Newsletter 5/23/18 – Seeding winter squash!
This week we seeded our winter squash, which is always an annual landmark. These robust seeds get tucked into flats in the greenhouse for speedy germination. In a mere two weeks, we will be planting them into the soil outdoors. We’ll watch them quickly takeover, maybe getting one hoeing in before they have completely engulfed their territory. They are vining plants, so they like to stretch! This year we are growing eight types of squash; Acorn, Buttercup, Butternut, Delicata, Hubbard, Kuri, Pumpkin and Spaghetti for a total of just over one...
read moreNewsletter 5/16/18 – Eat your carrots!
Eat your carrots! Is that a familiar phrase from your childhood? It’s true, carrots are exceptionally good for you. Vitamin A helps prevent vision loss; antioxidants protect from cancer; and beta-carotene reduces risk of heart disease. In addition they are touted to boost immune system function, improve skin, improve digestion, detoxify the body, and provide a whole host of vitamins, minerals and fiber. Need more reasons? They taste DELICIOUS! Especially the baby carrots in your share this week. These babies are from our greenhouse (un-heated...
read moreBaked Spinach & Cheese
½ lb. Red Dog Farm Red Kitten Spinach 2 Tbsp butter ½ large onion, diced 2 garlic cloves, minced Salt and pepper (to taste) 1 cup mozzarella cheese (or your choice), grated 1/8 – ¼ tsp. nutmeg Melt butter in pan over medium heat. When butter starts bubbling add onion and garlic. Sauté for 2 minutes then add spinach, salt and pepper. Cover and steam for 3-4 minutes. Place ½ of the cheese in bottom of baking dish then top with spinach and sprinkle nutmeg on top. Place remaining cheese on top and bake at 350F for 18-20 minutes or until...
read moreFried Radishes
1 cup Red Dog Farm radishes, quartered 1 Tbsp butter 1/2 Tbsp basil (fresh or dried) 1/2 Tbsp chopped chives (or other fresh herb) Sea salt and pepper to taste Melt the butter in a medium saute pan. Add the radishes and toss to coat. Cook over medium heat for about 10 minutes, stirring occasionally until softened and golden brown. Remove from heat and add the basil and chives. Season with salt and pepper to taste.These are a great alternative to potatoes!
read moreNewsletter 5/9/18 – From Getting Going to Going Strong!
After my complaining last week of all the breakdowns and effort it takes to get going, this past week we definitely switched gears from getting going to going strong! The farm has been a flurry of activity. We had two new crew members join us- Corey and Lizz, for a total of ten of us busily buzzing around the farm. Blake got trained up on tractor driving and has been spreading manure and lime like a champ. John has been steadily plugging away at all kinds of field prep. Last week at one point, we had four tractors going all at once! Feels...
read moreNewsletter 5/2/18 – It’s harder to get going than to keep going!
I was talking to John, tractor and maintenance lead, the other day. We were discussing yet another recent equipment breakdown and lamenting how things always seem to breakdown in the spring, just when we need them. He made the observation that in general, it is harder to get going than to keep going. Like in the spring, we suddenly bring dozens of pieces of equipment out of hibernation and expect them to do their thing when they’re a little sleepy and not particularly wanting to work. Sound familiar, like when you first get out of bed in the...
read moreNewsletter 4/25/18 – Daily Tulip Devotion
There are many aspects of farming that require commitment, dedication, and even devotion, but none so intensely as growing tulips. Sure, it starts innocently enough: On a fine fall day before the rains have come, we plant the bulbs. With three people, it is a job that can easily be done in a morning. A coveted task even, as the rest of the crew hauls in heavy loads of winter squash and potatoes. Then, over the next five months, the bulbs hide underground and no work is required. One late winter day, they start peaking above ground and I begin...
read moreNewsletter 4/18/18 – Have you met Raab?
Have you met our pal raab? Our friend raab is a flowery fella’ with a funny name. He never would hurt a fly, plays with the birds and the bees, and smells good at the end of a long day in the field. He hardly does much work at all but he battles the elements better than us farmers, because of which he’s mighty hearty and always healthy! Talking is not his strong suit, in fact most of us have never heard a peep from good ole’ raab. He is welcoming, kind, and leaves you with a satisfying feeling once you get to know him. Raab is a flower bud...
read moreNewsletter 4/11/18 – Meet the Red Dog Farm crew
While every season has its triumphs and challenges, over the years I have found that the best predictor of how successful a season goes is how well the crew works together. This year, I am thrilled to be working with such quality, fun and skilled individuals. Many of these folks have been around for a couple years, but everyone is in a new role to them this season. Lane, farm manager, is the leader of the pack. He is such a talented people person, has the drive to get tasks done quickly and efficiently, and has a lot of fun while doing it!...
read moreArugula Rhubarb Salad
1 lb. Red Dog Rhubarb, cut into 2” pieces 1/3 cup honey 1/4 cup chopped walnuts ¼ lb. Red Dog Arugula 2 Tbsp. olive oil 1 Tbsp. balsamic vinegar 4 oz. fresh goat cheese Preheat oven to 450 degrees. Toss rhubarb with honey and spread in a single layer on a baking sheet. Roast until beginning to soften, about 5 minutes. Let cool on baking sheet. On another baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop. Toss the arugula with the olive oil and vinegar. Season to taste with salt and pepper....
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