Salt-Crusted Potatoes with Cilantro Mojo
Serves 3. Salt-Crusted Potatoes1 pound evenly sized Red Dog new potatoes, scrubbed but unpeeledSea salt flakes Cilantro Mojo2 garlic cloves, roughly chopped1/2 green chili pepper, seeded and choppedLeaves from 1/2 bunch Red Dog cilantro, roughly chopped1/2 teaspoon freshly ground cumin seedsScant 1/4 cup extra-virgin olive oil1 teaspoon white wine vinegar, Muscatel if possible Put the potatoes into a wide, shallow pan in which they fit in a single layer. Add 1 tablespoon salt and 1/2 quart cold water (just...
read moreLoving Raspberries, from the Midwest to the Northwest
Up until two weeks ago I had described myself as a Midwesterner through and through. I’ve spent the majority of my life in Minnesota, and while I love my home state, I felt it was time for a change of pace after finishing my time at college. Luckily, I found an excellent opportunity with Red Dog Farm to work with the field crew, and so far it has truly been a blast. There’s been so much to learn and a crew of fun and hardworking people, and while I do think I am getting the hang of things, you never really stop learning. Naturally, I’ve...
read moreLemony Arugula Cucumber Salad
Serves 4. For the Salad1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)3 ounces Red Dog arugula (about half a bag)1/2 Red Dog cucumber, chopped2 ounces feta cheese, crumbled, about 1/2 cup For the Dressing2 tablespoons fresh lemon juice, about 1/2 large lemon4 tablespoon extra virgin olive oil1/2 teaspoon honey1 tablespoon minced preserved lemon, optional1 teaspoon dried basil or a handful chopped fresh basil leaves, optionalSea salt and fresh ground black pepper Bring a medium saucepan of salted water to a boil. Add couscous...
read moreSpice-Crusted Cauliflower
Serves 2. Walnut Sauce:1/2 cup raw walnut halves2 Tbsp. olive oil, divided1 small yellow onion, chopped1 clove garlic, chopped1/2 cup unsweetened almond milk2 Tbsp. fresh lemon juiceSalt & pepper, to taste Spice-Crusted Cauliflower:1 head Red Dog cauliflower1 tsp. sweet paprika1 tsp. minced fresh thyme leaves (about 2 sprigs) Preheat the oven to 350 degrees. Walnut sauce: In a large, ovenproof skillet, toast the walnuts over medium heat until fragrant and slightly darkened, about 5 minutes. Transfer the walnuts to a blender. Return the...
read moreBeet Arugula Salad
Serves 2. For roasted beets:1 bunch Red Dog beets, greens removed1 tablespoons olive oil1/2 teaspoon kosher salt1/4 teaspoon black pepper For vinaigrette:1 garlic clove1/2 cup packed Red Dog arugula2 tablespoons white wine vinegar1/4 cup olive oil1/2 teaspoon kosher salt1/4 teaspoon black pepper For salad:1 cup packed Red Dog arugula1 scallion, thinly sliced1 tablespoon chopped parsley1/4 cup crumbled goat cheese1/4 cup chopped walnuts Preheat the oven to 400 degrees F. For the roasted beets: Place each beet on an...
read moreSalt Baked Beets
Hello everyone! As I write this newsletter, the wind has officially picked up for the first time this season, and sneaky gusts are making harvest suddenly a lot more dramatic. This is presenting a new experience for the crew members who are new to this area! Today I have a recipe that y’all can use several ingredients from this week’s CSA share to make, and which is a crew favorite.Salt Baked Beets: For baking/roasting beets in salt, you can actually reuse the salt, which is much more economical and less wasteful than using new kosher...
read moreSlow-Baked Raspberry Dill Salmon
Serves 8. For Fish1 2.5 lb boneless salmon fillet, skin on1/2 teaspoon sea salt1/2 teaspoon ground black pepper1 tablespoon lemon zest For Raspberry Topping1 1/2 cups fresh raspberries3 tablespoons avocado oil2 tablespoons white wine vinegar2 tablespoons Dijon mustard For Creamy Dill Topping6 oz plain Greek yogurt2 tablespoons lemon juice2 teaspoons fresh Red Dog dill, chopped GarnishLemon wedgesAdditional fresh Red Dog dill Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil and place salmon, skin side down. Brush top...
read moreLemon-Dill Green Beans
Serves 4. 1 pound Red Dog green beans, trimmed4 teaspoons chopped fresh Red Dog dill1 tablespoon minced shallot1 tablespoon extra-virgin olive oil1 tablespoon lemon juice1 teaspoon whole-grain mustard¼ teaspoon salt¼ teaspoon freshly ground pepper Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to...
read moreParmesan-Roasted Cauliflower
Serves 4. 1 head Red Dog cauliflower, cut into florets1 Red Dos sweet onion, sliced4 sprigs thyme4 garlic cloves, unpeeled3 tablespoons olive oilKosher salt and freshly ground black pepper½ cup grated Parmesan Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
read moreConnections to Wilderness
As long as I can remember, I have been making my way to the Peninsula from Seattle. It has always been a more seasonal pilgrimage, the weather putting a bit of a damper on outdoor sleeping from October to May, so ferry rides and packed coolers became a much anticipated sign that summer had arrived. I am deeply lucky to have had such an emphasis on outdoor excursions from such a young age, and while I certainly have my parents to thank for that, there is someone else in my immediate family who always insisted upon it. At 97...
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