Lemony Chicken with Fennel
6 skin-on, bone-in chicken thighs (about 2 lb. total)Kosher salt2 Tbsp. plus ¼ cup extra-virgin olive oil1 Red Dog fennel bulb2 medium shallots1 large heirloom tomato or beefsteak tomato1 lemonFreshly ground black pepperToasted bread (for serving) Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt. Place a large ovenproof skillet on stovetop and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That’s right: Those chicken...
read moreFrank’s Raspberry Vinaigrette
6 oz. Red Dog Farm raspberries1 tablespoon honey or agave nectar¼ teaspoon garlic powder3 tablespoons white wine vinegar, or balsamic if preferred7 tablespoons olive oil¼ teaspoon saltFreshly ground pepper to taste In a food processor (or blender), combine raspberries, garlic powder, honey and vinegar. Process on medium-high for 30 seconds until mixture is smooth. Add olive oil and process for another 30 seconds until emulsified. Add in spices and process for an additional 10 seconds Taste and adjust spices if necessary (or add something...
read moreFor Love of Raspberries
As we enter into our first full week of July this season, the farm staff is especially excited to be starting the raspberry harvest. And that of course means this week’s CSA share will be including these exceptional berries as well. If you’re like me, you can never really have enough of these when they are in season. So we like-minded berry fanatics surely plan to establish our own raspberry bushes at home. That being said, I’d like to take the chance to help us familiarize a little with some facets and techniques of caring for these awesome...
read moreFava Bean Kuku, aka Persian Fritatta
Slightly adapted from Jerusalem: A Cookbook by Sami Tamami and Yotam Ottolenghi 3 Tbsp heavy cream1/4 tsp saffron threads2 Tbsp cold water2 cups shelled, blanched and peeled fresh fava beans5 Tbsp boiling water2 Tbsp fine granulated sugar5 Tbsp dried barberries (You can use dried cranberries, chopped small. If using cranberries, you will not need to sweeten them in sugar and water.)5 Tbsp olive oil2 medium onions finely chopped4 cloves of garlic minced7 large eggs1 Tbsp AP flour1/2 tsp baking powder1 cup dill, chopped1/2 cup mint...
read morePasta and Fried Zucchini Salad with Favas
Slightly adapted from Plenty by Yotam Ottolenghi Serves 6 Salt and black pepper2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying4 medium zucchini, cut into 1/4-inch-thick slicesSalt2 tablespoons red wine vinegar1 cup fresh fava beans, shelled2 cups basil leaves, coarsely chopped1/3 cup parsley leaves1/3 cup olive oilFreshly ground black pepper12 ounces strozzapreti or penne pastaZest of 1 lemon2 tablespoons capers7 ounces buffalo mozzarella, torn into chunksBring a large pot of salted water to a boil. While...
read moreOne-Armed Cooking
I signed up to write this week’s newsletter about a month ago, anticipating being able to share with you all my first-hand account of what has been happening around the farm and highlighting my favorite produce that makes its debut this time of year. Instead, I find myself having been out of the field for 2 1/2 weeks now, writing to you with an ice pack on my arm and dancing feet still adapting to being idle after an elbow injury that required surgery and a lengthy recovery. Though I have to take a little time away from the farm, I have been...
read moreShrimp Satay with Peaches & Bok Choi
3 tablespoons smooth natural peanut butter, stirred to combine1/6 cup (packed) dark brown sugar1.5 tablespoons seasoned rice vinegar1 tablespoon soy sauce1 – 1.5 teaspoons hot chili paste (such as sambal oelek) or sriracha4.5 tablespoons peach nectar, divided2 peaches or nectarines, each cut into 6 wedges8 uncooked large shrimp, peeled, deveined1 bunch Red Dog baby bok choi, halved lengthwise Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 2.5 tablespoons nectar until smooth; season sauce with pepper. Arrange peaches,...
read moreSourcing Supplies in a Supportive Community
“Farming is all about moving people and things around.” A veteran farmer in the Skagit told me this once and it struck me as exceedingly true. Get the carrot seeds, the tractor and the driver to the field to plant carrots. Get the irrigation pipe and people to the field to water the carrots. Get the people and the hoes to the field to weed the carrots. Get the truck full of crates and the people to the field to harvest the carrots. Get the harvested carrots to the packshed with people to wash them. Get the carrots on a truck to deliver to...
read moreCarrot Top Pesto
2 cups carrot tops1/3 cup pine nuts2 cloves garlic½ cup olive oil1/2 cup parmesan cheese¼ tsp sea salt1/8 tsp pepper Put all ingredients in a food processor and pulse several times. While running, add olive oil. Yummy!!
read moreTurnip Gratin
1 Tbsp. butter1 bunch Red Dog hakurei turnips1 teaspoon dried thyme3/4 teaspoon salt1/4 tsp. freshly ground pepper1/8- 1/4 teaspoon cayenne pepper1/2 cup heavy cream1/2 cup chicken or vegetable stock1/2 cup parmesan cheese Melt butter in a non-stick 12″ skillet (make sure you have a top to fit the pan.) Wash turnips well, top and tail them, and slice them into 1/4 inch slices. Layer the slices in the pan. Sprinkle the sliced turnips with thyme, salt, pepper, and cayenne pepper. Cook for 3 minutes over medium heat, then pour heavy cream...
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