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Quick Pickled Strawberries

Posted by on 8:45 am in Recipes | Comments Off on Quick Pickled Strawberries

Quick Pickled Strawberries

1 container Red Dog strawberries; if large, hulled and halved3/4 cups white balsamic vinegar (may use white wine vinegar, but not regular balsamic vinegar)3 Tbsp granulated sugar1 Tbsp kosher salt1/3 cup water Place strawberries in a 1-pint heatproof jar. Bring vinegar, sugar, salt, and water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill. Strawberries are ready to serve in one hour but the pickling intensifies over several days, and can be stored up to...

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Kuri Curry

Posted by on 8:45 am in Recipes | Comments Off on Kuri Curry

Kuri Curry

Makes 6 servings. 2 Tbsp avocado or olive oil1 Tbsp unsalted butter6 green onions, chopped, white & green parts divided1-inch piece ginger, peeled & minced2 garlic cloves, minced3 Tbsp red curry paste1 tsp turmeric2 15-oz. can coconut milk, shaken4 c vegetable or chicken broth2 15-oz. can chickpeas, drained1 Red Dog red kuri squash, peeled, seeded & cut into 1-inch pieces3/4 lb. Red Dog broccoli shoots, chopped into bite-sized pieces¼ c fish sauceSalt and pepper2 limes, cut into wedges4 c basmati rice, for serving½ c chopped...

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Corn & Tomato Salad

Posted by on 8:45 am in Recipes | Comments Off on Corn & Tomato Salad

Corn & Tomato Salad

Makes 4-6 servings. 3 ears Red Dog corn, shucked1.5 tablespoons extra-virgin olive oilSalt and freshly ground black pepper1-2 garlic cloves, minced1 tablespoon balsamic vinegar1 container Red Dog sungold tomatoes, halved1/3 cup coarsely chopped scallion greens Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes. Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring,...

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Equinox Harvests

Posted by on 8:44 am in Newsletters | Comments Off on Equinox Harvests

Equinox Harvests

At the halfway point between the solstices, just past the Autumnal Equinox, the farm is reflecting the time of year quite nicely. The days start after sunrise and some of the crops that were exploding in July are still stocked in the farmstand, but yielding less in the field. It’s a good time to stop by and check out what is available. Perhaps making a sauce or preserving some of those veggies would keep the summer feeling alive in the pantry, or maybe one could read up on recipes for the all-year crops and winter offerings, or of course one...

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Tuscan Chicken and Potato Skillet

Posted by on 9:10 am in Recipes | Comments Off on Tuscan Chicken and Potato Skillet

Tuscan Chicken and Potato Skillet

Makes 4 servings. 2 tablespoons oil2 large boneless skinless chicken breasts, halved (or 4 small)Salt and pepper1 lb Red Dog German butterball potatoes, chopped1 cup Red Dog sungold tomatoes, halved1 teaspoon garlic, minced1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried oregano1/4 teaspoon dried basil1 cup Red Dog spinach, roughly chopped1/2 cup low sodium chicken broth1 tablespoon corn starch1/2 cup heavy cream1/2 cup shredded Parmesan cheese In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and...

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Corn and Cucumber Salad

Posted by on 9:09 am in Recipes | Comments Off on Corn and Cucumber Salad

Corn and Cucumber Salad

Makes 6 servings.  3 ears Red Dog corn, lightly steamed1 Red Dog cucumber, peeled and chopped, about 3 cups1/4 small red onion, very thinly sliced Dressing:1/3 cup mayonnaise1 Tbsp buttermilk1 Tbsp lemon juice1/2 tsp Red Dog dillSalt and fresh cracked black pepper to taste Remove the kernels from the ears of corn with a sharp knife and put into a mixing bowl. Add the cucumber and onions, separating the strands of the onion as you add it. Whisk together the dressing and taste it to adjust any of the ingredients. Toss the salad with a...

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Warm Spinach-Beet Salad with Crispy Shallots

Posted by on 9:09 am in Recipes | Comments Off on Warm Spinach-Beet Salad with Crispy Shallots

Warm Spinach-Beet Salad with Crispy Shallots

Serves 4. Crispy Shallots:4 large shallots, peeled1 cup neutral oil for frying Salad:2 large or 4 small Red Dog golden beets1 bag Red Dog spinach4 oz goat cheese crumbles Dressing:1 Tbsp dijon mustard1 Tbsp honey2 Tbsp balsamic vinegar1/4 cup olive oilSalt and pepper Roast the beets:Preheat the oven to 400F. Chop the root end off the beets then peel them and place in a baking dish. Drizzle with olive oil and salt then cover the baking dish with foil and bake for 50 minutes to 1 hour (depending on their size) until a small sharp knife inserted...

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Winter Squash, in Three Haiku

Posted by on 9:08 am in Newsletters | Comments Off on Winter Squash, in Three Haiku

Winter Squash, in Three Haiku

Broad, dark, empty field; Prepared for more in sweet June;Strangers, small green hopes; Together we walk;August fog lifts from morning vine; Where there was nothing; Mid-September rains;Cradle these fruit, wash the mud;  Friends, suddenly here. ~Solomon

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Garlic-Parmesan Roasted Cauliflower

Posted by on 9:07 am in Recipes | Comments Off on Garlic-Parmesan Roasted Cauliflower

Garlic-Parmesan Roasted Cauliflower

Makes 4 servings.  1 head Red Dog cauliflower, cut into florets (about 8 cups)3 Tbsp. extra-virgin olive oil1 1/2 tsp. paprika3/4 tsp. kosher salt1/2 tsp. cracked black pepper3 garlic cloves, minced2 to 3 Tbsp. grated Parmesan cheeseJuice of 1/2 lemon2 Tbsp. finely chopped fresh parsley Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF. Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper. Empty cauliflower out onto preheated baking...

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Corn & Tomato Salad

Posted by on 9:07 am in Recipes | Comments Off on Corn & Tomato Salad

Corn & Tomato Salad

Serves 3. 3 ears Red Dog corn, husked1-2 Red Dog tomatoes, cut into 1/2 inch cubes1⁄4 cup red onion, finely chopped1⁄8 cup Red Dog cilantro, chopped1 Tbsp. extra virgin olive oil1 Tbsp. cup red wine vinegar (or to taste)Salt, to tastePepper, to taste Cook corn in large pot of boiling salted water until just tender, about 5-8 minutes. Drain and cool to room temperature. Cut kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.

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