Egg Salad with Chives
8 large eggs4 to 5 tablespoons mayonnaise2 to 3 teaspoons Dijon mustard2 teaspoons Red Dog chives1/4 cup celery (finely chopped or thinly sliced)1/8 teaspoon pepperDash of salt (to taste)Put the eggs in a saucepan; cover with cold water. Cover the saucepan and bring to a full boil.Remove from heat and let stand, covered, for about 18 to 20 minutes. Rinse the eggs with cold water until cool enough to handle.Peel and chop the eggs, then put in a bowl. Add the snipped chives and celery. Stir in 2 teaspoons of the mustard and 4 tablespoons of...
read moreCurried Carrot Dip
From Isa Chandra Moskowitz’s Veganomicon.2 bunches Red Dog baby carrots, washed and cut into small chunks¼ cup unsalted raw or roasted sunflower seeds or cashews2 tsp olive oil or other preferred oil (optional; add water if oil-free)1 clove chopped garlic1 tsp curry powder½ tsp cumin¼ tsp salt (to taste)1 Tbsp fresh lemon juiceBring a pot of water to boil and add the carrots. Cook until tender. Drain and let cool for a few minutes.In a food processor, add the remaining ingredients and blend until a fine crumble. Add the carrots and blend...
read moreMiso Glazed Hakurei Turnips
1 bunch Red Dog hakurei turnip roots, trimmed, scrubbed, cut into 1” wedges2 Tbsp. white miso2 Tbsp. unsalted butter1 tsp. sugarKosher salt and freshly ground black pepper2 Tbsp. fresh lemon juiceCombine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.Once all the liquid has cooked off, keep cooking turnips, tossing occasionally,...
read moreEssential Workers in a Healthy Landscape
I started farming at Red Dog when covid hit and I was looking for something meaningful to do with my time. Farming is the kind of “essential work” that makes me feel like I’m making a positive contribution to my community. And, with a CSA over 200 families strong, Red Dog is a major supplier of quality, organic food in our region, and that makes me feel essential indeed!But working at Red Dog is about more than the meaningful impact I can make. Working here is also a thoroughly enjoyable way to spend my days! On a regular basis, I am...
read moreStovetop Pork & Chard Casserole
Serves 2-3.1/3 lb. elbow maccaroni1 bunch Red Dog rainbow chard1 lb. ground pork from a local farmSalt to taste12 ounces (1/2 jar) of your favorite pasta sauce (or more, to taste)Cook the pasta according to package instructions.Separate the chard leaves from the stems. Roughly chop the stems and the leaves, separately.Put the ground pork in a deep frying pan or saucepan with the chard stems and a couple shakes of the salt shaker. Sautee, mixing frequently, until the pork turns from pink to brown.Add the chard leaves, pasta, and pasta sauce....
read moreTurn Up for Hakurei Turnips
Now is a great time to introduce you to the hakurei turnip, a unique, early-season turnip varietal. This hybrid Japanese turnip (Brassica rapa) contains high levels of iron, calcium, and thiamine. Its mild, tender and sweet flavors often see comparisons to some of our favorite apple varieties. The hakurei is best planted in late spring, growing more optimally in cooler weather when the soil keeps above the mid-40s.Here’s a crunchy recipe as unique as the hakurei’s flavors:Turnip & Apple Slaw4 ounces cruciferous veggies ( such...
read moreSauteed Raab with Potatoes
2 Yukon Gold potatoes, unpeeled1 bunch Red Dog raab1 tablespoon sea salt5 tablespoons extra-virgin olive oil6 stems Red Dog green garlic, choppedPlace the potatoes in a pot, add enough cold water to cover, and bring to a boil. Cook over medium heat until the potatoes are tender but not falling apart, about 20 minutes, depending on the size of the potatoes. Using a slotted spoon, remove the potatoes and let drain. Set aside until cool enough to handle.Return the potato-cooking water to a boil (without the potatoes), adding a little additional...
read moreKale and Shiitake Fried Rice
1/4 cup vegetable oilOne 1/2-inch piece of fresh ginger, peeled and minced6 scallions, thinly slicedKosher salt3/4 pound shiitake mushrooms, stems discarded, caps sliced1/2 lb. Red Dog stir fry mix2 stems Red Dog green garlic, minced4 cups day-old cooked short-grain white rice3 large eggs, lightly beaten1 1/2 tablespoons rice wine vinegar1 tablespoon oyster sauce or 1/2 tablespoon soy sauceIn a wok or very large skillet, heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over moderately high heat, stirring...
read morePork Cutlets With Green Garlic Salsa Verde
¼ cup chopped parsley3 tablespoons chopped mint2 tablespoons finely chopped chives2 tablespoons finely chopped Red Dog green garlic1 tablespoon lemon juice1 teaspoon kosher salt, more as needed⅛ teaspoon chile flakes½ cup plus 1 tablespoon extra virgin olive oil4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)Black pepper, as neededCombine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of...
read moreMay Flowers Brighten Spring Days
May is here – tulips and plant starts are the talk of the town! They sure do brighten up a rainy spring day. For a brief and joyous period in spring, CSA members, Farmstand shoppers, and market goers delight in all the tulip varieties. Working at the Farmers Market as well as on the farm allows me to interact with the community and our produce in a rewarding way. I love seeing the excitement on customer’s faces at the beauty of the spring harvest. A sweet couple told me a story at the market about their tradition of getting Red Dog tulips...
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