8/15/18- Coming Home to the Farm
Hello CSA members and farm lovers. By now I have had the opportunity to speak to a few of you and am looking forward to meeting more of you as time goes on. I have recently taken over the post of Office Manager here at Red Dog Farm. Though the position is new to me, the farm is not as this summer marks my seven-year anniversary of my arrival at the farm. To say the least, I fell in love with the farm and Jefferson County. After working in the field on and off for a few years, and spending a few more years away from the farm, I am thrilled to...
read moreStrawberry Shortcake
2 pints of Red Dog Farm strawberries 1 pint of whipping cream 2 cups of flour 1 Tbsp. baking powder 1/2 tsp. salt 3 Tbs. sugar 1/2 cup of cold butter 2/3 cup of half and half Preheat oven to 425 degrees. Mix flour, baking powder, sugar and salt together. Cube the butter and cut into the dry mixture with a pastry blender, knife and fork or by hand. Continue cutting in until the mix is coarse and butter chunks are smaller than a pea. Make a well in the middle, pour in the half and half and mix until it just comes together. Knead the dough a...
read moreCrunchy Peanuty Cabbage Slaw
1/2 head of Red Dog Farm green cabbage, thinly sliced 2 Red Dog Farm carrots, grated 1/4 cup of Red Dog Farm Walla Walla onions, very thinly sliced 1/2 cup of raisins 1/4 cup peanut butter 2 Tbs. rice vinegar 2 Tbs. sesame oil 2 Tbs. soy sauce 2 tsp. brown sugar 2 garlic cloves, minced 1 Tbs. of grated fresh ginger 1/4 teaspoon red pepper flakes To make the sauce, mix the peanut butter, rice vinegar, sesame oil, soy sauce, sugar, garlic, ginger and red pepper flakes together in a bowl. Whisk until no lumps remain (add a little water if...
read moreNewsletter 8/8/18 – Pigs!
Working hard is neither their purpose nor their strong suit. They’re often sleeping, eating, or roughhousing amongst themselves in the mud. Between long naps in the shade and endless veggie showers turned buffets, our fat, happy pigs are doing their best to transform any excess harvest into delicious meat. Every day, the group of ten pigs consume as many vegetables as the average human child is likely to willingly consume over a span of multiple years. They’re remarkably healthy eaters, but wouldn’t pass up a candy bar for the life of ‘em—in...
read moreZucchini Relish
2 cups chopped Red Dog Farm zucchini 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped red pepper 2 Tbls. salt 1 cup sugar 2 tsp. celery seed 1 tsp. mustard seed 1 1/4 cups apple cider vinegar Combine the vegetables and salt and cover with water. Let them stand for two hours. Rinse, drain and repeat. Boil the sugar, spices and vinegar. Add the vegetables to the liquid and simmer for 10 minutes. If you are canning, pack into half pints, leave 1/4″ of headspace and heat in a hot water bath for 10 minutes. If you are not...
read moreFresh Tomato Salad
1 # Red Dog Farm tomatoes 1 Red Dog Farm cucumber 1/2 bunch of Red Dog Farm green onions 1/2 ounce of basil 1 clove of garlic 4 ounces of fresh mozzarella balls, halved drizzle of extra virgin olive oil drizzle of aged balsamic vinegar (slightly thick and sweet) salt and pepper to taste Slice the tomato and cut into one inch wedges. Peel the cucumber and cut into 1/4 inch half moons. Chop the green onions. Remove the basil leaves from the stem and lay them on top of each other. Lightly roll the basil leaves together into a thick pencil shape....
read moreNewsletter 8/1/18- Tomatoes: a Labor of Love
Every morning, I am greeted by a bouquet of smells when I arrive at the farm. The muddy stench of the pigs mixes with the sweet scent of basil being harvested; the flowers in the fields linger all the way into the break room by lunchtime. But my favorite of all, and the smell that – to me, at least – most signifies the arrival of August, is the warm scent of a sun-ripened tomato. Tomatoes require a lot of planning and preparation, but I think the payoff is worth it. We planted them when I first started working here back in May, being careful...
read moreCauliflower Frittata
1 Tbls. extra virgin olive oil 1 medium sliced onion 2 cups Red Dog Farm cauliflower florets (small) 1/4 cup water 1/2 bunch chopped lacinato kale (destemmed) 3 cloves minced garlic 8 eggs 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. smoked paprika 1 Tbls. extra virgin olive oil 1/2 cup cheese (Machengo or cheddar) 1/2# arugula Cook onion with 1 Tbls. of oil in a large cast-iron skillet over medium heat. Once the onion browns add the cauliflower and water. Cover and cook for five minutes, then add kale and garlic. Stir and continue cooking until...
read moreRoasted Beet and Goat Cheese Salad
1 bunch Red Dog Farm beets 1 sprig of fresh rosemary 2 Tbls. extra virgin olive oil Water to cover beets 1/2# mixed greens or 1/2 head of Red Dog Farm red romaine, chopped 4 ounces of goat cheese, crumbled 1/3 cup chopped walnuts 1/4 cup balsamic vinegar 2 Tbls. extra virgin olive oil 2 tsp. Dijon mustard Salt and pepper Preheat oven to 400 degrees. Carefully peel the beets and cut into 3/4″ cubes. Toss beets and 2 Tbls. of oil in your medium sized baking dish. Place rosemary with the beets and pour water in until the beets are nearly...
read moreNewsletter 7/25/18- Our Color is Rainbow
It’s becoming very colorful around the farm recently. The heat and long days, coupled with our good soil, hard work and attentive irrigation means that our crops our exploding with growth, nutrition and most fun of all, color! Sometimes the shear beauty of the produce is enough to make me swoon. Amazing that after so many years, I still feel in love with the sight of a perfectly shiny red radish, creamy white cauliflower, or endlessly deep purple bean. This year, our color is rainbow. We are growing so many varieties of several...
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