Raab 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.
read moreTulips 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...
read moreSalmon & 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,...
read morePSB & 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...
read moreEarth 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...
read moreRaab 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...
read moreGarlic 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...
read moreCollards 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...
read moreA “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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