Turnips with Garlicky Breadcrumbs & Parmesan
Makes 2-3 servings. 1 bunch Red Dog hakurei turnips, trimmed and cut into 1-inch-thick wedgesKosher salt1 clove Red Dog garlic, finely chopped1/4 cup panko (Japanese breadcrumbs)1 tablespoon extra-virgin olive oil, plus more for drizzling1/2 lemon3/4 cup parsley leaves with tender stemsGrated Parmesan (for serving) Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl. Cook garlic,...
read moreFava Beans with Garlic, Cilantro & Lime
Serves 4. 3 tablespoons olive oil2 large or 3 medium Red Dog garlic cloves, finely chopped1 1/2 lbs. Red Dog fava beans1/2 teaspoon salt1/2 cup (1/2 ounce) packed cilantro leaves, finely chopped1 tablespoon freshly squeezed lime or lemon juice Shell the fava beans, then drop them in boiling water for about a minute. Drain immediately, run cold water over them to stop the cooking, then peel each bean. In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and turning golden around the edges, about...
read moreSimple Fava Salad
Serves 2 as a side salad. 1.5 lb. Red Dog fava beans, unshucked1 Tbsp. fresh lemon juice1/2 tablespoon minced Red Dog garlic1 Tbsp. olive oilSalt and freshly ground black pepper2 oz Manchego cheese, shaved thinly (or Asiago or Romano)1 tablespoon finely chopped flatleaf parsley Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a...
read moreSummer Playlist
After this weekend, I think it’s fair to say that we all feel the summertime (finally) setting in. Here at the farm we’ve been able to get more plants in the ground, more varieties of delicious vegetables into our CSA shares, Farmstand, and farmers market tables, and prepare for the busiest part of our year. And with the flush of beautiful weather comes more beach days, barbecues, and camping trips for us to enjoy (and hopefully cook up some great, local produce). And what is a day outside in the summer without a great playlist to go along...
read moreBaharat Spiced Chickpea Salad
Baharat is a lovely Middle Eastern seasoning blend that typically includes cardamom, cloves, cumin, nutmeg, coriander, black pepper and paprika, but quantities and exact ingredients can vary quite a bit. Its flavor is warm, sweet, and aromatic, much like garam masala. It is delicious as a meat rub, as a marinade, or simply as a seasoning for meat, seafood, or veggie dishes. Serves 2. 1 cup chickpeas1/2 cup fresh of frozen, defrosted green peas2 Red Dog carrots, julienned or grated3 Red Dog purple green onions, diced2/3 cup crumbled feta...
read moreParmesan Chicken and Collards
Serves 4. 2 tablespoons olive oil1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick stripsKosher saltFreshly ground black pepper1 medium yellow onion, diced3 cloves garlic, mincedPinch red pepper flakes1 bunch Red Dog collards, stems removed and leaves coarsely chopped1/2 cup dry white wine1/2 cup grated Parmesan cheese1 tablespoon freshly squeezed lemon juice Heat the oil in a large skillet over medium heat until shimmering. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes....
read moreTurnip & Carrot Curry
Serves 4. 2 tablespoons canola oil1 medium onion, sliced vertically4 cloves garlic, minced1 tablespoon ginger, minced1 tablespoon ground turmeric2 teaspoons ground cumin2 teaspoons ground coriander1 teaspoon cayenne pepper (or to taste)2 cups vegetable broth1 can (15-ounce) coconut milk (regular or light)3 medium Red Dog carrots, cut into 1-inch pieces2 medium Red Dog turnips, peeled and cubed1/2 lb. Red Dog spinachSalt and freshly ground black pepperBrown basmati rice, for serving Heat canola oil in a large skillet over medium-high heat. Add...
read moreFinally Sunshine!
It seems that we can see the (sun)light at the end of the late-rainy-spring tunnel! Finally a week full of sunny days in the forecast, the ground is becoming less saturated, and our fields are slowly filling up with plants. The drier fields and roads enable us to drive our tractors and trucks around the farm…which means cultivation, transplant, and more streamlined harvests as the days warm up! We all celebrated today when we were able to get one of our farm trucks out to the farthest field for the first time this year. We have already put...
read moreGreen Garlic Pesto
Add generously to cooked spaghetti or spread on crusty bread. 1 cup Red Dog green garlic, finely chopped1/4 cup raw sunflower seeds1/2 cup extra virgin olive oil1/4 cup Parmesan cheese1/4 cup Red Dog basil leavesJuice of one lemon Salt to taste Place the garlic scapes in a food processor and pulse for 30 seconds. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl. Add the olive oil and process on high for 15 seconds. Add the Parmesan cheese and pulse until the ingredients are combined. Add the basil...
read moreBraised Chard with Garlic Scapes & Miso Butter
Makes 2 servings. 1 Tbsp. butter1/2 Tbsp. extra-virgin olive oil1/2 Tbsp. miso1 bunch Red Dog garlic scapes (or one stalk Red Dog green garlic), chopped into 1/4″ pieces1/2″ piece fresh ginger, peeled and minced1/2 cup vegetable broth1 bunch Red Dog chard, de-stemmed and leaves torn1/4 tablespoon rice wine vinegar1/8 teaspoon kosher salt Heat butter and oil in a medium pot over medium heat until butter is melted. Add miso; cook, stirring constantly, until miso begins to bubble, about 1 minute. Add green garlic...
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