Simple Collards & Potatoes
1 bunch Red Dog collard greensSea salt and freshly ground pepper3 medium Red Dog red potatoes, diced3-4 strips bacon, cut into small pieces (optional)2 Tbsp. olive oil1/2 onion, chopped2 cloves Red Dog garlic, mincedPinch of red pepper flakesHot pepper sauce or vinegar for the table Strip the collards from the stem and wash. Bring a few quarts of water to a boil. Add salt and the greens and simmer for 5 minutes. Scoop collards into a bowl. Add potatoes to the cooking water and simmer until tender, 7-10 minutes. Meanwhile, cook the bacon in a...
read morePasta with Sausage, Chard & Parsnips
Serves 4. Salt and pepper3/4 pound orecchiette pasta1 tablespoon olive oil3/4 pound sweet Italian sausage, casings removed1 pound Red Dog parsnips, peeled and cut into 1/4-inch rounds (halved if large)1 bunch Red Dog chard, tough stems and ribs removed, thinly sliced1/2 cup grated Parmesan (2 ounces), plus more for serving In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot. In a large skillet, heat oil over medium-high. Add sausage and cook,...
read moreChard with Leeks
1 bunch Red Dog rainbow chard1 leek, halved lengthwise and cut crosswise into ¼ inch slices1/2 tablespoon butter1 1/4 tablespoons olive or sunflower oil⅓ cup toasted walnuts, pecans or pine nuts (toasted in a dry skillet for a few minutes, watch closely so as not to burn)1/4 teaspoon saltFreshly ground pepper to tasteJuice from 1/4 lemon Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into ¼-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make...
read moreCurry-Scented Butternut Squash Soup
1 Red Dog butternut squash, 2 1/2 lbs (6 c cubed)2 large, sweet apples such as Fuji or Honeycrisp3 medium onions2 Tbsp butter1/4 c packed dark brown sugar1 1/2 tsp curry powder6 c chicken or veggie stock1 8-oz container mascarpone cheese2 tsp saltSour cream and snipped fresh chives (optional) Using serrated peeler, peel squash and apples; cut into 1″ cubes and dice onions using a chef’s knife. Melt butter in an 8-quart stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash,...
read moreBeef Stir Fry with Celery & Peppers
1 lb local beef top round steak or chuck steak2 Tbsp peanut or vegetable oil, divided1 medium onion, sliced1-2 Red Dog sweet peppers, cut into strips1 cup Red Dog celery, sliced2 cups frozen broccoli1 clove garlic, crushed1 Tbsp fresh ginger, grated1 Tbsp cornstarch1 cup beef bouillon1 Tbsp soy sauceFreshly ground black pepper1 cup uncooked riceSlice meat into bite-sized thin strips.Heat 1 tablespoon oil in skillet. Stir-fry onions, red pepper and celery until tender crisp. Remove to a bowl and set aside. Microwave frozen broccoli just until...
read moreSauteed Spinach with Roasted Pepper
1 Red Dog sweet Italian pepper1 tablespoon extra-virgin olive oil1 medium shallot, thinly sliced lengthwise1/2 lb. Red Dog spinach1/2 teaspoon coarse salt1/8 teaspoon freshly ground pepper1 teaspoon fresh lemon juicePlace pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap or place in a small paper bag. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise...
read moreRomanesco Stir Fry
Serves 4. 1 cup black wild rice2 cups water1 tablespoon toasted sesame oil1 medium onion, chopped3 garlic cloves, finely minced2-inch knob of ginger, peeled and finely grated1 head Red Dog romanesco, cut into small florets2 tablespoons soy sauce1 ½ tablespoons rice wine vinegar½ head Red Dog red cabbage, coarsely chopped2 tablespoons green onions, sliced for garnish1 tablespoon sesame seeds In a small pot on medium heat, bring the water and rice to a boil. Once boiling, turn the heat down to medium-low and simmer until rice is tender and...
read moreLovely Rice Pudding
This recipe is offered by CSA member Sydney Keegan, who has made it for our crew. Sydney says it’s a rich, deeply flavorful way to add extra calories to a meal for hungry farmers that doesn’t have heavy ingredients. Bread puddings and rice puddings are usually made with white bread and white rice, but not only are the brown versions more nutritious, they are way more tasty. They give the dessert a richness and depth of flavor you don’t get with the white versions. You can also convert this into a savory casserole by leaving...
read moreRed Dog Vegetable Soup
Thanks to CSA member Sydney for this recipe! Makes about 12 big servings. One stick butter3 large Red Dog yellow onions2 pounds Red Dog red potatoes2 bunches Red Dog carrots1 bunch Red Dog green garlic, or 3 cloves Red Dog garlic1 Red Dog cauliflower2 cups chopped Red Dog kale2 28-oz cans chopped tomatoes with their liquidHandful chopped Red Dog parsley2 4-cup boxes No-Chicken Broth (or 8 cups chicken broth)Salt & pepper to taste. Fresh oregano to taste (optional) Peel onions and chop coarsely. Gently cook in 1/2 cube of butter until soft...
read moreKale, Potato & Carrot Curry
1 tablespoon coconut oil or olive oil2 teaspoons ground coriander1 teaspoon ground cumin1 teaspoon ground turmeric1 small Red Dog onion, peeled and finely chopped1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot)2 large garlic cloves, peeled and crushed2 teaspoons finely chopped fresh ginger roots4 small Red Dog carrots, peeled and diced (1 1/2 cups of diced carrots)2 cups peeled and diced Red Dog German Butterball potatoes2 cups chopped Red Dog lacinato kale (stems removed, and leaves...
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