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Tulips Springing

Posted by on 9:14 am in Newsletters | Comments Off on Tulips Springing

Tulips Springing

A gift that being a farmer gives you is living life by the seasons. They all have their defining features and creatures — for me in spring, it’s unpredictable weather; it’s watching tulips ripen; it’s little baby frogs living in the greenhouse lettuce, purple sprouting broccoli, absurd amounts of raab, piglets in a pen and bringing new crew onto the farm. Going into my third season at Red Dog, I’m in a throws of nostalgia: this time last year I was doing a lot of the same…picking tulips, for example. Here I am doing it all over again, but I...

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Salmon & Raab Sheet-Pan Supper

Posted by on 9:45 am in Recipes | Comments Off on Salmon & Raab Sheet-Pan Supper

Salmon & Raab Sheet-Pan Supper

Serves 2. 1 bunch Red Dog raab or purple sprouting broccoli, chopped into 1″ pieces1/2 lb. Red Dog potatoes, diced2 tablespoons olive oil divided2 cloves garlic smashed1/4 teaspoon red pepper flakesKosher salt and freshly ground pepper to taste2 6-ounce salmon fillets with or without skinLemon wedges to serve (optional) Preheat the oven to 450°F. Line a rimmed baking sheet with foil or parchment paper. Place the raab and potatoes on the baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle over the garlic, red pepper flakes,...

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PSB & Carrot Stir Fry

Posted by on 9:44 am in Recipes | Comments Off on PSB & Carrot Stir Fry

PSB & Carrot Stir Fry

Serves 2. 2oz dried medium egg noodles1 bunch Red Dog purple sprouting broccoli or raab, chopped into 1″ pieces1/2 lb. Red Dog carrots, peeled and sliced into thin rounds2 Tbsp. sunflower oil1 red chili, deseeded and sliced1 medium thumb fresh ginger, grated1 clove garlic, peeled and finely chopped2 Tbsp. soy sauce1 Tbsp. sesame oil2 Tbsp. sesame seeds (optional) Pour boiling water over the egg noodles and leave them to soak for 4-5 mins until they have softened, then drain them well. Bring a large pan of water to the boil, add the...

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Earth Day Recipes

Posted by on 9:39 am in Newsletters, Recipes | Comments Off on Earth Day Recipes

Earth Day Recipes

This week is earth week! Produce-wise, April and May can be the slimmest pickings of the year on local PNW farms, when the overwintered and stored crops have mostly been eaten and we turn our attention to growing and transplanting seedlings. It can sometimes be difficult or uninspiring to cook with locally grown fruit and veg at this time of year so I am going to list two recipe suggestions that are fun, unique ways to eat on Earth Day, using Red Dog Farm ingredients provided to all our CSA members! 1: PSB Pizza — a Red Dog crew...

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Raab with Beets & Orange

Posted by on 8:14 am in Recipes | Comments Off on Raab with Beets & Orange

Raab with Beets & Orange

Serves 4 4 medium Red Dog beets, left whole in their skins2 tsp caraway seeds2 orangesOlive oil1/2 lb. Red Dog raab and/or purple sprouting broccoli2-3 handfuls cooked petit green lentilsSalt and pepper Preheat oven to 400°. Wrap each beet in foil. Place in a baking dish and roast until tender. This can take 30-40 minutes for small beets, about an hour for medium ones, and longer for large ones. Test by inserting a sharp knife. Remove from the oven, leave until just cool enough to handle, then rub off the skins. Cut into wedges. Zest half of...

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Garlic Butter Roasted Parsnips

Posted by on 8:13 am in Recipes | Comments Off on Garlic Butter Roasted Parsnips

Garlic Butter Roasted Parsnips

Serves 3. 1 pound Red Dog parsnips2.5 tablespoons butter2 cloves garlic, pressed1/4 tablespoon minced fresh rosemary, or any other fresh herbs that you prefer/have on handSalt to tasteFreshly ground black pepper to taste1/8 cup chopped fresh parsleyCrushed red pepper flakes for garnish (optional) Preheat oven to 450˚F. Wash and peel the parsnips. Chop them into pieces approximately the size of carrot sticks. (You may need to chop them in half lengthwise two or three times.) Chop these sticks in half. Spread out the parsnips on a large rimmed...

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Collards with Roasted Beets and Bacon

Posted by on 8:12 am in Recipes | Comments Off on Collards with Roasted Beets and Bacon

Collards with Roasted Beets and Bacon

Makes 2 servings. 1 large (or 2 small) Red Dog red beets1 tablespoon olive oilKosher salt and freshly cracked black pepper4 thick-cut applewood-smoked bacon slices, diced1 bunch Red Dog collard greens, de-stemmed and cut into 1-inch pieces1/3 cup low-sodium chicken stock4 tablespoons apple cider vinegar Preheat the oven to 425 degrees F. Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet...

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A “Galaxy” of Creative Plant Names

Posted by on 8:12 am in Newsletters | Comments Off on A “Galaxy” of Creative Plant Names

A “Galaxy” of Creative Plant Names

Hi CSA readers! Eli here! With spring in full swing, we are doing a lot of greenhouse work at the farm these days! Just a couple of weeks ago I was assigned to be greenhouse assistant for the springtime, so I have gotten to spend a lot of time getting to know all of the baby plants that we’ll be growing on the farm this season, and those we’re selling for you to grow at home! Working in the greenhouse with Eva has been an absolute joy. It is a truly amazing experience to begin with a tiny seed and know that each little dried-up seed will grow...

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Sausage, Kale and Potato Skillet Dinner

Posted by on 8:35 am in Recipes | Comments Off on Sausage, Kale and Potato Skillet Dinner

Sausage, Kale and Potato Skillet Dinner

Serves 6. 3 Tbsp extra-virgin olive oil1.5 lbs. Red Dog potatoes, cut in half and boiled in salted water until fork tenderSalt & pepper, to taste2 tsp dried thyme6 fully cooked chicken sausage links, 1″ sliced1 small onion, thinly sliced1 Tbsp garlic, minced1/2 lb. Red Dog stir fry mix, roughly chopped1 lemon, juiced, optional Heat 2 tablespoons olive oil in a large 15-inch skillet over medium-high heat . Add potatoes (cut side down) and cook without stirring until they begin to turn golden brown. Stir and continue cooking until all...

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Maple Ginger Roasted Carrots

Posted by on 8:35 am in Recipes | Comments Off on Maple Ginger Roasted Carrots

Maple Ginger Roasted Carrots

Serves 4. 1 pound Red Dog carrots, peeled1 tablespoon maple syrup1/2 teaspoon fresh minced ginger1/2 teaspoon kosher salt1/4 teaspoon garlic powderFresh cracked pepperParsley for garnish, optional Preheat the oven to 425F. Peel the carrots, then slice them into quarters lengthwise. Combine the maple syrup, ginger, salt, garlic powder, and pepper in a small bowl. Oil a baking dish with olive oil, and lay the carrots in. Pour the maple syrup mixture over the carrots, and toss to coat. Roast for 40-45 minutes or until tender.

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