Chicken, Potato and Chard Skillet Supper
Serves 4. 1 bag Red Dog chard, torn in 3-inch pieces and washed but not dried2 tablespoons olive oil divided1 pound boneless, skinless chicken thighs1/2 teaspoon salt1/2 teaspoon dried marjoram1/8 teaspoon ground black pepper1 pound baby potatoes, halved1/2 cup low sodium chicken broth2 tablespoons balsamic vinegar Heat a large cast iron (or other heavy) skillet over medium. Working in two batches, add the damp chard and cook, tossing it with tongs, until wilted, about 3-4 minutes. Transfer to a bowl. Season the chicken with...
read moreMother’s Day
I have been nurtured by many in my life—by my mother, by her mother, even by her mother too. Many, many guided me so that I could grow and thrive. When I think of the care given to me in my childhood, how it felt, I remember the curvature of my favorite tree against my back. I remember laying in tall grass, listening to it whisper in the wind, watching the clouds swirl behind the dancing canopy of trees. I see puffs of dandelion seed floating, gently settling nearby. I remember the feeling of sticky, sweet cherry juice on my lips, the smell...
read moreSheet Pan Teriyaki Salmon
Serves 4.24 oz. wild-caught salmon, whole or cut into 6-oz. fillets4-6 Red Dog bok choi, sliced lengthwise½ cup low-sodium soy sauce (or tamari)3 cloves garlic, minced1 Tbsp. fresh ginger, about 1 ½ inch nub, peeled and grated1 Tbsp. rice vinegar1 tsp. sesame oil2 Tbsp. honey¼ cup cold water1 Tbsp. cornstarch1-2 tsp. olive oilRice or quinoa for servingSesame seeds and scallions for garnishPreheat the oven to 375 degrees. In a small bowl whisk together soy sauce, rice vinegar, sesame oil, garlic and ginger. Pour or brush about ¼ of the sauce...
read moreArugula Pesto
Serves 4. ½ lb. pasta1 bag Red Dog arugula⅓ cup sun-dried tomatoes, drained¼ cup cashews1 clove garlic, sliced⅓ cup parmesan cheese, grated¼ tsp. fine salt⅛ tsp. black pepper¼ cup extra virgin olive oil¼ cup pasta cooking water Cook pasta in plenty of boiling salty water until al dente. When the pasta is nearly done, scoop out 1 cup of pasta water and set aside. Drain the pasta and return it to the pot. While the pasta is cooking, place arugula, parmesan, garlic, cashews, tomatoes, salt and pepper into a food processor. Give it...
read moreCarrot Ginger Soup
1 small onion2 Tbsp. butter2 lbs. Red Dog carrots1” square piece fresh ginger (more or less to taste)Salt Pepper Peel and chop carrots into 1/2” pieces. Peel and grate ginger. Dice onion and sauté in butter for 5 minutes. Add the carrots and ginger. Add water to cover carrots. Bring to a boil, then reduce heat and simmer covered until carrots are tender. Remove from heat. Use a stick blender or food processor to blend soup until smooth. Add salt and pepper to taste.
read moreFrom Seed to Salad
This is the first season we’ve grown oakleaf lettuce as a head lettuce. We source organic Bauer pelleted seeds from Johnny’s Selected Seeds in Maine. This particular variety of seed is named after one of Johnny’s employees, John Bauer. The green Bauer oakleaf lettuce, one of many lactuca sativa (lettuce) varieties, is a type of butter lettuce with distinctly lobed leaves. Being a butter lettuce, it has tender, sweet leaves and a mild flavor. The lettuce heads grow in loose, round-shaped heads. It is an open-pollinated seed, which means...
read moreClassic Garlic Bok Choi Stir Fry
Serves 4. 1 pound Red Dog bok choi2 tablespoons oil5 cloves garlic, minced Salt and white pepper, to taste1/8 teaspoon sugar Split each bok choi in half or quarters, making sure all of the pieces are relatively uniform so they cook evenly. Wash the bok choi thoroughly with cold water two to three times to remove any soil hidden in the bok choi’s base. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit...
read moreCheesy Gruyere & Turnip Gratin
Serves 2. 1 tablespoon butter1 bunch Red Dog hakurei turnips1 clove garlic, minced1/2 cup Gruyere cheese, or a cheese of your choice, grated1/2 teaspoon fresh or dry herbs (such as thyme, rosemary, and sage)1/8 cup heavy cream1/8 cup bread crumbs1 tablespoon parmesan cheese, grated1 tablespoon olive oilSalt and pepper to taste Preheat oven to 375°F. Thinly slice turnips with a knife or mandolin. In a large bowl, mix the sliced turnips with some salt, pepper, 1 tablespoon olive oil and the minced garlic. (If you have a mortar and pestle,...
read moreSpringtime CSA Salad
Serves 3-4. For the salad:2-3 Red Dog carrots2 Red Dog hakurei turnips1/2 bag Red Dog pea greens1/2 bag Red Dog salad mix For the dressing:1/3 cup rice vinegar2 tablespoons olive oil2 tablespoons soy sauce1 tablespoon sesame oil1 tablespoon honey2 teaspoons sesame seeds1 teaspoon finely grated ginger root Peel and grate the carrots. Remove the greens from the turnips and grate the roots. Roughly chop the pea shoots. Toss all salad ingredients together in a large bowl. Combine all dressing ingredients in a jar. Shake vigorously for 1 minute...
read moreFrom Romeo to Roscoe: Names on the Farm
When I first started working at Red Dog, one thing I did not expect was all of the names I would have to learn. Now, I’m not just talking about the names of my coworkers (though there were about 15 folks working on my first day, and learning their names was definitely a challenge), I’m talking about their radio handles, the names of different crop varieties, field names, greenhouse names and truck names. To say I was overwhelmed on day one would be an understatement. How on earth was I supposed to learn all these different names?! I started...
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