Miso Turnips with Black Sesame Soba Noodles
Serves 3. Creamy Black Sesame Dressing1 – 3 Tbsp water1/4 cup black sesame seeds2 Tbsp. tahini2 Tbsp. soy sauce or tamari2 Tbsp. rice wine or apple cider vinegar2 Tbsp. honey or maple syrup1 tsp. sesame oil Miso-Glazed Turnips2 tsp. miso paste1 Tbsp. honey or maple syrup1 Tbsp. rice wine or apple cider vinegar1 bunch Red Dog hakurei turnips, quartered2 Tbsp. butter, ghee, or coconut oil Everything ElseA few large handfuls Red Dog spinach1 package (3 servings) soba noodles, cooked according to package instructionsSpring onions,...
read moreExisting and Thriving with Plants
Hi, my name is Natalie and I love plants.No really, I love them. Sometimes I think I came here just to witness them work their magic. Being a farmer to me is not just growing food. It’s watching the plants transform, learning about their cycles, and being completely left in awe by them — I swear watching a bee pollinate a strawberry flower the other day felt like a full-blown miracle.Do you ever just think about photosynthesis? Or soil microbes? Or seeds? Or the mycelial network by which plants communicate? Or how plants find ways to defend...
read moreFresh Peppermint Salad Dressing
Yield: 1 cup ½ cup extra-virgin olive oil½ cup lemon juice (about 2 lemons)Leaves from 1 bunch packed fresh Red Dog peppermint leaves3 tablespoons honey or maple syrup1 tablespoon Dijon mustard2 cloves garlic, roughly chopped¼ teaspoon fine sea salt10 twists of freshly ground black pepper In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired! This dressing will keep well, covered and refrigerated, for up to 1 week.
read moreButter Lettuce Salad with Dijon Dressing
Serves 3-4. 2 heads Red Dog butter lettuce1/2 bunch Red Dog radishes, thinly sliced1 bunch Red Dog baby carrots, thinly sliced or shredded1 avocado, sliced thinly or cubed 2 scallions, thinly sliced (whites and greens)1/4 cup grated asiago or parmesan cheese Dressing 1/4 cup apple cider vinegar (unfiltered/organic)2 Tbsp extra virgin olive oil1 Tbsp dijon mustard1 clove garlic, crushed2 Tbsp honey On a large platter, layer butter lettuce leaves. Next, layer on the radishes, carrots, avocado and scallions. Whisk together...
read moreRed Dog Spring Rolls
1 package spring roll rice wrappers1 package vermicelli rice noodles, cooked according to package directions1 pound small cooked shrimp, deveined, tails removed1 head Red Dog green butter lettuce1 bunch Red Dog baby carrots, quartered lengthwise or shredded1 bunch Red Dog red radishes, sliced thinly or shredded1/2 bunch fresh Red Dog peppermint leaves1/2 bunch fresh basil leaves1/2 bunch fresh cilantro For the peanut sauce:3/4 cup sweet chili sauce1/3 cup peanut butter, smooth or crunchy1/2 teaspoon low-sodium soy sauce1/2 teaspoon hoisin...
read moreWelcome, Springtime Heat!
Wow, Spring heat has hit us full force this year! Here on the farm we are rolling with it, suddenly able to harvest much more varieties of fresh crops and using up the last of our stored roots. It is exciting and energizing! Your CSA this week will be packed with goodies to make salads and my favorite: Iced Mint Tea. I recommend getting a big pitcher if you don’t already have one, boil the mint in a pot of water, add honey, cool, and transfer to the pitcher, then keep in the fridge for a refreshing taste of summer! PS – adding a pinch...
read moreIced Mint Tea
1 bunch fresh Red Dog mint (peppermint or spearmint)Honey to taste Boil the mint in a pot of water. Add honey, cool, and transfer to a big pitcher. Keep in the fridge for a refreshing taste of summer! PS – adding a pinch or two of sea salt can make it more effective at hydrating you. If you want to add fruit that pairs well with mint then it becomes Kompot, a traditional Summer drink from Eastern Europe. This is like juice but better-tasting and better for you!
read moreChive-Roasted Radishes
Makes 2-3 servings. 1 bunch Red Dog French breakfast radishes, halved1 Tablespoons Red Dog chives, minced, divided1 Tablespoon olive oil1/2 teaspoon salt1/4 teaspoon ground black pepper Preheat oven to 400º. On a rimmed baking sheet, toss together radishes, 1 tablespoon chives, oil, salt, and pepper, and arrange in a single layer. Bake for 25 to 30 minutes or until tender. Sprinkle with remaining tablespoon chives. Serve immediately.
read morePea Greens Salad
Serves 2. For the Salad2 heaping handfuls Red Dog salad mix1 handful Red Dog pea greens4 Red Dog French breakfast radishesFreshly shaved Parmesan cheeseCracked black pepper For the Dressing1/4 cup extra virgin olive oil1/8 cup white wine vinegar1 teaspoon stone-ground Dijon mustard1 teaspoon honeyCracked black pepper Mix together salad mix and pea greens in a large bowl. Remove the radish greens and thinly slice the radishes (you can use a mandoline for paper-thin slices) and add to the salad. Divide the salad into two bowls. To make the...
read morePea Greens with Shrimp, Bacon & Chives
Serves 2. Kosher salt, to taste1/4 lb. large shell-on shrimp3 strips bacon, roughly chopped1 shallot, finely chopped1/6 cup malt vinegar1/2 Tbsp. Dijon mustard1 tsp. sugarFreshly ground black pepper, to taste~1/4 lb. Red Dog pea greens1/4 cup fresh Red Dog chives, chopped1 Tbsp. chopped fresh tarragon Bring a 1-qt. saucepan of salted water to a boil. Add shrimp and cook until bright pink and cooked through, about 2 minutes. Transfer to a bowl of ice water and let sit for 5 minutes. Peel shrimp and transfer to a bowl. Put bacon into a 1-qt....
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