Salt 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...
read moreCheesy Spinach Quesadillas
Serves 2. 1 bag Red Dog spinach¼ teaspoon ground nutmegPinch saltPinch freshly ground black pepper4 ounces shredded mozzarella cheese, divided (about 1 cup)4 flour tortillas, each about 7 to 8 inches in diameter½ teaspoon crushed red pepper flakes¼ teaspoon dried oregano1.5 ounces crumbled feta cheese, about 4 to 5 tablespoons¼ teaspoon garlic powder2 tablespoons olive oil, to grease pan to cook quesadillas (about 1 tablespoon of oil per batch)Plain Greek yogurt, for serving (optional) Add spinach, salt, black pepper and nutmeg to a 12-inch...
read moreGreen Beans & Zucchini Stir Fry
Serves 3. 1 lb Red Dog zucchini, thickly sliced1 lb Red Dog green beans3 Tbsp toasted sesame oil1 lbs beef, thinly sliced4 garlic cloves, pressed1/4 cup soy sauce1/4 cup fish sauce1 Tbsp sesame seedsWhite or brown rice Cook 3 servings of rice according to package instructions. Wash and cut the zucchini into one-inch-thick pieces. Snap the beans into two-inches long pieces. Preheat the oil in a wok, add the beef and give it a good saute. Add the beans and give them a quick mix. Saute them for two minutes. Add the zucchini and the garlic,...
read moreGreen Bean Fries
Serves 4. 2 tablespoons all-purpose flour1 large egg, beaten¾ cup panko breadcrumbs¼ cup Parmesan cheese, grated½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper1 pound fresh green beans, washed and trimmedCooking oil Preheat the oven to 425 degrees. Lightly oil a large half sheet baking pan with your favorite cooking oil. Place the flour and beaten eggs in separate mixing bowls. In a shallow dish, combine panko, parmesan, garlic powder, salt, and pepper. Toss the green beans in the flour to lightly coat them. Shake...
read moreWhy to Grow Tomatoes
A couple of years ago, I was trying to decide whether I wanted to remain in the nonprofit world or leave my office and grow food. It was early summer in Boston, and I lived with an eclectic and wonderful group of people in a hostel. One of my roommates would often come home with little gifts – one day, she brought me a tomato plant. I sat down and breathed in the thick, intoxicating smell coming from its leaves. And then (to everyone’s delight) I started to cry. Taking care of tomatoes is a singular experience at the farm. If...
read moreRoasted Broccolini Zucchini Pasta Salad
Servings: 4 For broccolini and zucchini:1 bunch Red Dog broccolini, roughly chopped2 medium Red Dog zucchini, quartered lengthwise and sliced 1/4-inch-thick1 tablespoon olive oil1 teaspoon kosher salt1/2 teaspoon black pepper For pasta:8 ounces fusilli For vinaigrette:Juice of 1 lemon1 teaspoon white wine vinegar3 tablespoons olive oil1 teaspoon kosher salt1/2 teaspoon black pepper For salad:2 Red Dog green onions, thinly sliced1 tablespoon chopped parsley1/4 cup crumbled feta Preheat the oven to 400 degrees F. Toss the broccolini...
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