Tomato, Basil & Caramelized Onion Quiche
Makes 8 servings. Filling1 small Red Dog onion, halved and thinly sliced1 Tbsp butter1 tsp brown sugar6 large eggs3/4 cup heavy cream1 tsp salt1/2 tsp fresh ground black pepper2-3 oz Parmigiano-Reggiano cheese finely grated1 medium Red Dog tomato, chopped2 cloves garlic, minced1 handful basil leaves, thinly sliced Crust1 1/2 cup all-purpose flour9 Tbsp unsalted butter, cold, 1/2-inch diced1/2 tsp salt3 1/2 Tbsp ice water Before preparing quiche filling, dice 9 tablespoons of butter, place on parchment paper and put in freezer. Melt the...
read moreCaramelized Onion & Dill Greek Yogurt Dip
1 Tbsp coconut oil1 cup Red Dog onion, diced3/4 cup plain Greek yogurt1/4 cup fresh Red Dog dill, choppedSalt & pepper, to taste Melt coconut oil over medium heat in a skillet. When pan and oil are heated, add onion and reduce heat to med-low. Stir occasionally and cook until onions are soft and brown. Transfer onion to mixing bowl and set aside to cool to room temperature. Stir yogurt and dill into the onions, then season with salt and pepper.
read moreVegetables the Size of Your Head
Hello CSA fam, Well, we’ve made it – ‘tis the season of abundance! Almost every field here at the farm is full right now of growing veggies. Some are new successions of young greens like spinach and arugula that we will harvest for our delicious salad and spicy mixes. Others are growing big and tall like our corn (probably a few weeks out), onions, kale…lots of things, really! I’ve always been impressed by the size of the vegetables we grow here at Red Dog. Left to their own devices, our lettuces, kales, broccoli, cauliflower, zucchini and...
read moreSesame Kale & Broccoli
Serves 3. Goes especially well with salmon and rice! 1 tsp sesame oil2 cloves garlic, thinly sliced1 head Red Dog broccoli, cut into florets1 bunch Red Dog kale, stem removed2 Tbsp soy sauce1 Tbsp hoisin sauce2 Tbsp sesame seedsJuice of ½ lemon Bring a frying pan to a medium high heat. Add the sesame oil and garlic to the pan, and saute for 30 seconds before adding the broccoli. Saute for 3-4 minutes. Once the broccoli is just tender, tear the kale into smaller pieces and drop into the pan. Cook while stirring for 2 minutes, then stir in the...
read moreEasy Garlic-Parm Zukes & Kale
Serves 2-3. 1 lb. Red Dog zucchini2 cups Red Dog kale1/4 cup parmesan cheese1 Tbsp minced garlicButter for fryingSalt and pepper to taste Chop zucchini and fry in butter. When zucchini is almost cooked, add kale and garlic. Add parmesan, salt, and pepper once the kale has wilted and the zucchini is finished cooking. Cook for 30 seconds more and serve.
read moreLemony Green Beans and Arugula
Serves 4. 1 lb. Red Dog green beans, trimmed1 tablespoon olive oil4 cloves garlic, minced½ teaspoon finely shredded lemon peel¼ teaspoon salt¼ teaspoon ground black pepper2 cups Red Dog arugulaLemon wedges Place green beans in a steamer basket in a large saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, for 8 to 10 minutes or until beans are crisp-tender. In a large nonstick skillet heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Stir in lemon peel, salt, and pepper. Add arugula...
read moreA Farm or a Canvas?
Working on the farm feels to me like working in an art museum. Around every corner, in every row, and under every leaf there is something beautiful hiding, and the longer you look at it, the more you’ll see. Tomatoes peeking out from underneath the greenhouse tarps show us their rainbow from green to red as they ripen, growing heavy and bright on the vine. The green beans from afar appear to be small bushes with nothing to discover, but once you begin peeling back layers of vines the bean pods reveal themselves, standing out from the vines in...
read moreRoasted Cauliflower with Green Beans & Mushrooms
Serves 3-4. Kosher salt1/2 pound Red Dog green beans, trimmed1/2 head Red Dog cauliflower, cut into florets3 tablespoons extra-virgin olive oilFreshly ground pepper2 ounces slab bacon, diced4 ounces oyster mushrooms, trimmed and separated into smaller pieces4 ounces shiitake mushrooms, stemmed and thickly sliced2 shallots, thickly sliced2 tablespoons white wine vinegar1/8 cup chopped fresh parsley1/2 tablespoon chopped fresh tarragon Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to...
read moreCucumber Onion Salad
Serves 2. 1 Red Dog cucumber1/2 Red Dog sweet onion3 Tbsp. white vinegar or cider vinegar1 Tbsp. vegetable oil or light olive oil1 Tbsp. water1 tsp. sugar1 Tbsp. Red Dog cilantroSalt and pepper to taste Thinly slice cucumber and onion. Mix vinegar, vegetable oil, water and sugar. Combine mixture with cucumbers and refrigerate at least 1 hour or up to 4 hours. (Stir or toss a few times while marinating.) Place in a bowl and toss with cilantro, salt and pepper to taste.
read moreSweet Onion Dressing
Makes ~6 servings. 1/2 Red Dog sweet onion (Note: don’t use a regular onion for this dressing, it will be too strong!)3 Tbsp. apple cider or champagne vinegar2 tsp. sugar1 heaped tsp. Dijon mustardPinch of salt1/2 tsp. white pepper1/2 cup oil such as grapeseed, olive, or walnut Cut the onion into large chunks. Add to the container of a high speed blender such as a Vitamix, along with the vinegar, sugar, mustard, salt and pepper. Blend until well pureed. Scrape down the sides of the container, and then, while the machine is running,...
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