Simple Sauteed Pea Greens
1/4 pound pea greens1 green onion (optional)1 tablespoon extra-virgin olive oilSalt to tasteLemon juice to taste (optional) Rinse the pea greens in cool water and shake off excess water. Don’t bother to pat or spin dry, since you want a bit of water clinging to the vines. If you want to add a bit of extra flavor, mince the green onion. Heat a very large frying pan or a wok over high heat. Add a splash of oil. Once the pan or wok is hot, add the green onion, if using, and cook, stirring, until fragrant, about 30 seconds. Add the pea...
read morePork Chops & Bok Choi with Sesame Garlic Glaze
3 Tbsp. soy sauce1 1/2 Tbsp. sesame oil1 1/2 – 2 tsp. Vietnamese chili garlic sauce4 pork chops, 5/8″ thick2 heads Red Dog bok choi Combine soy sauce, sesame oil and chili garlic sauce in a large, deep plate or dish. Place pork shops in the mixture, turning to coat all surfaces. Let stand at room temperature, turning the chops occasionally, while you prepare coals in an outdoor grill to medium-high heat. When coals are ready, remove chops from the marinade and grill them until just done, 3-4 minutes on a side. Meanwhile, grill the...
read moreA Perfect Blending of the Seasons
Springtime, really April, is my favorite time to be a farmer. Maybe because it’s my birthday month or the reappearance of sunshine that makes me think we might have made it out of the dark season, but I really just feel like a spring chicken. I feel energized, optimistic about the season, and ready to pick kale until my hands fall off. Bring it on, 2021! We have already welcomed three new people into our ever-growing crew – all making a seamless transition into the hustle and bustle of farm work. We have new plants growing in the...
read moreRoasted Raab Pizza
Pizza crustPizza sauce or pestoMozzarella cheese1/2 lb. Red Dog Raab MixYour choice other toppings (cooked sausage, mushrooms, olives, peppers, onions, etc.)Preheat your oven to 400 degrees (or follow the instructions for your pizza crust recipe/package). Top your pizza with sauce then cheese, then other toppings (if using), then raab last. Raab should be on top so it gets nice and crispy. Bake pizza for 10-15 minutes (again follow your recipe/package). Raab should be crispy, mostly brown but not burned. Enjoy!
read moreBaked Stuffed Collards/Chard/Kale Rolls
2 bunches Red Dog Collards/Chard/Kale1 lb chorizo sausage1 cup dry rice, cooked1 1/2 to 2 cups marinara sauce4 to 6 oz shredded cheddar cheese, dividedPrepare rice. Trim stems of collard/chard/kale leaves. If using collards or kale, boil a pot of water large enough to cover the greens. Drop the greens into boiling water and keep in the hot water until they are bright green and very soft. Remove from the water. Drain. (Chard does not need to be pre-cooked.)Cook chorizo. Combine cooked rice and chorizo. Add about...
read moreSuddenly Summery
Working at Red Dog Farm and other organic vegetable farms has made me much more aware of the changing seasons than I ever was before. Even though I now spend so much of my time watching the skies and debating the relative merits of different weather-forecasting apps and websites, I’m still surprised and amazed by the commonplace magic of seasonal change. It seems like just yesterday that Charlie and I were joking about paddling a kayak out to the chard beds beyond our flooded lower field, but all of a sudden we have an irrigation schedule...
read moreLemon Chicken Stir Fry
2 tablespoons extra-virgin olive oil1/2 medium onion, diced2 cloves garlic, minced or crushed1 pound boneless skinless chicken breast, cut into bite-sized pieces1/2 lb. Red Dog stir fry mix, choppedZest of one lemon2 tablespoons fresh lemon juice1 teaspoon brown sugar1/2 teaspoon smoked paprika1/2 teaspoon kosher or sea salt, or to tasteFresh cracked black pepper, to tasteHeat a large skillet over medium-high heat. Add the oil and then stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft.Add the chicken,...
read moreApple, Beet, Carrot & Kale Salad
1 large apple (green or red), cored and julienned2 raw red or golden Red Dog beets, peeled and julienned1 ½ cups Red Dog carrots, julienned3 – 4 Red Dog kale leaves, center vein removed and chopped⅓ cup cranberriesPepitas or sunflower seeds, to garnishOrange Dressing4 tablespoons orange juice1 tablespoon apple cider vinegar2 teaspoons dijon mustard2 dashes onion powderPinch of saltCouple grinds of fresh black pepperDressing: In a small bowl, combine the orange juice, apple cider vinegar, dijon, onion powder, salt and pepper. Set...
read moreApril Brings Newness to the Farm
April is such a joyful month, but don’t be fooled by the tomfoolery it plays on us. As someone who is excited and a little naive about growing flowers from seed at home, April has fooled me. Maybe this is the origin of April Fool’s Day! With lessons learned and some heartache over my lost little seedling, I will and must try again. So, if you’re like me, don’t give up on your garden just yet. There is still so much time to plant a summertime paradise.As we welcome new crew members, I can’t help but reminisce on the day I started at Red Dog...
read moreRoasted Beet and Mizuna Salad
5 baby red beetsSaltFreshly ground pepper1/8 c. balsamic vinegar3/4 tsp. honey3/4 tsp. Dijon mustard1/4 c. vegetable oil1 tbsp. vegetable oil1 bunch mizuna6 basil leavesZest of 1/4 lemon3 oz. French feta Roast the beets: Preheat oven to 350 degrees F. Place 3 beets each on four 12-inch squares of aluminum foil. Bring foil up to create packets; add a pinch of salt and 1/4 cup water to each before sealing. Roast beets in a pan until tender, about 1 hour. When cool, scrape off skins with a paring knife. Cut each beet into 6 wedges. Make the...
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