Purple Power Slaw
Makes 6-8 servings. Goes great with grilled or baked salmon! ¼ cup toasted sesame oil2 tablespoons cider vinegar1 ½ tablespoons reduced-sodium tamari or soy sauce1 tablespoon honey1 tablespoon grated peeled fresh ginger1 clove garlic, grated¼ teaspoon salt4 cups thinly sliced Red Dog red cabbage1 large purple carrot, cut into matchsticks 1 small Red Dog purple daikon radish, cut into matchsticks4 tablespoons chopped fresh cilantro, divided4 tablespoons sliced scallions, divided1 tablespoon toasted sesame seeds Whisk oil, vinegar, tamari...
read moreEgg, Spinach and Potato Hash
Makes 4 servings. 1 lb. Red Dog German butterball potatoes, cubed3 Tbsp. olive oil, dividedSalt and pepper, to taste½ medium yellow onion, chopped2 garlic cloves, minced2 c. Red Dog spinach¼ c. feta, crumbled5 eggs1 tbsp. fresh parsley, chopped Preheat oven to 425-degrees. Place a large cast-iron or oven-proof skillet on the middle rack. Toss potatoes with 1 tablespoon olive oil and salt and pepper. Transfer potatoes to the hot skillet and arrange in an even layer. Roast for 15-20 mins, or until fork-tender. Remove the skillet from...
read moreClassic Potato Leek Soup
Makes 3 servings. 1.5 tablespoons unsalted butter2 large Red Dog leeks, white and light green parts only, roughly chopped (about 5 cups)2 cloves garlic, peeled and smashed1 pound Red Dog German butterball potatoes, peeled and roughly chopped into ½-inch pieces3.5 cups chicken or vegetable broth1 bay leaf1-2 sprigs fresh thyme1/2 teaspoon saltGround black pepper to taste1/2 cup heavy creamChives, finely chopped, for serving Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring...
read moreAutumnal Kraut
Thanks to David Conklin for the photo of Solomon planting tulips for next spring! October is filled with change – the dramatic dwindling of the sun, cold mornings and hot days and everything in between. All the crops and fields on the farm reflect and respond to these shifts. As a part-time employee, these changes are exaggerated and measurable to me, especially after frosts. I enjoy being in relationship with the changing seasons and learning how to adapt and respond to the unpredictable. Fall prompts us to consider what we’re ready to...
read moreGreek Chicken with Cauliflower and Kale
1 pound boneless skinless chicken breasts, thinly slicedSea salt and black pepper1/2 teaspoon garlic granules2 Tablespoons olive oil, divided2 Tablespoons red wine vinegar3 cloves garlic, minced1 large Red Dog red onion, chopped3 sprigs fresh oregano or 2 teaspoons dried oregano1 cup chicken broth2 sprigs fresh thyme or ½ teaspoon dried thyme4 cups Red Dog cauliflower, cored, broken into florets (1 small head or ½ large head)1 bunch Red Dog kale, stems removed, coarsely chopped1 Tablespoon lemon juice4 slices lemon1/2 cup kalamata...
read moreRoasted Delicata Kale Salad
1 Red Dog delicata squash, halved lengthwise and seeded, sliced into ½-inch segments1 small Red Dog red onion, sliced into wedges1 (15-ounce) can chickpeas, drained and rinsed2 whole garlic cloves½ tablespoon extra-virgin olive oil, plus more for drizzling1 tablespoon fresh lemon juiceSea salt and freshly ground black pepperAbout 6 leaves Red Dog lacinato kale, thinly sliced1 cup cooked farro1 gala apple, diced¼ cup dried cranberries¼ cup pepitas Maple tahini sauce:¼ cup tahini1 tablespoon apple cider vinegar1 teaspoon maple syrup3...
read moreConfetti Corn
3 cobs Red Dog corn, kernels cut off1 Red Dog sweet pepper, seeded, cored and roughly diced1/4 large Red Dog red onion, cut into thick slices1 Tablespoon extra virgin olive oilSalt and freshly ground pepper To serve:Crumbled feta cheeseChopped fresh cilantroLime wedges, for drizzling Place skillet in cold oven. Preheat oven to 400, leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated. Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers and sliced...
read moreQuick Pickled Strawberries
1 container Red Dog strawberries; if large, hulled and halved3/4 cups white balsamic vinegar (may use white wine vinegar, but not regular balsamic vinegar)3 Tbsp granulated sugar1 Tbsp kosher salt1/3 cup water Place strawberries in a 1-pint heatproof jar. Bring vinegar, sugar, salt, and water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill. Strawberries are ready to serve in one hour but the pickling intensifies over several days, and can be stored up to...
read moreKuri Curry
Makes 6 servings. 2 Tbsp avocado or olive oil1 Tbsp unsalted butter6 green onions, chopped, white & green parts divided1-inch piece ginger, peeled & minced2 garlic cloves, minced3 Tbsp red curry paste1 tsp turmeric2 15-oz. can coconut milk, shaken4 c vegetable or chicken broth2 15-oz. can chickpeas, drained1 Red Dog red kuri squash, peeled, seeded & cut into 1-inch pieces3/4 lb. Red Dog broccoli shoots, chopped into bite-sized pieces¼ c fish sauceSalt and pepper2 limes, cut into wedges4 c basmati rice, for serving½ c chopped...
read moreCorn & Tomato Salad
Makes 4-6 servings. 3 ears Red Dog corn, shucked1.5 tablespoons extra-virgin olive oilSalt and freshly ground black pepper1-2 garlic cloves, minced1 tablespoon balsamic vinegar1 container Red Dog sungold tomatoes, halved1/3 cup coarsely chopped scallion greens Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes. Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring,...
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