Savory, Stuffed Acorn Squash
2 Red Dog Farm acorn squashes 1/2 cup of chopped Red Dog Farm cauliflower florets 1/2 cup of diced yellow onion 1/2 cup of brown rice or quinoa 1 cup of black beans 1/4 lb. of diced sausage or marinated & crumbled tempeh salt and pepper to taste 1 tsp. cumin 1 tsp. paprika extra virgin olive oil for cooking 1/4 cup of plain breadcrumbs 1/4 cup of sharp cheddar or Parmesan cheese Destem and cut the acorn squashes in half, top to bottom. Scoop out the seeds and place open-side down on an oiled baking sheet. Bake at 400 degrees for 30-35...
read moreBrussels Sprouts Salad
1 Red Dog Farm Brussels Sprouts tree 2 Tbls. of Red Dog Farm yellow onion, finely minced 2 Tbls. of extra-virgin olive oil 3 Tbls. of lemon juice 1/4 cup of shredded Romano cheese 2 Tbls. of toasted pumpkin seeds salt and pepper to taste Remove the Brussels Sprouts from the tree and remove any tough part of the stem. Shred the Brussels Sprouts with a food processor, or very thinly slice them. Heat the olive oil over medium heat in a skillet and add the minced onion. Once that begins to brown add in the Brussels Sprouts. Cook for just a few...
read moreSweet Roasted Carrots and Sage
1 bunch of Red Dog Farm carrots 4-5 fresh leaves of Red Dog Farm sage, minced 2 Tbls. of extra-virgin olive oil 2 Tbls. of honey or brown sugar salt and pepper to taste Preheat your oven to 375 degrees. Begin by rinsing and peeling the carrots. Cut the carrots diagonally into 1/4″ oval strips. Toss the carrots with the oil, finely minced sage, salt & pepper, and honey or sugar. Bake them for about 30 minutes until they begin to soften and caramelize. These carrots are a great fall side dish or can be used as a sandwich topping- a...
read moreCSA Newsletter 10/17/18- Farm Stand Shenanigans
To most, the Red Dog Farm Stand is pretty straightforward. You drive up, park, and select your produce from the coolers. You tally your total, slip your payment into the secure box, and head out. For me though, the Farm Stand is often a source of mystery and wonder. I check on the vegetables in the morning when I arrive to work, and periodically throughout the day, but I rarely spend the whole day in the Farm Stand. Subsequently, I am often surprised by how quickly vegetables disappear and move around our little store. This could be...
read moreCauliflower-Crust Spinach Pizza
1/2 of a head of Red Dog Farm cauliflower 1 egg 1 cup of grated Parmesan cheese 3/4 cup of almond flour 1 clove of garlic, minced 1/2 tsp of salt 1 1/2 cups of grated mozzarella 1-2 handfuls of Red Dog Farm spinach 4-5 sun-dried tomatoes, very thinly sliced Preheat your oven to 425 degrees with the baking sheet you will use in it. To prepare the crust, wash and dry the cauliflower. Process in a food processor, or grate with a grater, aiming for a a rice-like consistency. Use a towel to press any remaining water out of the cauliflower crumble....
read moreWinter Luxury Pumpkin Pie
1 Red Dog Farm Winter Luxury Pie Pumpkin 3/4 cup of sugar 1/2 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 2 eggs, at room temperature 1 cup of unsweetened condensed milk 1 pie crust 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 will look a bit deflated. Pull it out and wait for it to cool a bit before...
read moreCSA Newsletter 10/10/18- “Squash Superbowl”
Autumn is here in full effect. It’s the season commonly associated with shorter days, colder nights, and colorful leaves. It’s during this time that we celebrate the successful crops of the summer and prepare for the unpredictable, harsh weather ahead. Oh, and football is back on television; however, that’s not what has gotten our attention here on the farm. We are on full frost watch now that the weather has more say in what must be done. Recently at Red Dog Farm we just had our “Squash Superbowl” come early. An overnight temperature drop...
read moreHungarian Kale and White Bean Soup
1 bunch of Red Dog Farm lacinato kale, cleaned and roughly chopped with the thicker part of the stem removed 1 cup of yellow onions, chopped 2 cloves of Red Dog Farm garlic, minced 1 can of white beans (great northern or cannellini) 4 fresh roma tomatoes, chopped OR 1 small can of stewed diced tomatoes 1 lb. of pork loins or pork chops (optional) 5 cups of chicken broth 2 Tbls. of extra virgin olive oil 1 tsp. of Hungarian paprika 1 tsp. of red pepper flakes salt and pepper to taste If cooking with the pork, begin by chopping the pork into...
read morePickled Watermelon Radish & Carrot Mix
1/2 lb. of Red Dog Farm watermelon radishes 3 Red Dog Farm carrots 1/2 cup of rice vinegar 1/2 cup of water 1 Tbls. of sugar 1 tsp. of salt Peel the radishes and carrots and cut them into thin matchsticks. Toss the vegetables with the sugar and let stand for 5 minutes. Pack the veggies into a seal-able glass container. Mix together the salt, water and vinegar and pour over the vegetable to cover (if there is not enough brine mix another small batch with the same ratio). Refrigerate overnight. These pickled veggies are a great topping to a...
read moreCSA Newsletter 10/3/18- Wild New Friends to the Farm
One of the things I love best about farming is that there are always surprises. Even after farming for 20 plus years, and farming this land for 10 plus years, I learn new things daily, making new discoveries and connections, and sometimes completely shifting my understanding. This happens in big ways, sometimes, but mostly it happens in small ways, on a micro-scale. It is like a treasure hunt that keeps me looking and interested- what will I find next? This summer, a sweet little surprise was a new wildflower living quite happily at the...
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