Warm Orzo Salad with Beets & Greens
1 bunch Red Dog Farm beets with greens 1/4 cup pine nuts (or slivered almonds) 2 tablespoons extra virgin olive oil 1/2 medium red onion, thinly sliced 2 cloves garlic, minced 8 ounces orzo pasta 3 ounces feta cheese, crumbled Kosher salt & freshly ground pepper Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside. Peel the beets & chop them into bite-sized pieces. Remove the stems from the beet...
read moreThe Vibrant Wildlife of Organic Farms
Summer mornings on the farm are misty and cool. Usually we spend them in the field closest to Chimacum creek, harvesting greens like spinach and arugula in the crisp morning air so they stay fresh before the sun burns away the fog and the day really begins. Quiet mornings like these are some of my favorite times at Red Dog Farm. We work steadily in the gentle light, to the tune of the lively morning chorus of birds cheerfully carrying on in the hedge rows, flitting among the fruit trees, foraging for insects in the fields, and flocking in...
read moreThymed Zucchini Saute
1 Tablespoon olive oil 2 Red Dog Farm zucchinis, quartered lengthwise and halved 1/4 cup finely chopped onion 1/2 vegetable bouillon cube, crushed 2 tablespoons minced fresh parsley 1 teaspoon minced fresh Red Dog Farm thyme In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.
read moreThyme-Roasted Cabbage
1 Red Dog Farm green cabbage 2 Tbsp. butter, melted 1 bunch Red Dog Farm thyme, chopped Salt and pepper to taste Cut cabbage into 4 wedges. Brush with melted butter; season with chopped thyme, salt and pepper. Lay each wedge on a thyme sprig on a parchment-lined baking sheet. Roast at 400 degrees F until the cabbage leaves are crisp, 25 to 30 minutes.
read moreThe Flavors of Summer
As we come to the end of July, the farm is getting deeper into the harvest of more and more varieties of produce. For example, for carrots, we’re harvesting orange carrots, purple carrots, and rainbow carrots, which come in colors from pink to pale yellow to orangey-red to deep purple. I’d love to see everyone taste the different flavors offered in each of the carrots grown at Red Dog, as well as the colorful assortment of other tasty veggies. Each one has its own unique flavor. For anyone looking for a recipe on the decadent side and...
read moreCrunchy Bok Choi Salad
Dressing 1/3 cup veggie oil 1/2 cup brown sugar 1/4 cup red wine vinegar 2 tablespoons sesame oil 2 tablespoons low sodium soy sauce 1/2 teaspoon hot chili sauce Salt and pepper to taste Salad 1 cup sliced almonds 1 package ramen noodles, broken up (without the seasoning packet) 2 tablespoons butter 1 tablespoon brown sugar 1 bunch Red Dog Farm bok choi 1/2 cucumber, spiralized or chopped 2 Red Dog Farm carrots 1/3 Red Dog Farm sweet onion 1 cup dressing Whisk all dressing ingredients together and set aside. Toss the almonds, ramen noodles,...
read moreRoasted Cauliflower
Basic roasted cauliflower is delicious in its own right, but for a fancier version, try adding different spices and herbs to give your cauliflower an Italian, Indian, or Mexican-inspired flavor! 1 head Red Dog Farm cauliflower 2 to 3 tablespoons extra-virgin olive oil, as needed ¼ teaspoon fine sea salt Freshly ground black pepper, to taste Preheat the oven to 425 degrees and line a large, rimmed baking sheet with parchment paper for easy cleanup. To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter the...
read moreGreen Beans with Sweet Onion Vinaigrette
1/2 cup finely chopped Red Dog Farm sweet onion 1/2 tablespoon red wine vinegar 1/2 tablespoon grainy Dijon mustard 1 pound Red Dog green beans, trimmed 1 tablespoon extra-virgin olive oil 1/4 cup finely chopped Red Dog Farm Italian parsley Stir together onion, vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Marinate about 10 minutes. Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry....
read moreSun Versus Rain: A Farmer’s Pros and Cons
Hot! Hot! Hot! Only days ago we were all moaning about the gray glum and rain, and now, look at the world- sunny, blue skies, and dry earth- woohoo! Aside from the emotional, mental and suntan impact the weather has on us farmers, early summer excessive rain or sun can set the course for the rest of the season. Effects of rain Pros: Irrigates the crops for free Helps crop roots get deeply established, which reduces susceptibility to disease and pest pressure later Reduces aphid, flea beetle and other pest pressure Cons: Makes it impossible to...
read moreWarm Potato, Fennel & Onion Salad
Serves 2. Can be made several hours in advance. 1 lb. Red Dog new potatoes, cut in half 1/4 Red Dog Walla Walla onion, cut into 1-inch pieces 1/2 Red Dog fennel bulb, trimmed, cut into 1-inch pieces (reserve the fronds) 2 Tbsp balsamic vinegar 2 Tbsp agave nectar 1-1/2 tsp Dijon mustard 1/4 cup extra-virgin olive oil (not fruity), plus 1-2 tsp for roasting 1/4 tsp kosher salt 1/8 tsp fresh black pepper Preheat oven to 425°F. Place potatoes, onion, and fennel on a rimmed baking sheet. Drizzle with 1-2 teaspoons of olive oil and season with...
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