Classic Herb-Roasted Potatoes & Carrots
1 lb Red Dog German butterball potatoes, quartered1 bunch carrots, cut into chunks3 tablespoons olive oil1.5 tablespoons chopped fresh rosemary1.5 tablespoons chopped fresh thyme1.5 teaspoons kosher saltBlack pepper1.5 tablespoons chopped fresh parsley Preheat oven to 425 degrees. Place potatoes and carrots on a large baking sheet. Drizzle with olive oil, add rosemary and thyme, salt and pepper, and toss to combine. Bake for 30 minutes, stirring halfway through. Top with fresh parsley.
read moreCauliflower Roasted with Bacon and Caramelized Green Onions
Serves 4 1 lb. Red Dog cauliflower3 strips thick-cut bacon4 Red Dog green onions, sliced into 1/2″ pieces1 Tbsp. olive oil1/4 tsp. salt1/4 tsp. pepper Preheat oven to 400 degrees and place rack to middle position. Cut the cauliflower into bite-sized pieces. Slice the green onions into 1/2″ pieces using only the white and light parts. Slice the bacon into chunks. Toss the cauliflower, green onion and bacon with the olive oil and spread on a sheet pan. Season wiht salt and pepper. Cook the cauliflower 10 minutes, stir, then cook for...
read moreCauliflower Bonanza!
CSA members might notice they’re receiving cauliflower in their shares for the second week in a row. Those of you who are home gardeners can probably sympathize with the paradox of the summer growing season: after so many months of preparation and effort and patient hoping for success, our plants are finally doing what we want them to do: making tons of food for us! (Sometimes literally.) How are we to adequately appreciate the overwhelming abundance of fruits and veggies July brings us? I aspire to be the kind of person who processes and...
read moreFarro with Cucumber, Golden Beets, and Mint Vinaigrette
Serves: 6 1 cup farro (uncooked)3 Red Dog golden beets, tops removed and reserved for another use, roasted, peeled and cubed1 ½ cups Red Dog cucumber, peel on, chopped6 ounces feta, diced For the Dressing:¼ cup diced red onion1 clove garlic½ cup fresh mint leaves⅓ cup unseasoned rice vinegar1 teaspoon raw honey½ teaspoon sea saltfreshly ground black pepper⅓ cup unrefined, cold-pressed extra virgin olive oil Boil the farro and a pinch of salt in plenty of water. Cook until al dente, about 20 minutes. Pour into a colander and rinse under cold...
read moreKnowledge and Wisdom on the Farm
Coming to the farm this year, I knew I would be learning a lot about farming. That was kind of the point. My background being in nutrition and farmers markets, I wanted to dive head/hands first into the growing and sourcing of organic food. I expected to learn how to grow food, but I didn’t expect all of the others ways in which I would learn on the farm. It’s immensely valuable to watch and participate while we all learn from our farmer and managers – the transmission of knowledge and wisdom. There are other less tangible ways in which...
read moreBaked Parmesan Zucchini
4 servings 4 Red Dog zucchini, quartered lengthwise1/2 cup freshly grated parmesan1/2 tsp. dried thyme1/2 tsp. dried oregano1/2 tsp. dried basil1/4 tsp. garlic powderKosher salt and freshly ground black pepper, to taste2 Tbsp. olive oil Preheat oven to 350 degrees. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with oliv oil and sprinkle with parmesan mixture....
read moreCheesy Sweet Onion Bake
Sweet Onion Mixture:1 Tbsp. unsalted butter1 sweet onion, chopped5 oz. (2/3 cups) shredded Swiss cheese1/4 cup finely crushed Saltine crackers1 eggs1/3 cup half-&-half or whole milk1/3 tsp. salt1/8 tsp. pepper Cracker Crumb Topping:1/4 c. coarsely crushed Saltine crackers2/3 Tbsp. unsalted butter, melted Prepare the Sweet Onion Mixture:Melt 1 tablespoon butter in a large skillet over medium-low heat. Add onion and saute, stirring frequently, until tender and beginning to turn golden brown; about 20 minutes. Place half of cooked onion in a...
read moreGreen Beans with Basil
1/2 tablespoon extra-virgin olive oil1/2 cup finely diced sweet onionSaltFreshly ground black pepper1/2 pound green beans, trimmed and cut into 1 1/2- to 2-inch pieces1 tablespoon chopped fresh basil Heat the oil in a small saute pan or skillet over medium heat until it shimmers. Add the diced onion; season with salt and pepper to taste. Let the onion cook slowly, for about 8 to 10 minutes, until it is soft but not browned. (Adjust the heat as necessary.) Meanwhile, bring a large pot of salted water to a boil over high heat. Add the beans and...
read moreFinding Happiness and Peace in the Fields
Hello Red Dog Customer! My name is Jake Carson, and I am new to the farming life, having only started at Red Dog just over a month ago. Only months ago, I was convinced that my life would take the path that so many of my friends’ and family members’ lives have already taken: I was to go to college, get my bachelor’s degree and, because I chose history for a major, then it would be onto grad school. Raised to believe that this was one of the noblest lives I could lead, raised to believe that I would never be happy with a job which demanded...
read moreGreen Beans with Fennel
1 tablespoon olive oil1/2 Red Dog fennel bulb, thinly sliced1/2 pound Red Dog green beans, halved1 tablespoons butter1 tablespoons water Heat olive oil in a skillet over medium-high heat. Add fennel and cook, stirring, until browned, 15 minutes. Cook halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in butter and water and cook until glazed, 2 minutes. Season with salt and pepper.
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