Delicious Fall Nutrition
I love Fall. The shorter days dictate more rest. The seasonal foods assure hardy comfort. The blustery weather encourages wool sweaters, book reading and craft projects. What’s not to love?! One food that most symbolizes fall to me is the pumpkin. One of my goals this fall is to make (and eat) more pumpkin pie! It’s the easiest pie to make and practically a health food with pumpkin, milk and eggs. Pumpkin soup is another favorite in our house. Sometimes we go with sweet spices like cinnamon and ginger, other times we take a more Thai turn...
read moreSquash Mac & Cheese
3 cups (uncooked) pasta (elbows, shells, spirals, or similar)2.5 cups roasted and pureed Red Dog butternut squash1/4 cup all-purpose flour1.5 cup milk4 Tbsp. butter1 cup shredded cheddar cheeseSalt and pepperOptional: a pinch of nutmeg, a sprinkle of garlic powder, ground mustard, or celery seedCook pasta according to the package instructions.Cut squash in half, remove the seeds, and roast in the oven until soft. Scoop the squash from the skin into a blender or food processor and puree. Alternatively, mash with potato masher, fork, or other...
read moreFrisee & Apple Salad
3 tablespoons olive oil2 tablespoons apple cider vinegar2 tablespoons minced Red Dog shallot1 tablespoon honey1/2 cup (generous) dried tart cherries (one 3-ounce package)1 large head Red Dog frisée, torn into bite-size pieces (about 6 cups)1 medium Gala apple, cored, thinly sliced1/2 cup coarsely chopped toasted walnutsWhisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisee and apple slices in large bowl. Add dressing and toss to coat. Divide among 4 plates; sprinkle...
read moreThyme-Rubbed Salmon with Cauliflower Risotto
2 Red Dog shallots, minced1/2 tsp. minced fresh Red Dog thyme, plus a few sprigs for garnish1/2 cup heavy cream24 oz. wild-caught salmon, skin removedSalt for sprinkling, plus 1/2 tsp.Freshly ground black pepper1 head Red Dog cauliflower, finely chopped3 Tbsp. olive oil, divided Thyme has a woody stem, so it’s best to strip the leaves from the stems before chopping them up into a fine mince. To do this, hold the thyme sprig on the tender end and strip the leaves in a downward motion with your other hand. No worries if the tender tip pulls...
read moreMeet the Farm Trucks
As much as I love my sweet red midsize SUV that gets me to work in the morning, takes me adventuring on the weekends, and brought me here all the way from the east coast, there’s nothing like a farm truck. I didn’t know what I had been missing out on until I met Red Dog’s beautiful fleet of multicolored trucks that are consistently muddy and worn, finicky yet reliable, and bouncy but cozy on the coldest, wettest fall days. Each truck has a name and each one most definitely has a personality to fit it. When I first started here, I didn’t think...
read moreCaramelized Broccoli with Garlic
3 tablespoons extra-virgin olive oil2 heads Red Dog broccoli, stems peeled and heads halved lengthwise1/2 cup water3 cloves Red Dog garlic, thinly slicedPinch of crushed red pepperSalt and freshly ground black pepper2 tablespoons fresh lemon juice In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add...
read moreSimple Collards & Potatoes
1 bunch Red Dog collard greensSea salt and freshly ground pepper3 medium Red Dog red potatoes, diced3-4 strips bacon, cut into small pieces (optional)2 Tbsp. olive oil1/2 onion, chopped2 cloves Red Dog garlic, mincedPinch of red pepper flakesHot pepper sauce or vinegar for the table Strip the collards from the stem and wash. Bring a few quarts of water to a boil. Add salt and the greens and simmer for 5 minutes. Scoop collards into a bowl. Add potatoes to the cooking water and simmer until tender, 7-10 minutes. Meanwhile, cook the bacon in a...
read moreThanks, Veggies!
Certain vegetables just have something special. Maybe I’m partial, but fall harvests have me giddy with all the ways they give freely to us. It’s easy to forget just how much time and effort we as farmers have put into a crop by the time it’s harvested and ready to eat! Take our winter squash, for example. It took a giant crew, huge fields and lots of planning to get those babies in the ground months ago. And maybe an even bigger push to get them all clipped off the plants and out of the fields for safe storage. Now we’ll have squash for...
read morePasta with Sausage, Chard & Parsnips
Serves 4. Salt and pepper3/4 pound orecchiette pasta1 tablespoon olive oil3/4 pound sweet Italian sausage, casings removed1 pound Red Dog parsnips, peeled and cut into 1/4-inch rounds (halved if large)1 bunch Red Dog chard, tough stems and ribs removed, thinly sliced1/2 cup grated Parmesan (2 ounces), plus more for serving In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot. In a large skillet, heat oil over medium-high. Add sausage and cook,...
read moreChard with Leeks
1 bunch Red Dog rainbow chard1 leek, halved lengthwise and cut crosswise into ¼ inch slices1/2 tablespoon butter1 1/4 tablespoons olive or sunflower oil⅓ cup toasted walnuts, pecans or pine nuts (toasted in a dry skillet for a few minutes, watch closely so as not to burn)1/4 teaspoon saltFreshly ground pepper to tasteJuice from 1/4 lemon Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into ¼-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make...
read more