Roasted Chicken Thighs with Fennel & Lemon
2 pounds bone-in, skin-on chicken thighs (4 to 6) 1 bulb Red Dog fennel 4 large cloves garlic 1 Meyer or regular lemon 2 tablespoons olive oil 2 tablespoons dry white wine 1 teaspoon kosher salt Freshly ground black pepper Cooked rice or bread, for serving (optional) Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the...
read moreSummer is Veggie Grilling Time
Summer now seems upon us, the inclement weather of spring is dissipating, and the sun is warming our little patch of earth at the farm. With the change in weather comes summer vegetables of all sorts! Dainty yellow flowers in the squash field have transformed into plump zucchinis, and slender green beans hang delicately near the potato flowers. We have been popping Walla Walla onions out of the field along with fennel with their fragrant, anise-scented fronds. The potatoes are being dug up from their soil slumber, and red beets are rounder...
read moreRoasted Sage Broccoli
1 head Red Dog broccoli ½ red onion, sliced 8 fresh Red Dog sage leaves, torn 2 tablespoons extra-virgin olive oil ½ teaspoon salt ½ teaspoon garlic salt ¼ teaspoon ground black pepper Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Chop broccoli into florets. Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat. Roast in the preheated oven until broccoli is...
read moreRed Dog Slaw
1 head Red Dog red cabbage 1 bunch Red Dog carrots 1 head Red Dog broccoli 1/2 pound Red Dog sugar snap peas 1 tablespoon Dijon mustard 1 garlic clove, minced 1/3 cup extra-virgin olive oil 1/4 cup apple cider vinegar 2 tablespoons lemon juice 1 tablespoon honey, as needed for sweetness Salt and pepper, to taste Shred the cabbage. Slice the carrots into thin rounds. Chop the peas into 1/4″ sections. Chop the broccoli into thin, bite-sized sections. (If you happen to have kohlrabi, radishes, or green cabbage in your fridge, shred...
read moreSounds of the Weekend Farm
This weekend, I had the joy of living on the farm for a few days—and with it, the chance to see it in a way I haven’t before. I like coming to work at Red Dog Farm and look forward to seeing my new friends, working hard, and the always-changing nature of our work. But on the weekend, when everyone goes home, the farm is a familiar but different place. On Saturday morning, I woke up to the sound of the box truck tires clicking up the gravel road for market. In the morning light, with a cup of coffee, I started doing my rounds: checking the...
read moreRubbed Sage
Making rubbed sage transforms this herb into a light, fluffy powder used in many Italian and Greek dishes as well as traditional Thanksgiving stuffing. 1. Dry the Sage Tie the ends of your sage sprigs together so that the leaves get plenty of airflow. Hang the bundle upside-down in a dry place for four to six weeks until the leaves become crispy. If this is in a dusty place, tie a paper bag over the bundle. (To speed up this process, you can dry your sage in a dehydrator or in the oven.) 2. Rub the Leaves into Powder Pluck the leaves off the...
read moreGrilled Fava Beans
1 pound fresh Red Dog Farm fava beans, still in their pods A couple glugs of olive oil A few pinches of salt Optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs. In a large bowl, toss the fava bean pods with olive oil and salt. Arrange fava pods in a single layer on a grill over medium-high heat. If you’re using a grill pan, you may need to cook them in batches. If you’re using an outdoor grill, don’t bother covering the favas, but with a grill pan, cover the pan with a flat baking sheet to keep more...
read morePasta with Favas, Tomatoes and Sausage
2 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion 2 large Red Dog Farm garlic cloves, coarsely chopped 1/8 teaspoon dried crushed red pepper 1/2 pound Italian sausage from local pork 1/4 cup dry white wine 1 3/4 cups chopped plum tomatoes 1 cup shelled fresh Red Dog Farm fava beans, blanched 3 minutes then peeled 3/4 pound egg fettuccine pasta 2 tablespoons finely grated Pecorino Romano cheese, plus additional for passing Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent,...
read moreStrawberry, Almond and Arugula Salad
1/2 cup almonds 2 tablespoons white wine vinegar 2 teaspoons whole grain mustard 1 teaspoon poppy seeds 1 teaspoon sugar 1/4 cup vegetable oil Kosher salt, freshly ground pepper 1/2 pound fresh Red Dog Farm snap peas 1/4 pound Red Dog Farm arugula 1 pint Red Dog Farm strawberries, hulled, halved or quartered if large 1 ounce Parmesan, shaved Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8–10 minutes. Let cool. Whisk vinegar, mustard, poppy seeds, and sugar in a...
read moreSummer Veggies are On Their Way
Summertime on the Peninsula is definitely one of the biggest perks of farming in this area. The long sunny days, cooled by ocean breezes and wayward irrigation sprinklers, keep us pretty comfortable around here. Not to say it never gets hot, but certainly not as hot as my home state of Texas. When blistering days do arrive they are usually met with open arms. The chatter in the fields is dominated by the daunting decision of which swimming hole to meet at after work: Irondale Beach? Gibbs Lake? Can’t go wrong. Nothing like an upcoming beach...
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