Minestrone Soup
1/4 cup extra-virgin olive oil, divided 2 cups of Red Dog Farm Siberian kale, washed, de-ribbed and chopped 3 Red Dog Farm carrots, peeled and chopped 1 large yellow onion, chopped 4 cloves garlic, minced 1/2 lb. of Red Dog Farm potatoes, scrubbed and chopped 3 Tbls. of tomato paste 28 ounces of canned, diced tomatoes with liquid 6 cups of vegetable broth 2 bay leaves salt and pepper to taste red pepper flakes to taste 1 cup pipette pasta 2 cups of Great Northern beans rinsed and drained 2 tsp. lemon juice 1/4 cup of Red Dog Farm parsley...
read moreChocolate-Beet Cake
For the cake: about 3/4 lb. of Red Dog Farm red beets, peeled and cooked 3/4 cup of butter, softened 1 3/4 cups of sugar (can be a mix of brown and granulated) 3 eggs 1 tsp. vanilla extract 2 1/4 cups of flour 2/3 cup of dark unsweetened cocoa powder 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 1/4 cups buttermilk Wash and peel the beets. Cut into large chunks and lay in a baking dish. Cover halfway with water and 1 Tbls. of vegetable oil. Bake, covered, for 35-40 minutes at 375 degree. Remove and let cool before finely grating...
read moreCSA Newsletter 12/5/18- 2018, The Journey
One of the best things about growing vegetables is how closely aligned with seasons we become as farmers. In the summer time when the sun stays high in the sky the crew is out in the field bringing in as much of the harvest as the day allows. In the winter the lack of sunlight, coupled with cold wet weather, means it’s time for the fields and weary farmers to take a break. Starting in those peak season months we all start dreaming about how we will spend our winters. Some of us will go back to visit family or friends that we didn’t get to see...
read moreSausage & Greens Pasta
1/3 cup of extra virgin olive oil 2 sprigs of fresh rosemary 1/2 lb. spicy Italian sausage, casings removed (can be vegan sausage) 2 cups of cannellini beans, rinsed, and drained thoroughly 1 cup of broth 12 ounces rigatoni pasta, to be cooked salt and pepper to taste 1 bunch of Red Dog Farm chard, washed and leaves roughly torn 1/2 head of Red Dog Farm savoy cabbage, washed and chopped into 1″ chunks and separated 3/4 cup grated Parmesan, divided (can substitute with 1/2 cup of nutritional yeast and 1/4 cup of ground cashews) 2...
read moreParsnip Puree with Cutlets
8 lamb cutlets or 4 medium sized seitan “cutlets”, seasoned to your liking 1/2 lb. of Red Dog Farm stir-fry mix 3-4 Tbls. oil for cooking 1 lb. Red Dog Farm parsnips, peeled, thinly sliced 2 garlic cloves, minced 1 cup of half and half 2 tablespoons butter salt and pepper to taste To make the puree, peel and thinly slice the parsnips. Combine the parsnips, garlic, half and half and butter in a pot. Bring it to a boil and reduce heat to a simmer until the parsnips are soft. Once the parsnips are soft remove the lid and continue...
read moreCSA Newsletter 11/28/18- An Ode to the Fields
Nanci, Patsy, Joni, Loretta, Townes and Roscoe are all names that are frequently shouted over the radio and woven into daily conversations on the farm. These names are the landmarks to which we interact with each other and the many rows of vegetables. Each field expresses its own personality through the soil, the landscape, the size and the location. Patsy and Nanci boast the best wildlife sightings. Sitting closest to the creek boundary and adjacent the kestrel box, we have appreciated many bird sightings. The furthest boundary of Patsy,...
read morePumpkin Oat-Cran Cookies
1 cup Red Dog Farm Winter Luxury Pie Pumpkin puree 2 1/2 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup butter, softened 1 egg at room temperature 1 tsp. vanilla extract 1 cup of rolled oats 1 cup of dried cranberries Begin by cooking the pie pumpkin to prepare the puree. Luckily this variety cooks whole easily, with the stem on. Preheat the oven to 350 degrees and use a fork to poke a few holes in the side to vent. After an hour or so the pumpkin...
read moreLeek & Arugula Quiche
1 lb. of Red Dog Farm leeks1/4 lb. of Red Dog Farm arugula5 eggs3/4 cup of milk or cream1 & 1/4 cups of cheese (cheddar or cheddar and feta mixed)1/2 tsp. salt1/4 tsp. pepper2 Tbls. butter for cooking2 tsp. of fresh thyme, minced1 pie crust for a 9″ pie Preheat the oven to 350 degrees. Prepare the leeks by trimming off the tougher, green portion and cut in half lengthwise. Rinse thoroughly and chop into 1/2″ pieces. Wash and coarsely chop the arugula. Heat a heavy bottomed pan and add the butter. Cook the leeks, stirring...
read moreCSA Newsletter 11/21/18- Giving Thanks
This time of year always causes me to pause and remember all of the things I have to be thankful for. Sometimes the most basic of things, like having clean water to drink, fresh air to breathe, and just being alive is truly something to remember not to take for granted! But more often my mind goes to the more peripheral and yet essential blessings of everyday farm life. I am so thankful to all the amazing people who have worked on the farm this year. From dedicated permanent employees, to 3-month crew members during peak summer, work traders,...
read moreKohlrabi Salad
1/2 lb. of Red Dog Farm salad mix 1/2 of a Red Dog Farm kohlrabi 2 leaves of Red Dog Farm purple lacinato kale 1/2 cup fresh seeds from a pomegranate 3 Tbls. extra virgin olive oil 3 Tbls. white wine vinegar a pinch of sugar salt and pepper to taste Peel and thinly slice the kohlrabi and cut again into strips. Wash and prepare the kale by de-stemming thick part of the stem (the rest can remain) and thinly slice across the leaf. Place the kale in your salad bowl and work together with a pinch of salt until the kale begins to soft. Add the...
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