Marvelous Squash!
Today is finally squash harvest day here at Red Dog Farm, one of the most exciting events on the farming calendar. There really is something so satisfying about harvesting a squash. It is the ultimate symbol the successful completion of another busy growing season, and proof that we have taken full advantage of the lush summer and are prepared for the long winter ahead. As I was harvesting squash this morning, I was so charmed by each variety’s unique character and distinctive beauty. Before coming to work at Red Dog, I was pitifully ignorant...
read moreSweet and Sour Celery Cilantro Salad
1 bunch chopped Red Dog Farm celery, leaves included½ cup fresh Red Dog Farm cilantro, packed, chopped1 green onion, sliced (white and green parts)½-1 fresno chili, seeds and veins removed, thinly sliced*Juice of one lime (about 3-4 Tbsp.)2 Tbsp. rice vinegar2 Tbsp. honey (warmed if it isn’t liquid)½ tsp. toasted sesame oil1-2 Tbsp. toasted sesame seedsWash the celery well before chopping. Add everything to a bowl, and toss to combine.*If you’re heat sensitive, you can swap the chili for a pinch of red pepper flakes...
read moreRoasted Balsamic Radicchio
1 head Red Dog Farm radicchio, halved through core end, each half cut into 3 wedges with some core still attached1.5 tablespoons olive oil1/2 tablespoon chopped fresh thymeBalsamic vinegar (for drizzling)Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and...
read moreFall is Fun
With summer coming to an end and fall setting in, I can’t help but think of all the things I love about fall. There is something quite magnificent about the way the sun glows – warm and low, how the cool breeze allows me to bundle up in a sweater without being too hot or too cold, and how the change in season creates a perfect balance for work and play. Every year when I see geese flying in formation and hear them call out from above, I feel some familiar peace about the changing of season.Food is warm, wholesome, and filling. I’ve already...
read moreCauliflower Leek Soup
2 tablespoons olive oil1 medium onion, sliced2 leeks, sliced thin (only the white part)1 large head or 2 small heads cauliflower (about 1.5 lbs)4 cups chicken or vegetable stock1 teaspoon dried thyme3–5 cloves roasted garlic (optional)1⁄2 fresh lemonSalt + pepper, to tasteProsciutto or bacon, sautéed until crunchy and crumbled upGreen onions, sliced In a large saute pan, heat two tablespoons olive oil over medium heat. Add the leeks and onion and saute until the onions are starting to caramelize and the leeks are starting to turn golden...
read morePaleo Cream of Celery Soup
2 tbsp coconut oil (can sub olive oil)1 large Red Dog Farm shallot1 head Red Dog Farm celery1/2 head Red Dog Farm cauliflower2 cups bone broth or vegetable broth2 cups water1/2 tsp coriander1/4 tsp celery seed1/2 tsp salt1/4 cup fresh Red Dog Farm parsley, coarsely chopped Heat olive oil in large soup pan on medium high on the stove. Coarsely chop shallots and add to pan. Stir and saute until translucent, about 2 minutes. Coarsely chop celery and add to pan, stirring to evenly mix in with shallots. Coarsely chop cauliflower and add to pan,...
read moreCarrot Oatmeal Cookies
1 cup whole grain flour1 teaspoon baking powder1/2 scant teaspoon salt1 cup rolled oats1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 cup Red Dog Farm carrots, shredded or grated2/3 cup walnuts, chopped1/2 cup maple syrup1/2 cup butter, melted1 teaspoon fresh ginger, gratedPreheat the oven to 375 degrees F.In a large bowl, whisk together the flour, baking powder, salt, oats, cinnamon and nutmeg. Squeeze out any extra moisture from the carrots (there will be a lot if you grated them) and add the carrots and nuts to the bowl with the flour.In a...
read moreRoasted Cauliflower and Potato Skillet Quiche
1 (12 oz) ball of your favorite pie dough8 ounces white cheddar cheese6 eggs15 ounces (approximately 2 cups) half & half2 head Red Dog Farm romanesco, cut into small florets2 cups Red Dog Farm cauliflower, cut into small florets1 cup Red Dog Farm potatoes, cut into small cubes1 red onion, julienned2 tablespoons olive oil1 tablespoon rosemary, minced2 garlic cloves, minced1 1/2 teaspoons sea salt, plus more for veggies1/8 teaspoon cracked black pepper, plus more for veggiesPreheat the oven to 375 degrees F.Prepare an oven-safe skillet with...
read moreThe Smoke is Gone, but the Veggies Remain
The smoke is gone! Big thanks to Paige, Lane, Naomi, and Julia for getting the CSA harvest to you last week. We are very fortunate that the crops were not harmed by the smoke, and it is good to be returning to a regular schedule. The plants have grown mightily in our absence, and our first harvest of the new week brought balance.This morning, Lane pointed out, from his tractor, a harrier returning to his post. Delivery driver and field crew member Frank uncovered reemay to let a bird, perhaps wary of any remaining smoke, return to the sky....
read moreRoasted Roots & Fruits
1 lb. Potatoes1 lb. Beets1 lb. Shallots2 Sweet PeppersOlive oilSalt and pepper Preheat the oven to 375 degrees. Cut the veggies into chunks. Toss in a liberal coating of olive oil, sprinkle with salt and pepper. Also, feel free to add any additional roots or fruits. Summer squash, carrots, sweet potatoes are just a few ideas. Spread out on a baking tray. Bake for about 30-45 minutes, depending on the cut size of your vegetables. Serve warm with ketchup and mayonnaise. Leftovers make a great addition to breakfast.
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