Namasu (Zesty Japanese Root Salad)
This is traditionally served during the Japanese new year for good luck. Some people prefer to let this salad marinate in its dressing for a day or two before eating. Servings: 4 14 oz Red Dog red king radish (one 4″ piece)3 oz carrot (any color) (one 2″ piece)1 tsp Diamond Crystal kosher salt For the Seasonings1½ Tbsp sugar1½ Tbsp rice vinegar (unseasoned)1 Tbsp water¼ tsp Diamond Crystal kosher salt Peel the radish and the carrot. Cut the daikon in half so each piece is 2 inches long. Next, julienne the daikon by cutting it in...
read moreOne-Pot Sausage, Cabbage & Potato Dinner
Servings: 6-8 servings 2 tablespoons olive oil1½ pounds fully cooked smoked sausage, sliced into ½- to 1-inch pieces1 cup chopped red onion1½ pounds Red Dog German butterball potatoes, halved3 medium-large Red Dog carrots (any color!), chopped2 garlic cloves, minced1 teaspoon kosher salt and ½ teaspoon fresh black pepper½ teaspoon paprika 2 cups low-sodium chicken broth1 medium head (~2 pounds) Red Dog green cabbage, cored and chopped2 tablespoons butter, cut into thin pats Add the olive oil to a large Dutch oven or heavy-bottomed soup...
read moreMustard Greens Gratin
Makes 4 servings. 1/2 lb Red Dog German butterball potatoes, sliced as thinly as possible1/2 bunch Red Dog mustard greens, leaves roughly chopped2 cloves garlic, minced1/2 cup heavy cream1 cup shredded cheddar1/4 yellow onion, medium dicedA few sprigs thyme Preheat oven to 370 degrees. In an oiled 9 inch casserole, layer slices of the potato with as little overlap as possible but covering the entire dish. Sprinkle a bit of the garlic, onion, then mustard greens, and then cheese. Drizzle a bit of the cream and salt to taste (go easy on...
read moreHauntings in the Fields
As the days are becoming shorter and the veil is thinning, things are getting a little spooky here at Red Dog. Every morning, we arrive one by one, our headlights illuminating the gravel drive as we slowly make our way towards the dark silhouette of the farm. As the sun creeps its way over the valley it reveals a thick layer of mist that clings to our long rows of crops, concealing what lays within. The muffled cries of birds awakening seep out of the fields as we sip our morning coffee and cover ourselves with layers until only our eyes are...
read moreMoroccan Beet Salad
Serves 3. 2-3 Red Dog beets1/2 red onion, thinly sliced1/2 tablespoon olive oil2 tablespoon freshly squeezed orange juice1/2 tablespoon orange zest1 teaspoon cumin1/2 teaspoon salt2 tablespoons fresh mint leaves, packed2 tablespoons Red Dog cilantro leaves, packed In a large pot bring enough water to cover beets to a boil. Add beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from pot and allow to cool completely. While running under cold water, remove the skins from the beets using...
read moreButternut Sausage Kale Bake
Makes 4-6 servings. 3 1/2 cups Red Dog butternut squash, chopped into small cubes1 Tbsp light flavored olive oil1/4 tsp fine grain sea salt 1 lb Italian pork sausage, casings removed1-2 tsp light flavored olive oil1/8 tsp crushed red pepper flakes1/2 Red Dog yellow onion, chopped1/2 cup of your favorite marinara sauce1/4 cup coconut milk2 cups Red Dog kale, roughly chopped1 egg, whiskedAdditional fine grain sea salt and pepper to taste Roast the butternut squash: Preheat the oven to 400 degrees. In a large bowl, toss the squash cubes...
read moreMaple Roasted Brussels Sprouts & Fennel
Makes ~3 servings. 1 pound Red Dog Brussels sprouts, halved1 bulb Red Dog fennel, sliced ¼ inch thick½ medium red onion, sliced ¼ inch thick2 tablespoons maple syrup1 tablespoon extra virgin olive oil¼ teaspoon sea salt⅛ teaspoon black pepper2 tablespoons seeds from a Red Dog winter squash or pumpkin¼ cup pomegranate seeds Preheat oven to 400°F. In a small mixing bowl, whisk together maple syrup, olive oil, salt, and pepper. Add Brussels sprouts, fennel, and red onion, toss to coat, and spread on a baking sheet. Bake 10-15 minutes until...
read moreWelcoming the Wind: Appreciating Fall on the Farm
With wind howling through the valley in recent days, the stormy season is upon us. With that in mind, there are many months behind us since we first seeded our crops, and we’re now getting a good perspective on which crops have done well in their fields. For the curious, it might be nice to get informed look at how some of your favorite veggies are growing.An observation from the field as we get geared up for storage is that the beets this year are rather large! In the previous year, the red variety got up to a pretty big size, while others...
read moreEasy Collards & Shallots
This goes particularly well with pork chops. 1 tablespoon extra-virgin olive oil2 medium shallots, finely chopped1 bunch collard greens, thick stems removed and leaves thinly sliced1/2 teaspoon fine sea salt1/4 teaspoon ground black pepper Heat olive oil over medium heat in a large skillet. Add shallots until translucent, 3 to 5 minutes. Meanwhile, rinse sliced greens under water. Drain but do not dry. Add greens to the skillet with salt and pepper. Cover and wilt the greens, stirring occasionally, until bright green and...
read moreFried Sage Leaves
These are the potato chips of the herb world! Whole leaves from 1 bunch Red Dog sageExtra-virgin olive oil, enough to coat entire bottom of skilletKosher salt, for sprinkling Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste. Repeat in...
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