The Art of Farming
I’m relatively new to farming, but one thing I can say I’ve been involved with my whole life is art. I definitely wouldn’t consider myself an expert at any certain medium but at any given time there are at least three different crafty endeavors going on in every corner of my home. This year I’ve been a bit disappointed in myself for not finding the time to finish many projects, but I’ve just realized that it might have something to do with all the time and energy I’ve been investing in one very big, multifaceted art project… FARMING. A...
read moreEasy Green Beans
If you have little ones who want to help in the kitchen, this is an especially kid-friendly recipe. 1 pound Red Dog Farm green beans 4 handfuls saltine crackers 1 Tbsp butter Snap the ends off the green beans, and snap the beans in halves or thirds. Boil the beans in an inch of water for five to ten minutes, until the beans are soft but not mushy. Drain the beans. Crumble the crackers into the beans and add the butter, and mix until the butter melts. Serve and enjoy!
read moreSlow-Roasted Potatoes with Mascarpone and Chives
6 cups coarse sea salt 1 pounds small-medium, yellow, waxy potatoes, such as German Butterball, Yukon Gold or Carola ½ cup mascarpone 1 small bunch chives, chopped Preheat oven to 400 degrees. Spread half the salt in a medium baking dish. Place potatoes on top of salt, then bury completely with remaining salt. Bake potatoes until tender, 45–60 minutes. Remove potatoes from salt, brushing off any excess, and transfer to a serving dish. Let cool slightly. Gently split potatoes and spoon mascarpone into centers. Sprinkle with chives. Serve with...
read moreGarlic Parmesan Cauliflower
1/2 cup butter melted 2 cloves Red Dog Farm garlic, minced 1 cup Italian or plain breadcrumbs 1/2 cup grated Parmesan cheese 1/4 tsp salt 1/4 tsp black pepper 1 Red Dog Farm cauliflower Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed. Melt butter and in a small bowl. Add garlic and stir in. Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl. Dip each cauliflower piece into...
read moreMake-Ahead Broccoli and Quinoa Salad
Kosher salt ½ cup dried white or red quinoa 1 head Red Dog Farm broccoli, stalk end trimmed 6 pitted dates (preferably not Medjool), chopped 3 scallions, thinly sliced 4 ounces sharp cheddar, cut into ¼-inch pieces (about 1 cup) ⅓ cup salted, roasted almonds, chopped 1½ teaspoons crushed red pepper flakes ¼ cup olive oil 3 tablespoons (or more) fresh lemon juice Cook the quinoa according to package directions. Chop the broccoli: Hold the head of broccoli by the stalk over a large bowl. Rotating the stalk as you work, use your knife to shave...
read moreVoices from the Field: Raspberries
Live from the field, I bring you an inside exclusive interview with the crew, all about everyone’s summer favorite… the RASPBERRY. Mermaid Man: My favorite raspberry memory is throwing them, to try to hit people on the head with overripe berries. Baba Yaga: The under-ripe ones would be a little too hard, right? Butternut: Ooh yeah. The splat is what you’re looking for. Mermaid Man: And there was that bird’s nest last year in the raspberries. I liked that. Minotaur: Roscoe (the other raspberry patch) has a bird’s nest this year! Me: Minotaur,...
read moreCompetition & Cooperation in the Pea Patch
Around the middle of June, we began harvesting sugar snap peas. Twice a week, as many of us as possible head out to the pea patch and together pick our way along the seemingly endless bright green walls. With the plants thickly massed five and six feet high on trellises, walking down the pea beds feels like walking down a hallway or through a maze. We tend to find ourselves in the peas late in the afternoon, already weary from the day’s work, but full of positive cooperative energy and excitement about completing the day’s last major task. We...
read moreCaramelized Fennel and Onion Pizza
2 tablespoons extra-virgin olive oil, divided 1/2 bulb Red Dog Farm fennel 1/2 onion Coarse salt and ground pepper 4 ounces store-bought pizza dough (or make your own!) 4 ounces shredded fontina cheese Fennel fronds Caramelize the Fennel and Onion In a large skillet with a tight-fitting lid, heat olive oil over medium-high heat. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium heat, cover, and cook 5 to 7 minutes. Uncover,...
read moreRoasted Fennel & Beets
1 bunch Red Dog Farm beets, greens removed (save for another use) and cut into 1/4 inch thick wedges 1 Red Dog Farm fennel bulb, trimmed and sliced into 1/4 inch thick wedges 1 teaspoon fennel seeds Salt and pepper 3 1/2 tablespoons olive oil Fronds from 1 bulb Red Dog Farm fennel, finely chopped 3 tablespoons minced parsley 1 clove Red Dog Farm fresh garlic, minced 2 teaspoons lemon zest Coarse sea salt Preheat the oven to 425. Toss the beets, fennel, fennel seeds, salt and pepper with the olive oil. Place on a rimmed baking sheet and roast...
read moreCSA News 6/26: Celebrating Summer Joys
June has been a particularly eventful month at the farm for us – not just because it brings us long-awaited goods like aromatic basil and fresh cabbage – but because it has been full of BIRTHDAYS! Karyn and Ian both celebrated at the beginning of the month (on the same day!), and Lane is the final Gemini, right before the solstice. Usnea and I round out the few final days before July, as the days begin to get shorter again. And, of course, the official start of summer is always cause for celebration. With so many people beginning a new...
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