Fresh Dill Pasta Salad
4 oz seashell pasta1/2 cup mayonnaise1/8 cup sour cream3/4 Tbsp lemon juice3/4 Tbsp Dijon mustard1/8 – 1/4 cup Red Dog Farm fresh dill, chopped1/8 tsp black pepper1/4 cup celery, chopped1/4 cup cucumber, seeded and chopped1 tomato, diced1 1/2 Tbsp shallots, mincedSalt, to taste Cook pasta in lightly salted water until tender, about 8 minutes. Drain and rinse under cold running water to cool. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, celery,...
read moreKohlrabi Fritters
1 cup Red Dog Farm Kohlrabi – peeled, shredded and drained (*see note below) 2 eggs 1/3 cup onion, diced 1/3 cup parmesan cheese, shredded 1/2 small jalapeno, diced 1/4 cup breadcrumbs 1/2 cup flour 1/4 tsp salt 1/4 tsp pepper 1/4 tsp onion powder 1/4 tsp garlic powder 1 – 2 Tbsp olive oil (for cooking fritters) Mix all ingredients in a large bowl until combined, it will form a sticky dough. Form the dough by hand into patties. Heat olive oil in a skillet on medium-high heat. Place patties in skillet and sear one side, takes about...
read moreNewsletter 6/20/18 – Pollinators are cool!
Pollinators are really cool. When you spend a lot of time looking at plants (as we do here), you tend to notice pollinating insects bopping around the flowers. Whether it’s one of our crops, the weeds between the beds, or the native plants in the wetlands area and along the fence lines, if a plant is flowering, there is a good chance you could see something taking advantage of that pollen and sweet, sweet nectar. For us to harvest our “fruits” (botanically speaking) – like squash, beans, tomatoes, and strawberries – the plants first...
read moreSnow Peas and Vinaigrette Dressing
Salad 2 cups Red Dog Farm snow peas ¼ cup green peas (you can use frozen and defrosted them) ½ cup English cucumber, diced ¼ red onion, sliced thin fresh dill, chopped (to taste, about 1 Tbsp) fresh mint, chopped (to taste, approx. 2 leaves) salt/pepper to taste Dressing 1 ½ Tbsp balsamic vinegar ¾ Tbsp Dijon mustard ½ Tbsp pure maple syrup salt/pepper to taste Add all the salad ingredients to a medium bowl and toss well. Whisk the vinaigrette ingredients in small bowl. Pour dressing over salad and toss well. Serve at room temperature or...
read moreKale & Sage Frittata
1 bunch Red Dog Lacinato Kale1/3 cup grated Parmesan cheese4 eggs1 Tbs. fresh sage, chopped (or dried)1/2 tsp. salt1/2 tsp. pepper2 Tbs. olive oil Heat the oil in a frying pan on a medium heat (I used an 8 inch pan for this). Add the kale and cook for 5 minutes until wilted and soft. In a bowl, beat the eggs and add the sage, Parmesan, salt and pepper. Pour the egg mixture into the frying pan and cook for 7-10 minutes until firm. Heat the grill on a medium heat and place the frittata underneath it, until the top is golden and firm. Eat and...
read moreKohlrabi Dijon Slaw
2 Tbsp Dijon mustard ½ cup apple cider vinegar 1/8 tsp celery seed 1 bunch Red Dog Kohlrabi (peeling optional, set leaves aside for another dish) 4 medium Red Dog Farm carrots, shredded ½ large red onion, sliced thinly and cut into 1 inch pieces Salt and black pepper to taste Grate the kohlrabi. Whisk the mustard, vinegar, salt, pepper and celery seed together in a large bowl. Add the shredded kohlrabi, carrots and onions. Toss together until the cabbage mixture is coated (At first, it may seem like you don’t have enough dressing but be sure...
read moreSwiss Chard with Chickpeas & Poached Egg
2 Tbs. plus ¼ cup olive oil ½ lemon 1 small onion, halved, plus 2 medium onions, chopped 6 garlic cloves, smashed, divided 2 bay leaves 1 cup dried chickpeas, soaked overnight, drained 2 teaspoons kosher salt, plus more 1 Fresno chile, finely chopped (optional) 1 teaspoon baharat, garam massala, or a combo of Middle Eastern spices 1 large bunches Swiss chard, chopped into 1” pieces 3 Tbs. dried cranberries 4 large eggs 1 tablespoon fresh marjoram leaves Freshly cracked black pepper Heat 2 Tbsp. oil in a medium saucepan over medium-high. Add...
read moreRoasted Radishes with Brown Butter & Lemon
1 bunch Red Dog Farm radishes ¾ Tbsp olive oil Coarse kosher salt 1 Tbsp unsalted butter ½ tsp fresh lemon juice Preheat oven to 450°F. Brush heavy-duty baking sheet with olive oil. Cut of radish tops, leave about ½ inch. Rinse tops well then coarsely chop, set aside. Cut radishes in half lengthwise and place in a medium-sized bowl. Add ¾ Tbsp olive oil and toss to coat evenly. Place radishes, cut side down, on baking sheet and sprinkle lightly with salt. Roast radishes until crisp-tender, 12-18 minutes, stirring occasionally. Add more salt...
read moreNewsletter 6/13/18 – Blake is home!
All this past winter I was in search of what I thought would be an island that I could call my home; a place surrounded by nature, friendly people, common interests, and community driven goals. Unbeknown to me, the island I was dreaming of was in reality very much a peninsula—a beautiful one at that. I accepted my position here at Red Dog Farm and left sunny California in search of another equal paradise. In early April, upon my arrival in Chimacum, I was greeted with warmth and contagious smiles. The farm crew at Red Dog, which has grown...
read moreNewsletter 6/6/18 – June happens!
Somehow June sneaks up on me every year. All during May we are busy plugging plants into the ground, sowing seeds in the greenhouse and fields, and orienting new crew to the farm. May still feels decidedly mid-Spring; things are not serious yet. Then, out of nowhere, June happens! Suddenly the weeds start to grow in earnest, we’re harvesting more and more, and the pressure increases a bit to lay the groundwork for an abundant and successful summer. We have been doing just that this past week- our hoops houses are full of tomatoes...
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