As the encroaching clouds of fall loom heavy over the heads of the field crew, who is harvesting our end-of-season veggies, we here at RDF turn up our collars and pull tight our hoods against the chill of the wind and the spackling of rain that seems to come almost daily these days. There is something deeply satisfying in seeing the full turn of the seasons: from...
Read More1 tablespoon olive oil1/2 Red Dog fennel bulb, thinly sliced1/2 pound Red Dog green beans, halved1 tablespoons butter1 tablespoons water Heat olive oil in a skillet over medium-high heat. Add fennel and cook, stirring, until browned, 15 minutes. Cook halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in butter...
Read More6 skin-on, bone-in chicken thighs (about 2 lb. total)Kosher salt2 Tbsp. plus ¼ cup extra-virgin olive oil1 Red Dog fennel bulb2 medium shallots1 large heirloom tomato or beefsteak tomato1 lemonFreshly ground black pepperToasted bread (for serving) Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with...
Read More1 pound Red Dog Farm huckleberry gold potatoesOlive oilFlaky salt and freshly ground black pepper1 large to two small daikon radishes1 bulb Red Dog Farm fennel1/4 cup unsalted butter1/2 lemon, juiced (about 1 1/2 tablespoons)1/2 teaspoon Dijon mustard1/2 teaspoon maple syrupFresh mint leaves or dill fronds, to garnishHeat the oven to 450°F. Dice the potatoes and...
Read More2 Red Dog Farm sweet Italian red peppers5 tablespoons fresh lemon juice2 tablespoons extra-virgin olive oil3 garlic cloves, minced1/4 teaspoon dried crushed red pepper1 Red Dog Farm fennel bulb, thinly sliced6 cups Red Dog Farm salad mix1/4 cup halved pitted Kalamata olivesParmesan cheese shavingsChar bell peppers over open flame or in broiler until blackened on all...
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