Roasted 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...
read morePotato Salad with Basil
2 lbs. Red Potatoes Salt 1 cup mayonnaise 1/4 cup buttermilk 2 Tbsp Dijon mustard 2 Tbsp whole-grain mustard 1/2 cup chopped fresh Red Dog Farm Basil Freshly ground black pepper 1/2 cup chopped celery 1/2 cup chopped red onion Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are tender when pierced with a knife. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, basil,...
read moreLettuce-wrapped Spring Rolls
Green Leaf Lettuce leaves Basil Spearmint Green Onions, sliced Radishes, grated Rice noodles Peanut Dipping sauce *If you have other vegetables on hand (carrots, cabbage, cilantro are all great), use them as well! Cook the noodles until soft, dunk in ice water to cool, then drain. Using a lettuce leaf as a wrapper, add small amounts of the following: noodles, grated radish, sliced green onions, basil and spearmint leaves.Wrap the lettuce leaves into a cylinder, tucking in the ends as well. Arrange all the rolls on a platter and serve with...
read moreNewsletter 5/30/18 – Meet the new crew member!
My name is Michelle and I am one of the newest crew members at Red Dog Farm. This is my second year farming, coming from a background in habitat conservation and outdoor education for almost a decade. For many years I managed and led community-based habitat restoration programs in parks around Northern California, and now have shifted my career to practicing and engaging others in sustainable food production, as I’ve found it facilitates a more direct and tangible connection to personal, community, and environmental health. Ultimately, my...
read moreCilantro – Pumpkin Seed Pesto
1 bunch Red Dog Farm Cilantro 1 bunch Red Dog Farm Garlic Scapes 1/3 cup pumpkin seeds 1/4 cup olive oil 5 Tbsp. fresh lemon juice 1/2 tsp. salt Coarsely chop scapes and cilantro. Throw everything in a food processor and process to desired smoothness. delicious on pasta, sandwiches, cooked and raw veggies.
read moreGreen Garlic Pesto
1 cup Red Dog Farm green garlic, chopped 3/4 cup olive oil 1/2 cup finely grated Parmesan cheese 1/3 cup cashews Salt and Pepper to taste In a food processor pulse garlic scapes, oil, Parmesan & cashews in a food processor until finely chopped; season with salt and pepper. Yields 1 Cup.
read moreChive Flower Compound Butter
1/2 cup unsalted butter, room temperature 1/8 – 1/4 tsp. sea salt 5 – 7 Red Dog Farm Chive flowers Place butter in a medium bowl then cream butter with electric mixer. Add salt and chive flowers to the butter and stir until ingredients are mixed together. Store in an airtight container. This will last one week in the refrigerator or up to 6 months in the freezer. Try on your favorite steamed veggies!
read moreTasty Rainbow Chard
1 Tbsp olive oil ½ medium red onion, sliced 2 garlic cloves, sliced 1/8 cup chicken broth 1 bunch Red Dog Farm Rainbow Chard 1 Tbsp lemon juice Dash of sea salt and black pepper Heat oil over medium-heat in a 3 quart pot. Add onion, cook and stir 2 – 3 minutes. Add garlic, cook 1 minute then add broth and chard. Cook and stir 5 – 6 minutes until chard is tender. Remove from heat then stir in lemon juice, salt and pepper. Serves 2
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