Cauliflower, Corn & Bacon Chowder
6 slices of bacon chopped4 cloves garlic minced1 Red Dog Shallot, diced1 head Red Dog Cauliflower roughly chopped2 ears of Red Dog Corn, kernels sliced off1 cup of 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...
read moreRelentless Farmers
Like you and so many across the west coast, we are dealing with the challenging reality of forest fire season. The hazy days briefly trick my brain into thinking it’s just another beautiful foggy fall day on the Olympic Peninsula. Here on the farm we are doing our best to prioritize our employees’ health while providing food for our community.Although this time has brought many problems to be solved, I can’t help but to be inspired by farmers everywhere and their relentless drive to handle anything thrown at them. When unforeseen...
read moreRoasted Red Bell Pepper & Fennel Salad
2 Red Dog Farm sweet Italian red peppers5 tablespoons fresh lemon juice2 tablespoons extra-virgin olive oil3 garlic cloves, minced1/4 teaspoon dried crushed red pepper1 Red Dog Farm fennel bulb, thinly sliced6 cups Red Dog Farm salad mix1/4 cup halved pitted Kalamata olivesParmesan cheese shavingsChar bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to...
read moreParmesan Cilantro Corn
1 1/2 tablespoons butter1 garlic clove, mincedKernels from 3 ears Red Dog Farm corn, cut off the cob1/2 tablespoon lime juice1/2 teaspoon ground cumin1/8 teaspoon cayenne pepper1/6 cup grated Parmesan cheese1/6 cup heavy cream1/4 teaspoon salt1/8 teaspoon black pepper1/4 cup Red Dog Farm cilantro, chopped In a large skillet over medium-high heat, melt butter. When butter is foamy, add the garlic and corn and stir to coat in butter. Cook for 2 minutes, stirring frequently.Add lime juice, cumin, and cayenne pepper to the corn and cook for 2...
read moreKilldeer at Work
Lately I have really been appreciating the killdeer that grace our farm fields. Killdeer are a small brown and white bird with dark bands across its chest, long legs, and a long thin beak. Perhaps best known for their practice of performing a broken-wing charade to distract predators from their nest, their piercing call is also very distinctive. They seem to travel in small flocks, often working over a patch of the field.What I love the best about killdeer is that they eat soft-bodied insects. This summer and fall I have been noticing an...
read moreCelery Potato Soup
4 tablespoons unsalted butter7 to 8 ribs Red Dog Farm celery, roughly chopped1 pound Red Dog Farm potatoes, roughly chopped1 large onion, roughly chopped3 cups chicken or vegetable stock1 teaspoon celery seed, crushed in the palm of your hand (optional)Salt and pepper, to tasteMelt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.Add the water and stock, bring to a boil, and simmer until potatoes are tender, about 20 minutes.Sprinkle in celery seed (optional). In a blender or...
read moreSausage & Sweet Pepper Hoagies
1/4 cup extra-virgin olive oil1 pound sweet Italian turkey sausage2 Red Dog Farm sweet Italian peppers, sliced2 yellow onions, sliced1 teaspoon kosher salt1 teaspoon freshly ground black pepper1/2 teaspoon dried oregano1/2 cup Red Dog Farm fresh basil leaves, chopped4 garlic cloves, chopped2 tablespoons tomato paste1 lb. Red Dog Farm tomatoes, diced1/4 teaspoon red pepper flakes (optional)4 to 6 fresh Italian sandwich rollsHeat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to...
read moreSummer Tomatoes Meet Autumn Squash
Happy September! Time to do all the summer things you wanted to do in the next couple weeks: eat a watermelon, go swimming, make jam, let your toes out of your boots, find a friend with a boat and get on it! Feels like the tomatoes just started to ripen and I thought, “Ah, summer is here.” Now I’m sitting by the wood stove wondering if it’s too early to make a fire.This is a very fun time of year to be a farmer, though: the beautiful fusion of the sweetness of summer fruits and the depths of a fall bounty. There is a very short moment in time...
read more“Egg in a Hole” Peppers with Avocado Salsa
Serves 82 Red Dog Farm sweet peppers1 avocado, diced½ cup red onion, diced1 jalapeño pepper, minced½ cup chopped fresh Red Dog Farm cilantro, plus more for garnish2 Red Dog Farm tomatoes, seeded and dicedJuice of 1 lime¾ teaspoon salt, divided2 teaspoons olive oil, divided8 large eggs¼ teaspoon ground pepper, dividedSlice tops and bottoms off sweet peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper body into four 1/2-inch-thick rings.Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes,...
read moreClassic Butter-Braised Savoy Cabbage
This easy classic makes a delicious side dish for roast chicken, grilled steak, broiled fish, rice, or beans. Feel free to customize the recipe with herbs, spice mixes, vinegar, chicken stock, or Parmesan cheese.1 small head Red Dog Farm savoy cabbage3 tablespoons butterFine sea salt (to taste)3 to 5 tablespoons waterCut the cabbage into quarters, cutting out the thick, solid core at the center. You can either discard the core or thinly slice it and include it in the mix. Chop the cabbage into roughly bite-size pieces.Melt the butter in a...
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