Garlicky Stir Fried Mustard Greens
1 bunch of Red Dog Farm mustard greens 3 cloves of garlic, minced 1/2 lb. of purple daikon radish, peeled and thinly sliced into half moons 8 ounces of dry soba noodles 3 Tbls. peanuts, minced 3 Tbls. soy sauce 2 tsp. chili sauce 2 tsp. sugar 2 Tbls. rice vinegar high heat oil for frying Begin by cooking your soba noodles and setting aside. In a small bowl mix together the soy sauce, chili sauce and rice vinegar- set aside. Wash and coarsely chop the mustard greens and prepare the radish. In a wok or a heavy bottomed pan, heat the oil and...
read moreCSA Newsletter 11/14/18- Winter Migrations
Fall is ending and winter is closing in fast. As temperatures change across the globe plenty of migratory birds are making their way to warmer weather. Some, such as the Trumpeter Swan, have already arrived and often stop in a neighboring field for rest, providing our lucky eyes with quite an astonishing sight. With a wingspan larger than seven feet, standing height of roughly four feet and a weight of nearly thirty pounds these birds are quite easy to spot when making their abrupt, near-perfect trumpet-sounding calls as they flock amongst...
read moreButternut Squash Curry
1 Red Dog Farm yellow onion, chopped 1 Red Dog Farm butternut squash, diced to chickpea size (peeling optional) 4 cloves of minced garlic 1 bunch of cilantro, roughly chopped with the woody part of the stem removed 1 can of chickpeas, rinsed and drained 1 can of coconut milk 2 Tbls. of your favorite Masala style curry paste 1 cup of water ½ cup of peas ¼ lb. of spinach Salt and pepper to taste High heat oil for cooking Basmati rice for serving Heat a drizzle of oil in a heavy bottomed, deep pan. Cook the onions and garlic over low to medium...
read moreThai Ground Pork Salad
1/2 head of Red Dog Farm red cabbage or red butter lettuce 1 Red Dog Farm yellow onion 10 ounces of lean ground pork 2 Tbls. fresh cilantro, chopped AND 1/2 bunch of the leafy portion of sprigs 2 Tbls. fresh mint, chopped AND 1/2 bunch of the leafy portion of sprigs 3 Tbls. of lime juice 2 Tbls. breadcrumbs 1-2 Tbls. Asian fish sauce 1/8 tsp. cayenne Arrange the cilantro and mint sprigs on a platter. Cut the red cabbage lengthwise into 4 wedges and cut out core OR separate the whole leaves from red butter lettuce. Arrange cabbage wedges or...
read moreCSA Newsletter 11/7/18- The Coming Winter Rest
As the days have been getting shorter and grayer I have found myself wanting more sleep and I see this need to conserve energy in our crops too. There is still abundance in our fields, but the growth is slowing and it is clear that we are entering a period of rest as the winter approaches. After a summer packed full of long harvest lists and late evenings in the field, making sure we didn’t waste the food that we all helped nurture from young seedlings to fresh, delicious fruits and veggies, this rest time is welcomed by all of us. I love...
read morePotato and Leek Galette
Galette dough: 1 1/2 cups of all-purpose flour 1 tsp. of sugar 1/4 tsp. of salt 8 ounces of cold, unsalted butter 1/4 cup of ice water The filling: 2 Red Dog Farm leeks, washed and trimmed to the white and pale green portion 2 medium Red Dog Farm Purple Viking potatoes, thinly sliced 2 cloves of garlic, minced 4 ounces of goat cheese 3 Tbls. of heavy cream 2 Tbls. of of Red Dog Farm parsley, chopped 3 Tbls. of extra virgin olive oil To make the dough: mix the flour, sugar and salt together in a bowl. Cube the cold butter and cut into the dry...
read moreCeleriac Remoulade
1 Red Dog Farm celeriac 1 large or 2 medium apples (some sweetness and a lot of crunch to them) 1/4 cup of mayonnaise 2 Tbls. of whole grain or Dijon mustard 1 lemon, juiced 1 tsp. of lemon zest salt and pepper to taste 2 tsp. of Red Dog Farm parsley, finely minced Juice the lemon into a large mixing bowl, add the zest and a dash of salt and pepper to the juice. Wash and peel the celeriac and apples (I like to prepare these one at a time and then add into the lemon to prevent any browning). Slice the celeriac and apples into thin disks and...
read moreCSA Newsletter 10/31/18- Finding your Place
When you think about home, what comes to mind? The promise of comfort, routine and contentment? A warm shower, a kettle atop the wood stove or tea before bed? It seems for a lot of folks that “home” is made of such niceties, but I could never quite find that sense of peace in such things. What about work? Is it just a state you find yourself in from 9-5 or that place you must go in order to get the things you want? Is it your craft or simply your rung in that chain of command? Some live for their work, some work solely so they may live. Both...
read moreCSA Newsletter 10/24/18- These Unexpected October Days
I haven’t checked any records, but we here at the farm are feeling like this has been one of the best Octobers on record for beautiful weather. The sunny days have helped to keep spirits high as we feel the descent into winter: sitting outside at lunch in the sun, needing only to wear a hoodie in the afternoons to keep warm and having the fields dry enough to drive the trucks around have been a few of the highlights! In addition to the positive attitudes the warmer weather has brought it has also helped to keep some crops around longer this...
read moreRed Flannel Roast
2 Red Dog Farm red beets 2 Red Dog Farm parsnips 3 carrots 3 red or German Butterball potatoes 1 large yellow onion 2 cloves of garlic 3 Tbls. of extra virgin olive oil Wash and peel the carrots, beets and parsnips and dice into 1/2-3/4 inch cubes. Thoroughly wash the potatoes and dice them into cubes of the same size. Dice the onion to match. Mince the garlic and add the garlic, potatoes, parsnips and carrots into a baking dish together. Drizzle with 2 Tbls. of the oil. Place the beets in a separate baking dish (this helps the other...
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