Delicata Squash & Gorgonzola Pizza
1 Red Dog Farm delicata squash, scrubbed clean 1/2 lb. of Red Dog Farm peppers, sliced 1 Red Dog Farm yellow onion, thinly sliced 2-3 leaves of chard, thinly sliced 6-8 ounces of Gorgonzola cheese a couple of drizzles of extra virgin olive oil 1 pizza dough Preheat your oven to 425 degrees. Carmelize the peppers and onion by cooking over low heat with olive oil in a cast iron pan, stirring occasionally for 15 minutes or so. In a separate pan cook the chard until it wilts (this prevents the pizza from getting too wet). Cut the delicata squash...
read moreFennel, Potato & Apple Soup
1 bulb of Red Dog Farm fennel, cored and chopped 1 Red Dog Farm yellow onion, chopped 1 lb. of starchy potatoes, peeled and chopped 2 cloves of garlic, minced 2 tart apples, cored, peeled and thinly sliced 3 cups of vegetable or chicken broth 2 Tbls. of oil or butter salt and pepper to taste Begin by boiling water to cook the potatoes separately. While the potatoes are cooking, begin heating the oil (or butter) in a heavy-bottomed pot. Cook the garlic and onions, stirring often, for two-three minutes, then add the fennel. Cook until the...
read moreCSA Newsletter 9/26/18- Food for Thought
I am ready to release my final newsletter into the world as I jump into my last week of work at Red Dog Farm. I think it’s time to get nostalgic and emotional about all of my dear friends who make up the Red Dog Farm. Farming allows the space and time for intimacy and intention within your farming community and reflection on how you work with this community. There are no screens, desks, glass doors or walls dividing me from my co-workers. We are confronted at the very beginning of our time together with really getting to know each...
read moreCreamy Buttercup Squash Soup
1 Red Dog Farm buttercup squash 1 lb. Red Dog Farm leeks, cleaned and sliced into 1/4 inch pieces 2 cloves of garlic, minced 3 Tbls. extra virgin olive oil 4 cups of vegetable or chicken broth salt and pepper to taste 2 Tbls. of fresh sage, minced optional shredded Parmesan or Romano cheese Preheat your oven to 375 degrees. Carefully cut the buttercup squash in half. Scoop out the seeds and place face down on a baking dish- add 1/4-1/2 inch of water and bake until the squash is tender (about 40 minutes). Allow the squash to cool a bit before...
read moreOven-Roasted Garlic Potatoes
2 lbs. of Red Dog Farm fingerling potatoes, cut into 1/4 inch chunks 1/2 cup of Red Dog Farm leeks, diced 4 Tbls. extra virgin olive oil 4 cloves of garlic, minced 2 tsp. paprika 1 tsp. chili powder salt & pepper to taste Preheat oven to 400 degrees. In a large bowl combine and hand toss the ingredients. Spread loosely on a baking sheet. Roast at 400 for 25 minutes, stopping halfway to stir/flip. Enjoy!
read moreCSA Newsletter 9/19/18- Back to Our Roots
Early this year I had the opportunity to leave the “big city” of Seattle and return to my old stomping grounds and place I grew up, the Olympic Peninsula. I had experienced enough of the population density and I felt it was a good time to get back to my roots. I was lucky enough to find Red Dog Farm at just the right time, and was offered a summer job, for which I was extremely grateful. Having done some organic farming (albeit on a much smaller scale) and flower raising in the past, it seemed like a good fit for the summer while we...
read moreGarlic-Broccoli Stir-Fry with Soba
1 head of Red Dog Farm broccoli 1/3 lb. of Red Dog Farm purple beans 1 medium yellow onion 2-3 stalks of Red Dog Farm celery 3-4 cloves of Red Dog Farm garlic, divided Oil for frying 1 Tbls. fresh minced ginger 2 tsp. sesame oil 2 Tbls. rice vinegar 1/4 cup soy sauce 2 Tbls. water 1 tsp. red pepper flakes 1 Tbls. sugar 8 ounces of dry soba noodles 3 Tbls. of sesame seeds Mix the ginger, sesame oil, rice vinegar, soy sauce, water, red pepper flakes,sugar and half of the garlic in a bowl and set aside. Prepare the soba noodles as directed and...
read moreRoasted Vegetable Tacos
3-4 stalks of Red Dog Farm celery 1/2 lb. of Red Dog Farm peppers 1 medium yellow onion 2 orange carrots 2 Tbls. of oil 2 cups of black or pinto beans, drained 2 tsp. cumin 1 tsp. salt 1 tsp. paprika 6 ounces of Cotija cheese, crumbled 1/2 lb. Red Dog Farm chopped tomatoes 1/2 cup of chopped cilantro 12 small tortillas (4″), corn or flour Sour cream and hot sauce (optional) Preheat oven to 375 degrees. Cut the celery diagonally into 3/4″ pieces. Julienne the carrots into 1/4″ strips and the onion and pepper into 1/2″...
read moreNewsletter 9/12/18- Hats Off to the Crew
It’s funny how time moves differently through the seasons of one’s life. At the moment, in my life, time feels like it is coming to a screeching halt. A lot of my job has to do with crops and when to harvest them. I spend time walking the fields looking at vegetables that won’t be harvested for 2-3 weeks, trying to anticipate their growth cycles. In the height of summer things grow so quickly that we move through 2-3 successions of spinach within a week or two, trying to cut them before they go to seed. Now we are holding on to those same...
read moreRoasted Tomatoes
2 lbs. of Red Dog Farm tomatoes 2-3 Tbls. of extra-virgin olive oil a dash of salt and pepper Preheat the oven to 375 degrees. De-stem and quarter the tomatoes. Toss with the olive oil and salt and pepper. Lay in single layers on a baking sheet and roast in the oven until they begin to brown and caramelize (about 40 minutes or so). From here they can be eaten as is, ground into a sauce, on top of another favorite recipe or as a side dish.
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