Confetti Corn
3 cobs Red Dog corn, kernels cut off1 Red Dog sweet pepper, seeded, cored and roughly diced1/4 large Red Dog red onion, cut into thick slices1 Tablespoon extra virgin olive oilSalt and freshly ground pepper To serve:Crumbled feta cheeseChopped fresh cilantroLime wedges, for drizzling Place skillet in cold oven. Preheat oven to 400, leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated. Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers and sliced...
read moreCelebrating Equinox
We passed the autumnal equinox last weekend, and just like that, summer has moved into fall! The word “equinox” is derived from the Latin meaning “equal” and “night,” referring to the roughly 12-hour days and 12-hour nights that occur twice each year. The fall equinox is a time of cultural significance around the world. In the United States, many communities host harvest festivals that feature corn mazes, apple bobbing, hayrides, and pumpkin patches. Here are some traditions from other parts of the world: – In...
read moreQuick Pickled Strawberries
1 container Red Dog strawberries; if large, hulled and halved3/4 cups white balsamic vinegar (may use white wine vinegar, but not regular balsamic vinegar)3 Tbsp granulated sugar1 Tbsp kosher salt1/3 cup water Place strawberries in a 1-pint heatproof jar. Bring vinegar, sugar, salt, and water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill. Strawberries are ready to serve in one hour but the pickling intensifies over several days, and can be stored up to...
read moreKuri Curry
Makes 6 servings. 2 Tbsp avocado or olive oil1 Tbsp unsalted butter6 green onions, chopped, white & green parts divided1-inch piece ginger, peeled & minced2 garlic cloves, minced3 Tbsp red curry paste1 tsp turmeric2 15-oz. can coconut milk, shaken4 c vegetable or chicken broth2 15-oz. can chickpeas, drained1 Red Dog red kuri squash, peeled, seeded & cut into 1-inch pieces3/4 lb. Red Dog broccoli shoots, chopped into bite-sized pieces¼ c fish sauceSalt and pepper2 limes, cut into wedges4 c basmati rice, for serving½ c chopped...
read moreCorn & Tomato Salad
Makes 4-6 servings. 3 ears Red Dog corn, shucked1.5 tablespoons extra-virgin olive oilSalt and freshly ground black pepper1-2 garlic cloves, minced1 tablespoon balsamic vinegar1 container Red Dog sungold tomatoes, halved1/3 cup coarsely chopped scallion greens Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes. Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring,...
read moreEquinox Harvests
At the halfway point between the solstices, just past the Autumnal Equinox, the farm is reflecting the time of year quite nicely. The days start after sunrise and some of the crops that were exploding in July are still stocked in the farmstand, but yielding less in the field. It’s a good time to stop by and check out what is available. Perhaps making a sauce or preserving some of those veggies would keep the summer feeling alive in the pantry, or maybe one could read up on recipes for the all-year crops and winter offerings, or of course one...
read moreTuscan Chicken and Potato Skillet
Makes 4 servings. 2 tablespoons oil2 large boneless skinless chicken breasts, halved (or 4 small)Salt and pepper1 lb Red Dog German butterball potatoes, chopped1 cup Red Dog sungold tomatoes, halved1 teaspoon garlic, minced1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried oregano1/4 teaspoon dried basil1 cup Red Dog spinach, roughly chopped1/2 cup low sodium chicken broth1 tablespoon corn starch1/2 cup heavy cream1/2 cup shredded Parmesan cheese In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and...
read moreCorn and Cucumber Salad
Makes 6 servings. 3 ears Red Dog corn, lightly steamed1 Red Dog cucumber, peeled and chopped, about 3 cups1/4 small red onion, very thinly sliced Dressing:1/3 cup mayonnaise1 Tbsp buttermilk1 Tbsp lemon juice1/2 tsp Red Dog dillSalt and fresh cracked black pepper to taste Remove the kernels from the ears of corn with a sharp knife and put into a mixing bowl. Add the cucumber and onions, separating the strands of the onion as you add it. Whisk together the dressing and taste it to adjust any of the ingredients. Toss the salad with a...
read moreWarm Spinach-Beet Salad with Crispy Shallots
Serves 4. Crispy Shallots:4 large shallots, peeled1 cup neutral oil for frying Salad:2 large or 4 small Red Dog golden beets1 bag Red Dog spinach4 oz goat cheese crumbles Dressing:1 Tbsp dijon mustard1 Tbsp honey2 Tbsp balsamic vinegar1/4 cup olive oilSalt and pepper Roast the beets:Preheat the oven to 400F. Chop the root end off the beets then peel them and place in a baking dish. Drizzle with olive oil and salt then cover the baking dish with foil and bake for 50 minutes to 1 hour (depending on their size) until a small sharp knife inserted...
read moreWinter Squash, in Three Haiku
Broad, dark, empty field; Prepared for more in sweet June;Strangers, small green hopes; Together we walk;August fog lifts from morning vine; Where there was nothing; Mid-September rains;Cradle these fruit, wash the mud; Friends, suddenly here. ~Solomon
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