Walking Old Fields, Plowing New Fields
When I woke up this morning I realized that I only have 10 workdays left in my 2020 season at Red Dog. The end of a yearlong endeavor working on a vegetable farm has a way of sneaking up you. At times it can feel like someone is playing with life’s fast forward and pause buttons as June creeps at snail’s pace and September and October seemingly disappear without a trace. This year marks the completion of my fifth season here on the farm and my last as Farm Manager. Next year I will still be around driving tractors, mostly part time. I have...
read moreCollards, Carrots & French Green Lentils
1 bunch Red Dog Farm collards4-5 Red Dog Farm carrots1/2 cup French green lentils1 small leek1 clove garlicOlive oilSea saltLemon juice (optional)Chopped parsley (optional)Pick through lentils for pebbles, then give them a rinse and boil them with a pinch of salt for 20-30 minutes, until tender.In the meantime, clean and chop your leek and mince your garlic. Peel and slice your carrots at a sharp angle to maximize the surface area for cooking. Chop off the collard stems and cut the leaves into one-inch squares.Heat a pan on medium heat, then...
read moreAlmond & Radicchio Tagliatelle
Salt8 ounces dried tagliatelle3 1/2 ounces dry-roasted almonds1 handful pitted black olives1 large clove garlic1/2 pound Red Dog Farm radicchio1/4 cup olive oil2 teaspoons ground turmericFreshly ground black pepper1/4 cup chunk Parmigiano-Reggiano cheeseBring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions, but do not drain the water.Line a plate with a few layers of paper towels.Coarsely chop the almonds and olives. Peel the garlic clove (leave whole).When the pasta is done,...
read moreNerding Out on Radicchio
In your share this week is one of my favorite things to harvest on the farm. It adds vibrancy to the dull monotones of late fall, and a pop of color in our salad mix. It might startle you with its bitter taste but can be tempered with a sauté or a dressing. It’s a chicory from Italy, and it thrives in the winter months. I’ve heard it’s the new kale!!! You guessed it…..RADICCHIO. Let us not be scared of its bitter nature but find its sweeter parts, and tell all your friends how rad it is!This year we grew around 20 different radicchio...
read moreHerbed Carrots
1 pound Red Dog Farm carrots1 tablespoon olive oil1/4 cup chopped onions or shallotsKosher salt and freshly ground black pepper, to taste1/2 tablespoon chopped fresh Red Dog Farm thyme leaves1/2 tablespoon chopped fresh Red Dog Farm rosemary leaves1/2 large orange, cut into 4 wedgesWash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large.Heat the olive oil in a large 12-inch skillet over medium-high heat. Arrange the carrots in the pan in a single layer. Sprinkle with chopped...
read moreMaple Glazed Butternut Squash & Brussels Sprouts
Yield: 6 servings.1 Red Dog Farm butternut squash, cut into 1-inch cubes1 lb Red Dog Farm Brussels sprouts, ends trimmed and halved lengthwise2 shallots, sliced2 Tbsp olive oil1 tsp fresh Red Dog Farm thyme1 tsp fresh Red Dog Farm rosemary1/2 tsp fresh Red Dog Farm sageSalt and pepper, to taste2 apples, cored and chopped into 1-inch cubes (Granny Smith apples work especially well)1/4 cup chopped pecans (or walnuts)For the maple glaze:3 Tbsp maple syrup1 Tbsp Dijon mustard1/2 tsp fresh Red Dog Farm thymePinch of cinnamonPreheat oven to 425...
read moreBalsamic Butternut Squash with Kale
1/2 of a Red Dog butternut squash, peeled, seeded, and cut into 1-inch pieces1 small yellow onion, cut into 1/2-inch pieces3 tablespoons balsamic vinegar, divided1 tablespoon brown sugar2 teaspoons vegetable oilKosher salt and ground black pepper to taste1/2 bunch Red Dog kale, roughly chopped¼ cup vegetable brothPreheat oven to 400 degrees F.Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.Bake in the preheated...
read moreA Bit of Blue Skies
The rain has stopped for now, and the blue sky is back! In the morning, when the clouds clear, there is usually a stormy cloud horizon until the sun breaks through before lunch. This morning, the neighbor’s horses were contrasted on the dark horizon with beautiful lighting on the south part of the farm by Center Road. The farm’s property is separated from the neighbors’ by a fence. Trumpeter swans are migrating through Jefferson County right now, over that fence, heading south down the valley.Last week, one of the farm’s fields called Patsy...
read moreBacon BBQ Brussels Sprouts
2/3 cup barbecue sauce1 Tbsp. extra-virgin olive oil1 clove garlic, minced1/2 tsp. paprika1 lb. Red Dog Farm Brussels sprouts, trimmed and halvedKosher saltFreshly ground black pepper6 slices bacon, cut into 1/2″ stripsPreheat oven to 425°. In a large bowl, combine barbecue sauce with olive oil, garlic and paprika and whisk until smooth.On a parchment lined baking sheet, spread Brussels sprouts into an even layer. Cover with the barbecue sauce and toss to coat, then season with salt and pepper. Sprinkle bacon over the tops of all the...
read moreCeleriac, Kale & Potato Gratin
Serves 2.1/2 cup heavy whipping cream1/3 cup skim milk1 garlic clove, finely sliced3 sage leaves, torn in half1 tsp Dijon mustardNutmeg, to taste1 oz Red Dog Farm kale, chopped into bite-size piecesButter, for greasing3 1/2 oz Red Dog Farm celeriac, finely sliced5 oz Red Dog Farm potatoes, thinly slicedPreheat the oven to 300°F. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.Meanwhile, blanch the kale for 1 minute in a...
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