Red Dog Stir Fry
1 piece ginger, about the size of your thumb 2 cloves minced garlic 4 tablespoons olive oil, divided 1# Red Dog Farm carrots 1# Red Dog Farm leeks 1/2# Red Dog Farm stir-fry mix 2 cups cooked rice Peel and mince the ginger. Put ginger, garlic, and 2 tablespoons olive oil in a large frying pan and heat on medium for five minutes, stirring frequently, until the oil sizzles and you can smell the garlic. Chop the carrots and the white part of the leeks into thin rounds. Also chop the green part of the leeks into 1/2″ pieces. Add carrots,...
read moreCSA Newsletter 4/3 – Welcome to a New Season
Welcome to a new CSA season here at Red Dog Farm! For those who are long-time members- we’re so happy you’re continuing on! And for those new to our CSA, welcome! We hope everyone will be happy to join in on some delicious seasonal, farm eating! The season feels off to a strong start with these gorgeous sunny days and blue skies. Our fields are drying out fast and we are chasing the dry ground with plow and tiller to get our fields ready for crops. After the brutal late winter, we are ready for this sunny break! You may notice over the next...
read moreSweet Glazed Carrots
2 lbs. Red Dog Farm carrots 3 Tbls. butter or a substitute 1/4 cup of brown sugar 1-2 Tbls. of water a pinch of salt Preheat your oven to 375 degrees. Wash and peel the carrots. Slice them diagonally, about 1/4″ thick. Heat the butter or substitute in a saucepan. Add your sugar and stir until dissolved- add a little water to thin the mixture in needed. In a bowl toss the carrots with the sugar mixture and bake them in a casserole dish (may choose to line it with parchment) for about 30 minutes, until tender and...
read moreRoasted Savoy Cabbage Wedges
1 head of Red Dog Farm Savoy cabbage 3 Tbls. of extra-virign olive oil a pinch or coarse salt and fresh pepper Preheat your oven to 400 degrees. Cut your cabbage in half and remove the woody center. Wash the halves and needed and continue to cut each half into wedges about 1-1 1/2 inches thick at the edge. Lay the wedges onto an oiled baking sheet and drizzle or brush the remaining oil on top of the wedges. Roast until the edges begin to crisp, about 30 minutes. Serve as a side or top with cheese or a miso sauce for a hearty...
read morePotato Bread
2 cups Red Dog Farm potatoes, boiled and mashed 2 1/4 tsp. active dry yeast 1/3 cup of warm water 1 Tbls. of sugar 3 cups of bread flour 1 1/2 tsp. salt In a small bowl, mix the warm water (about 105-110 degrees) with the sugar. Sprinkle the yeast into the mix and stir in. Set aside for a few minutes. If working by hand, combine the flour and salt in a bowl. Next add the mashed potatoes (once cool enough to work in) and work them into the flour. Add the yeast mixture and knead all together until the dough forms and continue kneading for...
read moreColorful Carrot and Kale Salad
1/2 bunch of Red Dog Farm red curly kale, washed, de-ribbed and thinly sliced 1 1/2 lbs. of Red Dog Farm carrots, peeled 1 Tbls. oil for cooking 2 leeks, washed and dried, thinly sliced with the tougher green portion removed 1/4 cup of chopped raisins 2 cloves garlic, minced 1 Tbls. fresh ginger, grated 2 tsp. lemon zest 1 Tbls. rice wine vinegar salt and pepper to taste Begin by using a vegetable peeler or a mandolin to slice the carrots into long ribbons. In a heavy bottomed pan heat the oil and add the prepared leeks. Stir frequently for...
read moreCSA Newsletter 12/19/18- The End Has Come
And here we are, at the end of the CSA season and the farm season; another cycle complete. It is always hard to imagine in the spring, when all our good plans are starting in motion, the greenhouse is full of tiny plants, the abundance of crops to come just a twinkle in our eyes, and a new crop of crew members enlisted and showing up week-by-week, that we will ever get to this point in late December. What a good season it has been! We had a great crew of people, growing food and learning together. This has been one of the most friendly farm...
read moreCreamy Squash Lasagna with Fresh Salad
For the fresh salad: 1 lb. Red Dog Farm green cabbage 2 Red Dog Farm carrots 1 small red onion (about 1/4 cup sliced) 3 Tbls. extra-virgin olive oil 1 Tbls. white wine vinegar 1/2 tsp. lemon juice 1 garlic clove, minced a pinch of crushed red pepper a pinch of dried oregano salt and pepper to taste Wash and thinly slice the cabbage, de-ribbing any thick ribs as needed. Peel and grate the carrots and thinly slice the onion. Toss loosely together in a large bowl. Mix together the oil, vinegar, lemon juice, garlic and spices. Dress the salad...
read moreSpicy Parsnip Cupcakes
For the cupcakes: 2 cups (about 1/2 lb.) of Red Dog Farm parsnips, peeled and grated 1 cup of flour 1 tsp. ground cardamom 1 tsp. ground nutmeg 1 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup brown sugar 2 eggs 2/3 cup vegetable oil 2 tsp. vanilla extract Preheat oven to 350 degrees. Line or grease 12 standard muffin cups. In a bowl, whisk together the flour, cardamom, nutmeg, baking powder, and salt. In another bowl, whisk together the brown sugar, eggs, oil, vanilla, and parsnips. Then stir flour mixture in until it all just comes together....
read moreCSA Newsletter 12/12/18- Winter Wonderland
Well, we knew it was coming, so it is not quite fair to say that winter “snuck up” on us, but after such a lengthy, lovely fall, that crisp, wintry air was certainly an awakening! With lows down into the teens at night we awoke to Center Valley dusted in a white, wintry mix nearly every morning last week. The frost was thick enough to trick you into thinking there had been light snowfall overnight. The low temperatures reminded us here at the farm that winter can certainly be a hard time to farm on the peninsula. We are lucky enough to be...
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