Fun With Peas & Broccolini!
Thanks to David Conklin for the photo of Eddy! We hope you are relishing in the abundance of summer and enjoying the fresh produce that our farm has to offer. As the summer sun shines upon us, our fields are flourishing with a variety of vibrant produce. Here are some fun facts about two delicious items coming your way this week – sugar snap peas and broccolini! Fun Facts About Snap PeasSnap peas, also known as sugar snap peas, are a delightful and nutritious addition to any meal. Here are some fun facts about these crunchy and sweet...
read moreAsian Snap Peas & Broccolini
Serves 2-3. 1 pint Red Dog snap peas 1 bunch Red Dog broccolini 1 Tbsp sesame oil1 Tbsp Bragg’s liquid aminos1 Tbsp furikake (optional)Sesame seeds (optional) Fill a large pot with water and bring to a boil. Remove the tops and strings from the snap peas. Place them in boiling water until they turn bright green, 1-2 minutes. Remove from water and pat dry, then do the same thing with broccolini. Place both veggies in a bowl and toss with your sesame oil, Bragg’s, and furikake. Top with additional furikake or...
read moreCreamy Strawberry Broccoli Salad
Makes 4 servings. 1 bunch Red Dog broccolini1 cup Red Dog strawberries, sliced1/8 cup almonds, sliced1/8 cup feta cheese, crumbled1/8 cup red onion, diced Creamy Dressing:1/4 cup lite mayonnaise1/4 cup low-fat greek yogurt1 Tablespoon lemon juice1/2 Tablespoon sugarSalt & pepper1/2 Tablespoon poppyseeds In a large bowl combine broccoli, strawberries, sliced almonds, feta cheese, and red onion. To make the dressing, whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt, pepper, and poppyseeds. Add the...
read moreSausage, Apple & Fennel Bake
Makes 2-3 servings. 1 Red Dog fennel bulb1.5 gala apples1/2 medium red onion4 mild Italian sausages1 1/4 tablespoons olive oil1/4 teaspoon salt1/8 teaspoon pepper2 sprigs fresh thyme (optional)White basmati rice (optional side) Preheat oven to 400 degrees. Cut one red onion into chunks. Transfer to a 9×13 baking dish. Break off the fennel fronds and set aside for later. Cut the knobby end off the fennel bulb. Cut the bulb in half vertically, then into thin strips. Add to the baking dish with the onions. Add olive oil,...
read moreStrawberry Moon
Thanks to David Conklin for the photo of Paige, Marina, and Hannah talking strawberry harvest! To me, Red Dog Farm’s June seemed marked by alignments. Our season’s first strawberry harvest fell upon the Summer Solstice; the Sun paid us its longest visit as our crew laughed and filled pints with red berries. Then, an unusually full moon followed the longest day. I’m sure many readers glimpsed its pink-red curve low over the Salish Sea. While the so-called Strawberry Moon visits us each Spring, this particular moon’s closeness to the longest...
read moreRoot Veggie Gratin
Makes 4 servings. 2 tablespoons butter1 bunch Red Dog kohlrabi1 bunch Red Dog hakurei turnips1-2 cloves of garlic, minced1 cup Gruyere cheese, or a cheese of your choice, grated½-1 teaspoon fresh or dry herbs (such as thyme, rosemary, and sage combined)¼ cup heavy cream¼ cup bread crumbs2 tablespoons parmesan cheese, grated2 tablespoons olive oilSalt and pepper to taste Preheat oven to 375°F. Peel and thinly slice kohlrabi roots. Thinly slice turnips with a knife or mandolin (no need to peel them). In a large bowl, mix the sliced...
read moreRoasted Kohlrabi with Goat Cheese & Tarragon
Makes 4 servings. 1 tablespoon sunflower seeds1 bunch Red Dog kohlrabi, greens removed, roots peeled and cut into rounds2 tablespoons extra virgin olive oil, divided1 tablespoon fresh lemon juice1/2 tablespoon minced shallotsSalt and pepper to taste1 ounce goat cheese, crumbled1-2 sprigs fresh tarragon, leaves removed and roughly chopped Preheat oven to 400°F and either lightly grease a baking sheet or line it with parchment paper. Toast the sunflower seeds by adding them to a small skillet over medium-low heat. Shake the pan...
read moreStrawberry Kohlrabi Salad
Serves 2. 3 cups chopped Red Dog red leaf lettuce leaves1 Red Dog kohlrabi1/2 pint Red Dog strawberries1 green pear1 green onion1/4 cup pecans, chopped1.5 tablespoons cold pressed flax seed oil (optional)1.5 tablespoons balsamic vinegar dressing Peel the kohlrabi and julienne the white inner flesh. Dice the pear, and slice the strawberries and green onions. Add the lettuce to a large bowl. Add the kohlrabi, pear, strawberries, and green onions. Top with the chopped pecans. Add the flaxseed oil and balsamic dressing and toss. Serve and...
read moreSummer and the Growth of Fruits, Veggies and People
Summer is here and there is no better time to be on a farm than now! Personally, I find June to be a very exciting month. The weather teases us of what’s to come in July and the crops’ growth seems to accelerate by the day. The snap peas are plump and the strawberries a vibrant red. Cilantro and dill have sprouted from the soil. Cauliflower heads are on the verge of emerging from their wrapped leaves and broccoli crowns are swelling up. The corn is small but quickly growing. Zucchini and cucumbers are around the corner and green beans...
read moreBroccoli Apple Salad
Serves 4-6. 1 bunch Red Dog broccolini1 garlic cloveScant 1/2 teaspoon fine grain sea salt1/4 cup almond butter3 tablespoons freshly squeezed lemon juice1 tablespoon honey2 tablespoons extra-virgin olive oil3 tablespoons hot water2 apples, cut into bite-sized pieces1/2 small red onion, thinly sliced1/2 cup candied walnuts or toasted walnuts1/3 cup pan-fried crunchy shallots1/4 cup chopped Red Dog chives Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccolini just long enough to take the raw edge...
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