Cilantro Kale Salad
Serves 4. For the Cilantro Vinaigrette1 bunch Red Dog cilantro, roughly chopped1 bunch scallions, roughly chopped2 cloves garlic1/2 cup olive oil2 tablespoons fresh grapefruit juice1 tablespoon Dijon mustard1/2 teaspoon salt1/4 teaspoon freshly ground black pepper In a blender or food processor, combine vinaigrette ingredients and purée until smooth. Pause to scrape down the sides of the container, if needed, to keep everything incorporated. For the Kale Salad1 bag Red Dog stir fry mix, thinly sliced into ribbons1 green apple,...
read morePaprika Parsnip Fries with Cilantro Lime Aioli
Serves 4. 3 large Red Dog parsnips, peeled and cut into ¼ inch strips1 Tbsp. smoked paprika½ tsp. cayenne pepper½ tsp. sea salt2 Tbsp. coconut oil, melted (or your preferred cooking fat)½ cup mayonnaise¼ cup Red Dog cilantro, finely chopped1 Tbsp. lime juice2 cloves garlic, minced Preheat oven to 425F. Using a large bowl, add oil, paprika, cayenne and salt. Add the parsnip strips, cover the bowl, and shake until all the fries are evenly coated with spices and oil. On a large baking sheet lined with parchment, spread an even layer of...
read moreMiso Glazed Bok Choi
Serves 4. 1 bunch Red Dog bok choi, sliced in half length-wise1 tablespoon yellow miso paste1 tablespoon maple syrup1 teaspoon tamari1 teaspoon rice vinegar1 teaspoon sesame oil1 teaspoon sesame seeds (optional for garnish) In a small bowl, add the miso paste, maple syrup, tamari, rice vinegar, and sesame oil. Cut the bok choi in half lengthwise and wait for the pan and oil to heat up before placing them cut side down on a metal or cast-iron skillet over medium heat. Sear each side for a few minutes, then brush the bok...
read moreFarm Clothes
There’s a painting called American Gothic by Grant Wood that depicts a man and woman in practical clothing on a farm. It has been inspirational as a slice of life, a piece of art that makes life look pretty predictable in the setting of a farm. Now, I am not sure where the artist was from, but out on the Olympic Peninsula, the weather demands a lot of the clothes that the Red Dog crew wears. Let’s talk about it. In the spring, the crew can go in and out of the greenhouses, along with facing the outdoor changing weather...
read moreSauteed Spinach & Leeks
Makes 4 servings. 1 teaspoon extra-virgin olive oil1 small Red Dog leek, cleaned, trimmed and sliced into rounds2 cloves garlic, minced1 bag fresh Red Dog spinachSalt and pepper, to tasteGrated Parmesan cheese Heat olive oil in a large pan over medium-low heat. Add leeks and sauté for 3-4 minutes, until softened. Add garlic and sauté an additional 30 seconds. Add spinach and stir for 2-3 minutes until spinach is mostly wilted. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese and serve hot.
read moreCaramelized Leek Pasta with Raab
Serves 3-4. 1/4 cup olive oil, plus more for drizzling1 large (or 2 small) Red Dog leeks, greens and all thinly sliced (about 1 pound)1 bunch Red Dog raab4 cloves garlic, minced1 teaspoon salt1/4 teaspoon pepper1 pound pasta (linguine or other long, thin shape) Saute leek over medium heat in olive oil, stirring occasionally until golden brown, about 15-20 minutes. Make sure heat is low enough so leeks don’t burn or cook to quickly. Meanwhile, bring several quarts of water to a boil in a medium saucepan. Roughly chop the whole bunch of raab —...
read moreMoroccan Beet Salad
Serves 6.(Without the fresh herbs, the beets will store well for up to 5 days in the fridge.) 5 medium Red Dog red beets1 red onion, cut in half and thinly sliced1 Tbsp olive oil1/4 cup freshly squeezed orange juice1 Tbsp orange zest2 tsp cumin1 tsp salt1/4 cup fresh mint leaves, packed1/4 cup fresh Red Dog cilantro leaves, packed In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from pot and allow to cool...
read morePoems Grown in the Fields
RaabAs daylight stretchesin comes an awakeningerupting new growth A flower’s missionsending bright stalks to the skyand just before bloomWe free them from timesweet, tender from stem to leafa farmer’s haven Crane Wings spread wide and liftover a vast flooded fieldsunlight reflectingOff water, blindingthe farmer driving the trucktoward distant cornersShe doesn’t see ittwo loose feet floating belowthe bird as it lands Tulips Bright green trianglesrippling and stretching skywardescape the earth first Leading the way forheaven’s...
read moreCreamy Yogurt Dressing
3 tablespoons lemon juice1½ teaspoons honey1 teaspoon minced garlic½ cup plain yogurt (preferably whole milk)⅓ cup extra virgin olive oil½ teaspoon salt¼ teaspoon freshly ground black pepper½ teaspoon dried dill1 tablespoon minced Red Dog Chives Mix all and refrigerate. Serve immediately or within one week. Delicious on fresh spring greens, over fish or roasted vegetables
read moreVeggie Frittata
1 large (or 2 small) Red Dog carrots, peeled; cubed or sliced into rounds1 bunch raab, chopped into florets and 1/2″ stemsKosher salt and black pepper3 tablespoons extra virgin olive oil7 large eggs¼ teaspoon baking powder¼ cup whole milk⅓ cup feta cheese, crumbled, with more to serve⅓ cup finely chopped fresh parsley, with more to serve1 teaspoon fresh thyme1/2 bag Red Dog spinach1/2 bunch Red Dog chives, chopped Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat. In a...
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