Go Team Winter Squash!
When life gives you a bad tulip year… you make it a standout squash year!!! I remember a few short months ago we were disappointed by an underwhelming spring tulip yield, a time of year where we are craving growth and bounty. But we shan’t dwell on that too much because luckily we don’t put all our eggs in one basket, we put our eggs in a hundred different baskets! By that I mean we plant over a hundred different varieties of plants. This year we planted 9 varieties of winter squash planted over 3 acres and 3 different fields. After prepping...
read moreCurry-Scented Butternut Squash Soup
1 Red Dog butternut squash, 2 1/2 lbs (6 c cubed)2 large, sweet apples such as Fuji or Honeycrisp3 medium onions2 Tbsp butter1/4 c packed dark brown sugar1 1/2 tsp curry powder6 c chicken or veggie stock1 8-oz container mascarpone cheese2 tsp saltSour cream and snipped fresh chives (optional) Using serrated peeler, peel squash and apples; cut into 1″ cubes and dice onions using a chef’s knife. Melt butter in an 8-quart stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash,...
read moreBeef Stir Fry with Celery & Peppers
1 lb local beef top round steak or chuck steak2 Tbsp peanut or vegetable oil, divided1 medium onion, sliced1-2 Red Dog sweet peppers, cut into strips1 cup Red Dog celery, sliced2 cups frozen broccoli1 clove garlic, crushed1 Tbsp fresh ginger, grated1 Tbsp cornstarch1 cup beef bouillon1 Tbsp soy sauceFreshly ground black pepper1 cup uncooked riceSlice meat into bite-sized thin strips.Heat 1 tablespoon oil in skillet. Stir-fry onions, red pepper and celery until tender crisp. Remove to a bowl and set aside. Microwave frozen broccoli just until...
read moreSauteed Spinach with Roasted Pepper
1 Red Dog sweet Italian pepper1 tablespoon extra-virgin olive oil1 medium shallot, thinly sliced lengthwise1/2 lb. Red Dog spinach1/2 teaspoon coarse salt1/8 teaspoon freshly ground pepper1 teaspoon fresh lemon juicePlace pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap or place in a small paper bag. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise...
read moreRomanesco Stir Fry
Serves 4. 1 cup black wild rice2 cups water1 tablespoon toasted sesame oil1 medium onion, chopped3 garlic cloves, finely minced2-inch knob of ginger, peeled and finely grated1 head Red Dog romanesco, cut into small florets2 tablespoons soy sauce1 ½ tablespoons rice wine vinegar½ head Red Dog red cabbage, coarsely chopped2 tablespoons green onions, sliced for garnish1 tablespoon sesame seeds In a small pot on medium heat, bring the water and rice to a boil. Once boiling, turn the heat down to medium-low and simmer until rice is tender and...
read moreSeasonal Changes Nurture Personal Growth
As this summer fades and fall and winter approach, I am filled with a melancholy. The days become ever shorter, the nights longer and colder, and the friends I have made on the farm begin to take their leaves for their winter lives. Some I plan to see again next season, some I never will. Change, ironically one of the only constants in life, has never sat well with me. I have always done my best to avoid it, and the reminder of it as seasons change has always pressed itself upon me like an unfortunate weight. But here, on the farm, change is...
read moreLovely Rice Pudding
This recipe is offered by CSA member Sydney Keegan, who has made it for our crew. Sydney says it’s a rich, deeply flavorful way to add extra calories to a meal for hungry farmers that doesn’t have heavy ingredients. Bread puddings and rice puddings are usually made with white bread and white rice, but not only are the brown versions more nutritious, they are way more tasty. They give the dessert a richness and depth of flavor you don’t get with the white versions. You can also convert this into a savory casserole by leaving...
read moreRed Dog Vegetable Soup
Thanks to CSA member Sydney for this recipe! Makes about 12 big servings. One stick butter3 large Red Dog yellow onions2 pounds Red Dog red potatoes2 bunches Red Dog carrots1 bunch Red Dog green garlic, or 3 cloves Red Dog garlic1 Red Dog cauliflower2 cups chopped Red Dog kale2 28-oz cans chopped tomatoes with their liquidHandful chopped Red Dog parsley2 4-cup boxes No-Chicken Broth (or 8 cups chicken broth)Salt & pepper to taste. Fresh oregano to taste (optional) Peel onions and chop coarsely. Gently cook in 1/2 cube of butter until soft...
read moreKale, Potato & Carrot Curry
1 tablespoon coconut oil or olive oil2 teaspoons ground coriander1 teaspoon ground cumin1 teaspoon ground turmeric1 small Red Dog onion, peeled and finely chopped1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot)2 large garlic cloves, peeled and crushed2 teaspoons finely chopped fresh ginger roots4 small Red Dog carrots, peeled and diced (1 1/2 cups of diced carrots)2 cups peeled and diced Red Dog German Butterball potatoes2 cups chopped Red Dog lacinato kale (stems removed, and leaves...
read moreFall Minestrone Soup
2 tablespoons extra-virgin olive oil1 Red Dog yellow onion, diced4 cloves garlic, minced2 stalks celery, diced2 Red Dog carrots, diced2 lbs. fresh Red Dog shelling beans, shelled2 cups Red Dog cauliflower, separated in florets2 cups Red Dog broccoli1 teaspoon dried oregano1 teaspoon dried basilSalt and freshly ground pepper1 lb. tomatoes, chopped1 14-ounce can crushed tomatoes10 cups chicken broth1 cup elbow pasta1/3 cup finely grated Parmesan cheese Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until...
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