Peace in the Rain
Today, I’m the lucky one who gets to be on the computer while my friends work outside in the rain. Lately, the rain, along with the cold and shorter days, has been the most obvious change for us on the farm. Since the field roads are starting to flood, we can only take out trucks with four wheel drive. While I’m on my way to harvest, sliding down the muddy road in Buster (the 1988 Ford) or Romeo (the 1994 Ford), I can see my coworkers picking something in the distance and am getting better at telling our green or orange PVC suits apart....
read moreRed Cabbage and Sausage Soup
1 cup black-eyed peas, uncooked (or 2 cups cooked)1 bay leaf (if using uncooked peas)Salt, to taste2 tablespoons olive oil4 garlic cloves, chopped2 leeks, chopped2 tablespoons cornstarch6 cups vegetable stock, divided1 pound red potatoes, cut into 1/2-inch pieces1/2 pound pork sausages, cooked then sliced into 1/2-inch piecesPepper, to taste1/2 pound Red Dog Farm red cabbage, shredded1/2 cup heavy creamSmoked paprika, to garnishIf starting from uncooked black-eyed peas: Soak peas overnight in a large bowl of water. Drain water and transfer...
read moreDelicata, Pomegranate & Arugula Salad
Yield: 4 substantial side salads or up to 8 small servings. Salad2 medium Red Dog Farm delicata squash, around 1 and ¼ pounds total1 tablespoon olive oilFine grain sea salt4 heaping cups Red Dog Farm arugula⅔ cup pomegranate seeds (or a generous handful of dried cherries or cranberries)⅓ cup raw pepitas (or pecans)3 to 4 ounces feta cheese, crumbledMaple-balsamic vinaigrette2 tablespoons olive oil1 tablespoon balsamic vinegar1 teaspoon real maple syrup½ teaspoon Dijon mustardFreshly ground black pepperPreheat the oven to 425 degrees...
read moreBuoyed by Diversity
The red cabbages in your share this week are beautiful in the field. The dusty-lilac and rich violet colors of their leaves contrast with the various greens of their neighbors, which include other kinds of cabbages, several types of kales, sunchokes, lettuces, leeks, and more. This kind of diversity is one of the factors that kept the farm stable during this chaotic year. We grow many different crops, and multiple varieties of some crops, and offer them to lots of outlets. The strength of this diversity is that if one crop fails, or one...
read moreRoasted Spaghetti Squash with Parmesan and Herbs
2 1/2 tablespoons unsalted butter2 shallots, diced small2 garlic cloves, minced1 teaspoon chopped fresh thyme leaves3/4 teaspoon chopped fresh rosemary leaves6 cups roasted Red Dog Farm spaghetti squash1/4 cup chopped fresh parsley2 tablespoons grated ParmesanCoarse salt and ground pepper In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and...
read moreCreamy Golden Beet & Apple Soup
3 Red Dog Farm golden beets, peeled, roots trimmed, diced2 medium gala apple peeled and cored and diced2 Tbsp olive oilSalt to taste2 Tbsp butter or more olive oil1 medium yellow onion or 4 small shallots peeled and diced small3 stalks celery, diced small1 carrot, peeled and diced small4 cups chicken or vegetable broth½ tsp smoked paprika3 cloves garlic, minced½ cup heavy cream or coconut cream, plus more to swirl in before servingPreheat oven to 425°F, and line a baking sheet with parchment paper.Toss beets and apples in 2 tablespoon olive...
read moreCheesy Spaghetti Squash
1 Red Dog Farm spaghetti squash1 Tbsp olive oil1 Tbsp butter2/3 Tbsp minced garlic (about 2 cloves)1/2 Tbsp all-purpose flour1/2 cup parmesan cheese2/3 cup mozzarella cheese, divided2/3 cup half and half, then a little more if neededSalt and freshly ground black pepper, to taste1/2 Tbsp minced parsley, for garnish (optional)Halve the squash and scoop out the seeds and membranes. Roast squash. Shred the meat of the squash. Retain the squash’s two half-shells.In a large saute pan melt butter over medium heat. Add garlic and flour and...
read moreHow to Roast a Spaghetti Squash
How to Halve a Spaghetti Squash Spaghetti squash has thick walls, which can be difficult to cut through. If you try cutting the squash lengthwise, it has a tendency to rock and slip. The trick is to create a flat surface so you can slice through the squash safely.Pro tip: To prevent your cutting board from slipping, place a wrung-out paper towel or damp kitchen towel under it.First, rest the squash horizontally on the cutting board. Hold the squash firmly in place, and use a sharp chef’s knife to cut off the top and bottom of the squash. The...
read moreAppreciating the Food of the Season
As much as I love the abundance of summer and all its colorful offerings, I am ready to deepen into winter and eat some kale. Kale and squash. I am beginning to wonder what my capacity is for squash soup meals, and if I will ever surpass it. So far I think I could eat squash soup every night. And just when I’m over it, something new will come along, like purple sprouting broccoli or raab!That is the beauty of being a part of a growing season. You never feel tethered to one thing. There is room to be present in the season’s offerings...
read moreAutumn Ham & Greens
3 Tbsp. olive oil1/2 onion, chopped1 cup Red Dog Farm carrots, shaved or chopped1 cup cubed ham1 Tbsp brown sugar1 bunch Red Dog Farm mustard greens3 Tbsp white wine vinegar (or any mild vinegar)Add olive oil, onion, and carrots to a pan and saute until tender.Add ham and stir until warm, then sprinkle brown sugar over the ham. Stir until caramelized, about 5 minutes.Add mustard greens. Pour in vinegar and saute on medium-low heat, covered, for 20 minutes.Uncover. Stir occasionally until the vinegar evaporates and serve with brown rice,...
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