Frisée Salad with Dijon Vinaigrette
1/4 cup white wine vinegar Coarse salt and ground pepper to taste 1 head Red Dog Farm frisée, roughly torn 2 Tbsp. Dijon mustard 1/2 cup olive oil 1 bunch Red Dog Farm green onions, cut into 1″ lengths In a screw-top jar, combine vinegar and mustard. Season with salt and pepper, and shake well to combine. Add oil, and shake until combined and thickened. Place frisée and green onions in a large serving bowl, toss with vinaigrette, and serve.
read moreCSA Newsletter 5/29 – Growing Together
When you think of the stereotypical farmer, you might imagine someone who is quiet, peaceful, and spends a lot of time alone. They may be an introvert, or just antisocial, and prefer the company of plants to that of other people. But my experience working at Red Dog has been just the opposite. In fact, I came to the farm as a fairly quiet introvert, and have transformed into a boisterous extrovert. Being on farm crew means that you spend your entire day working with a group of people. We solve problems, communicate constantly, finish...
read moreAvocado-Radish Sandwiches
1/2 bunch Red Dog Farm radishes, greens removed and thinly sliced 1 Tbsp extra-virgin olive oil Juice from 1/2 lemon Salt and pepper to taste 1 avocado, sliced 4 slices whole grain bread Zest from 1/2 a lemon Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto two slices of bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil. Top each with a second piece of bread and enjoy!
read moreBacon-Wrapped Scallion Appetizers
1 bunch Red Dog Farm scallions (a.k.a. green onions) 8 strips bacon or pancetta Kosher salt and freshly ground black pepper, to taste 1⁄4 cup vegetable oil Wrap 6-8 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes. Serve hot.
read moreCSA Newsletter 5/15 – Pretty Pictures
One neat thing about spending time on a farm like Red Dog is being surrounded by a diversity of beautiful produce. I love the textures of green savoy cabbage, romanesco, and lacinato kale. I love the brilliant colors of lettuces, tulips, and chards. I love the varied shapes of winter squash and the surprising shininess of Walla Walla onions. And I enjoy trying to take interesting pictures of all this beauty. Here are a few of the pictures I’ve taken over the last two months. I hope you enjoy them – but I hope you enjoy eating the veggies even...
read moreBraised Boc Choi & Hakurei Turnips
1 bunch Red Dog Farm boc choi 1 bunch Red Dog Farm hakurei turnips, peeled, washed and quartered 1 tablespoon unsalted butter 1/2 yellow onion, peeled and diced 2 cloves garlic, minced 1 tomato, seeds removed, chopped 1/2 cup organic vegetable broth 2 tablespoons soy sauce 1/2 tablespoon sesame oil Salt and pepper 1 cup couscous, quinoa, or rice, cooked Heat the butter in a large skillet over medium-high heat. Cook the onion and garlic until the onion becomes tender, approximately 3-4 minutes. Add the boc choi and cook for 3 minutes or until...
read moreMiso Glazed Hakurei Turnips
1 tablespoons white miso 1 tablespoons unsalted butter, softened, divided 1 bunch Red Dog Farm hakurei turnips with greens 1/2 cup water 1 tablespoon mirin (Japanese sweet rice wine) 1/8 teaspoon salt Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves.Halve turnips and put in a heavy skillet along with water, mirin, remaining tablespoon butter, and salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. Add greens by handfuls, turning and stirring with tongs and adding more as volume...
read moreCSA Newsletter 5/8 – A Nest in the Arugula
Happy May, everyone! Here’s a story from the field. Last Friday, we were out harvesting some radishes. Now, this is a pretty enjoyable, pretty typical group activity to do around here. You look for the big ones and bunch them together, and someone runs them to the edge of the field to spray them off every dozen bunches or so. You get into a rhythm, finish your section, and then “leap-frog” to get around the person working in front of you in the bed. Every once in a while, you rub the dirt off a particularly round one and test it for quality....
read moreRustic Spinach Radish Pie
For the crust:½ cup whole-wheat flour¾ cup all-purpose flour½ teaspoon salt8 tablespoons (1 stick) butter2-3 tablespoons ice water + more if needed Chop up your butter, place it on a plate and stick it in the freezer for 5-10 minutes. In a medium bowl mix together the flours and salt. Dump in the cold butter and toss with the flour so it’s covered. Cut in the butter using a pastry cutter until the mixture is crumbly and is the size of peas. Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together as a ball. Pat...
read moreRhubarb, Pecan and Goat Cheese Salad
1 lb. Red Dog Farm Rhubarb, cut into ½-inch chunks 2 Tbsp. sugar 1/3 c. pecans, coarsely chopped 2 Tbsp. balsamic vinegar 1 Tbsp. canola oil 1 shallot, finely chopped ½ lb. Red Dog Farm Salad Mix 2 oz. goat cheese Preheat oven to 450 degrees F. Coat a shallow, rimmed baking sheet with cooking spray. Toss rhubarb with sugar in a medium bowl, and transfer to the baking pan. Bake for 5 minutes, or until the rhubarb starts to soften. Toast pecans in a small dry skillet over medium heat for 3 to 4 minutes, or until just beginning to brown. Whisk...
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