Green Garlic Pesto
Add generously to cooked spaghetti or spread on crusty bread. 1 cup Red Dog green garlic, finely chopped1/4 cup raw sunflower seeds1/2 cup extra virgin olive oil1/4 cup Parmesan cheese1/4 cup Red Dog basil leavesJuice of one lemon Salt to taste Place the garlic scapes in a food processor and pulse for 30 seconds. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl. Add the olive oil and process on high for 15 seconds. Add the Parmesan cheese and pulse until the ingredients are combined. Add the basil...
read moreBraised Chard with Garlic Scapes & Miso Butter
Makes 2 servings. 1 Tbsp. butter1/2 Tbsp. extra-virgin olive oil1/2 Tbsp. miso1 bunch Red Dog garlic scapes (or one stalk Red Dog green garlic), chopped into 1/4″ pieces1/2″ piece fresh ginger, peeled and minced1/2 cup vegetable broth1 bunch Red Dog chard, de-stemmed and leaves torn1/4 tablespoon rice wine vinegar1/8 teaspoon kosher salt Heat butter and oil in a medium pot over medium heat until butter is melted. Add miso; cook, stirring constantly, until miso begins to bubble, about 1 minute. Add green garlic...
read moreA Taste of Summer
After the soggiest start to a season we’ve had in a while, things are starting to look really abundant around here at Red Dog! As I walk the fields, I see the baby plant starts we recently transplanted growing big and strong as they soak up the glorious – albeit intermittent – sunshine. Such a colorful array greets the eyes – the gorgeous stems of red chard, the deep forest-green of lacinato kale, and the whimsical purple stems of red Russian kale. The farm also smells lovely! Nootka rose is blooming, as is wild chamomile, and...
read moreTurnip Salad with Arugula & Bacon
Serves 4. 4 teaspoons red wine vinegar1/4 teaspoon fine sea salt2 teaspoons honey1/4 cup virgin olive oilPepper1 bunch Red Dog hakurei turnips1/4 lb. arugula4 ounces bacon in bite-sized piecesRed Dog salad mix (optional)Fresh mint (optional) Make dressing: In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil, and pepper. Prepare vegetables: Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. Wash and dry the arugula. Toss: In a large bowl, combine turnips, arugula and bacon....
read moreGinger Soy Hakurei Turnips
Serves 2-3. 1-2 teaspoons olive oil1 clove garlic, minced1 teaspoon fresh ginger, grated1 bunch Red Dog hakurei turnips1-2 tablespoons soy sauceSeparate turnip roots from greens and set greens aside for later. Chop turnip roots into 1″ pieces. In a saute pan, heat oil over medium heat. Add garlic and ginger, and saute for 1-2 minutes. Add turnip roots and cook until slightly brown, about 3-4 minutes. Add in greens and soy sauce, cooking until greens begin to wilt, 1-2 minutes. Enjoy!
read moreWhat motivates you?
In the midst of a Thursday transplant moment I found myself shuffling down a row, tucking delicata squash starts into the earth for the season. (If you pass by the farm on Center Road, the rows closest to the road will be one of our delicata squash lands this year.) I was amazed at how quickly my fellow farmers were hustling down the bed and got curious about what motivates them to do such hard work so well. So this week, I’d like to share with you all a little bit about what motivates this small but mighty crew. The first response I got came...
read moreSpinach Quesadillas
Serves 4. 1 bu. Red Dog spinach4 Red Dog green onions, chopped1 small tomato, chopped2 tablespoons lemon juice1 teaspoon ground cumin1/4 teaspoon garlic powder1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend1/4 cup reduced-fat ricotta cheese6 flour tortillas (6 inches)Reduced-fat sour cream, optional In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses. Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle...
read moreSpiced Turnips with Spinach
Serves 4. 1 bu. Red Dog hakurei turnips1 onion, roughly chopped1 Tbsp. butter1 Tbsp. olive oil1 tsp. cumin seeds1 tsp. ground turmeric1 tsp. garam masala1 bu. Red Dog spinach Pinch salt4 Tbsp. yogurt (optional)4 sprigs cilantro (optional) Separate turnip roots from greens and use greens for another recipe. Cut the roots into quarters. Cook turnips, either by boiling or in a steamer, until tender. In a shallow pan, fry the onion in a little butter and oil until soft and golden, then add the cumin seeds, ground turmeric and garam masala....
read morePan-Fried Turnips with Onions & Spinach
Serves 4. 1 bunch Red Dog hakurei turnips1 Tbsp olive oil1 Tbsp butter1 sprig thyme2 Tbsp Red Dog green onions1 cup Red Dog spinach, loosely packed1/4 tsp salt1/4 tsp pepper Separate turnip roots from greens. Set aside greens to use elsewhere. Cut turnips into quarters. Place a large frying pan over medium heat. When hot add the olive oil to the pan and swirl to coat. Add the turnips when the oil shimmers. Cook the turnips until browned on one side. Turn them over and add green onions and thyme. The turnips are ready when a fork piercing the...
read moreWorking on Grandpa the Tractor
There’s nothing quite like spring in the Pacific Northwest. Here at Red Dog the long days of late May are a blessing of light bestowed upon us all, and the cold rains and bitter winds really let you know you’re alive! Here in the shop the swallows watch with glib interest from their nest of molded mud, tucked up tight in the rafters, as the endless projects are tackled in preparation for the onslaught of summer. One of our most beloved tractors, known as ‘Grandpa,’ has come in for a brake job and sits in a state of deconstruction, both rear...
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