Turnips and Chard with Ham
1 bu. Hakurei turnips, cut into cubes 1 1/2 Tbsp. olive oil 1 cup cooked ham, coarsely chopped 2 garlic cloves, chopped Leaves from 1 bu. chard, chopped 2 bay leaves 2 Tbsp. white wine vinegar Salt and pepper Brown the turnip cubes in the olive oil. Add the ham and garlic, then cook until the garlic is aromatic. Add the chard, bay leaves, vinegar, salt and pepper, then cover and steam for 4-5 minutes.
read moreArugula Salad
As served at Pizzeria Bruciato, a Red Dog customer on Bainbridge Island ½ lb. arugula ½ cup golden raisins ½ cup toasted pine nuts 4 oz. thinly sliced Parmesan cheese Lemon Vinaigrette: ½ cup olive oil ¼ cup fresh squeezed lemon juice Zest of one lemon 1 tsp. Dijon mustard 2 cloves garlic, minced ½ tsp. salt ¼ tsp. black pepper Make the vinaigrette. In a bowl, toss the arugula with the vinaigrette (dress to your taste, you may have leftover vinaigrette). Arrange on plates. Top with the raisins, pine nuts and Parmesan....
read moreFarming: A Toddler’s Perspective
My farm day starts early as I see the light beckoning from around the curtains. I cannot wait for my first peek of outside each day. I especially like glimpsing Maggie, my dog, or watching the swallows dive and dip through the air. Once I have some food in my belly and my waterproof boots on, we head out to morning meeting. The crew and my mom stand around talking about the day- irrigation, harvest, transplant, blah, blah, blah. I’m more interested in the shiny various-colored water bottles everyone is holding, chasing after Maggie, or...
read moreBraised Radishes & Leeks
1 bunch radishes 2 leeks 2 Tbsp olive oil 3/4 cup vegetable broth – or enough to cover the vegetables 3/4 of the way 5 sprigs thyme Sea salt to taste Black pepper to taste Prepare the radishes by trimming them and gently scrubbing or washing them clean. Prepare the leeks by slicing off the ends and dark green part of the plant. You will only use the white and light green part. Rinse this part to remove any sand or grit, and slice each one in half lengthwise to get 4 long leek slices. In a large skillet over medium high heat, heat the...
read moreRocket Sauce
Arugula is also known as “rocket!” 1/4 lb. arugula 1/4 cup olive oil 2 cloves fresh garlic 1/2 teaspoon salt Place arugula in food processor or blender. Pour in the olive oil and start the food processor. Once arugula and olive oil are thoroughly pureed, add garlic and salt. Continue blending until all ingredients are finely chopped and thoroughly mixed together. Use fresh on salads, potatoes, pasta, sandwiches and burgers, or freeze some rocket sauce in an ice cube tray and thaw as...
read moreIdeas for Eating French Breakfast Radishes
Radishes can be divisive. Working Red Dog’s stall at the Port Townsend Farmers Market last year, I encountered many radish lovers who eagerly scooped up four or five bunches at a time, and nearly as many outspoken radish skeptics. Now French breakfast radishes are back, in our fields, in your CSA share, and on the shelves of the Red Dog Farmstand. Love them or hate them, everyone seems to admire the French breakfast radish’s elegant elongated shape and dramatic white/magenta color combination. Their undeniable beauty and comparatively mild...
read moreSauteed Radishes with Spinach
1 bunch French breakfast radishes, trimmed and halved 1/2 red onion, sliced 1 Tbsp. olive oil Salt & pepper 1 bu. spinach Juice of 1/2 lemon Cook radishes and red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in spinach, lemon juice, and a pinch each of salt and pepper; cook until wilted, about 1 minute.
read moreStir Fried Pea Greens
1 Tbsp. vegetable oil 1 whole dried hot red chile 1-2 cloves garlic, peeled and smashed 1/4 pound mature pea shoots, torn into 2” pieces Kosher salt Heat oil in a large wok or skillet over medium-high heat. Add chile and garlic and cook, tossing, until chile is darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.
read moreWelcoming Back the Barn Swallows
Barn Swallows are back! Did you know that they fly up to 600 miles per day? Unbelievable. It’s well known that these metallic-backed birds assist farmers with controlling troublesome insects while taking refuge in the eves of buildings, but the story of their tail shape is lesser known. As legend has it, a Barn Swallow stole fire from the gods to bring it to the Earth people. As a result, one particularly angry god threw fire arrows at the swallow as it fled, singeing the middle of its tail. This explains the Barn Swallow’s...
read moreChard Greens with Green Garlic and Prosciutto
1 bunch chard 1 bunch green garlic 1 to 2 tablespoons olive oil 1/8 teaspoon sea salt (plus more to taste) 2 slices prosciutto or cooked bacon* Dash freshly ground black pepper A squeeze of lemon juice Cut out the thick stems from the chard greens. Reserve the stalks for another use. Rinse the leaves clean of any dirt or grit in cool running water. Shake off any excess water. Lay the leaves in a stack and cut them into thin ribbons. Set aside. Finely chop the green garlic. Also finely chop the prosciutto or bacon. Heat a large frying pan...
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