Spaghetti with Green Garlic
Kosher salt 2 Tbsp. extra-virgin olive oil 1 bu. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced 6 oz. thin spaghetti 2 Tbsp. freshly grated Parmigiano-Reggiano; more for serving Freshly ground black pepper Bring 3 quarts of well-salted water to a boil in a large pot over high heat. Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove...
read moreAn Ode to Raab
Maybe you thought I would write about the bursting beauty of the tulips in April, or the explosion of little plants in the greenhouse that make me feel all giddy about another season of vegetables. Or perhaps you imagined I would write about the longer days, the sunnier skies, the drier fields, the hopefulness that is spring. Oh we just got pigs! Maybe you wanted to hear about the cutest little pigs we just got that are nesting into their new home in out fields. Or maybe you thought I would write about “farming in the time of a pandemic.” But...
read moreEasy Homemade Salad Dressings
How tragic would it be to run out of salad dressing when you just got fresh salad mix in your CSA share? Don’t worry — there are lots of very easy, quick dressings that can be made with ingredients you might already have on hand. Try a few of these: Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to...
read moreButtered Kale with Lemon and Chives
1/2 lb stir fry mix, washed and torn or chopped into pieces Zest of one lemon 1 Tablespoon butter Salt and pepper Steam the stir fry mix using a steaming basket until tender but still bright green (about 5-8 minutes). While the stir fry mix is steaming, zest the lemon and chop the chives into small pieces, put in a small bowl, and set aside. Transfer the steamed stir fry mix into a bowl and pour off the water in the pot. Return the pot to the stove and heat over a low flame. Melt the butter and then add the zest and chives. Give everything a...
read moreLooking Forward to the Fun of Farming
The long winter lull is quickly forgotten with the arrival of spring. A small crew of hardy harvesters that kept the wheels of Red Dog Farm turning over the dark months has now blossomed into group of folks that can handle just about anything. We’re doing just about everything farmers do at the moment. Tractors are hastily turning in cover crop to make way for spring vegetables, and the crew is busy seeding in the greenhouse, planting out in the fields, and packing orders. This spring in particular I have spent a lot of time on the tractor...
read moreRaab with Garlic, Chili and Lemon
Serves 4 1 lb. raab 2-4 Tbsp. extra-virgin olive oil 1 Tbsp. minced garlic, or more to taste 1 lemon 1/4 tsp. crushed red pepper flakes, to taste Kosher salt and freshly ground black pepper Cooked pasta, to serve (optional) Wash the raab. Cut any large stems into 1/2-inch slices. Heat a large cast iron skillet over medium high heat. Add 2 tbsp. olive oil to the skillet. When it shimmers, add the minced garlic and stir until the garlic is uniformly brown. Add more oil or adjust the heat as needed to keep the garlic from burning. Add in the...
read moreBlack Radish Salad with Apple, Lemon and Mint
Serves 3 1 med. black radish, julienned 2 Tbsp fresh lemon juice 1 Granny Smith apple, cut in half & cut into very thin slices 1 large carrot, julienned Drizzle of fruity olive oil 2 Tbsp roughly chopped fresh mint Sea salt, to taste Combine radish and lemon juice in a small bowl and let sit for 30 minutes. When softened a bit, add apple and carrot. Drizzle with olive oil to moisten all ingredients. Sprinkle with mint and salt to taste. Enjoy!
read morePaige’s Poetry
Happy CSA week #2, all! I truly hope you all had some tasty meals from last week’s share. After all, a bouquet of kale raab is an edible arrangement – and it can even bloom into happy yellow edible flowers. Over the past few months, we’ve been working away at harvesting over-wintered veggies, getting the fields ready for seeding/transplanting, and growing tiny plants we hope will fill your gardens and one day feed the community. We’ve had rain and we’ve had shine and everything in-between, but what is even more fun is all the...
read moreSimple Teriyaki Chicken Stir Fry
1 tablespoon olive oil 1 onion, cut into wedges 1/2 lb. stir fry mix 1 tablespoon sesame oil 1 lb. chicken thigh fillets, skinless and boneless, cut into bite sized pieces 1/4 cup soy sauce 1/4 cup light brown sugar 2 tablespoons rice wine vinegar or apple cider vinegar 2 tablespoons mirin (or 2 tablespoons white wine or rice vinegar plus 1/2 teaspoon sugar) 2 teaspoons minced garlic (or 2 cloves garlic, minced) Stir fry onion and stir fry mix with 1 tablespoon oil until just starting to turn vibrant in color. Add 2 tablespoons water, reduce...
read moreThe Beauty of Springtime
Another winter has gone by and here we are at the beginning of a brand new season. The world sure looks a lot different than it did before, but the farm and its cycles have a certainty that can be relied on. The sun always rises, the birds undoubtedly begin their morning chorus, the rain and clouds come, sometimes hail and snow too, but then it passes. Everything alive knows spring and behaves accordingly. The soil warms, grass greens up, crops sprout, animals give birth, bulbs bloom. As farmers we also know what to do- order seeds, hire...
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