Grilled Ham & Gouda Sandwiches With Frisee
1 tablespoon extra-virgin olive oil1 large onion, thinly slicedUnsalted butter, room temperature4 1/3-inch-thick slices country white bread or sourdough bread4 ounces thinly sliced smoked ham, divided3 ounces Gouda cheese, thinly sliced, divided2 large handfuls Red Dog Farm frisee, torn into bite-size pieces (about 1 cup), dividedHeat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season...
read moreSeasonal Harvests, Seasonal Costumes
Greetings, Red Dog Farm newsletter readers. Sean here, also known on the farm as Guava. I left you last time with a newsletter about the smoke, and how we were harvesting crops in the field we call Roscoe. Squash was the biggest harvest of crops from Roscoe, along with potatoes, and both made it safely to storage before the first hard frost. The smoke has since cleared, and in its wake, a thick fog has been flooding the valley in the cold mornings. Roscoe was also cleared of black plastic and drip tape after the harvest. As observed by Karyn,...
read moreRoasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce
1 pound Red Dog Farm huckleberry gold potatoesOlive oilFlaky salt and freshly ground black pepper1 large to two small daikon radishes1 bulb Red Dog Farm fennel1/4 cup unsalted butter1/2 lemon, juiced (about 1 1/2 tablespoons)1/2 teaspoon Dijon mustard1/2 teaspoon maple syrupFresh mint leaves or dill fronds, to garnishHeat the oven to 450°F. Dice the potatoes and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely...
read moreBraised Daikon with Salted Pork and Glass Noodles
Serves 4. 3 tablespoons oil3 cloves garlic3 scallions (the white and green parts separated)5 ounces salted pork belly (sliced)1½ pounds daikon radish (cut into small pieces)3½ cups chicken stock3 ounces mung bean vermicelli½ teaspoon sesame oil¼ teaspoon white pepperSalt (to taste) Heat the oil in a wok over medium heat. Cook the garlic, the white parts of the scallion, and the salted pork belly for a couple of minutes until the pork fat turns transparent. Now add the daikon, and stir to combine. Add the stock, cover, and simmer for 15...
read moreLife by the Season, At Last
The first time I ever heard of a summer squash I was 18 years old. Growing up in the Midwest, vegetables to me were something mushy and grayish that came in a can, or if they didn’t come in a can, they were boiled extensively until transformed into a soggy paste. For most meals, vegetables materialized in the form of a bag of frozen peas and corn, microwaved and occupying a tiny corner of my plate. A token nod to health, largely ignored. Frozen pizzas and boxes of macaroni and cheese constituted the most substantial portion of my diet, and I...
read moreEasy Sauteed Butternut Squash with Chard
Serves 4. 3 Tbsp unsalted butter1/2 tsp kosher salt1 Red Dog Farm butternut squash, peeled and cut into 1-inch cubes1 bunch Red Dog Farm chard1 tsp dried thyme, or 1 tbsp chopped fresh thyme1/4 tsp ground cayenne, or to taste In a large saute pan, melt the butter over medium-high heat. Once the butter is bubbling, add the butternut squash and salt. Cook, stirring occasionally, for 10 minutes. The pan should be hot enough to get the squash fairly brown before you add the chard. While the squash is cooking, wash the chard (so it’s wet...
read moreCurried Celeriac Soup
Serves 4. 4 Tbsp butter1 small onion, chopped1 Tbsp minced Red Dog Farm garlic1 Tbsp curry powder1-2 tsp ground cuminSalt and pepper to taste1 Red Dog Farm celeriac, peeled and cut into 1-inch chunks6 cups chicken or vegetable stock1 cup milk, half and half, or cream, or to taste1/4 cup cilantro or parsley for garnish Heat the butter in a large saucepan or other heavy pot over medium heat until foaming, then add the onion. Saute for a minute until it begins to soften, then add the garlic and continue cooking until the onion is soft, 3-5...
read moreReflecting Back and Looking Forward While Tilling
I look forward to tilling on the tractor because it gives me a unique chance to reflect on the season.To start tilling, I line the tractor up with the bed ahead, drive forward over the bed, and drop the spinning tiller implement into the soil. To make a nice bed, you have to always be paying attention: looking forward to make sure you are straight, and backward to make sure you are tilling at the right depth.When I’m looking back and forth, I see the old crop in front of me and the colorful, mulched remains behind. It marks the end of that...
read moreBull’s-Eye Beet Chips
About 4 medium chioggia (bull’s-eye) beetsVegetable oil for fryingSea saltWash the beets and slice them paper thin, there is no need to peel them. The best way to slice them is with a mandoline slicer, set on the 1/8 inch setting.Pour at least 3 inches of oil into a medium sized heavy pot. Heat the oil to 350F.Fry the beets, in batches, for about 2 minutes, until golden. Flip them around in the oil frequently so they cook evenly. First the slices will float to the top, then they will shrink and start to curl around the edges as they...
read moreBraised Savoy Cabbage with Pancetta & Rosemary
Serves 41 Red Dog Farm green savoy cabbage2 Tbsp olive oil2.5 ounces pancetta1 tsp. chopped rosemary2 garlic cloves, peeled and finely chopped1/3 cup chicken stockSalt and freshly ground pepper1½ oz butterPeel back the outer layers of the cabbage until you reach the tender leaves. If some of the outer leaves are not yellow, wilted or eaten by caterpillars, you can use them. Just remove the tough stem and wash them. These leaves are healthier for you. They also taste and look better too. Separate them from the tender leaves as these will take...
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