Autumnal Farewells
When you spend your time pulling carrots out of the ground during a heat wave, or cutting salad mix as the wind tries (and succeeds) to steal the leaves from your fingers like it did during last Friday’s storms, it’s impossible not to become close with the folks who are working alongside you. Since I moved across the country to work at Red Dog just four short months ago, I have been shocked by the community that this farm has given me. During that time I’ve made lifelong friendships here, getting to know each of my workmates—what makes them...
read moreRomanesco Corn Chowder
6 slices bacon, chopped4 cloves garlic, minced1 shallot, diced1 head Red Dog romanesco, roughly chopped2-4 ears Red Dog corn, kernels sliced off1 cup chopped Red Dog carrots6 cups chicken broth1/2 cup cream3 tablespoons all-purpose flourSalt and freshly ground black pepper to tasteExtra bacon for topping Fry the bacon and onion over low heat until the onion is translucent. Add in the garlic; cook another two minutes. Add the cauliflower, carrots, corn and broth. Cook on low for about an hour, until the cauliflower is completely cooked. Whisk...
read moreSpicy Roasted Romanesco
4 to 6 servings 1 head Red Dog romanesco3 tablespoons unsalted butter1 teaspoon sugar1/2 teaspoon fine sea salt, more to taste1/2 teaspoon freshly ground black pepper1/2 teaspoon hot paprika1/2 teaspoon sweet paprika1/4 teaspoon cayenne, optional1/4 teaspoon turmeric1/8 teaspoon ground cinnamon Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons. In a large pot over medium heat, melt the butter. Remove the pot...
read moreAn Ode to the Season’s Last Corn
When I was growing up, corn always signified summer. Even though my family did not always eat an entirely seasonal diet, we saved corn for summer, knowing that’s when it would be the sweetest and the juiciest. During my time farming, my understanding of summer sweet corn has deepened as I learned the ins and outs of the crop. When I arrived in Washington in June, I remember walking through the fields and being excited to find the corn growing ankle high and feeling proud that I could identify its early leaves. As the summer progressed, the...
read moreShelling Beans and Herbs
2 lbs. fresh shelling beans in pods1 big sprig rosemary1 small whole dried red chile (or red pepper flakes)1 bay leaf1 garlic clove, smashed and peeledKosher saltExtra virgin olive oil Remove the beans from their shells. Put the beans, rosemary, chile, bay leaf, garlic, and 1 1/2 teaspoons salt in a large pot (the beans will expand so make sure there’s plenty of room). Add water to cover the beans by 1 inch. Bring everything just barely to a boil over high heat, then immediately reduce the heat and adjust so that the beans are simmering, but...
read moreCorn & Sweet Pepper Salad
1 sweet pepper, roasted and cut into ¼” strips3 ears corn¼ cup extra-virgin olive oil1/4 small sweet onion, halved and sliced thinly1 Tbsp. fresh lime juice¼ tsp. saltFreshly ground pepper1/2 cup chopped cilantro Brush the corn with ¼ cup of the olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly. Working in a large bowl, cut the kernels from the cobs. Add the peppers and red onion to the corn. Stir in the lime juice and the remaining ¼ cup of olive oil....
read moreTransitioning to Fall
The past couple of weeks have really started to feel like fall here on the farm. Mornings are a little chillier and days are becoming shorter. Here on the farm we have started harvesting fall crops which is very exciting. This week we are planning on harvesting the remainder of our potato crop for storage and our crop of onions were already harvested a week ago and now are all laid out in our greenhouses curing. I personally love the seasonal transition from summer to fall. While summer brings sunny days and abundance, fall offers cooler days...
read moreGreen Bean Salad with Corn and Basil
Kernels from 3 ears Red Dog cornKosher salt1 lb. Red Dog green beans, trimmed and cut in half diagonally1 bu. Red Dog mini red onions, chopped into very thin slices1 clove garlic1/4 cup red-wine vinegar; more to taste1/3 cup extra-virgin olive oil1 pint cherry tomatoes, cut in half1 cup roughly chopped fresh basilFreshly ground black pepper Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil,...
read moreRoasted Cauliflower and Potatoes With Lemon and Feta
1⁄2 head Red Dog cauliflower, trimmed and broken into florets6-8 Red Dog fingerling potatoes1 teaspoon smoked paprika1 teaspoon cumin1 teaspoon kosher salt1 teaspoon lemon pepper2 tablespoons olive oil2 tablespoons lemon juice1⁄4 cup fresh cilantro, chopped1 cup feta cheese, crumbledPita bread and hummus to serve with Preheat oven to 425°. Place cauliflower and potatoes in a shallow baking dish large enough to accommodate as a single layer. Drizzle about 2 Tbsp of olive oil over them. Sprinkle with smoked paprika, cumin, a couple of good...
read moreFall Abundance
Fall is certainly in the air with the brisk morning and cool wind. Today’s rain made it feel official- fall is just around the corner. Farmers love fall as it means we are one step closer to winter, which means we get to rest! Not yet though, still lots more work to do before the resting time. Fall is also when we get to see the fruits of our labor. Literally. We just pulled in our first storage crop last week in the form of pallets and pallets of onions. Good thing we built a second greenhouse last spring because we needed it to cure...
read more