Southwestern Stuffed Spaghetti Squash
1 Red Dog Farm spaghetti squash 1 Tablespoon olive oil 1/2 red onion, chopped 2 garlic cloves, minced 1 jalapeno pepper, minced (leave seeds in for more heat) 1 red bell pepper, chopped 1/2 Tablespoon ground cumin 1/2 Tablespoon oregano 1/2 Tablespoon chili powder Kosher salt Freshly cracked black pepper 1 (15 oz.) can black beans, drained and rinsed 1 cup frozen corn, thawed 1/2 cup freshly torn cilantro, plus more for garnish Juice of 1 lime 1 cup grated cheddar cheese Preheat oven to 375 degrees F. Place whole squash on a baking sheet and...
read morePreserving and Sharing the Harvest
As I packed for my annual trip to celebrate Thanksgiving with far-flung urban friends (this year’s week in sleepy Chicago was a welcome change from last year’s hectic visit to Brooklyn), I found myself with extra carry-on space, and wondered what produce to bring. The availability of slightly irregular food in staggering quantities is one of my favorite perks of farming, and it makes it easier to plan both dinner and thoughtful holiday gifts for food-lovers. At the last minute before leaving for the airport, I stuffed a pair of five-pound...
read moreShallot Vinaigrette
½ cup olive oil ¼ cup Sherry vinegar or red wine vinegar 2 tablespoons finely chopped Red Dog Farm shallots 1 teaspoon chopped fresh thyme Kosher salt, freshly ground pepper Whisk oil, vinegar, shallot, and thyme in a small bowl. Season with salt and pepper. Dressing can be made up to 4 days ahead. Cover and chill.
read moreMaple Roasted Brussels & Squash
5 Tbsp. olive oil, divided 1 pound Red Dog Farm brussels spouts, ends trimmed, sliced in half 1 pound Red Dog Farm butternut squash, peeled, seeded, and cubed 4 tablespoons real maple syrup, divided Salt and pepper to taste 1 cup whole pecans 1/2 cup dried cranberries Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly coat it with olive oil, about 1-2 Tablespoons. In a large bowl combine brussels spouts, butternut squash, and 3 Tablespoons olive oil. Toss with olive oil and 1 Tablespoon maple syrup and salt and...
read moreLooking Forward to Winter Plans
I’m sure y’all are thinking about holiday food. But we’re over here thinking about WINTER PLANS! And Projects! During “The Season,” one of our classic topics of conversation is “What Projects We Hope To Do When We Have Time and Energy.” For us, this happens when the farm work decreases and we have more extracurricular time – meaning, Winter! Darker hours mean less time outside and more rest, resulting in more mental and physical capacity to try new things or return to beloved hobbies. Right now, those dreamed-of projects are...
read moreStuffed Squash
1 large (or 2 small) Red Dog buttercup squash 1 pound lean ground beef or ground pork 1/4 cup red or green bell pepper, chopped 1/2 cup Red Dog Farm yellow onion, chopped Dash pepper 1/2 teaspoon salt 1 can (14.5 ounces) diced tomatoes, drained 1 tablespoon fresh parsley, chopped 1/4 teaspoon cinnamon (optional) Mild cheddar or cheddar jack cheese, shredded (optional) Line a 9-by-13-by-2-inch baking pan with foil; lightly grease the foil with olive oil. Heat oven to 350 F. Cut the squash in half lengthwise and scoop out seeds. Coat the cut...
read moreCreamed Kohlrabi Soup
2 tbsp extra-virgin olive oil 1 Red Dog Farm yellow onion, diced 3 cloves garlic, minced 1/4 tsp ground black pepper 1/4 tsp red pepper flakes 8 oz German butterball potatoes (or other waxy potatoes), peeled and cubed 1 large Red Dog Farm kohlrabi, peeled and cubed 4 cups low-sodium vegetable broth 1 bay leaf Fresh herbs (optional, for serving) In a stockpot, heat the olive oil. Add the onion and a pinch of salt, and cook with occasional stirring until the onion is softened but not browning, 4 to 5 minutes. Add the garlic, black pepper, and...
read moreSquash is the Star of Thanksgiving
With Thanksgiving right around the corner, I’d like to talk about one of the shining stars of Thanksgiving: squash. Squash, in my opinion, is one of the most fun and communal crops here at Red Dog. This year we planted something like 20 beds of squash of 8 different varieties. That’s A LOT of squash. And when it’s harvest time, it’s all hands on deck. The entire crew works together to clip the stems off the vines, and then we play a frantic game of catch as some people throw squash to others who place them in macro bins. (Read more...
read morePotato & Mustard Greens Salad
3 pounds Yukon Gold potatoes, peeled and halved 4 cloves garlic, peeled and sliced 1/2 cup mayonnaise 1/3 cup white wine vinegar 1/4 cup olive oil 1 teaspoon hot sauce or sambal oelek (Thai chile paste) Salt and freshly ground black pepper to taste 1/2 cup relish or chopped pickles, cornichons, or gherkins 1 cup Red Dog Farm mustard greens Boil potatoes and garlic in a large pot of salted water until just tender, 15 to 20 minutes. Drain and let cool to room temperature. Discard the garlic. Whisk mayonnaise, vinegar, olive oil, and hot sauce...
read moreEasy Vietnamese Radish & Carrot Pickles
1/2 pound Red Dog Farm rainbow carrots, julienned (cut into matchsticks) 1/2 pound Red Dog Farm purple daikon radish, julienned (cut into matchsticks) 4 cups water 1/2 cup rice vinegar 1/4 cup sugar 1 teaspoon salt In a large bowl, mix water, sugar and salt. Stir until sugar and salt completely dissolved. Add carrot and daikon strips into the bowl and mix well. Transfer to sterilized jars. Seal and refrigerate for at least overnight before consuming. It should last about 1 month in the...
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