Garlicky Green Beans with Tahini Sauce
1 lb. Red Dog Farm green beans 2-3 Tbls. oil for cooking 2 cloves of garlic, minced ¼ cup of tahini 2 Tbls. lemon juice 2 Tbls. extra virgin olive oil ¼ cup of chopped parsley Salt and pepper to taste To make the sauce mix the extra virgin olive oil, tahini, lemon juice and salt and pepper. Set aside. Rinse and clean the green beans (de-stemming the woody stem as you go). Cook the green beans with the minced garlic over medium to high heat until they begin to brown. These can be served either cool or hot. Toss with the tahini sauce when ready...
read moreFresh Roll Wraps
1 Red Dog Farm cucumber, peeled and de-seeded, sliced into 4 inch long matchsticks 3 leaves of Red Dog Farm romaine lettuce, cut into 4 inch long strips 1 inch wide ½ cup of coarsely chopped mint and/or cilantro 2-3 green onions, minced 4 ounces of rice vermicelli* 12 rice wrappers (approx. 8 inch diameter)* 12 shrimp- cooked, peeled, de-veined and halved OR 10 ounces of extra firm tofu sliced into twelve 4 inch long strips ½ wide (steamed for one minute if desired) 3 Tbls. of soy sauce 3 Tbls. water 1 tsp. of garlic chili sauce 2 tsp. of...
read moreNewsletter 7/18/18 – Ode to the Farmstand
Everyone’s day at the farm begins differently. Some of the crew heads out into the fields, destined for the long irrigation pipes that we rotate each morning to water our crops. Some of us jump into the farm trucks and sip piping hot coffee as the old engines begrudgingly awaken and splutter out to the fields. And I, weaving through the bustle of people and equipment, slip into the Farmstand. If you haven’t yet visited the farm, our Farmstand is located just off the drive in a neat little yellow building. There are a few parking spots in...
read moreSummer Fava Bean Pasta Salad
1.5# Red Dog Farm Fava Beans 1 large Red Dog Farm Walla Walla Onion, thinly sliced 2 cups of thinly sliced Red Dog Farm Green Cabbage 2 garlic cloves, crushed (or finely minced) 1 cup of finely chopped parsley 2 cups of dry Farfalle (bow-tie) pasta 1 cup of crumbled Feta ½ cup of chopped pistachios 3 tablespoons of Extra Virgin Olive Oil 3 tablespoons of Extra Virgin Olive Oil (again) 2 tablespoons of lemon juice Salt and pepper to taste Cook the pasta and set aside to cool, rinsing with cold water to prevent from overcooking. Shell the fava...
read moreChocolate Raspberry Galette
Galette dough: 1 1/2 cups all-purpose flour 1 tablespoon of sugar 1/4 teaspoon of salt 8 ounces cold, unsalted butter 1/4 cup ice water For the filling: 2 cups of Red Dog Farm raspberries 2 tablespoons of sugar 2 teaspoons of flour 1/2 cup chocolate spread (i.e. nutella) To make the dough: mix the flour, sugar and salt together in a bowl. Cube the cold butter and cut into the dry mix with a pastry blender, a fork or by hand. The mix will be lumpy with pea sized butter pieces. Drizzle water over the mixture and work together until the dough is...
read moreNewsletter 7/11/18 – Farm Weavers
Just as summer is heating up, the crew here at the farm is too. As with anything, there are high and low tides, or what’s more commonly referred to as ups and downs. What everyone needs is a high tide; the best time to go get “it”—whatever “it” is. Fortunately for us the metaphorical water level is rising and, most importantly, our heads are still above the water line…five feet high and rising. Our harvest list has nearly doubled, our orders keep coming in only to fly out the door, and somehow the crew continuously handles each crop...
read moreNewsletter 7/4/18 – Carrot Love!
We spend a lot of time in the field talking about our favorite things. It’s a good conversation starter when new crew members are out in the field for the first time. “What’s your favorite vegetable?” is a question that always comes up, drawing some ew’s, oooh’s and awes inevitably. I’ve heard a lot of opinions the last three years on why certain vegetables are better than others, and while I certainly look forward to different seasons and the coming of new crops, carrots are always at the top of my list. One reason is we grow a lot of them,...
read moreSnap Pea Stir Fry
1# Red Dog Farm Sugar Snap Peas 2 Red Dog Farm Carrots 1 Small/Medium Red Onion ½ Cup Raw Cashews 2-3 Scallions 1 Tbls. Grated Ginger 1 Clove Minced Garlic 1 Tbls. Vegetable Oil (for high heat) 2 Tbls. Soy Sauce 1 Tbls. Sesame Oil Chili Sauce to Taste 1 Tbls. Toasted Sesame Seeds Rinse and prepare the snap peas. Peel and slice the carrots into matchsticks. Thinly slice the red onion (should not have more than 1 cup of onion). Slice the scallions. In a small bowl mix the soy sauce, sesame oil and chili sauce. Set aside. Heat vegetable oil in a...
read moreGreen Kale Salad
Salad: 1 Bunch Red Dog Farm Green Kale 3-4 Scallions 2 Red Dog Farm Carrots 1/2 Cup Toasted Almonds 1/2 Cup Crumbled Feta Cheese (optional) Dressing: 1 Lemon, Juice and Zest A Pinch of Sugar 1 Garlic Clove 4-5 Tbls, Extra Virgin Olive Oil Salt and Pepper to Taste To prepare the dressing: zest a lemon to produce ½ tsp of zest, then juice the lemon (some will be added to the kale in the next step. To the zest add 3 Tbls of juice and a pinch of sugar. Finely chop 1 garlic clove. Add 4-5 Tbls of Extra Virgin Olive Oil. Add salt and pepper to...
read moreNewsletter 6/27/18 – Everything has a season!
If there’s one thing I’ve learned during my time here at Red Dog Farm, it’s that everything has a season. Some of our produce is only available for a few weeks during the year and the anticipation that builds while waiting to taste that first bite of green garlic (one of my personal favorites), the sweetness of the first strawberry or perhaps the spray that hits your cheeks as you bite into the first ear of sweet corn can feel like an eternity. But it is worth the wait, I guarantee it! When something is only available part of the year, those...
read more