Buttered Radishes with Poached Eggs
Serves 2.1 bunch Red Dog French breakfast radishes2 tablespoons unsalted butter6 scallions, diced1 teaspoon fresh thymePinch of salt2 eggs2 pieces of bread, toastedPrep the radishes by removing tops and roots. Slice in half lengthwise and set aside.In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes....
read moreRaab with Tahini Yogurt Herb Sauce
Serves 4 as a side.1/2 lb. Red Dog raab mix2 teaspoons saltTahini yogurt sauce3 tablespoons tahini3 tablespoons plain yogurt (preferably whole milk–Greek works fine too)Water to thin to desired consistency1 tablespoon olive oil1 clove garlic, minced1 cup fresh Red Dog curly parsley1 tablespoon lemon juice (about half a lemon’s worth) or to taste1/4 teaspoon salt, more to tasteBring a large pot of water to a boil. Add salt and the raab, cover and bring back to a boil. Blanch for 2-3 minutes or until the stems are just tender. Drain well and...
read more3 P’s: Potatoes, Parsnips, Parsley
A.k.a. Sweet Mashed Potatoes!1 1/2 lbs Red Dog German Butterball potatoes, peeled, cut into 2-inch pieces1 lb Red Dog parsnips, peeled, cut into 1 1/2-inch pieces1 large garlic clove, halved3 cups (or more) water1 14 1/2-ounce can low-salt chicken broth1/4 cup whipping cream2 tablespoons (1/4 stick) butter2 tablespoons minced fresh Red Dog curly parsleyAdditional minced fresh parsleyCombine potatoes, parsnips, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered...
read moreThe Many Names at Red Dog Farm
What’s in a name? We all know and love “Red Dog Farm,” lovingly named after farm owner Karyn’s old farm dog, Rupert. But you might be surprised to know all the other places, things, and humans we give names to in order to run the farm smoothly.For example, with over 20 acres of fields, we give each field a name in order to know where crops will be planted, where to go for harvest, where to set up irrigation, and on and on. Most of our fields are named after old country musicians: Townes, Loretta, and Patsy, to name a few.Since we use radios...
read moreRaab Pasta with Mint & Romano
Yield: 4 servings 1 bunch Red Dog raab1/2 cup Romano cheese, grated3/4 lb small pasta, such as campanelle1/2 cup chopped fresh mint3-4 cloves garlic, peeled and smashed1 heaping tsp anchovy paste1/8 tsp red pepper flakes1/4 cup golden raisins1/4 cup pumpkin seeds, roughly choppedZest of one lemon1/4 cup + 1 tbsp olive oilSaltPepper Chop raab into bite-size pieces. Peel and smash garlic. Roughly chop mint and pumpkin seeds. Zest lemon. Preheat oven to 450 degrees. Toss raab with olive oil, salt and pepper and spread evenly onto a baking sheet....
read moreSausage & Raab Frittata
This substantial frittata is best served room temperature and makes for excellent leftovers. Makes ~6 servings. 1 bunch Red Dog raab¾ pound hot Italian sausage, loose or in links2 tablespoons extra-virgin olive oil1 medium onion, dicedSalt and black pepper3 cloves garlic, minced2 teaspoons roughly chopped rosemary1 ½ cups ricotta3 ounces grated provolone (about 1 1/4 cup)3 ounces grated Parmesan (about 3/4 cup)4 ounces grated smoked mozzarella (about 1 1/2 cup)10 eggs, lightly beaten and seasoned with salt and pepper Heat oven to 350 degrees....
read moreRoasted Leek & Beet Salad
Serves 2-4. 1/2 lb. Red Dog salad mix1 lb. Red Dog red beets1 large Red Dog leek (or 2 small)Olive oilSaltSunflower seeds Dressing:1/2 cup olive oil1/4 cup soy sauce3 tablespoons sugar Preheat oven to 375. Line 2 baking sheets with parchment paper. Peel and cube the beets. Spread onto first baking sheet, drizzle with olive oil, and sprinkle with salt. Roast till softened, about 30-40 minutes. Slice rings from the white and light green parts of the leek (use the dark green tops elsewhere). Spread rings onto second baking sheet, drizzle...
read moreRenewal in Springtime
Welcome to 2022 CSA! I am so happy that it’s finally April and we can once again start harvesting and packing our beautiful produce and tulips for you! It’s been a busy winter, as usual, with projects and preparing for the new season. We have a lot of familiar faces in new roles this year. In fact, I think only one person is doing the exact same job as last year! So there have been a lot of conversations and training all winter. The farm crew has been busy cleaning and tidying and getting the farm ready for another big season. Our maintenance...
read moreLentil Soup with Crispy Kale and Egg
For the soup:3 tablespoons olive oil1 cup chopped onion or shallots2 cups chopped carrot3 tablespoons curry powder1 cup red lentils3 cups water2 teaspoons salt(optional 8 oz paneer (an Indian cheese that does not melt) cut into cubes) For the crispy kale topping:4 cups kale, rinsed and torn or chopped into pieces smaller than 1 inch1/4 – 1/2 cup chopped fresh parsley or cilantro or bothThin drizzle of olive oilSalt4 eggs Saute the onion/shallots and the carrots in the oil for 5 minutes over medium heat. Add the curry powder and saute 2...
read moreRice and Rutabaga Souffle
1 cup cooked rice2 cups cooked and mashed rutabaga2 eggs1 tablespoon butter1/2 cup milk1 tsp sugarSalt and pepperDash of nutmeg Beat eggs separately, combine all ingredients except egg white and mix lightly. Fold in beaten egg whites and turn mixture into buttered casserole. Bake in moderate oven. Thanks to CSA member Sydney for this recipe!
read more