Slow-Roasted Salmon with Fennel Salad
4 Servings.½ cup unseasoned rice vinegar1 tablespoon sugar1 teaspoon caraway seeds2 teaspoons kosher salt, plus more6 cloves Red Dog garlic, thinly sliced1 Red Dog fennel bulb, thinly sliced on a mandoline, divided1¼ pounds salmon fillet4 tablespoons olive oil, dividedFreshly ground black pepper1 tablespoon fresh lemon juice1 tablespoon chopped preserved lemon peel½ cup dill frondsPreheat oven to 300°.Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and ⅓ cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar....
read moreChioggia Beets with Raspberry Mint Vinaigrette
Serves 4. 1 lb Red Dog chioggia beets3 tablespoons thinly sliced scallions2 to 2 1/2 tablespoons raspberry vinegar2 teaspoons fresh lemon juice, or to taste2 tablespoons chopped fresh mint1 tablespoon finely grated fresh orange zest (from 2 oranges)1/2 teaspoon salt1/2 teaspoon black pepper1/4 cup olive oilGarnish: fresh mint sprigs Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until...
read moreBeet and Fennel Soup for Cool, Rainy Days
As the encroaching clouds of fall loom heavy over the heads of the field crew, who is harvesting our end-of-season veggies, we here at RDF turn up our collars and pull tight our hoods against the chill of the wind and the spackling of rain that seems to come almost daily these days. There is something deeply satisfying in seeing the full turn of the seasons: from the planting of the first seeds in early spring to our much anticipated, if not somewhat melancholy, chore of putting our beds to rest for the winter. There is much to do around the...
read moreBeef & Broccoli
Serves 4. 2/3 c. low-sodium soy sauce, dividedJuice of 1/2 lime3 tbsp. packed brown sugar, divided2 tbsp. cornstarch, dividedKosher saltFreshly ground black pepper1 lb. sirloin steak, sliced thinly against grain2 tbsp. vegetable oil3 cloves garlic, minced1/3 c. low-sodium beef (or chicken) broth2 tsp. Sriracha (optional)1 head Red Dog broccoli, cut into floretsSesame seeds, for garnishThinly sliced green onions, for garnish In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until...
read morePurple Hummus
1 can garbanzo beans, drained2/3 cup tahini3 Red Dog purple carrots, steamed & chopped1/3 cup olive oil2-3 lemons, zest & juice (about 1/3 cup of lemon juice)2 cloves garlic, chopped1 teaspoon cumin or more, to taste1 teaspoon kosher saltVeggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices (for the toppings; optional) Combine the garbanzo beans, tahini, carrots, lemon juice, lemon zest, garlic, cumin, and salt in a food processor or blender. With the motor running, slowly drizzle in the olive oil and blend until...
read moreHerb Roasted Parmesan Acorn Squash
Serves 4. 1 Red Dog acorn squash⅓ cup grated Parmesan cheese + more for garnishing2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)1 tablespoons butter, melted½ teaspoon garlic powder¼ teaspoon salt + more to taste⅛ teaspoon black pepper Preheat oven to 400°. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices. In a large bowl, combine all of the ingredients and toss to combine. Transfer to a large sheet pan. Using your hands, gently press...
read moreWelcoming Winter
As we say goodbye to October, it’s becoming very clear that winter is upon us. The nights are getting colder, the days are getting shorter, and I’ve found myself opting to stay in my bed watching movies rather than getting out into the woods during my free time. Driving to the farm this morning, I was greeted by a beautiful sunrise over Mount Rainier followed by frost-covered fields here at Red Dog. The orange light reflecting on the icy fields made for a beautiful sight, especially after we had such a clear weekend. It’s moments like this...
read moreCreamy Roasted Rutabaga Soup
Serves 6. 1 large Red Dog rutabaga, peeled and chopped into large chunks6 Tbsp olive oil, dividedSalt and black pepper, to taste2 Tbsp butter2 onions, finely chopped2 stalks celery, finely chopped2 large carrots, peeled and finely chopped1/4 tsp ground nutmeg6 cups hot vegetable stock1 cup heavy creamFinely chopped parsley for garnish (optional) Preheat the oven to 400°F. Place the rutabaga chunks on a baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Roast for 35-45 minutes until the rutabaga is...
read moreBrown-Buttered ‘Baga
Serves ~4, depending on the size of the rutabaga. 1 large Red Dog rutabaga4 tablespoons unsalted butterFlaky salt and freshly ground black pepperJuice of 1/2 lemon2 tablespoons finely chopped parsley Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes. Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid. Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the...
read moreBraised Mustard Greens with Potatoes & Leeks
Serves 2. 1 bu. Red Dog mustard greens2 medium Red Dog potatoes1 medium (or 1/2 large) Red Dog leek1/2 lemon1 clove garlic1.5 Tbsp. butter1/2 cup vegetable brothBlack pepper, to tasteSalt, to taste First, caramelize the leek: Slice the white and pale-green parts of the leek into rounds. Place a pot, preferably a Dutch oven, over medium/low heat, then melt the butter and add the sliced leek and the peeled cloves of garlic. Now add 1 tsp of salt, and cook the leeks until caramelized, stirring occasionally, and adding a little of water only if...
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