Red, White & Orange Salad
Chioggia (or candycane) beets show a gorgeous pink-and-white bull’s-eye when sliced, but the colors fade when the beets are cooked or pickled. This makes chioggias a perfect candidate for eating raw, as in this salad. 3 medium beets, sliced as thin as possible (use a mandolin, if you have one) 1 orange, zested and then supremed (rind, pith, and membranes removed), juices reserved ¼ cup roasted or steamed edamame 2 oz. soft goat cheese 2 Tbsp. extra virgin olive oil 1 Tbsp. Lemon juice Salt and pepper Whisk the reserved orange juice,...
read moreRacing the Frost for Squash
What does 15,000 pounds of winter squash look like? Yesterday we got to find out. We’ve been harvesting small quantities of winter squash for the last few weeks, but once we heard the frost was coming, we had to pull as much squash out of the field as possible to keep it from freezing. The squash harvest was an all-hands, all-day event, and all other projects on the farm were put on pause. We filled a whopping 32 macro bins (in the photo above) with pie pumpkins, acorn squash, spaghetti squash, kuri squash, hubbard squash, and multiple...
read moreHoney Pumpkin Pie
1 pie crust (optional*) 1¾ cups cooked Red Dog Farm Pie Pumpkin 2 eggs 1½ cups milk ½ cup honey 1 teaspoon cinnamon ½ teaspoon ginger ⅛ teaspoon cloves ½ teaspoon salt Preheat the oven to 425º. Lightly beat the eggs. Add the honey and milk. Stir until the honey is dissolved. Add the pumpkin, spices and salt. Pour into an unbaked pie crust. Bake in a preheated oven at 425º for 15 minutes. Then turn down oven temperature to 350º and continue baking for 45- 60 minutes. When pie is done, you should be able to nudge the pan and the center of the...
read morePan-Seared Chicken Breast with Shallots
For the pan-seared chicken: 2 chicken breasts , boneless, skinless Salt and pepper 2 tablespoons flour 1 tablespoon butter 1 tablespoon olive oil For the shallot sauce: 1 tablespoon butter 4 Red Dog Farm shallots, finely chopped 2 cloves garlic, minced 1/2 cup dry red wine 1/2 cup chicken broth 2 green onions finely chopped To pan sear the chicken: Season the chicken breasts with salt and pepper on both sides and dredge them in 2 tablespoons of flour. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over...
read moreFleeting Fall Feelings
Autumn, like springtime and unlike summer and winter, feels to me like a time of constant change, inquiry, and discovery. The slow tidal shift from summer to winter, vibrancy to dormancy, forces me to be observant and to carefully take stock of the world around me. My default mode during this season is questioning, and struggling to stay aware of all the changes happening around me. From the first cool late-summer day, I find myself wondering, is this it? Is it here now? This morning as I drove to work up Highway 19, I noticed that the...
read moreStuffed Buttercup Squash
1 Red Dog buttercup squash 3 tablespoons olive oil divided 1/2 cup quinoa 1 Red Dog red onion, finely chopped 8 oz mushrooms, quartered 2 large leaves Red Dog kale, stem removed and finely chopped 2 tbsp white wine (or water) 1/2 tsp dried thyme Salt and freshly ground pepper to taste 1/2 cup dried cranberries 1/4 cup raw almonds, coarsely chopped 2 stems fresh parsley, finely chopped 2-3 oz. feta cheese (optional) Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the...
read moreTeam Red Dog for the Win!
For the second year in a row, three of the Red Dog staff, including myself, decided to pose as runners during the recent half marathon down in Quilcene. I guess the challenges of full time farming during the height of the season wasn’t enough for this trio. We grudgingly went on a few after-work training runs leading up to the race, but decided that between lifting crate after crate of celery and spending our days walking from field to field, we were ready. With the arrival of fall, looming squash harvest and the fading of summer bounty I...
read moreCheesy Chicken Spinach Bake
2 to 3 large boneless skinless chicken breasts, cut in half lengthwise to form thinner cutlets 3 Tablespoons olive oil, divided 3 cloves Red Dog Farm garlic, minced 1 teaspoon Italian seasoning 6 ounces cream cheese, softened 1/2 pound Red Dog Farm spinach 1 cup shredded Mozzarella cheese Preheat oven to 350 degrees F. Coat a 9×13 inch glass baking dish with 1 Tablespoon olive oil. Lay chicken breast cutlets in baking dish. Drizzle 1 Tablespoon olive oil all over chicken. Sprinkle evenly with minced garlic and Italian seasoning. Spread...
read moreCilantro-Lime Rice
This homemade version of a popular Chipotle restaurant menu item livens up plain white rice with lime juice and tons of cilantro. Serve it as a side dish or top with cooked vegetables and salsa to make a quick burrito bowl. 1 cup white jasmine rice 1 teaspoon kosher salt 3 tablespoons finely chopped Red Dog Farm cilantro 2 tablespoons unsalted butter 1 tablespoon fresh lime juice Rinse rice several times with cold water until water runs clear. Drain well in a fine-mesh sieve. Transfer rice to a medium pot. Add salt and 1 1/4 cups water,...
read moreAutumnal Observations from the Crew
Live from the (rain-saturated) field, it’s Flycatcher, bringing you the crew’s thoughts, emotions, and observations on the changing season. I found them down in Nanci Field, starting off the day with a wet strawberry harvest. Butternut, named for that fall classic, speaks to me about the sounds of the season: “I think of Canada geese flying overhead… the leaves rustling in the rain and wind, down by the creek. When there is rain across the valley, and it’s not quite hitting you yet but you hear it coming, and then it downpours, like...
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