Sautéed Mustard Greens
¼ cup thinly slice Red Dog Farm onion 1 clove garlic, minced ½ Tbsp. Olive oil ½ lb. Red Dog Farm mustard greens 1 – 1 ½ Tbsp. chicken broth Dash of each – Sea salt and black pepper 1/8 tsp. dark sesame oil In a large pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize (5 to 10 minutes). Add the minced garlic and cook 1 more minute. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper then...
read moreRoasted Parsnips and Carrots
1 lb. Red Dog Farm parsnip, peeled ½ lb. Red Dog Farm carrots, peeled 1 ½ – 2 Tbls. Olive oil ½ Tbls. Sea salt 1 tsp. fresh ground black pepper 1 Tbls. Minced fresh dill or parsley Preheat the oven to 425 degrees F. If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally into 1 inch-thick slices. The vegetables will shrink while cooking, so don’t cut the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss to coat them. Roast for 20-40...
read moreCrispy Oven Potatoes with Chives
1 lb. Red Dog Farm German Butterball Potatoes, cut into equal-sized pieces, leave skin on 6 cloves of garlic 2 Tbls. light olive oil 1 Tbls. Red Dog Farm chives, chopped 1 Tbls. lemon juice Sea salt Fresh ground black pepper Heat your oven to 375ºF. Wash, then cut your potatoes into chunks which are the same size. Place the potatoes and garlic into a pot along with a tablespoon of salt, cover with cold water and bring to the boil. Boil the potatoes for 5-8 minutes, or until partially cooked. Drain the potatoes and garlic in a colander and...
read moreSteamed Raab with Parmesan
1 bunch Red Dog Farm Raab 3 Tbls. olive oil 1 clove garlic, minced Red chili flakes (optional) Parmesan cheese (optional) Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the raab and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the raab and saute 10 to 15 minutes, or until desired done-ness. Sprinkle with red chili flakes and Parmesan cheese, if...
read moreNewsletter 4/4/18 – Welcome to the 2018 CSA Season!
Welcome to the 2018 CSA season! All of us at the farm are excited to start off another season, which really seems to kick off this week with the beginning of both CSA and Saturday Farmer’s Market. Although the weather is dreary, and the fields never seem to dry out fast enough, luckily we have a few tricks up our sleeve to be sure everyone experiences spring through our produce and tulips. Spring has traditionally been the time for cleansing and lean eating. Although it seems like nature is bursting forth, most of the edible items available...
read moreCheddar and Parsnip Soup
1 medium Red Dog Onion 1 tsp. salt 2 Tbsp. vegetable oil 2-3 tsp. caraway seeds 1 lb. Red Dog Parsnips, peeled and cubed 1 ¼ lb. potatoes, peeled and cubed 3 cups water ¼ tsp. ground fennel seeds 3 cups (8 oz.) medium or sharp cheddar, grated 3 cups milk Parsley, chopped In a saucepan, sauté the onion with the salt in the oil on low heat until the onions become translucent, about 10 minutes. Mix in the caraway and parsnips. Stir and simmer gently for about 5 minutes. Add the potatoes and water and bring the soup to a boil. Moderately...
read moreMoroccan Carrot Salad with Ginger
4 large Red Dog Carrots Salt ½ tsp. cumin ½ tsp. coriander 1 inch fresh ginger, finely grated A pinch of cayenne Juice of ½ lime 2 Tbsp. olive oil 2 Tbsp. Parsley, Cilantro, and/or Mint, chopped Julienne carrots (cut them into little matchsticks) and cook in salted boiling water until almost tender, but still crisp in the center. Drain and season with salt. Add cumin, coriander, ginger, and cayenne and toss gently to mix. Allow to marinate in the refrigerator for a few hours or overnight to allow the carrots to absorb the flavors. Just...
read moreNewsletter 5/14/14 – Greens Storage Tips
This warm, sunny weather has more than just us farmers humming to ourselves. Our local feathered friends also seem to be mighty content with themselves. A gulp of barn swallows (yes, that really is the name for a group of swallows!) has taken up residence in the eastern eaves of our barn. There are currently seven nests in that particular neighborhood, with 14 busy parents-to-be building on additions daily. The thrum of activity is so fun to watch, and is Ru and Maggie’s favorite job. Who knew that watching, I mean herding, swallows was...
read moreNewsletter 5/7/14 – Hakurei Turnips
has been yet another fabulous farm week! This past week we welcomed a new crew member, Jillian. Jillian just moved here from Bend, Oregon where she was working as a ski instructor. She also very recently graduated from Cal Poly Tech, where she studied nutrition and got her hands dirty working at the college’s Organic Farm. Jillian was drawn to Port Townsend because she had heard that it had an exceptional farm community and local food movement. Plus, the opportunity to live “so far North” was really appealing to her. In her...
read moreNewsletter 4/30/14 – Transformation in motion
This week the farm has undergone a full transformation and it feels we have emerged into another phase of the spring season. Ben (pictured above) and Jeff spent cumulative days on the tractor spreading the basis of our applied fertility- chicken manure in the form of dried pellets known as Nutririch. After spreading, we follow with another tractor pass, this time tilling the manure into the soil. Then, we form the beds with a final pass of the tractor. Once the beds are ready, we get to plant! And plant we did this week. All by hand, or what...
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