Omelette with Beet Greens
Makes one omelette. 1 bunch Red Dog beet greens, including stems, chopped2 cloves garlic, minced1 tablespoon olive oil¼ cup shredded Parmesan cheese2 eggs½ tablespoon butterKosher salt and fresh ground black pepper Saute the filling: In small 8-inch nonstick skillet, heat the olive oil over medium high heat. Add the greens and cook for about 1 minute. Just before tender, add the garlic, Parmesan cheese, and 1 pinch kosher salt and cook until just bright green. Remove from the heat, and remove the greens to a bowl. In another small bowl, whisk...
read moreOld Things are New Again
How far can something be stretched until it’s no longer physically viable? Making broken and old things new again seems to be a reoccurring theme in my life. Old trucks getting new parts, broken hoses getting replaced by new hoses, ripped greenhouse plastic getting patched with new materials, switching dull knives out for sharp knives, the list goes on. Today, I wear new boots. This is my third pair in my third season here at the farm. Today, I also wear patched pants from an old shirt given to me from a once new friend. It’s always a...
read moreRadish & Herb Salad
1/4 cup olive oil, divided1 cup raw shelled pumpkin seeds1/2 teaspoon ground cumin3/4 teaspoon kosher salt, plus more3 tablespoons fresh lemon juice1 teaspoon honey1/4 teaspoon freshly ground black pepper2 bunches Red Dog carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler1 bunch Red Dog radishes, thinly sliced on a mandoline or with a sharp knife4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil1/2 cup chopped chives Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin...
read moreGarlic & Ginger Bok Choi
2 Tbsp. avocado or olive oil1/2 lb. Red Dog baby bok choi, sliced in half1 tsp. minced ginger2 garlic cloves, minced2 Tbsp. waterSalt and pepper Heat the oil in a wok or sauté pan on medium. Add the minced ginger and minced garlic and stir for 30 seconds. Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes. Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more. Turn off the heat, add salt and pepper and serve.
read moreBecoming a Farmer
June is an exciting month to work on the farm. The fields are filling up quickly with vegetables and fruit; the days are finally warmer and the longest they will be all year; and there are lots of new folks who are joining our crew. May marked one year that I’ve worked at Red Dog Farm, and after twelve months of learning and observing, June is the first month that feels familiar to me. Then, like now, I remember the garlic being almost ready to harvest, picking fava beans into yellow buckets, cutting long beds of salanova lettuce in the sun,...
read moreChicken Stir-Fry with Bok Choi
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces3 tablespoons plus 1 tsp. cornstarch, divided¼ cup canola oil, divided⅓ cup fresh orange juice2 tablespoons lower-sodium soy sauce2 tablespoons rice vinegar1 teaspoon honey½ teaspoon crushed red pepper2 tablespoons sesame oil, divided1 bunch Red Dog baby bok choi, halved lengthwise¼ cup water¼ teaspoon kosher salt1 ½ tablespoons minced peeled fresh ginger2 bunches Red Dog garlic scapes, chopped into 1/4″ lengths1 tablespoon sesame seeds, toasted2 tablespoons sliced red...
read moreSpring Turnips Become Summer Tomatoes
The times are a changin’ here at Red Dog – such is the nature of farming! Our crew is expanding while our fields continue to fill up. As spring trickles on leading into summer, we’ve seen a huge transformation in two of our greenhouses. It seems like just yesterday Greenhouse Three was full of spring favorites like hakurei turnips, bok choi, mizuna, and baby carrots! Now, it’s home to rows and rows of beefsteak tomato plants. Next door, in Greenhouse Two, lettuces and green onions have been harvested and replaced with another summer favorite...
read moreArugula Pizza
4 mini pizza crusts or naan flatbread1 cup pizza sauce2 cups shredded mozzarella cheese1 8-ounce can sliced black olives1 roma tomato, seeded and diced1/4# Red Dog arugulaPreheat oven to 450°F. Lay out pizza crusts or naan on parchment paper on cookie sheets.Top crusts with desired amount of sauce, cheese, olives, and diced tomatoes. Top with a handful of arugula.Bake for 6-8 minutes, or until cheese is melted and crust is hot. Slice into wedges and serve.
read moreRoasted Turnips & Carrots
2 bunches Red Dog baby carrots, coarsely chopped1 bunch Red Dog hakurei turnips, cubed2 stems green garlic, chopped into 1/4″ pieces2 tablespoons fresh thyme or oregano, chopped (or 1 tablespoon dried herbs)2 tablespoons olive oilPinch of salt and pepperPreheat oven to 400 degrees.Trim the greens from the turnip roots and chop the roots into bite-sized pieces. Chop the carrots into similar-sized pieces.Arrange the carrots and turnips on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and...
read moreWatering the Whole Farm
I grew up in a beach town, and maybe that’s the origin of my love of the water. I’ve been swimming for as long as I can remember, first with a patient instructor, then as a part of my local children’s swim team, and later as a sure-fire way to relax and let my cares float away from me whenever I can get the chance. When I’m in the water, I feel truly in my element.It’s no surprise, then, that I find myself deeply involved with the wet and wonderful world of water in my farming career. I had already taken a particular interest in irrigation...
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