Lemony Green Beans and Arugula
Serves 4. 1 lb. Red Dog green beans, trimmed1 tablespoon olive oil4 cloves garlic, minced½ teaspoon finely shredded lemon peel¼ teaspoon salt¼ teaspoon ground black pepper2 cups Red Dog arugulaLemon wedges Place green beans in a steamer basket in a large saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, for 8 to 10 minutes or until beans are crisp-tender. In a large nonstick skillet heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Stir in lemon peel, salt, and pepper. Add arugula...
read moreA Farm or a Canvas?
Working on the farm feels to me like working in an art museum. Around every corner, in every row, and under every leaf there is something beautiful hiding, and the longer you look at it, the more you’ll see. Tomatoes peeking out from underneath the greenhouse tarps show us their rainbow from green to red as they ripen, growing heavy and bright on the vine. The green beans from afar appear to be small bushes with nothing to discover, but once you begin peeling back layers of vines the bean pods reveal themselves, standing out from the vines in...
read moreRoasted Cauliflower with Green Beans & Mushrooms
Serves 3-4. Kosher salt1/2 pound Red Dog green beans, trimmed1/2 head Red Dog cauliflower, cut into florets3 tablespoons extra-virgin olive oilFreshly ground pepper2 ounces slab bacon, diced4 ounces oyster mushrooms, trimmed and separated into smaller pieces4 ounces shiitake mushrooms, stemmed and thickly sliced2 shallots, thickly sliced2 tablespoons white wine vinegar1/8 cup chopped fresh parsley1/2 tablespoon chopped fresh tarragon Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to...
read moreCucumber Onion Salad
Serves 2. 1 Red Dog cucumber1/2 Red Dog sweet onion3 Tbsp. white vinegar or cider vinegar1 Tbsp. vegetable oil or light olive oil1 Tbsp. water1 tsp. sugar1 Tbsp. Red Dog cilantroSalt and pepper to taste Thinly slice cucumber and onion. Mix vinegar, vegetable oil, water and sugar. Combine mixture with cucumbers and refrigerate at least 1 hour or up to 4 hours. (Stir or toss a few times while marinating.) Place in a bowl and toss with cilantro, salt and pepper to taste.
read moreSweet Onion Dressing
Makes ~6 servings. 1/2 Red Dog sweet onion (Note: don’t use a regular onion for this dressing, it will be too strong!)3 Tbsp. apple cider or champagne vinegar2 tsp. sugar1 heaped tsp. Dijon mustardPinch of salt1/2 tsp. white pepper1/2 cup oil such as grapeseed, olive, or walnut Cut the onion into large chunks. Add to the container of a high speed blender such as a Vitamix, along with the vinegar, sugar, mustard, salt and pepper. Blend until well pureed. Scrape down the sides of the container, and then, while the machine is running,...
read moreThe Sweet Onion: Patience and Payoff
August first! Feeling like it’s finally peak season around here. Peak season means harvest, harvest, and harvest! Bounty! Abundance! Summer hot crops! And for me this year, August first and peak season means the end of my job as greenhouse manager on the farm. Just last week I moved the last of the plants out of the greenhouse to prepare them for planting. Now as I walk through the greenhouse, there are no more plants to pet, just empty tables waiting to be filled next season. We grow everything from seed here except berries. This means that...
read moreHaluski Cabbage & Noodles
Serves 6. 6 oz. thick-cut bacon, sliced into 1″ pieces(For a heartier bite, swap the bacon for Polish kielbasa or your favorite smoked pork. Andouille, chorizo, and pancetta make great alternatives.)6 Tbsp. unsalted butter, divided1 large onion, quartered and sliced1 small (~1 ½ lbs.) Red Dog green cabbage, quartered and sliced into thin strips2 cloves garlic, sliced9 oz. wide egg noodles2 tsp. freshly ground black pepper1 tbsp. lemon juiceKosher salt In a large, high-sided cast-iron skillet over medium heat, cook the bacon, stirring...
read moreTofu Broccoli Peanut Madness
Serves 4. 1 Tbsp. butter or oil1 large onion, chopped1 clove garlic, minced1 lb. herbed tofu, cubed2 Tbsp. tamari or soy sauce, divided1/2 – 3/4 c crunchy peanut butter2-3 tsp. lemon juice1/4 tsp. cumin (or more to taste)Cayenne to taste1 head Red Dog broccoli, peeled and choppedHot, cooked brown riceHandful roasted cashews, chopped Heat butter or oil in skillet; add onion and garlic; saute until soft. Add tofu and 1 Tbsp. tamari; saute until brown. Remove from pan. In same pan, mix peanut butter, lemon juice, remaining tablespoon...
read moreBeef, Broccoli & Cabbage Stir Fry
Serves 4. 1 tablespoon olive oil½ pound ground beef½ head Red Dog cabbage, finely chopped4 garlic cloves, minced1 cup Red Dog broccoli, cooked, finely chopped¼ cup tamari sauce (or a little less if using regular soy sauce)½ teaspoon ginger1 tablespoon sesame oil¾ cup water1 tablespoon cornstarch Heat olive oil in a large skillet on medium heat. Add ground beef and cook until cooked through. Drain any fat or liquid.To the same skillet, add chopped cabbage and garlic. Cook until cabbage is tender and reduces in volume. Stir in cooked (or...
read moreArugula, Potato & Green Bean Salad with a Creamy Walnut Dressing
Lately it feels like every week I leave the farm with something else that we are seeing for the first time this season. It’s all I can do to keep up in my kitchen with all that’s happening in the field! Here’s one of the recipes I’ve tried lately with some of our newer summer produce. ~Máti 1/3 cups walnuts1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds6 ounces Red Dog green beans, trimmed and cut into 2-inch segments2 tablespoons white wine or other mild vinegar2 tablespoons plain yogurt1 teaspoon Dijon...
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