Looking Forward to Planning Next Season
Somehow it’s November already, which means we have about one more month on the farm before we begin transitioning to yet another season. In the midst of bringing in the last of the winter storage crops, our focus will begin shifting toward the successes and failures of 2019 and planning for 2020. This is a process that I always look forward to, because we finally have the time to make sense of what in the moment can seem like such a blur. Although I myself may be ready to sit down and figure out how to finally grow weed-free carrots, perfect...
read moreAcorn Squash Lasagna
Olive oil, for baking dish 1 Red Dog Farm acorn squash 1/2 teaspoon dried rubbed sage Coarse salt Ground pepper 1 container (15 ounces) part-skim ricotta cheese 1 cup grated Parmesan cheese 8 lasagna noodles Roast the squash, whole, in a 350-degree oven for about 45 minutes, or until you can poke a fork all the way through the squash. Let the squash cool, cut it in half, scoop out the seeds and guts, and peel off the skin. Puree the meat of the squash in a blender or food processor, or with a stick blender. While the squash is roasting, cook...
read moreParsnip & Leek Soup
1 1/2 Tbsp. butter 1 lb. Red Dog Farm leeks 1 lb. Red Dog Farm parsnips 1/2 tsp. ground turmeric 2 tsp. curry powder 3 cups vegetable or chicken stock 1/3 cup cream Salt to taste Remove and discard the roots and dark green tops of the leeks. Slice the leeks in half lengthways and rinse between the layers to remove any dirt. Finely slice leeks. Peel parsnips and chop into 1/4″-thick pieces. Heat butter in a large saucepan over medium to medium-high heat. When butter is bubbling, add leek and cook, stirring occasionally, until softened...
read moreVeggies and Conversation Flow from the Fields
November! Another month has been taken from us yet again. Swept away in a sea of harvesting, delivering, cleanup, washing, packing, planning, and navigating the frost that descends on us some mornings. Our crew is shrinking now that some of our summer-season crew have left for new adventures. But we still head to the field equipped with knives and crates and stories of what we had for dinner or that unnerving dream we had the night before. It seems as though we flow with more non-verbal communication these days, feeling comfortable with our...
read moreCeleriac Gratin
This dish goes especially well with just about any meat or white fish, like cod or haddock. 2 lbs. Red Dog Farm potatoes, peeled and sliced into 1/2″ slices 1 Red Dog Farm celeriac, peeled and sliced into 1/2″ slices 1 onion, peeled and finely sliced Sea salt Freshly ground black pepper 2 cloves garlic, peeled and finely chopped 3 ounces Cheddar cheese, grated 1 pint heavy cream 1 small bunch fresh Red Dog Farm parsley, stems separated from stalks and both roughly chopped Preheat the oven to 400°F. Place the potatoes, celeriac and...
read moreCeleriac & Carrot Puree
2 tablespoons unsalted butter 1 lb. Red Dog Farm shallots, peeled and chopped 4 Red Dog Farm carrots, peeled and cut into 1-inch chunks 1 Red Dog Farm celeriac, peeled and cut into 1/2-inch chunks Kosher salt Freshly cracked black pepper 2 cups vegetable stock Melt 2 tablespoons butter in a large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden, about 5 minutes. Add the carrots and celeriac and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the...
read moreReturn of the Trumpeter Swans
Here at the farm, some of us would consider ourselves birdwatchers. (Maggie, the farm dog is more into chasing them down as they rest and feed in open fields, however.) This time of year, many of us are excited about the return of trumpeter swans. To classify this swan, look for an entirely white body with a black bill and black legs. These swans are the largest swans in the world and one of the heaviest flying birds. They can measure up to 62 inches in length, have a wingspan up to 79.9 inches, and often weight more than 25 pounds. So as...
read moreSausage and Cauliflower Casserole
1 head cauliflower, cut into florets 1 tbsp. extra-virgin olive oil 8 oz. Italian sausage, casings removed 1 medium yellow onion, diced 5 cloves garlic, minced 4 sprigs thyme 1 28-oz. can whole peeled tomatoes 1/2 cup almond flour 2 tbsp. fresh parsley, chopped Salt and pepper, to taste Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage...
read moreWatermelon Radish, Orange & Goat Cheese Salad
1 shallot or half of a small red onion 2 tablespoons white balsamic vinegar Kosher salt 1 lb. Red Dog Farm watermelon radishes 2 Cara Cara oranges (clementines, grapefruit, or other oranges also work) Handful of walnuts, toasted and chopped Goat cheese to taste Chives, minced, optional (they add some nice color) 1-2 Tbsp. olive oil Mince shallot. Place in small bowl. Cover with the vinegar. Add a pinch of salt. Set aside. Peel the radishes if you wish (though it isn’t necessary). Thinly slice on a mandoline. Arrange radish slices on a...
read moreCollard Greens with Bacon
1 bunch Red Dog Farm collard greens 10 cloves Red Dog Farm garlic 1 yellow onion 1 teaspoon olive oil Red pepper flakes, to taste 1/4 pound bacon 1/2 cup wine (any kind) 2 cups chicken broth Salt and pepper Cut and trim the tough stems away from the collard leaves. Stack the leaves, roll tightly and slice into ribbons. Wash the ribbons thoroughly and set aside to drain. Dice the onion and the garlic. (Yes, this is a lot of garlic – use less if you prefer.) Cut the bacon into 1-inch pieces. Heat the olive oil in a large deep pot over medium...
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