Mediterranean Grilled Zucchini Salad
4 Red Dog zucchini squash, about 2 lb, sliced into rounds3 tablespoons extra virgin olive oil1 teaspoon organic ground cuminJuice of 1 lemon1 garlic clove mincedSalt and pepper1 cup packed chopped fresh parsley2 teaspoon chopped fresh tarragonFeta or goat cheese optional Place the zucchini into a large bowl. Drizzle about 3 tablespoon extra virgin olive oil, and sprinkle with cumin. Toss with your clean hands to combine. Heat a grill or griddle until hot, then add zucchini in batches (do not crowd). Grill for 4 minutes or so, turning over a...
read moreSimply Tasty Green Beans
Serves 4. 1 pound Red Dog green beans, trimmed and snapped in half3 tablespoons butter3 cloves garlic, minced⅛ teaspoon lemon-pepper seasoning, or more to tasteSalt to taste Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes. Drain and return to the skillet. Add butter and stir until melted, 1 to 2 minutes. Add garlic; cook until tender and fragrant, 1 to 2 minutes. Season with lemon-pepper seasoning and salt before...
read moreHakurei and Collards Stir Fry
Serves 2-3. 1/2 cup bacon, chopped into squares1 Tbsp olive oil1 bunch Red Dog hakurei turnips, cubed2-3 garlic cloves, chopped1 bunch Red Dog collard greens, ribs removed, greens roughly chopped1 bay leaf2 Tbsp white wine vinegar2 Tbsp waterSalt and pepper Cook and brown the bacon in a wok or large pan until almost crisp. Remove and set aside. Take out all but 1 tablespoon of the bacon fat, then add the tablespoon of olive oil. Add the turnips to the wok, stir frying until lightly browned. Remove and set aside. Add the collard greens and...
read moreA Legacy of Farm Work
As I begin another harvest day on the farm, I look up and see the beauty of the mountains and trees around me and hear the conversation and laughter of my coworkers starting the day. Later, as I cut spinach and I look at the soil on my hands, I can’t help but think of my grandfather, who worked on farms here in Washington so long ago. My grandfather is, in a way, still here. Growing up, I was often told about my grandparents’ work as migrant farm workers. I listened to my aunts, uncles and cousins talk about favorite crops they...
read moreKohlrabi Salad with Grapefruit Vinaigrette
Serves 4. 1 bunch Red Dog lacinato kale1 head Red Dog red butter lettuce1 bunch Red Dog kohlrabi1 beet2 carrots1 grapefruit1 tablespoon honey1 teaspoon Dijon mustard½ teaspoon kosher salt¼ teaspoon freshly ground pepper6 tablespoons olive oil¼ cup pepitas (or chopped nuts) Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi, beet, and carrots and chop them into matchsticks. Remove the sections from one half of the grapefruit and peel them. In a medium bowl,...
read moreKohlrabi Slaw
Makes 2-3 servings. 1 bunch Red Dog kohlrabi, peeled and cut into matchsticks1 cup carrots (about 2 large carrots), julienned or shredded1 apple, cut into matchsticks2 Red Dog purple green onions, thinly sliced2 tablespoons chopped parsley2 tablespoons olive oil1 tablespoon white wine vinegar1 tablespoon maple syrup, honey or sugar½ tablespoon Dijon mustard½ teaspoon kosher salt Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and...
read moreThai Kohlrabi Stir Fry
Makes 2-4 servings. 1 bunch Red Dog kohlrabi1 tablespoon toasted sesame oil2 cups shaved carrots3 Red Dog purple green onions, coarsely chopped1 medium jalapeño chile, sliced1 tablespoon sliced garlic1 tablespoon fish sauce1 tablespoon fresh lime juice2 teaspoons grated fresh ginger1 teaspoon light brown sugar1/8 teaspoon kosher salt1/4 cup cilantro leaves3 tablespoons coarsely chopped roasted unsalted peanutsRed Fresno chile, sliced (optional) Chop kohlrabi leaves. Peel kohlrabi bulbs, and cut in half; thinly slice into half moons. Heat oil...
read moreStrawberries like Gifts from the Earth
This season has left many of us Pacific Northwesterners feeling like an audience on the edge of our seats, awaiting the climatic shift of the seasons. Needless to say, this spring wasn’t just raining cats and dogs — mane coons and St. Bernards fell like drops from the sky! As you can imagine, this record-breakingly wet spring has had a dramatic affect on the crops. So as we continue to greet the long summer days… Finally! We have reached the mouthwatering and delicious berry tsunami that we warmly greet each year. As I look out on the...
read moreCarrot, Fennel & Bok Choi Salad
1 Red Dog bok choi1 bulb Red Dog fennel, sliced2 Red Dog carrots1/2 + 1/4 tsp salt, divided1 block (350 g) extra-firm tofu, cut into 3/4-in. cubes1/4 cup canola oil1/3 cup cornstarch3 Tbsp unseasoned rice vinegar2 Tbsp canola oil2 Tbsp toasted sesame oil2 Tbsp low-sodium soy sauce2 Tbsp fresh grated ginger1/4 tsp sriracha1 Tbsp toasted sesame seeds Cut bok choi on the bias into long strips and set aside. Trim stalks from fennel. Cut into quarters, and use a mandolin or a sharp knife to slice very thinly (remove the core afterward). Peel...
read moreGrilled Salmon with Fennel-Olive Relish
Serves 4. Fennel-Olive Relish:1 bulb Red Dog fennel, cored and finely diced (about 1 cup)10 large green olives, chopped (1/2 cup)1/4 cup finely diced red onion1/2 cup coarsely chopped fresh flat-leaf parsley6 tablespoons extra-virgin olive oil3 tablespoons fresh lemon juice1 dried chile de arbol, stemmed and crumbledCoarse salt, to taste Grilled Salmon:Vegetable oil, for brushing1 side wild salmon, skin on (about 1 1/2 pounds and 1 inch thick)Extra-virgin olive oil, for drizzlingCoarse salt and freshly ground pepper1 lemon, cut into...
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