Insalata Nostrana
By Chef Cathy Whims of Nostrana in Portland, OR Serves 3-4. 1 large head Red Dog radicchio1 1/2 cups cubed focaccia bread or crusty country bread2 Tbsp. unsalted butter1/2 tsp. chopped fresh sage1/2 tsp. chopped fresh rosemary1 clove garlic1 1/2 Tbsp. red wine vinegar1 Tbsp. white wine1 Tbsp. mayonnaise2-3 oil-packed anchovy fillets, finely chopped1/2 cup extra virgin olive oilBlack pepper1/4 cup grated Parmigioano-Reggiano cheese Break apart radicchio into 1 1/2″ pieces and soak in ice cold water for at least 30 minutes, but up to 2...
read moreRadicchio Salad with Melted Cheese
Serves 2-4. 3 tablespoons red wine vinegarExtra-virgin olive oilKosher salt and freshly ground pepper1 head Red Dog radicchio, cored and coarsely shredded5 ounces arugula1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated1/2 cup roughly chopped lightly toasted hazelnutsSaba or balsamic vinegar, for drizzling Heat the broiler to high. Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the...
read moreAppreciating the Potent Flavor of Winter’s Salad
It’s that time of year again where I get to geek out about radicchios—winter’s salad! Perhaps I like radicchio because we share Italian roots, or perhaps it’s because I appreciate their winter hardiness and vibrancy. I like a vegetable that can endure the winter months. I find that people often like to admire their beauty, but when challenged to use them in the kitchen, feel at a loss. I understand! I didn’t know what a radicchio was before working at Red Dog and it took me a couple years into working here to actually take one home. Now...
read moreBoozy Winter Vegetable Cake
Serves 10-12. 3 sticks butter1/2 lb. Red Dog parsnips, peeled and cut into chunks1/4 – 1/2 lb. Red Dog radicchio, cored and shredded2 1/2 cups stone-ground flour or unbleached all-purpose flour1 1/2 tsp. baking powder1 tsp. baking soda1 tsp. salt1 Tbsp. freshly ground nutmeg1 1/4 cups sugar1/2 cup light brown sugar1 tsp. vanilla extract1/4 cup rum or bourbon4 large eggs1 cup walnuts, toasted and coarsely chopped Heat the oven to 350F. Put the butter into a large skillet and turn the heat to high. Brown the butter, making sure not to...
read moreCreamy Celeriac Soup
Serves 4. 2 Tbsp. butter2 Tbsp. olive oil1 Red Dog yellow onion, chopped1 Red Dog celeriac, peeled and cubed3 cups vegetable stock1/2 lb. Brussels sprouts, trimmed and sliced6 rashers of unsmoked bacon or pancetta, cut into small pieces1/2 cup heavy cream (or milk if you prefer a lighter soup)1 pinch sea salt and freshly ground black pepper Heat the butter and 1 tablespoon oil in a large saucepan over a medium heat. Add the onion and sweat gently for a few minutes. Add the celeriac, stir to combine, then cover and sweat for about 10 minutes...
read moreWild Rice Celeriac Pilaf
Serves 4. 1 Tbsp. olive oil3/4 c finely diced Red Dog celeriac1/4 c finely diced Red Dog onion1 c wild rice, rinsed and dtrained2 tsp. dried thyme1 c chicken stock1 c beef stockSalt & pepper2 Tbsp. dried cranberries Heat olive oil in a skillet. Add celeriac and onion; saute until tender, about 5-7 minutes. Stir in wild rice, thyme, and stocks. Season with salt and pepper. Bring to boil, cover, and lower to a simmer. Cook until rice is nearly tender, 30-60 minutes (time depends on the kind and age of the rice). Stir in dried cranberries;...
read moreSelling Plant Starts: Not Just for Springtime
Shopping for baby plants for your garden in springtime seems like a long way off during the wet, cool winter. But here on the farm, selling plant starts is nearly a year-round endeavor. As the farm office manager, I spend most of my time at a computer, and these days, that means entering data from this spring’s plant starts sales into a spreadsheet so we can better analyze our sales and plan for next season. Soon, Karyn will be meeting with the PT Food Co-op and Chimacum Corner Store to negotiate which of our nearly 100 varieties of...
read moreBrussels Sprouts with Lime-Ginger Butter
2 Tbs. unsalted butter1 Tbs. minced peeled fresh ginger1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice3 Tbs. extra-virgin olive oil1 lb. Red Dog Brussels sprouts, trimmed, and halved or quarteredKosher salt1 Red Dog leek, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and...
read moreCheesy Barley & Chard
2 tablespoons extra-virgin olive oil2 cups chopped shiitake-mushroom caps (5 ounces)1 bunch Red Dog chard, stems thinly sliced, leaves choppedKosher salt and freshly ground pepper2 teaspoons minced garlic (from 2 cloves)1 cup pearled barley1 can (28 ounces) diced tomatoes2 ounces Parmigiano-Reggiano, grated (1/2 cup)1 tablespoon fresh lemon juice or red-wine vinegar3 ounces Gruyère or white cheddar, grated (1 cup)Fresh basil leaves, for serving Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard...
read moreWorking in Weather
Today was one of the worst weather days we have had on the farm since I started here, almost six months ago. Rain, high winds, and an omnipresent cold combined to form inescapable, unpleasant conditions in the fields. Our roads have turned into muddy rivers, our fields into lakes. As we harvest, we are pelted by rain, we slip in the mud, and we feel the water soak through our outer layers into our inner ones. Yet, through it all, my friends keep their spirits high. Perhaps the joviality I notice comes from the relief of knowing that, after...
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