Potato Leek Celery Soup
Makes 6 servings. 4 tablespoons unsalted butter2 large Red Dog leeks, white and light green parts only, washed and thinly sliced4 large stalks Red Dog celery, diced (about 2 cups) – save and mince the leaves for garnish!1 clove garlic, minced2 large Red Dog potatoes, peeled and diced (about 4 cups)Kosher salt and freshly ground black pepper4 cups unsalted chicken stock or vegetable stock1 tablespoon cornstarch Melt the butter in a large pot with a lid. Add the leeks, celery, and garlic and cook, stirring occasionally, until the...
read moreClassic Macaroni Salad
Makes 6-8 servings Kosher salt 3/4 lb. elbow pastaExtra-virgin olive oil, for drizzling1/2 c. mayonnaise2 Tbsp. fresh lemon juice1 tsp. granulated sugarFreshly ground black pepper2 ripe plum tomatoes, chopped into 1/2″ pieces2 stalks Red Dog celery, halved lengthwise, sliced1 medium Red Dog carrot, grated1/2 c. pitted Kalamata olives, halved lengthwise, sliced In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente. Drain and immediately rinse pasta with cold water. Drain again and transfer to a...
read moreThe Great Onion Harvest of 2024
Weather dictates so much of farming, especially harvests. Last week was one of those weeks where, despite other pressing harvests on the docket, the weather forced our hand and we needed to switch gears and get all hands on deck for the onion harvest before the rains came. Our onion crop this year is pretty hefty – we had about 13 beds of onions including sweet, yellow, and red onions as well as shallots. These beauties were all seeded in February and transplanted in April, and after 7 long months of life, they were large and...
read moreSpinach Beet Goat Cheese Salad
Serves 4. 1 bag Red Dog spinach3 Tbsp. olive oil½ tsp. kosher salt¼ tsp. freshly ground black pepper2 Tbsp. balsamic vinegar, divided1 lb. Red Dog beets, cooked and peeled½ c. goat cheese, crumbled½ c. spiced pecans Toss spinach with olive oil, salt, and pepper in a medium bowl. Taste for seasoning, and add more salt and pepper if desired. Add 1 Tbsp. balsamic vinegar and toss. Chop beets into 1-inch chunks. Add chopped beets, crumbled goat cheese, and pecans to bowl of spinach. Drizzle with final tablespoon of balsamic vinegar and...
read moreRoasted Sausage with Broccoli and Fennel
Serves 4. 12 ounces (about 3 or 4 links) good-quality pork sausage, removed from casings and cut into 3/4-inch pieces2 small heads Red Dog broccoli, cut into small florets1 bulb Red Dog fennel , trimmed, cored, and cut into thin slices, about 1/4-inch thickKosher salt and freshly ground pepper3 tablespoons olive oil2 teaspoons whole-grain mustardFinely grated zest and one 1 teaspoon of juice from 1 small lemon1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if you’re using spicy sausage) Heat oven to...
read moreGazpacho with Friends
Gazpacho with Friends Originating in Andalusia, Spain, gazpacho is a cold soup that is traditionally tomato-based and eaten during the summertime. The fun part about gazpacho is that you don’t need to cook anything – you simply cut up your desired produce and blend it all up! I was able to try this recipe recently amongst friends. Gathered around a living room coffee table, we sat and ate this fruitful dish discussing philosophical ethics, talking of our weekends, and laughing during a game of fish bowl. Whether enjoying this meal alone or...
read moreBraised Red Cabbage
Makes 8 servings. 2 tablespoon butter or olive oil1 head Red Dog red cabbage, cored, quartered, and thinly sliced1 large Red Dog sweet onion, cut in half and thinly sliced1 large apple, quartered, cored and thinly sliced or grated¼ cup apple cider vinegar¼ cup apple ciderSalt and pepper to taste In a large pot or pan with fitted lid, heat butter or oil over medium heat. Add onions and apple and sauté for 5-7 minutes or until onions are soft and translucent. Add cabbage, vinegar and apple cider. Season with salt and pepper. Stir and...
read moreEasy Ground Beef Cabbage Sautee
Makes 2 servings. 8oz ground beef3 garlic cloves, minced1/2 Red Dog sweet onion, chopped1 Tbsp olive oil3 cups Red Dog red cabbage3 Red Dog carrots, cut into strips3 Tbsp chopped parsley or cilantro2 scallions, thinly chopped2 tsp crushed red pepper1 ½ Tbsp tamari sauce Add ground beef to a nonstick pan with one garlic clove, the onion and some oil of choice. After a minute, stir, breaking the pieces apart. Let the beef saute for about 5-6 minutes at medium-high heat. Use the time while the beef is cooking to chop your vegetables –...
read moreRefreshing Basil Salad
Makes 4 servings. 1 Red Dog cucumber1 Red Dog tomato½ Red Dog sweet onion, thinly sliced¼ cup chopped fresh Red Dog basil3 tablespoons red wine vinegar1 tablespoon olive oil1 medium garlic clove, mincedFreshly ground black pepper, to taste Peel the cucumber, slice in half lengthwise, then use a spoon to gently scrape out and discard the seeds. Slice the cucumber and place into a bowl. Add the tomato, onion and basil. In a separate small bowl, whisk together the vinegar, olive oil, garlic and pepper. Pour the dressing over the salad and...
read moreLearning to Cultivate
Thanks to David Conklin for the photo of Paige on the tractor! This year has been my first year cultivating, and during this time I have had a lot of ups and downs while learning – as you do with most new things. My body has had to adjust and build specific muscles for dragging and changing out tractor implements, and sitting on and driving tractors all day. My eyes have had to learn to be hyper focused on the task at hand, being sure I don’t plow plants out of their place, don’t hit irrigation risers (which are annoying to replace) or...
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