Welcome, 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....
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...
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