Sauteed Pea Greens with Green Garlic
1/4 pound Red Dog pea greens1 stalk Red Dog green garlic1 tablespoon extra-virgin olive oilSalt to tasteLemon juice to taste (optional) Rinse the pea greens in cool water and shake off excess water. Don’t bother to pat or spin dry, since you want a bit of water clinging to the vines. Chop the green garlic into thin rounds. Heat a frying pan or a wok over high heat. Add a splash of oil. Once the pan or wok is hot, add the green garlic, if using, and cook, stirring, until fragrant, about 30 seconds. Add the pea greens and cook, stirring...
read moreA Cold Spring Can’t Stop Our Growth!
This is the first Spring I have spent on the Olympic Peninsula, and even though I expected some rain, I certainly wasn’t prepared for it to be this cold and gloomy this long. And I know I’m not alone—it seems that everyone I talk to, whether they’ve been in the area for 2 years or 10, has been taken aback by the sheer scale of moisture and chilly temperatures we’ve had the past few months. We’re certainly seeing it here on the farm. The rain has prevented us from getting plants into the ground as quickly as we’d like, and the cold days have...
read moreScrambled Eggs with Cheese and Chives
1 handful Red Dog chives8 eggs4 ounces goat cheese or ⅓ cup shredded cheddar cheese or Parmesan cheese½ teaspoon kosher saltFresh ground black pepper2 tablespoons butter Thinly slice the chives. In a medium bowl, whisk the eggs together until well beaten. Crumble the goat cheese (or add the shredded cheese) and stir it into the eggs along with the kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, then pour in the eggs. Keep the...
read moreRoast PSB with Smashed White Beans
Serves 4. Gill Meller’s roast purple sprouting broccoli recipe makes a wonderful sharing starter. Alternatively, serve it as a side with the Sunday roast. 3 Tbsp. olive oil, plus extra for drizzling1 medium onion, halved and thinly sliced4 garlic cloves, sliced2 pinches chilli flakes2 fresh rosemary sprigs2 x 15-oz tins white beans, drained and rinsed1 1/4 good-quality vegetable stock2 medium red onions1 bu. Red Dog purple sprouting broccoli1 Tbsp sunflower seeds1 Tbsp pumpkin seedsJuice of ½ lemon Heat the oven to 375F. Set a large...
read moreChive Oil Salad Dressing
¾ cup extra-virgin olive oil¼ cup chopped Red Dog chives1 tablespoon honey2 teaspoons Dijon mustard3 tablespoons white wine vinegar½ teaspoon salt½ teaspoon freshly ground pepper Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids. Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper. Use immediately or store in a jar up to 1 week.
read moreVibing at the Farmers Market
With this week we have officially made it through the first month of our CSA! We’ve seen something like 10,000 tulips make their way off the farm and into your vases this month and what a sight it has been. With spring looking like many different things day to day, it is nice to have the consistently sunny faces of the tulips to remind us of all the fruits and flowers yet to come. This time of year has required maximal flexibility here on the farm. Our greenhouses are bursting at the seams with young plants and our fields look more and more...
read moreLemony Kale and White Bean Soup
Serves 4 – 6. 1 tablespoon olive oil2 medium leeks (about 3 – 4 cups), thinly sliced (white & pale green parts only)2 large carrots (about 1 cup), diced2 celery stalks (about 1 cup), diced2 garlic cloves, minced1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh choppedPinch of red pepper flakes6 – 7 cups low-sodium vegetable broth2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked1/2 lb. Red Dog stir fry mix2 – 3 lemons, juice ofSalt & fresh cracked pepper to tasteChopped parsley, to serve In a...
read morePurple Sprouting Broccoli Quiche
1 lb. shortcrust pastry1 Tbsp. olive oil2 cloves garlic, finely chopped4 large eggs1 cup half-and-half1/2 cup whole milk1 tsp. Dijon mustard4 spring onions, sliced3.5 oz. soft goat cheese, crumbled2 sprigs thyme, leaves removed1 bu. Red Dog purple sprouting broccoli, blanched until tender Roll out the pastry on a lightly floured work surface. Use it to line a deep, 9″ tart tin, prick the base all over with a fork, trim the edges and chill in the fridge for 30 minutes. Heat the oven to 350 degrees. Gently fry the garlic in the olive oil...
read moreGarlic Butter Gnocchi with Purple Sprouting Broccoli
1 Tbsp. olive oil1 bu. Red Dog purple sprouting broccoli1 lb. gnocchi½ lemon, juiced Sauce1 Tbsp. olive oil1 onion, finely chopped4 cloves garlic, finely chopped or crushed1 red chilli, finely chopped5 Tbsp. butter1 lemon, juiced1 oz. parmesan (or veggie alternative), finely grated, plus extra to serve½ tsp. Dijon mustard Heat the olive oil in a pan over a medium heat and fry the broccoli for 5-10 minutes or until it begins to crisp up. While the broccoli is frying, make the sauce. Heat a medium/large frying pan over a medium heat and add the...
read moreBouquets of Purple Sprouting Broccoli
Greetings, CSA family! With a mixture of gorgeous sunny days, pouring rain, and surprise hailstorms, it must be early spring in Chimacum Valley! Here at the farm, it is certainly starting to feel like spring, with our greenhouse looking more abundant every day, full of young plants getting ready to be transplanted in our fields. Last week saw our first transplant of tender young lettuce plants! As the weather starts to warm, we are enjoying the fruits of our overwintered brassicas, which are starting to go to seed and send off their delicious...
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