Harvest Moon Kale Caesar Salad
Frost covers the grass and fields and fog lays heavy in the valley on this brisk morning. Lately these farm days have felt like a window to what this winter will bring, as it lays right around the corner. And with the frost also comes the time for big shifts on the farm as we have less to harvest from the fields and more to pack from our stored crops. Standing in the center of our packshed this morning you can see all the various root vegetables, squash, and currently an abundance of fennel all being processed and looked over before getting...
read moreRoasted Kuri Squash Risotto
Serves 4. 1 medium Red Dog red kuri squash, cubed and roasted with a bit of olive oil, thyme and salt until tender (You can make this a day before, the recipe needs about 2 cups)1 tablespoon olive oil3-4 slices prosciutto6-8 leaves fresh Red Dog sage1/2 Red Dog yellow onion, finely diced2 large cloves garlic, finely minced1/4 teaspoon each fresh Red Dog parsley, sage, rosemary, thyme1 cup Arborio rice1/4 cup dry white wine3 1/2 cups stock of your choice1/4 cup finely grated parmesan cheese2 tablespoons fresh goat cheese or mascarpone...
read moreHoney-Glazed Carrots
Serves 2. 1 pound Red Dog carrots, peeled1/8 cup honey1-2 cloves garlic, minced1 tablespoon melted butter or ghee1/2 tablespoon olive oil1/2 teaspoon cinnamon1/4 teaspoon ground ginger1/4 teaspoon salt1/8 teaspoon pepperAn assortment of Red Dog herbs for garnish (optional) Preheat your oven to 425F. Then, cut the carrots on a diagonal, about 1″-1.5″ in length. If your carrots are large and thick, you can slice them in half as well. In a mixing bowl, toss the sliced carrots with the honey, garlic,...
read moreAsian Brussels Slaw with Almonds
Makes 6-8 servings. 1 pound Red Dog Brussels sprouts3 to 4 medium Red Dog carrots⅔ cup chopped green onions (white and green parts)⅔ cup lightly packed fresh cilantro leaves (optional), chopped⅔ cup slivered almonds¼ cup sesame seeds Soy-honey dressing¼ cup olive oil3 tablespoons apple cider vinegar3 tablespoons honey3 tablespoons reduced-sodium tamari or other soy sauce*¼ teaspoon sea salt (skip the salt if your tamari/soy sauce is not reduced sodium) To shred the sprouts: First, cut off the tough ends of the sprouts and any browning...
read moreKale & Potato Frittata
Makes 6 large slices. 1 tablespoon extra virgin olive oil½ cup Red Dog yellow onion, diced1 cup Red Dog German butterball potatoes, thinly sliced1 bunch Red Dog kale, stems removed, leaves chopped9 eggs½ cup Greek yogurt (2% or whole milk)½ teaspoon chili powder½ teaspoon fine salt¼ teaspoon pepper1 cup parmesan or sharp cheddar cheese, shredded Preheat & prep. Preheat your oven to 400 degrees and start heating the extra virgin olive oil in a cast iron skillet over medium heat. Whisk eggs. Whisk the eggs, Greek yogurt,...
read moreSausage with Greens & Potatoes
Makes 4 servings. 4 medium Red Dog potatoes2 tsp salt1 bunch Red Dog chard4 cloves garlic1 cup water1 tbsp olive oil1/2 tsp crushed red pepper flakes1.5 lb seasoned ground pork Prep the potatoes. Peel the potatoes and cut them into 1-inch dice. Place them in a medium saucepan, add enough cold water just to cover them, and add the salt. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the potatoes are tender but not falling apart, about 10 minutes. Meanwhile… Prep the chard. Remove the stems...
read moreBraised Radishes and Leeks
Makes 2-3 servings. 2 Red Dog watermelon radish2 Red Dog leeks2 tablespoon olive oil¾ cup vegetable broth – or enough to cover the vegetables ¾ of the way5 thyme sprigsSea salt – to tasteBlack pepper – to taste Prepare the radishes by trimming off the tails and chopping into large dice. Prepare the leeks by slicing off the ends and dark green part of the plant. You will only use the white and light green part. Rinse this part to remove any sand or grit, and slice each one in half lengthwise to get 4 long leek...
read moreChioggia Goat Cheese Salad
Serves 4. 1 tablespoon fresh lemon juice1 tablespoon white wine vinegar2 teaspoons honey¼ teaspoon fine sea salt2-3 tablespoons extra-virgin olive oil1 pound Red Dog chioggia beets, peeled¼ cup thinly sliced red onion4 cups Red Dog spicy mix¼ cup fresh crumbled goat cheese2 tablespoons chopped pistachios Whisk the lemon juice, vinegar, honey and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to combine. Shave the beets into very thin discs with a mandolin or sharp knife. Put...
read morePumpkin Spice Squash & Apples
Serves 2-4. 1 Red Dog buttercup squash, halved and seeds removed1 cup semi-sweet apples (2 small or 1 large), cored and chopped½ teaspoon Kosher salt¼ teaspoon pumpkin pie spice2 tablespoon butter2 tablespoon honey Preheat your oven to 400°F and cut your buttercup squash in half carefully. Remove the seeds and place each top and bottom half of the squash into a 9×13 baking dish. Chop the apple(s) and toss with salt and pumpkin pie spice, then transfer into the squash halves. Place a tablespoon of butter onto each squash atop the apples,...
read moreRoasted Parsnip Spinach Salad
Makes 2 servings. 2 Red Dog parsnips2 teaspoons olive oil¼ teaspoon salt¼ teaspoon black pepper2 teaspoons honey1 teaspoon olive oil⅓ cup diced green onion1 tablespoon toasted sesame seeds1 cup cooked wild rice3-4 cups Red Dog spinach1 tablespoon soy sauce2 teaspoons lime juice2 teaspoons honey Preheat oven to 400˚. Cube parsnip (peeling before, if desired) and toss with the 2 teaspoons olive, salt, and pepper. Roast until tender and lightly browning, 25 to 30 minutes. Remove parsnips from oven and drizzle honey over the sprinkle with diced...
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