Sweet Cabbage Strudel
No, really, you can make a sweet pastry using green cabbage! It’s not as overwhelmingly sweet as, say, birthday cake, but sweet enough to be served as part of a brunch spread, like a kugel or blintz dish, or even as an appetizer. Makes 6 servings. ½ cup raisins12 tablespoons butter, divided¼ cup sugar3 tablespoons lemon juice1 granny smith apple, cored and shredded6 cups Red Dog green cabbage, shredded¼ teaspoon salt½ cup creme fraiche or sour cream5 large sheets of phyllo dough¼ cup bread crumbs Preheat oven to 375. Soak raisins...
read moreWelcoming September
On Sunday, someone came up to me at the Chimacum Farmers Market and mentioned how quiet it was. The sun had just tucked itself into a cloud and mist filled the space between us, and I agreed – it was calm and relaxed, a stillness that I’d forgotten about. It’s like a gulp of air after diving deep underwater, or a gentle plateau at the top of a hill: the coming of fall. I used to dread it, knowing the clouds would gather thick and low, and remembering the inescapable cold-sweaty socks and the nights that begin...
read moreCauliflower Cheese
Serves 6. 1 large Red Dog cauliflower, broken into pieces2 cups milk4 Tbsp. flour3.5 Tbsp. butter3.5 oz. sharp cheddar cheese, grated2-3 Tbsp. breadcrumbs (optional) Preheat oven to 400 degrees. Bring a large saucepan of water to the boil, then add cauliflower pieces, and cook for 5 minutes. Drain the cauliflower, then tip into an ovenproof dish. Put the saucepan back on the heat and add milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil. The flour will disappear and the sauce will begin...
read moreBLT
Makes 1 hearty sandwich. 2 slices thick slices hearty white bread4 teaspoons butter, soft3 tablespoons mayonnaise4 slices thin-cut bacon4 leaves Red Dog red butter lettuce1 Red Dog heirloom tomato1/2 perfectly ripe avocadoSalt and pepper Start by frying your bacon. When the bacon is crispy (but not TOO crispy!), take it out and remove to a paper-towel lined plate. Tear each slice of bacon in half so there are 8 strips. Keep warm until ready to assemble. While the bacon is cooking, prepare your bread. Spread both sides of your bread...
read moreParmesan Cilantro Corn
1 1/2 tablespoons butter1 garlic clove, mincedKernels from 3 ears Red Dog corn, cut off the cob1/2 tablespoon lime juice1/2 teaspoon ground cumin1/8 teaspoon cayenne pepper1/6 cup grated Parmesan cheese1/6 cup heavy cream1/4 teaspoon salt1/8 teaspoon black pepper1/4 cup Red Dog cilantro, chopped In a large skillet over medium-high heat, melt butter. When butter is foamy, add the garlic and corn and stir to coat in butter. Cook for 2 minutes, stirring frequently. Add lime juice, cumin, and cayenne pepper to the corn and cook for 2 more...
read moreOutdoor Adventures with Veggies
In my time at Red Dog Farm I have done a lot of exploring in Olympic National Park and National Forest. While I am out on my adventures I almost always bring fresh veggies from the farm with me. As the seasons have changed from spring to summer and now starting to turn to fall, I have been eating different vegetables in different beautiful places. Before I start a hike or climb I make sure to pack my bag properly with water, an extra layer, headlamp (just in case), snacks, and of course a few Red Dog vegetables.I have spent a lot of...
read moreCelery & Sausage Pasta
Serves 4. 2 tablespoons olive oil1 lb. ground pork sausage3 cloves garlic, peeled & minced3 cups chopped Red Dog celery, both stems & leaves1/4 cup fresh parsley leavesSalt & pepper to tasteRed pepper flakes (optional)1/2 cup heavy whipping cream1 pound pastaGrated pecorino romano cheese Place a large pot of salted water on to boil for the pasta. Cook the sausage meat in a frying pan with the olive oil, using two forks to break up the meat into small pieces as it cooks. Cook until light brown and cooked through, about 5 minutes....
read moreChilled Beet & Celery Soup
Serves 3. 1 lbs Red Dog beets2/3 large onion1 1/3 cups Red Dog celery, thinly sliced1 1/3 Tbsp. olive oilSalt and pepper1/2 Tbsp. sugar2/3 Tbsp. red wine vinegar2 cups low sodium chicken broth1/4 lemon, juice of1/4 cup plain yogurt1 1/3 Tbsp. minced chives Peel the beets and cut them into 1″ chunks. Peel and dice the onion, and chop the celery. In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper. When soft, add the beets, vinegar and broth, and simmer, covered, until...
read moreCucumber Tomato Salad
Serves 4. 3-4 Red Dog heirloom tomatoes 1 Red Dog cucumber⅓ red onion, sliced thinly1 Tbsp fresh dill or herb of your choice For the salad dressing2 Tbsp red wine vinegar3 Tbsp extra virgin olive oil1/2 tsp Dijon mustard or multigrain mustardSalt to tasteIn a small mason jar combine the red wine vinegar, olive oil, Dijon mustard and salt, put a lid on and shake till the vinaigrette emulsifies. Using a mandolin or a sharp knife slice the cucumbers, tomatoes and red onions. Combine all ingredients in a salad bowl, top with fresh dill or...
read morePics & Puns from the Fields
What do you call a strawberry in math? A berry-able! These heirloom tomatoes are on a Hot Streak. Lord Cukeington (Emma) harvesting a gorgeous slicer! Lettuce know if you love lettuce puns. It’s corn o’clock! Let’s bake a beet-za for dinner. My friends hate my herb puns. Don’t know what their dill is. How did the vegetables ask to be paid more? Lettuce have a raisin celery. ~Eddy
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