Carrot Ginger Soup
1 tablespoon extra-virgin olive oil1/2 medium yellow onion, chopped1/2 teaspoon sea salt3 garlic cloves, smashed1 pound carrots, roughly chopped1 teaspoon grated fresh ginger1 tablespoon apple cider vinegar3 cups vegetable brothFreshly ground black pepper1 teaspoon maple syrup, optionalCoconut milk for garnish, optionalHeat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and...
read moreSpaghetti Squash + Brussels Sprouts + Bacon
Makes 2 servings. 1 Red Dog spaghetti squash3 slices bacon, diced into ¼” pieces½ lb Red Dog brussels sprouts, thinly sliced in a food processor (about 3 cups)3 tablespoons water, divided¼ cup parmesan, gratedSalt + pepper Preheat oven to 350 degrees. Cut the spaghetti squash crosswise into 1″ slices and place on a parchment paper lined sheet pan. Bake on one side for 25 minutes, then flip the squash slices and cook for another 20 to 25 minutes, or until tender. Let the squash cool for about 10 minutes, then use a fork to pull the...
read moreBeans & Greens with Andouille Sausage
Makes 6 servings. 1–2 Tbsp olive oil1 lb. local andouille sausage, sliced1 Red Dog yellow onion, diced5 cloves minced garlic1 bunch Red Dog collard leaves, destemmed and chopped1 15 oz can diced tomatoes½ tsp red pepper flakes (optional)About two cups cooked Red Dog shelling beans (equals a bit less than 1 cup dried)¼ tsp salt, or to taste Heat pan to medium or medium high heat. If using a non-stick pan, don’t go above medium. Add olive oil to your pan. Once the oil is shimmering, fry the sliced andouille sausage until browned to your liking,...
read moreThankful for the Abundant Season
2022 proved itself to be the most unusual farming year I’ve ever experienced, one in which many, many valuable lessons were learned. Literally nothing went as planned this year- from planting plans to staffing plans- there was constant change and upheaval. I’ve learned over the past 24 years farming that being flexible is paramount to success as a farmer. This year, I learned that to my core. Previously I thought I was flexible, but that was only practice, as it turned out! Amazingly, despite the record-breaking spring rainfall, staffing...
read moreRoasted Spaghetti Squash with Goat Cheese
Serves 4. 1 Red Dog spaghetti squash2 tablespoons olive oil1 tablespoon salted butter1/2 Red Dog red onion, sliced1/4 cup walnut pieces2-4 tablespoons goat cheese, crumbled Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Using a serrated knife, cut the stem off the squash. Stand squash up on flat, cut end and cut in half, lengthwise. Lay pieces cut side down on prepared baking sheet and poke a few holes in the skin with a fork. Place squash in preheated oven for 35 – 45 minutes or until edges...
read moreButtercup Squash and Carrot Soup
Serves 4. 1 Red Dog buttercup squash, halved and seeded2 tablespoon olive oil1 medium onion, diced3 medium Red Dog carrots, peeled3 cloves garlic, diced1-2 tablespoon fresh ginger, diced5 cups chicken stock or vegetable stock¾ teaspoon cinnamon or to taste½ teaspoon nutmeg or to tasteSalt and pepper to taste4 tablespoons whipping cream or coconut milk (optional) Preheat the oven to 350 degrees. Fill a baking dish with ½-inch of water. Place the squash halves cut-side down. Place the carrots in the baking dish beside the squash. Cover with...
read moreBeet, Carrot & Cabbage Slaw
1 medium raw Red Dog beet, grated2 medium Red Dog carrots, grated2 cups Red Dog green savoy cabbage, very thinly sliced or shredded1 Tbsp. ginger, grated3 Tbsp. sunflower or sesame oil¼ c. cider vinegar1 Tbsp. sugar1 clove garlic, mincedSalt & pepper to taste¼ c. green onions, minced2 Tbsp. fresh parsley, chopped Whisk ginger, oil, vinegar, sugar, garlic, salt & pepper. Toss dressing with veggies. Garnish with green onions & parsley.
read moreWinter Bounty
Winter farming is in full swing at the farm! Many market and Farmstand customers are shocked when they hear that we still harvest in the winter. What is there to harvest? How do these crops survive a Pacific Northwest winter? Are farmers willing to harvest outside during this time of the year? I asked all of these questions when I first started farming at Red Dog. To my surprise, there are lots of crops to be harvested in the winter. In fact some crops that we planted in the summer will survive all the way through the winter and may be in the...
read moreSeared Salmon With Creamed Kale & Leeks
Serves 4. 4 fillets (~1-2 lbs total) wild-caught salmonKosher salt and black pepper1 bunch Red Dog kale3 tablespoons unsalted butter1 large Red Dog leek (about ½ pound), trimmed, white and pale greens quartered lengthwise then thinly sliced6 large fresh thyme sprigs3 garlic cloves, minced1 cup heavy cream1½ teaspoons Dijon mustard1 teaspoon chicken or vegetable stock concentrate, like Better Than BouillionCooked white rice or pearl couscous, warmed, for serving2 tablespoons olive oil Prepare your fish: Pat the fish dry, then salt the skin...
read morePotato, Leek & Kale Soup
Makes 6–8 servings. 4 slices bacon1 medium onion, chopped1 large Red Dog leek, cleaned and chopped3-4 garlic cloves, minced2 lbs. Red Dog German butterball potatoes, chopped4 cups stock (chicken or vegetable)1 cup milk1 bunch Red Dog kale, choppedSalt + pepperExtra toppings: chives, sour cream or Greek yogurt, cheese (optional) Cook bacon in a large stockpot until crispy. Drain bacon on towels and set aside. Leave about 2 tbsp. of bacon fat in the stockpot. Add onion and leeks. Season with salt and pepper. Saute 3-5 minutes. Add garlic and...
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