Very Green Risotto
Serves 3-4. 6-7 cups vegetable or chicken stock or homemade bouillon1/2 medium onion, finely chopped1 bunch Red Dog green garlic, finely chopped1-2 ounces bacon, diced (optional)1 tablespoon olive oil1 tablespoon butter1 cup arborio rice1/2 cup dry white wine (optional)3/4 lb. Red Dog chard, chopped into 2″ pieces1/4 lb. Red Dog pea shoots, chopped into 2″ pieces1/2 cup freshly grated Parmesan cheese2 tablespoons butter1/8 teaspoon of nutmeg (preferably freshly grated)Sea salt and freshly ground black pepperFried eggs (optional)...
read moreChard & Green Garlic Frittata
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Serves 6. 3/4 lb. Red Dog chardSalt to taste2 tablespoons extra-virgin olive oil1 bunch Red Dog green garlic, chopped1 teaspoon chopped fresh thyme1 teaspoon chopped fresh rosemary6 eggs2/3 cup plain Greek yogurtFreshly ground pepper Preheat oven to 350 degrees. Bring a large pot of water to a boil. Wash chard leaves. Add a generous...
read moreFinally Spring at Red Dog Farm!
After one of the coldest and wettest springs of the last decade, it feels like spring is finally here in Center Valley. All this rain has added up to some difficulties, obstacles and delays for us—but with some adaption, perseverance and nice weather last week, the farm is kicking into full gear. Green fields are turning black as we incorporate the cover crops from winter into the soil. Jets of water shoot into the air like geysers while our irrigation team flushes out water lines not used since last summer; swallows duck and dive after the...
read morePeppermint Iced Coffee
Yields 1 iced coffee 1 cups crushed ice3/4 cups cold coffee1/4 cup milk1 tablespoons homemade mint syrup -recipe below1/4 teaspoon pure vanilla extract. Method: In your blender, add coffee, milk, vanilla and homemade mint syrup. Add ice last and blend. Pour into a glass and enjoy! Homemade mint syrup1/4 cup sugar1/2 cup water1/4 cup of fresh mint leaves Method: In a saucepan, over medium heat, add sugar water and mint leaves. Whisk until the sugar has dissolved into the water. You can remove the mint leaves after the syrup is cooked. You...
read moreArugula Pesto
Toss this zesty arugula pesto with pasta, use on pizzas or crostini, top grilled meats, fish and seafood, or use it as a sandwich spread. Makes 1¼ cups. 1/2 lb. Red Dog arugula½ cup grated parmesan3 Red Dog green onions, chopped2 Tbsp. slivered almonds, deeply toasted½ cup extra-virgin olive oilZest of 1 lemon¼ cup fresh lemon juiceSalt to taste Mince arugula, parmesan, green onions, and almonds in a food processor. Add oil, zest, and lemon juice to processor; purée pesto, then season with salt.
read moreSpinach-Mint Soup
1 1/2 c shredded Red Dog spinach12 Red Dog peppermint leaves2 Tbsp. finely chopped coriander1/2 c finely chopped Red Dog green onions2 Tbsp. butter2 Tbsp. flour2 pinches nutmeg1/2 tsp. freshly ground black pepper1/4 c fresh creamSalt to taste1 Tbsp. cream for garnish Combine the spinach, peppermint leaves, coriander, green onions and 4 cups of water in a deep, non-stock pan, mix well, and cook on a medium for 3-4 minutes. Drain well. Refresh using cold water, drain completely, and blend in a mixer to a smooth, thick puree. Keep aside. Heat...
read moreThe Farmer’s Husband
Everyone can probably picture an image of a farmwife, a female Jane-of-all-trades equally capable with animals, crops, children and housework. Well in my family, I’m the farmer and my husband, Andy, is the farmer’s husband. I don’t think he really knew what he was getting himself into when we fell in love. “A farm! How picturesque! We’ll eat well! We’ll have a wholesome life!” These things are in fact true; farming is beautiful and meaningful, but it’s also tiring and dirty and frustrating more often than not. “The first sunny day in April,...
read moreBok Choi and Salmon Curry
4 servings. 4 (6–8-oz.) skinless salmon fillets2 tsp. kosher salt, divided1 (14-oz.) can full-fat coconut milk1/4 cup green curry paste2 tsp. finely grated peeled ginger (from one 2″ piece)1 garlic clove, finely grated1 head Red Dog bok choi2 Tbsp. fresh lime juice4 Red Dog green onions, thinly sliced1/2 cup cilantro leaves with tender stems1/4 cup roasted salted cashews1 serrano chile, thinly sliced (optional)Steamed rice (for serving; optional) Season salmon on all sides with 1 tsp. salt. Let sit until ready to use. Cook coconut milk,...
read moreLearning Tulips
There’s something really special about farming in the way we can watch the seasons meet one another. When one thing ends, another begins! And, even when things don’t go according to plan, things still seem to fall into place. A lot in thanks to the adaptability and hard work of our crew, alongside flexibility built into our systems. Right now is a bittersweet time of year when our tulip field starts to dwindle. Each variety ripens in its own time, and we are getting down to the last few varieties still waiting to be harvested. It’s been a joy...
read moreGarlic-Sesame Purple Sprouting Broccoli
Yields 4 servings.1 bunch Red Dog purple sprouting broccoli2 tablespoons vegetable oil2 tablespoons toasted sesame oil1 bunch Red Dog green garlic, sliced into roundsSalt to taste2 teaspoons toasted sesame seeds, or to tasteBring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.Heat vegetable and sesame oils in a large skillet over medium-low heat. Add green garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well...
read more