Outdoor 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
read moreHeirloom Tomato Salad
Serves 3. 2 Red Dog heirloom tomatoes1/2 tsp salt1/2 tsp black pepper1/2 tsp sugar1 clove garlic, minced1/2 tsp oregano fresh, choppedBalsamic vinegar, agedChampagne vinegar or white wine vinegar2 Tbsp extra-virgin olive oil1/2 scallion, thinly sliced, white and green parts Cut the tomatoes into uniform slices and arrange the slices on a platter. Pour the tomato juices from the cutting board over the slices to keep all that good flavor. Sprinkle the tomatoes with the salt, pepper, and sugar, then the garlic and oregano. Lightly...
read moreBeans & Broccoli with Bacon & Balsamic
Serves 4. 1/2 lb. Red Dog romano beans, trimmed and blanched1 crown Red Dog broccoli, chopped and blanched1.5 Tbsp. butter2 Tbsp. olive oil1 shallot, chopped2 strips bacon, trimmed and chopped3 Tbsp. lemon juice1/2 Tbsp. balsamic vinegarSea saltFreshly ground black pepper To make the bacon balsamic dressing, place the butter and oil in a medium non-stick frying pan over medium heat and stir until the butter is melted. Add the shallot and bacon and cook for 5−7 minutes or until the bacon is golden. Add the lemon juice, vinegar, salt...
read moreClassic Simple Romano Beans
Serves 4. 1 lb. Red Dog romano beans2 cloves garlic, finely sliced1 small Red Dog onion, finely diced1 dried chilli pepper, whole, not cut1 tablespoon olive oil1 teaspoon fresh lemon juiceSalt to tasteFreshly ground pepper to taste Wash and trim the ends of the beans, then slice them into 1-inch sections. Bring some water to the boil in a medium pan and add a pinch of salt. Add the sliced beans to the boiling water and cook for 8 minutes. Drain the water and set the beans aside. In a skillet or frying pan, heat the oil and add the sliced...
read moreTomato Taste Test
After a lot of tending, planting, pruning, weeding, watering, waiting… We are officially in tomato harvest season! We’ve got the usual Big Beef slicing tomatoes, a classic, as well as our outdoor Sungolds (my personal favorite summer snack) starting to produce fruit. And, in all their colorful glory, we’ve got a wide variety of heirloom tomatoes this season. Walking through the greenhouse, you’ll see them hanging heavy on the vine, using all their cues to tell you when they’re ripe & ready. I noticed while harvesting the tomatoes...
read moreMarinated Strawberries with Lime & Basil
Serves 4. 1 pint Red Dog strawberries1 lime1/4 cup Red Dog basil2 Tbsp. confectioners’ sugar Remove the stems and halve the strawberries. Zest and juice the lime. Thinly slice the basil. Mix the strawberries, zest, juice, basil, and sugar in a bowl. Cover with plastic wrap and leave to marinate for at least 10 min. Serve with freshly whipped cream or a scoop of ice cream.
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