Zucchini-Corn Fritters
1 lb. of Red Dog Farm zucchini 4 ears of Red Dog Farm corn (cut from the cob) 1 yellow or sweet onion, medium 1 clove of garlic, minced 2 eggs 1 ½ tsp. salt ¼ tsp. pepper ½ tsp. smoked paprika 1 cup of flour 1 tsp. baking powder 1 cup of shredded cheese (sharp cheddar or a hard alpine style) High-heat oil for frying Sour cream and fresh lime (optional). Coarsely grate the zucchini and onion, lay the mix in a colander and toss with 1 tsp. of salt. After ten minutes gently press out as much liquid is possible (you may want to use a clean towel...
read moreNewsletter 9/5/18- Reemay Wrangling
The great David Allan Coe once sang, “Sometimes it seemed so useless to remain,” in the perfect country and western song. This may be the case for a country and western singer, but in the eyes of a farmer there’s always a reason to remain—still we sing the same tune, just a little differently. Our lyrics go, “Sometimes it seemed so useless to Reemay,” because, bluntly put, it sometimes seems useless to Reemay due to its bad habit of coming off the intended bed. Well not useless, but it can be frustrating! Agribon, our ‘season extender’...
read moreMeaty Melon Salad
1 Red Dog Farm melon 1/2 Red Dog Farm cucumber 4 ounces of fresh ciliegine mozzarella 2 ounces of country ham or marinated tempeh 3 Tbls. of chives, finely minced 2 tsp. honey 2 Tbls. of white wine vinegar Salt and pepper to taste Halve, deseed and peel the melon and cumber. Using the vegetable peeler, continue peeling the melon and cucumber into strips. Layer the strips on a platter and top with the mozzarella and thinly sliced strips of ham or tempeh. Mix the chives, honey, vinegar, salt and pepper together and drizzle over the top of the...
read moreFennel Frond Pesto (& Roasted Veggie Pasta)
Pesto: 1 bunch of Red Dog Farm fennel fronds (just the green portion of the fennel) 3 Tbls. fresh lemon juice 1 clove of garlic 4 Tbls. of extra virgin olive oil 1/2 cup toasted walnuts or almonds 2 ounces of parmesan 1 tsp of salt Pepper to taste Remove the fronds from the more fibrous portion of the fennel stalk. Rinse and puree in a food processor with the garlic clove and toasted nuts. After it is coarsely ground, add the lemon juice and olive oil. Pulse until smooth, then add the parmesan (chopped) and the salt and pepper and pulse again...
read moreNewsletter 8/29/18- Taking a Breath
Can anyone else smell the changing of seasons in the air? I am always amazed, each season, how something as intangible as the air we breathe can affect everyone so differently and deeply. For me, the transition into the fall season, breathes welcomed moments of reflection and freshness. As peak season has crept over its crest and is now descending into slower months, we are confronted with time and space to reflect on where the season has taken us. It’s hard for me to conceptualize how my season at Red Dog Farm is coming to an end, but I have...
read moreCorn & Green Bean Stir Fry
1 lb Red Dog Farm green beans, cleaned and cut crosswise 1 onion, chopped in sticks 2 Red Dog Farm tomatoes, chopped in sticks 4 cloves garlic, minced 1 red bell pepper, chopped in sticks 1 ear of Red Dog Farm corn A few fresh mint leaves, minced 1 Tbls. extra-virgin olive oil Salt and pepper to taste 1 tsp red pepper flakes 1/4 cup water Heat the oil in a wok (or a large skillet). Begin by sautéing the onions, then once they begin to soften add the beans and cook on medium heat for a few minutes. Next add the fresh red pepper, cook for a few...
read moreBuffalo Cauliflower Pizza
1 lb. of Red Dog Farm cauliflower florets 1/2 tsp of garlic powder 1/4 cup red onion, thinly sliced 1/2 cup of Red Dog Farm cilantro, chopped 1 lb. of Red Dog Farm tomatoes, sliced 1/2 cup of your favorite buffalo sauce recipe (I like to use mostly a cayenne and vinegar based hot sauce with a tablespoon of butter) 6 ounces of shredded mozzarella 1/2 cup of blue cheese or ranch dressing your favorite pizza dough (one pizza) salt Preheat your oven to 425 degrees. Toss the cauliflower florets with garlic powder, a dash of salt and 1/4 cup of...
read more8/22/18- The Fleet
The day-to-day tasks on the farm would never get done without the help of a small fleet of pickup trucks. We use these trucks for mostly hauling vegetables and crates around the 23-acre farm. The trucks are such an integral part of Red Dog Farm that it’s hard to imagine the place without them. The first truck ever used at Red Dog Farm is a purple 1997 Nissan that we all refer to as “Denise.” Denise started out as Karyn’s daily driver back in 2006. Denise was used occasionally on the farm, but as the farm began to grow more so did the need for...
read moreHerb-crusted Cauliflower Salad
½ head of Red Dog Farm red romaine lettuce ½ lb. Red Dog Farm tomatoes 1 head Red Dog Farm cauliflower cut into florets 5 Tbls. extra-virgin olive oil, divided 1 Tbls. chopped parsley 1 tsp. chopped thyme 1 tsp. chopped sage 2 cloves minced garlic ¼ panko breadcrumbs ½ cup grated Parmesan 1 tsp. lemon zest 3 Tbls. lemon juice 1 tsp. dijon mustard Rinse the cauliflower florets and toss with the 3 Tbsp. of olive oil. Roast at 425 degrees for 20 min, stirring about every five minutes. Remove and toss with the garlic, herbs and panko breadcrumbs...
read moreGrilled Leeks & Zucchini with a Citrus Dressing
1 bunch of Red Dog Farm leeks 1 lb. of Red Dog Farm zucchini 3 Tbls. extra-virgin olive oil ½ cup of chopped parsley 1 Tbls. extra-virgin olive oil 1 tsp. orange zest ¼ cup of fresh squeezed orange juice 1 Tbls. soy sauce 1 clove of crushed garlic 1 tsp. of crushed red pepper flakes a pinch of salt Cut the leeks in half lengthwise and remove the darker green, tougher part of the leek (rinse any dirt out of the inner layers at this point). Leave a bit of the root attached to hold the leek together. Cut the zucchini in half lengthwise. Coat the...
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