One-Skillet Chicken, Kale and Zucchini
2 tsps extra-virgin olive oil 2 cloves garlic, minced 1/2 Red Dog Farm sweet onion, diced 1 chicken breast (about 70-75 g), slivered into strips Salt and pepper, to taste 1 tsp dried oregano 1/2 bunch Red Dog Farm kale, chopped 1 large Red Dog Farm zucchini, sliced into small wedges 1 pinch red pepper flakes Juice from 1/4 lemon Add olive oil to a large skillet and heat on medium high until the oil begins to sizzle. Sautee the garlic and onion until the onion becomes slightly soft, abut 3-4 minutes. Season the chicken with the salt, pepper...
read moreLemon-Roasted Fingerling Potatoes
1.5 lb Red Dog Farm fingerling potatoes, cut in half lengthwise 1/2 cup olive oil 1/2 cup fresh lemon juice 2 cloves garlic, minced 1/2 tsp salt 1/2 tsp pepper 1/2 tbsp fresh or dried parsley Preheat oven to 400 degrees F. Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and continue boiling for about 8 to 10 minutes. You do not want them completely cooked. You are parboiling them, so you should be able to pierce them with a fork but they should not be completely tender. Drain and transfer to a large bowl. In a...
read moreFarmer Wisdom Through the Ages
Farmers work on Labor Day. So this is my way of taking a day off, by letting others write for me today. “To forget how to dig the earth and tend the soil is to forget ourselves.” –Mahatma Gandhi “Don’t judge each day by the harvest you reap, but by the seeds you plant.” –Robert Louis Stevenson “One of the healthiest ways to gamble is with a spade and a packet of seeds.” –Dan Bennett “A society grows great when old men plant trees whose shade they know they shall never sit in.” -Old Greek proverb “Whoever makes two ears of corn or two blades...
read morePasta with Sausage, Leek & Lettuce
1/2 pound sweet Italian sausage 1 Red Dog Farm leek, halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained 1/4 cup dry white wine, such as Pinot Grigio 1 tablespoon unsalted butter Coarse salt and ground pepper 1/2 pound short pasta, such as lumache or medium shells 1 Red Dog Farm green leaf lettuce, torn into pieces Grated Parmesan, for serving In a large skillet, cook sausage over medium-high, breaking up meat with a spoon, until browned, 5 minutes. Add leek to sausage in skillet and cook until softened, 5 minutes. Add wine...
read moreLeek, Corn & Tomato Salad
Dressing: 3 tablespoons red wine vinegar 2 sprigs thyme, stripped from stems 1 teaspoon stone-ground mustard 1 garlic clove, lightly crushed with the side of a knife blade and quartered 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup olive oil Salad: 1 Red Dog Farm leek, thoroughly rinsed 1 tablespoon olive oil 3 ears Red Dog Farm sweet corn, boiled until tender and cooled to room temperature 1 Red Dog Farm tomato 3 sprigs parsley Through the feed opening of a running blender add, 1 at a time, vinegar, thyme,...
read moreExploring Nutrition on the Farm
The past few months have been an awakening period in my life. Just short of two months ago, I moved from Iowa to Washington. I came to Red Dog Farm with no experience working on a vegetable farm, but my love for nutrition led me here. With arms wide open, everyone accepted me and showed me the ropes. Every day, I wake up excited to come harvest and enjoy being outside with nature. I feel privileged to watch the sun rise as I drive to work, the birds play in the afternoon, bees pollinate the flowers, and much more. The farm has not only taught...
read moreWeekday Sausage, Broccoli & Fennel
1 lb. pork sausage 1 head Red Dog Farm broccoli, cut into small florets 1 bulb Red Dog Farm fennel, trimmed, cored, and cut into thin slices, about 1/4-inch thick Kosher salt and freshly ground pepper 3 tablespoons olive oil 2 teaspoons whole-grain mustard Finely grated zest and one 1 teaspoon of juice from 1 small lemon 1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if you’re using spicy sausage) Heat oven to 425° F. Combine broccoli florets and sliced fennel in a shallow casserole or baking dish....
read moreMeyer Lemon Risotto with Romanesco and Fennel
For the roasted veggies: 1 head Red Dog Farm romanesco, broken into florets 1 bulb Red Dog Farm fennel, cut crosswise into ½ inch thick pieces 1/2 Meyer lemon, zested and freshly squeezed for juice Extra virgin oil Salt Fresh ground pepper For the risotto: 1 quart chicken or vegetable stock 4 tablespoons unsalted butter 1 leek, washed well, cut lengthwise into quarters and diced crosswise 1 cup Carnaroli rice 1/2 cup Parmesan cheese, grated 1 egg yolk 1 Meyer lemon, zested and freshly squeezed for juice Roast the veggies: Preheat oven to...
read moreThe Joys of Peak Season
They say it’s peak season around here. The height of production, the coinciding of all the fruit harvests, the most crew we have all season, and usually this means the peak of tiredness. But still the energy of the summer carries us! Peak season is characterized by long harvest lists, multi-page packlists, and coolers that are full to the top with vegetables. It’s quite exciting to see the fruit of our labor expressed in many, many boxes that stack taller than Blake (the tallest member of our crew). So, since it seems that all we...
read moreA Summery Summary in Photos
When I think about a summery summary of the farm, I can’t quite find the words. Luckily, photos exist, and my coworkers are really good at capturing the perfect shots. There is so much humor, playfulness, and quiet moments that are never shared outside our big red barn. Below, you’ll find some of the “best photos” of the summer, with my own (somewhat interpreted) captions. Enjoy! -Britta “Yellow Bucket, Green Bucket” Photo by Flycatcher “Sweet Victory” Photo by Mermaid Man “Resting Souls” by Phoenix...
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