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Finding Solace and Certainty in Summer Mileposts

Posted by on 9:13 am in Newsletters | Comments Off on Finding Solace and Certainty in Summer Mileposts

Finding Solace and Certainty in Summer Mileposts

The farm season is marked by certain annual events- some fun, some challenging, all ephemeral. Some of my most favorite revolve around wildlife- the return of the barn swallows and the first sighting of a toad in the greenhouse. There is the excitement of first crops- first strawberries, raspberries and cucumbers give way to first corn, potatoes and winter squash. There is of course the first frost, an event usually happily seen as a decrease in work since so many warm weather crops turn to toast. Late in the winter, there is the first firing...

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Creamy Kale Salad with Avocado-Lemon Dressing

Posted by on 10:41 am in Recipes | Comments Off on Creamy Kale Salad with Avocado-Lemon Dressing

Creamy Kale Salad with Avocado-Lemon Dressing

For the Dressing: 1 clove raw garlic 2 avocados, peeled and pitted 1/4 cup freshly squeezed lemon juice 1 to 2 tablespoons water Salt and pepper to taste For the Salad: 1 bunch kale, stems removed, chopped into bite-sized pieces 1 cup grated carrots 1/2 cup pumpkin seeds 1 apple, cored and diced Start by making the dressing. Place a clove of garlic in the food processor or blender and pulse until fine. Add in the avocados, lemon juice and a little water, along with dashes of salt and pepper. Blend. You want it to be a sort of thin guacamole...

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Simple Root & Greens Soup

Posted by on 10:40 am in Recipes | Comments Off on Simple Root & Greens Soup

Simple Root & Greens Soup

2 Tbsp. butter or olive oil 1 small yellow onion, medium-diced 1 lb. peeled Hakurei turnip, medium-diced 4 cups water or low-sodium chicken broth 1 bumch red Russian kale, washed and chopped Salt and pepper to taste 1/2 cup heavy cream (optional) Heat butter or oil in saucepan over medium heat. Add onions; cook slowly, sitrring occasionally, until they are translucent (don’t let them brown). Add the turnips and water/broth. Broing to a boil, then reduce to a summer and cook until the turnips are soft when pierced with a fork,...

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Discovering Garlic Scapes

Posted by on 10:39 am in Newsletters | Comments Off on Discovering Garlic Scapes

Discovering Garlic Scapes

This January, I moved back to the Olympic Peninsula to work on a ship as a maritime educator with middle school students. As schools started to close in March, I found myself having to look for other employment options. This led me to Red Dog Farm, and a spring spent working closely with the land as opposed to on the water. Over the past couple months, I have gradually started to understand and appreciate the flow of farm work. There are many similarities to working on a ship – long days spent outdoors, close attention paid to weather...

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Spearmint Pear Chocolate Cake

Posted by on 9:13 am in Recipes | Comments Off on Spearmint Pear Chocolate Cake

Spearmint Pear Chocolate Cake

14 tablespoons salted butter, softened (1 3/4 sticks) 2 1/4 cups sugar 6 large eggs 2 teaspoons baking powder 2 teaspoons vanilla extract 2 1/2 cups flour 1/2 teaspoon salt 10 ounces bittersweet dark chocolate (~70% cacao), cut with a knife in to small chunks 2 2/3 cups fresh pears, peeled, cored and cut into 1/2-inch cubes (about 2 medium pears) 2 1/2 tablespoons fresh spearmint (packed) Preheat the oven to 400° F. In a mixer, cream the butter and sugar. Add the eggs, mixing well, then add the baking powder and vanilla extract. Mix the flour...

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Spring Milestones on the Farm

Posted by on 9:12 am in Newsletters | Comments Off on Spring Milestones on the Farm

Spring Milestones on the Farm

There are so many exciting things happening on the farm right now. I thought I would take this opportunity to share a little of what the RDF crew has been up to. Each week we reach another significant milestone in the farming season. Last week we prepared the ground and planted our tomatoes and basil. We were all dreaming of BLTs and other summer delights, even though the weather was a little gloomy. The week before, we built two new hoop houses, which are mobile greenhouses we move around the fields from year to year. This year their...

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Grilled Garlic Scapes

Posted by on 9:12 am in Recipes | Comments Off on Grilled Garlic Scapes

Grilled Garlic Scapes

Toss whole garlic scapes with enough olive oil to coat, plus salt and pepper to taste. Grill over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt When done, the scapes will be charred in spots with the texture of asparagus and a sweet, mellow, garlicky flavor.

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Simple Lemon Pasta with Pea Greens

Posted by on 9:11 am in Recipes | Comments Off on Simple Lemon Pasta with Pea Greens

Simple Lemon Pasta with Pea Greens

1 bu. pea greens Zest of 1 large lemon 1/4 cup lemon juice 1/3 cup extra-virgin olive oil 1 cup grated parmesan cheese, plus extra for garnish Fresh ground black pepper, to taste 1/2 lb. spaghetti 1/2 cup pasta water (reserved from when you cook the spaghetti) Kosher salt, to taste Chop pea greens into thirds and set aside. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. Cook spaghetti in very salty water until al dente. Reserve 1/2 cup of the pasta...

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Bok Choi with Garlic and Ginger

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Bok Choi with Garlic and Ginger

2 Tbsp. olive oil 1 bu. baby bok choi, sliced in half 1 tsp. minced ginger 2 cloves garlic, minced 2 Tbsp. water Salt and pepper Heat the oil in a wok or sauté pan on medium. Add the ginger and garlic and stir for 30 seconds. Add the bok choi and use tongs to turn and stir fry the bok choi in the garlic and ginger for 2 minutes. Pour water into the pan, cover and let cook for 2 minutes more. Turn off the heat, add salt and pepper and serve.

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A Condiment of Choice

Posted by on 9:09 am in Newsletters | Comments Off on A Condiment of Choice

A Condiment of Choice

Because everyone on the farm has a radio, we also all have radio handles. Each year, new crew members choose their handles according to a theme. Last year, the theme was “mythical creatures,” and the year before was “the ocean.” This season is, wait for it . . . . . “condiments.” When I first showed up at Red Dog Farm in March, the list of radio handles on the wall resembled a fantastic bestiary. Now, with the addition of this year’s new crew members on the list, it reads like the sort of cookbook you’d consult if you were trying to...

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