Thank You for a Wonderful Farming Year!
It’s hard to believe another season has come to an end already! This year concludes Red Dog Farm’s 16th season. You’d think that after 16 years, we would have figured out just about everything there is to know about growing and selling produce, but alas there are always more lessons to learn, trials to undertake and new projects to begin!This year felt like a big learning year for me and the farm. I’m tired and ready for rest now, but already there is a spark of energy to take the lessons learned this season and apply them to making...
read moreHomemade Winter Salad Dressings
Apple Cider Vinegar Dressing¼ cup apple cider vinegar1 teaspoon maple syrup, or honey1 garlic clove, grated¼ teaspoon Dijon mustard¼ teaspoon sea saltFreshly ground black pepper¼ cup extra-virgin olive oil Whisk all ingredients together, or put all ingredients in a jar and shake until combined. Caesar Dressing⅓ cup whole milk Greek yogurt1 tablespoon extra-virgin olive oil1 tablespoon lemon juice1 teaspoon Dijon mustard½ garlic clove, minced1 teaspoons capers, mincedFreshly ground black pepper Whisk all ingredients together, or put all...
read moreStir-Fried Tofu, Red Cabbage and Winter Squash
Makes 4 servings. 2 tablespoons low-sodium soy sauce1 tablespoon rice wine vinegar2 teaspoons sugar or honey2 teaspoons dark sesame oil2 teaspoons cornstarch2 tablespoons canola oil or peanut oil½ pound firm tofu, cut in 1- x 2-inch dominoes2 teaspoons minced fresh ginger2 garlic cloves, minced¾ pound Red Dog butternut squash, cut in ½-inch diceSalt to taste1 Red Dog red cabbage, cored and coarsely choppedRice, bulgur or buckwheat noodles for serving In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar,...
read moreTurmeric Chicken with Golden Beets & Leeks
Makes 4 servings. 2 Red Dog leeks, white and light green parts only1 bu. Red Dog chard1 lb. Red Dog golden beets2 garlic cloves, minced2 teaspoons ground turmeric, divided1 teaspoon ground ginger1-1/2 teaspoons kosher salt1/4 cup freshly squeezed lemon juice2 tbsp olive oil4 skinless chicken drumsticks, on the bone4 skinless chicken thighs, on the bone1/2 cup white wine Preheat the oven to 425°F. Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons....
read moreGear for a More Pleasant December
The crew comes from a diverse background with varied amounts of experience working outdoors. With the winter rain in the forecast, we should all remember the motto of “no bad weather, just bad gear.”To start from the ground up, one would be wise to get a pair of rubber boots and a couple layers of socks. Hiking boots don’t usually come up high enough, and they can be hard to clean. A basic rubber boot can get a daily or weekly washing, and won’t cost too much either. As for socks, I prefer wool under a cheap cotton sock. Cotton...
read moreRadicchio Salad with Miso Maple Dressing
Makes 2 servings. Maple Miso Dressing1 tablespoon plus ½ teaspoon white miso paste1 clove garlic, finely grated4 teaspoons pure maple syrup½ tablespoon avocado oil1½ tablespoons rice vinegar1½ tablespoons sesame oil½ teaspoon soy sauce½ teaspoon water Radicchio Salad3 cups Red Dog pink radicchio, chopped½ cup fuyu persimmon, peeled and diced¼ cup whole hazelnuts2 tablespoons toasted sesame seeds, lightly ground2 dates, diced Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned....
read moreShaved Fennel, Radish and Apple Salad
Serves 4 to 6. 1/4 cup (2 fl. oz) fresh grapefruit juice1 Tbsp. fresh lemon juice1/2 tsp. honeyKosher salt and freshly ground pepper2 Tbsp. olive oil1 large Red Dog fennel bulb1/2 Red Dog purple daikon radish1 apple, preferably Pink Lady, cored and thinly sliced3 oz. Parmesan cheese To make the vinaigrette, in a small bowl, whisk together the grapefruit juice, lemon juice and honey. Season with salt and pepper. Drizzle in the olive oil slowly, whisking until well blended. Set aside. Cut off any feathery tops of the fennel bulb and discard,...
read moreSimple Butter-Braised Cabbage
Makes 3-4 servings. Half a small head Red Dog green savoy cabbage1.5 tablespoons unsalted butterFine sea salt, to taste1.5 – 2.5 tablespoons water Cut the cabbage into quarters, cutting out the thick, solid core at the center. You can either discard the core or thinly slice it and include it in the mix. Chop the cabbage leaves into roughly bite-sized pieces. Melt the butter in a large saucepan or sauté pan over medium-high heat. Once the butter stops foaming, add the cabbage, sprinkle it with salt, and add 1.5 tablespoons of...
read moreHarvest Moon Kale Caesar Salad
Frost covers the grass and fields and fog lays heavy in the valley on this brisk morning. Lately these farm days have felt like a window to what this winter will bring, as it lays right around the corner. And with the frost also comes the time for big shifts on the farm as we have less to harvest from the fields and more to pack from our stored crops. Standing in the center of our packshed this morning you can see all the various root vegetables, squash, and currently an abundance of fennel all being processed and looked over before getting...
read moreRoasted Kuri Squash Risotto
Serves 4. 1 medium Red Dog red kuri squash, cubed and roasted with a bit of olive oil, thyme and salt until tender (You can make this a day before, the recipe needs about 2 cups)1 tablespoon olive oil3-4 slices prosciutto6-8 leaves fresh Red Dog sage1/2 Red Dog yellow onion, finely diced2 large cloves garlic, finely minced1/4 teaspoon each fresh Red Dog parsley, sage, rosemary, thyme1 cup Arborio rice1/4 cup dry white wine3 1/2 cups stock of your choice1/4 cup finely grated parmesan cheese2 tablespoons fresh goat cheese or mascarpone...
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