Chive-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....
read moreNew Produce and New Pigs
May is an exciting time of year on the farm. It’s a transition time from preparation to production. Our greenhouse team is at the summit of peak output and now it’s time to get all those plants in the ground. We’re off to a good start: already getting a round of lettuces, our first kale succession, and our onions transplanted in the field. (Did you know in just two beds of shallots we hand transplant almost 800 plants?) This week, we’re starting to see new produce (much of it featured in your CSA share), including baby carrots from the...
read moreGerman Potato Salad
Serves 6. 1½ pounds Red Dog potatoes5 large eggs½ cup mayonnaise2 tablespoons mustard5 medium pickles, finely diced¼ cup pickle juice Boil the Potatoes: Add the potatoes into a large pot (no need to peel them). Make sure all of the potatoes are covered with water. Bring the water to a boil and cook for about 15-20 minutes or until the potatoes are tender. Cook the Eggs: Use another large pot and fill with water. Bring the water to a boil. Add the eggs and cook for 9 minutes. Once cooked briefly submerge the cooked eggs into a bowl of ice...
read moreBroccoli Potato Casserole
Serves 3. 1 lb Red Dog potatoes1 lb Red Dog purple sprouting broccoli1 cup vegetable stock1/3 cup cream cheese1 tablespoons all-purpose flour1/4 cup milk1/2 tablespoon finely chopped chivesDash fine sea salt (or more to taste)Dash ground black pepper (or more to taste)1/4 teaspoon curry powder (or more to taste)1/2 cup grated gouda or cheddar cheese Preheat the oven to 400 degrees Fahrenheit. Precook vegetables: Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt and cook the potatoes for about 5...
read morePotato-Crust Quiche
Serves 5. 1 lb Red Dog potatoes3 tablespoons olive oil2 teaspoons salt, divided½ teaspoon pepper, divided1 tablespoon grated parmesan cheese5 eggs1 cup milk½ cup tomato, diced¼ cup green onion, sliced½ cup bacon, cooked and chopped½ cup shredded cheddar cheese1 teaspoon garlic powder Preheat the oven to 400°F (200°C). Peel the potatoes, then thinly slice a knife or mandoline. Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to...
read moreFestivals of Springtime
May is here! Many cultures celebrate this seasonal midpoint between the vernal equinox and the summer solstice. Around the world, these festivals include Beltane (Celtic, Pagan), May Day (Euro-American), Wulpurgisnacht/Valborg (German and Scandinavian), Root Festival (Yakama), Ching Ming (Chinese), Whitsuntide (Dutch), and the Goddess Festivals: Aphrodite (Greek), Venus (Roman), and Lada (Slavic). The themes many of these festivals share are a celebration of growth, renewal, fertility, and abundance. In many traditions, this marks the...
read moreRaab Salad with Chickpeas
1 lb Red Dog Raab (or PSB)1 15-ounce can chickpeas, drained; or equivalent amount of cooked chickpeas2 cloves garlic, sliced3 tablespoons good-quality olive oil, plus more for drizzlingSea salt1 cup Mystery Bay chevre or ricotta, crumbledRed pepper flakes2 tablespoons fresh lemon juiceHandful fresh mint, finely chopped (optional) Preheat your broiler. Combine the raab, chickpeas, and garlic with oil in a large bowl. Season with salt and toss to coat. Transfer to a foil-lined baking sheet and broil for about two minutes, taking care to flip...
read moreRoasted Raab or PSB
Red Dog Raab or PSBOlive oilSalt and pepper Preheat the oven to 400 degrees. Toss the raab or PSB in olive oil, salt and pepper. Arrange in a single layer on a baking tray. Roast for 10-15 minutes until leaves are crispy and starting to brown. The leaves are like kale chips, the stalk like tender asparagus! *Notes: It’s best to just roast one tray at a time. If cooking different types of raab, put on separate trays for best results.
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