Late-Summer Elotes
September is a pivotal month on the farm. With the harvest moon rising this Saturday, we’re in the last month of our high-production season. We’re still swimming in strawberries: while our crew’s been hustling to pick them all, the squash have been steadily growing underneath their big green vines and are, suddenly, everywhere—decorating the farm in green, orange, red and blue. Now, the rising sheets of white remay, multicolored brassica blocks and emerging green lines represent the next phase of carrots, winter radishes, kale and spinach....
read moreLemon Dijon Roasted Potatoes & Broccoli
Makes 4-6 servings. 4 cups Red Dog potatoes, chopped3 cups Red Dog broccoli florets1/4 cup shredded Parmesan1/4 cup olive oil2 tablespoons Dijon mustard1 tablespoon lemon juice1 tablespoon chopped green onions1 teaspoon granulated sugar1/2 teaspoon minced garlic1/8 teaspoon salt1/8 teaspoon pepper Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and coat thinly with olive oil. Chop potatoes into small chunks, place in a large bowl, and set aside. Combine olive oil, mustard, lemon juice, green onions, sugar, garlic,...
read moreCucumber, Tomato & Basil Salad
Makes 4 servings. 2 Red Dog cucumbers, sliced into 1/4-inch rounds2 Red Dog tomatoes, cut into wedges1/2 small red onion, sliced very thinly1 clove garlic, chopped very finely2 oz. Red Dog basil leaves, chopped or torn1 tablespoon extra-virgin olive oil2 teaspoons balsamic vinegarSea salt, to tasteFreshly ground black pepper, to taste Gently toss all ingredients together in a stainless or glass bowl, right before serving.
read moreBroccoli Pepper Curry
Makes 4 servings. 1 large Red Dog broccoli2 Red Dog sweet peppers1 white onion1/2 a red chilli pepper2 Red Dog tomatoes, chopped1 can (13.5 oz) coconut milk1 bay leafZest of 1/2 lime2 teaspoons medium curry powder1 teaspoon ground coriander1 teaspoon ground cumin Cut the broccoli into small florets. Place onto a baking tray and into the oven at 390°F for 30-40 minutes, until the broccoli is brown and crispy. In a large sauce pan place the curry powder, coriander and cumin and dry-fry for a couple of minutes until fragrant. Thinly slice the...
read moreTaking Your Veggies Hiking
When most people think of hiking food, they imagine trail mix, energy bars, and PBJ sandwiches. I’d like to suggest that veggies can also make excellent trail food. Hiking is a thirsty endeavor, and sometimes plain old water doesn’t quite quench the thirst of someone who’s been active in the sun for hours. But there’s nothing more refreshing than a crisp cucumber after a good sweat: not only are cucumbers 95% water, they also offer a host of vitamins and minerals to reintroduce the pep to your step. Red and yellow...
read moreCilantro Lime Chicken
Makes 3 servings. 1 Tbsp olive oil2 cloves garlic, minced1/4 tsp cumin1/4 tsp saltFreshly cracked pepper1 lime1/2 bunch Red Dog cilantro, divided3 boneless, skinless chicken thighs Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 5 cranks of a pepper mill) in a small bowl. Zest the lime and then squeeze the juice. You’ll need 1 Tbsp or so of the juice and 1/2 tsp of the zest. If any of the lime is left over, cut it into wedges and use to garnish the chicken once it’s cooked. Roughly chop...
read moreStrawberry Arugula Salad
Serves 4. 2 pints Red Dog strawberries, tops removed1/2 lb. Red Dog arugula¾ cup pecans½ cup crumbled feta cheese½ cup chopped fresh basil For the Dressing½ cup extra-virgin olive oil¼ cup white vinegar balsamic, sherry or still1 ½ teaspoons Dijon mustard1/4 c. Red Dog sweet onion, chopped1 tablespoon water2 teaspoons honeyKosher salt to tasteFreshly cracked black pepper to taste Thinly slice strawberries and reserve 3 large berries for the dressing. Make the dressing: In the bowl of a food processor or a high speed blender, add reserved...
read morePico de Gallo
1 Red Dog tomato, chopped1/4 Red Dog sweet onion, chopped (about 2/3 cup)1 jalapeño or serrano pepper, finely diced (seeds and membranes removed for a milder salsa)1/4 cup Red Dog cilantro leaves, finely choppedJuice of 1/2 limeSalt to taste Add the tomato, onion, cilantro, diced pepper and lime juice to a bowl. Generously season with salt — start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes. After this time, stir the salsa, making sure to distribute the juices left at the bottom of the bowl. Taste and adjust...
read moreComing Together in Late Summer
Hello, end of August! Time has flown by this season and with only a week(ish) left before September and the onset of fall, it truly feels like this summer was too short. But working on the farm, feeling the heat of the sun, makes me reflect and be thankful for the opportunity to be part of a wonderful crew. All who make their way to Red Dog Farm, whether they’ve traveled along the Pacific Coast, made a farther trek from the East Coast, or come from somewhere in between, all share a joy in the work we do together. It’s not often you can find a...
read moreCucumber-Cabbage Salad with Lemon-Dill Vinaigrette
Makes 6-8 servings. 2 Red Dog cucumbers1 small (about 1 lb) Red Dog red cabbage1/2 bunch chives, chopped⅓ cup olive oil¼ cup red wine vinegar3 Tbsp lemon juice½ cup chopped Red Dog dill1 ½ tsp sugar Halve the cucumbers lengthwise and thinly slice. Core and very thinly slice the cabbage. To a large bowl, add cucumbers, cabbage, and chives. In a small bowl, whisk together the oil, vinegar, lemon juice, dill, and sugar. Season with salt and pepper to taste. Add dressing to vegetables and toss to combine. Cover and refrigerate at least 4 hours or...
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