Vinegar Cole Slaw
1/2 head Red Dog Farm green cabbage, thinly sliced 1 bunch Red Dog Farm carrots, grated 1 bunch Red Dog Farm kohlrabi, grated 3 thinly sliced green onions 1/4 cup of apple cider vinegar 1 tablespoon of grainy mustard 1 tablespoon of honey or 1 teaspoon of sugar 1/4 cup of olive oil 1 teaspoon of celery seed Kosher salt and fresh cracked pepper to taste In a small bowl whisk together vinegar, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions and celery seed. Pour a small amount of the...
read moreCreamy Kohlrabi
1 bunch Red Dog Farm kohlrabi 2 cups broth or salted water 1 1/2 tablespoons butter 2 tablespoons flour Freshly grated nutmeg to taste Salt to taste Parsley for garnish Parboil the Kohlrabi Cut away the peel, being sure to remove any woody or stringy parts. Save some of the inner, tender leaves for garnish. Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like. Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes....
read moreFrom Spring to Summer: A Poem
Today’s article is a poem by Blake, our tractor specialist. Hungry for harvest Sick of spring greens Waiting for something new to fulfill my summer dreams What’s growing to be the next best thing? Perhaps corn, possibly cabbage potatoes soon and peppers too And if the crop does not grow I will have nowhere to go… nowhere to work, nowhere to play But worst of all: I will have to eat hay -Blake
read moreBroiled Salmon with Scallions and Sesame
2 garlic cloves, thinly sliced 3 tablespoons fresh lime juice 2 tablespoons soy sauce 2 teaspoons honey 1 tablespoon plus 2 teaspoons vegetable oil ½ teaspoon sesame seeds, plus more for serving 3 8-ounce skin-on center-cut salmon fillets Kosher salt 1 bunch Red Dog Farm purple green onions 1 Fresno chile, thinly sliced Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let...
read moreCarrot Greens Pesto
1/4 cup toasted cashews 1 garlic clove Tops from 1 bunch Red Dog Farm carrots 1/4 cup fresh parsley 1/4 cup grated pecorino Romano cheese or Parmigiano Reggiano 1/8 tsp sea salt 1/2 tsp freshly ground black pepper 6 tbsp olive oil Preheat oven to 350° spread cashews out, in a single layer, on a sheet tray. Roast in oven for 5 minutes, toss, continue roasting for 2 more minutes. Set aside In the bowl of a food processor pulse cashews and garlic until they resemble sand. Add carrot tops, parsley, cheese, salt and pepper. Pulse until smooth and...
read moreCSA Newsletter 6/12 – The Differences Between Fishing and Farming
I’m a relative newcomer to the farming industry, beginning just this year. Although I tell people all the time now that I’m a tulip farmer, it’s a lie — I’m the maintenance specialist. Previously I was a commercial fisherman in Alaska. Which is a lot like being a maintenance specialist because I spent most of my time fixing and making things between marathon sessions of fishing. Unlike commercial fishing, on the farm I never get seasick, I sleep at home at night, and generally the farm smells much fresher, often good. And I’m learning...
read moreKale Chips
1 bunch Red Dog Farm kale 1 to 2 teaspoons vegetable oil (or olive oil) Sea salt (for sprinkling) Preheat an oven to 300 F. Cut out and discard the ribs from the center of the kale leaves. (These won’t crisp up the same way as the leaves will.) Rinse the leaves and pat them thoroughly dry. Rip or chop the leaves into chip-sized pieces. Put the kale in a very large bowl and drizzle it with the oil. Gently toss the kale pieces until they are thoroughly and evenly coated with the oil. Arrange the leaves on baking sheets in a single layer....
read moreBalsamic Steak Salad
Dressing 1/4 cup balsamic vinegar 1/4 cup olive oil 2 teaspoons lemon juice 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon coarsely ground pepper Salad 1 beef flat iron steak or top sirloin steak (3/4 pound) 1 head Red Dog Farm green leaf lettuce 8 cherry tomatoes, halved 4 Red Dog Farm hakurei turnips, sliced 1/2 medium ripe avocado, peeled and thinly sliced 1/4 cup dried cranberries Crumbled blue cheese and additional pepper, optional For the dressing, whisk together first six ingredients. Place...
read moreCSA Newsletter 6/5 – Happy Plants, Happy Cats, Happy People
On the farm, we observe plants, interpreting what they need to help them thrive in their environment. If they require more water, we double water them. If they are more prone to pests, we cover them in remay (a light fabric that lets water and sunlight through) for a layer of protection. Then when I get home, I observe my cat, interpreting what she needs to help her thrive. Plants are kind of like cats. They both practice a somewhat routine schedule of watering and maintenance. They will let you know when they need water or food. They both...
read moreKale and Garlic Scape Frittata
1 tablespoon extra-virgin olive oil 2 packed cups kale, rinsed, drained, and finely chopped 1 bunch Red Dog Farm garlic scapes, chopped 8 eggs ¼ cup whole milk ½ teaspoon salt Freshly ground pepper to taste ¼ cup feta cheese In a 9-inch cast iron pan, heat 1 tablespoon extra-virgin olive oil over medium to medium-high heat. Add the kale and cook 3-4 minutes, until wilted and cooked down quite a bit. Add the scapes and continue to cook for another couple of minutes. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the...
read more