Easy Dip Ideas
Late summer is the perfect time to dip into the world of dips. With autumn seemingly in the air but temperatures still high, we’re all taking as many dips in our local swimming holes as we can. And upon returning from a long day of fun in the sun to a stuffy house and a fridge full of delicious Red Dog veggies, who would want to stand over their oven making a hot dinner? Heat and vegetable abundance combine to make dips, crudités, and handheld salads the ideal August meal. With a fresh bowl of your favorite dip in hand (or better yet, a...
read moreCorn & Red Pepper Salad
1 Red Dog Farm red pepper, roasted and cut into 1/4″ strips5 ears corn1/4 cup extra-virgin olive oil1/3 small Red Dog Farm sweet onion, halved and sliced thinly1 Tbsp. fresh lime juice1/4 tsp. saltFreshly ground pepper2/3 cup chopped cilantroBrush the corn with 1/4 cup olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly. Working in a large bowl, cut the kernels from the cob.Add the peppers and onion to the corn. Stir in the lime juice and the...
read moreFennel, Beet & Orange Salad
1 Red Dog Farm fennel bulb1 tablespoon chopped fennel fronds4 small or 3 large Red Dog Farm beets3 tablespoons orange juice, divided1 teaspoon orange zest3 teaspoons extra virgin olive oil, dividedFlaky sea saltFreshly ground white (or black) pepper2 to 3 oranges Wash the fennel bulb, trim the stalk and stem ends, and remove any bruised layers. Slice the bulb very thinly using a mandoline or chef’s knife. In a small bowl, combine the sliced fennel with the chopped fronds, 2 tablespoons orange juice, and 2 teaspoons olive oil....
read moreRoasting Red Peppers
Red peppers are a sweet addition to summertime dishes. Raw red pepper gives a satisfying crunch and refreshing juiciness to various dishes. Roasting your red pepper, which concentrates the sweetness, is surprisingly easy and gives your dish an upscale feel. Here’s how to roast a red pepper:Halve the pepper and place halves, skin side up, under the broiler until the skin is charred. Transfer peppers into a plastic or paper bag to steam for several minutes. When cool enough to handle, remove the blackened skin and add peppers to your...
read moreMoving Pipes and Packing Produce
Hello, readers! My name is Sean. I worked at Red Dog Farm in 2016 and 2017, and I am happy to be back!The farm day starts a little differently for me than it did before. Usually a drive down the dusty farm road settles me in before I walk to the pack shed, where I might see farm dog Maggie waiting for Karyn, looking forward to seeing what they will do that day. When the crew has all arrived, farm manager Lane and crew lead Julia give us a morning briefing and we begin our day.But now, to keep everyone healthy, instead of gathering for a...
read moreRed Dog Summer Stir Fry
Serves 4Sauce1 tablespoon fresh ginger, chopped fine2 teaspoon sesame oil4 tablespoons rice vinegar1/3 cup soy sauce1/2 cup chicken broth2 tablespoons sugar1 tablespoon cornstarchChicken & Veggies1 tablespoon olive oil1 Red Dog leek, cut lengthwise, then chopped into 1/4″ sections1 lb. chicken thighs, cut into strips1/2 pound Red Dog green beans, tops removed, chopped into 1″ lengths3 Red Dog purple carrots, chopped into thin rounds3 stalks Red Dog celery, chopped4 leaves Red Dog kale, stems separated, leaves coarsely...
read moreKale with Leeks & Cream
Serves 2 1/2 tablespoon butter 1 tablespoon olive oil 1 lb. Red Dog leeks, halved and thinly sliced (white and light green parts only) 2 cloves garlic, smashed with the side of a knife Sea salt 1/2 teaspoon chile flakes Zest and juice of 1/2 lemon Black pepper 3/4 cup heavy cream 1 bunch Red Dog kale, thick stems trimmed, leaves chopped in quarters In a large sauté pan with a cover, warm the butter and olive oil over medium-high heat. Add the leeks and garlic cloves, season with salt, and sauté for 5 minutes, stirring regularly, until the...
read moreVariations on Ants on a Log
Peanut butter and raisins aren’t the only delicious toppings for celery. Here are some variations on Ants on a Log. You can even offer an “Ants on a Log bar,” like a salad bar, and have everyone create their own unique snacks. Ants on a Log Variations Cream cheese and peas Strawberry cream cheese and dried cranberries Hummus & pretzel sticks Peanut butter and chocolate chips Chocolate-hazelnut spread and dried fruit Guacamole and black beans Peanut butter replacements Any other nut or seed butter Ranch dressing Honey...
read moreSummer, Tomatoes, and an Easy Balsamic Reduction
Normally here, I’d like to write about goings on out in the field, and include some amusing anecdote followed by a recipe. Unfortunately, I’ve been out of the field for a time, nursing a torn tendon in my ankle. Chances are, however, that the tender and juicy green beans you are receiving this week were bagged by yours truly. The crew wanders in and out of the packing shed throughout the day as I bag various veggies, and I get to know these folks. Among them are some truly hilarious storytellers, gifted athletes, sailors, plant nerds, and at...
read moreFingerling Potato Hash with Collards & Eggs
2 Tbsp extra-virgin olive oil 2 cups sliced onion 12 oz Red Dog Farm fingerling potatoes, cut in half lengthwise 2 garlic cloves, minced 1 1/4 tsp Spanish smoked paprika, divided 1/2 tsp salt, divided 1/2 tsp coarsely ground black pepper, divided 1 bunch Red Dog Farm collard greens 4 large eggs 1/4 cup (1 oz) shredded Gruyère cheese Heat a large skillet over medium heat. Add oil to pan. Add onion; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1...
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