog acorn squash, cut in half with seeds scooped out1/2 tablespoon olive oil1/2 teaspoon paprikaSalt and pepper to taste For The Ground Turkey Tacos:1/2 lbs ground turkey1/2 cup onions, diced2 cloves garlic, minced1/4 cup tomato sauce1 teaspoon cumin powder1/2 teaspoon coriander powder1 teaspoons onion powder1/2 teaspoon smoked paprika3/4 teaspoon kosher saltBlack pepper to taste1 tablespoon olive oil1/4 cup water or beef broth1/2 cup salsa Preheat oven to 370 degrees F. Line a baking sheet with parchment...
read moreShaker Corn Chowder
Makes 3 servings. 1.5 Tbsp olive oil1 c chopped onion1 c chopped Red Dog celery1/2 Tbsp finely chopped garlic1 pint diced cherry tomatoes, stems, seeds and membranes removed2 c chicken stock2 c fresh corn kernels, cut from the cob (5–6 ears of corn)1/4 tsp kosher salt1/8 tsp cayenne pepper2 Tbsp chopped fresh basil for garnish1/4 c heavy cream (optional) In a large pot over medium heat, warm the olive oil and sauté the onion and celery until transparent and tender (6–8 minutes). Remove 1/2 c of the mixture and set aside. Add garlic to the pot...
read moreBeef and Daikon Radish Soup
Makes 3 servings. ¾ pound beef chuck steak, cut into ½ inch thick slices8 cups water1 Red Dog purple daikon radish, cut into ¼ inch thick slices1 tablespoon plus 1 teaspoon fish sauce½ teaspoon soy sauce½ teaspoon kosher salt, or to taste¼ cup garlic, minced4 green onions, white + green parts sliced For Serving:Jasmine riceSliced green onion Add water and daikon radish to a medium-sized dutch oven and bring to a boil. Cover and cook for 20 minutes. Add sliced beef, fish sauce, soy sauce, garlic, and kosher salt. Bring to a boil, then lower to...
read moreThe Story of Betsie’s Bulb Planter
Last Thursday we pulled out our beast of a bulb planter and planted 26,000 tulip bulbs with four people in one hour. Every year it takes a little coercion to get the bulb planter to want to move again, and this year was no different. This implement was likely made in the 1950’s and is only used for about one hour every year. Talk about a specialized tool! Once we got it going, it did what it does best, plants bulbs!While we were planting, Nicole asked me how I came to grow tulips and own this planter and she enjoyed my answer so much, I...
read moreFast Honey-Glazed Carrots
Serves 3. 1 bunch Red Dog carrots (any color)2 tablespoons butter (or olive oil for dairy-free)¼ teaspoon kosher salt, plus more to taste½ tablespoon brown sugar2 tablespoons honey Peel the carrots and slice them diagonally into 1/4-inch rounds (on the bias). Heat the butter in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring. Remove the lid, stir, and add the ¼ teaspoon kosher salt, brown sugar and honey. Continue to saute uncovered 3 to 4 minutes until the sauce is bubbly and caramel in...
read morePasta Peperonata with Tuna and Olives
Makes 2 servings. 1/8 cup extra-virgin olive oil, plus more for drizzling1/2 large onion, halved and thinly sliced2 Red Dog red bell peppers, stemmed, seeded, and sliced into 1/4-inch piecesKosher salt1 clove garlic, minced1/2 pint cherry tomatoes, halved1 tablespoon golden raisins, chopped1/2 cup Kalamata olives, pitted and halved1 basil sprig, plus 2-3 Tbsp. fresh leaves, sliced if large6 ounces spaghetti1/2 can tuna in oil, drained and flaked1 ounce Parmigiano-Reggiano, grated (1/2 cup)1 finger pepper or other hot pepper, thinly sliced...
read moreRoasted Red Peppers
Strips of roasted red pepper are sweet and flavorful additions to all sorts of meals, like fajitas, scrambled eggs, salads, pizza, pasta, rice pilaf, and so much more! Red Dog red bell peppersExtra-virgin olive oilSea salt Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove them from the heat. Place in a bowl and cover with a towel or plastic wrap, or place them in a paper bag, for 10 minutes. Uncover and use your hands to peel and remove the loose skin. Slice off the stem, and remove the seeds;...
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