Purple Daikon Radish Salad
1 lb. Red Dog Purple Daikon 1 Tablespoon sugar ½ Tablespoon Korean red pepper powder 1 teaspoon salt 2 green onions thinly sliced 2 cloves garlic minced 1½ Tablespoons white vinegar Cut daikon into really thin strips, or use a julienne peeler. Place the daikon in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic. Sprinkle the mixture with vinegar and mix well. Adjust to taste, adding additional salt, sugar or vinegar, if needed. Refrigerate until ready to...
read morePaleo “Pumpkin” Bread
1 1/2 cups blanched almond flour 1/2 teaspoon salt 3/4 teaspoon baking soda 2 1/2 teaspoons cinnamon 1/2 teaspoon cloves 1/4 teaspoon nutmeg 4 large eggs 3/4 cup pureed roasted Red Dog Squash (any kind except spaghetti) 1/4 cup pure maple syrup 1 teaspoon vanilla Up to 1/2 cup mix-ins: chocolate chips, chopped pecans or walnuts, dried cranberries, raisins Preheat the oven to 350 degrees F. Grease an 8×4-inch loaf pan with vegetable oil. In a large bowl, stir together the almond flour, salt, baking soda, cinnamon, cloves, and nutmeg. In a...
read moreRed Dog Stir Fry with Pork
1 lb. local ground pork (mild Italian ground pork works especially well, as do chorizo or also unseasoned ground pork) 1 lb. Red Dog Farm stir fry mix 1-2 Red Dog Farm purple daikon radishes, shredded 3-4 Red Dog Farm carrots, chopped into thin rounds Sautee ground pork until cooked. Remove the pork from the pan and cover the pork to keep it warm. Mix the stir fry mix, carrots, and radishes into the pork fat left in the pan. (If not all vegetables get coated, add some olive oil.) Cook until all vegetables are tender and soft. Add the pork...
read moreGinger Carrot Squash Soup
This tasty soup, spiced with ginger, will warm you right up! 1 butternut squash or other Red Dog Farm winter squash 6 Red Dog Farm carrots 4 cloves garlic 1 thumb size piece (or larger) of fresh ginger 1 onion 1 qt chicken or vegetable stock Water Olive oil Salt & pepper (Optional – cream, milk, sour cream, or coconut milk) Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste...
read moreHerb-Roasted Fingerling Potatoes
5 tablespoons extra-virgin olive oil, divided 1 pound Red Dog Farm fingerling potatoes, halved lengthwise 2 cloves chopped garlic 1 Tablespoon chopped fresh rosemary 1 Tablespoon chopped fresh oregano 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with 2 tablespoons olive oil. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.
read moreGratitude for Your Support
As 2019 draws to a close, I find myself reflecting on this momentous year with so much gratitude, appreciation and love. In May of this year, my daughter was born and life as I know it changed forever! The farm has always been “my baby” but being a mom to a real baby was a new adventure, and one in which I found I loved. The farm took a serious backseat in my life this year and the crew stepped up in every way imaginable to take on the load of filling in for me. They did a wonderful job! Everyone who has worked here more than a year will tell...
read moreSquash, Beets & Collards with Mustard Vinaigrette
The beets, butternut squash and mustard vinaigrette can be prepared up to 3 days ahead. Refrigerate until ready to use. Reheat vegetables or serve at room temperature over hot collard greens. 1 Red Dog Farm acorn squash, peeled, seeded, and cut into 3/4-inch cubes 1 Tablespoon olive oil or coconut oil 1/4 teaspoon sea salt 2 Red Dog Farm beets, peeled and diced 1.5 Tablespoons apple cider vinegar 1 Tablespoon Dijon mustard 1/4 cup olive oil 1 tablespoon olive oil or coconut oil 1/2 cup finely chopped yellow or white onion (1/2 medium onion)...
read moreCabbage Salad with Apples & Walnuts
⅓ cup olive oil ⅓ cup cider vinegar 3 tablespoons maple syrup or honey 2 pinches kosher salt Fresh ground black pepper 1/2 cup walnuts 1 head Red Dog Farm savoy cabbage 2 apples Pecorino romano or Parmesan cheese For the dressing, whisk together the olive oil, cider vinegar, honey, kosher salt, and fresh ground black pepper. If desired, toast the walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl. Thinly slice the...
read moreEveryone Eats
Today’s farmers are more societally important than ever, as we navigate food production in a changing climate. Vegetable varieties must be bred for greater resiliency to drought, pests, and extremes of temperature. Farming techniques must grow more nuanced to prepare for these changes. Fortunately, today’s farmers are more educated and sophisticated than ever, as we develop more nuanced farming techniques to prepare for these changes. And consumers have an important, possibly the most important, role to play too. After all, everyone eats!...
read moreCreamy Curried Celery Root Soup
4 Tablespoons (1/2 stick) butter 1 small onion, chopped 1 Tablespoon minced garlic 1 Tablespoon curry powder 1 to 2 teaspoons ground cumin Salt and black pepper 1 Red Dog Farm celery root, peeled and cut into 1- to 2-inch chunks 6 cups chicken or vegetable stock or water 1/2 to 1 cup cream, half-and-half, or milk, or to taste 1/4 cup chopped fresh cilantro or parsley for garnish Put the butter in a large, deep pot over medium-high heat. When it’s melted, add the onion and garlic and cook until they begin to soften, 3 to 5 minutes. Add the...
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