Moroccan 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...
read moreNewsletter 4/22/14 – Ready. Set. Go!
Ready, Set, Go! We are at that stage in the season where everything needs to be done at once: Transplant starts, seed starts in the greenhouse, irrigate, harvest, prep ground, move out and tag plant sales, go to market, pack CSA. Before we know it another week has gone by and more has gotten added to the to-do list than eliminated. Although there is so much to do, the highest priority this week is to plant stuff in the ground! Broccoli, cabbage, kales, collards, strawberries, lettuce, scallions and more HAVE GOT TO GO OUT! Last week, we got...
read moreNewsletter 4/16/14 – What the heck is Raab?
While the weather has been wet and cold, when asked how the season is going, I can’t help but grin and say, “Great!”. Somehow we have been managing to take advantage of the dry-weather windows as they come, short as they may be. Currently we have salad mix, scallions, pac choi, radishes, Hakurei turnips, beets, carrots, peas, Walla Walla onions, spinach, arugula, chard, kale, and lettuce in the ground. Plus, our new crop of strawberries, as well as over-wintered annuals and perennials are thriving in these gradually...
read moreCastelfranco Salad with Pears and Bleu Cheese
1 head Red Dog Castelfranco Radicchio 3 large ripe pears 1 lemon, juiced 6 oz. Roquefort cheese ½ tsp. sea salt ½ tsp coarsely milled black pepper 1 Tbs. red wine vinegar 4 Tbs. olive oil Split the Castelfranco in half down through the root and split in half again. Cut away the root and stalk holding the leaves together and then cut each segment in half again to produce a lot of bite-sized pieces. Wash in a large bowl of very cold water and then spin-dry before filling a large salad bowl. Peel the pears and roll them in the lemon...
read moreSausage and Apple Stuffed Acorn Squash
2 – 3 Red Dog Acorn Squash, halved Olive oil Salt & pepper 1/2 lb. ground sausage 1 Small Red Dog Onion, finely chopped 1 Large celery stalk, finely chopped 1 Apples, diced ½ tsp sage 1/4 cup bread crumbs 1/2 cup Parmesan cheese, divided (optional) Preheat oven to 400 degrees. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half. Spoon out seeds. Brush olive oil inside and on top of Acorn Squash. Sprinkle Salt and Pepper over Acorn Squash to taste. Bake for 40 minutes to an...
read moreCeleriac Ribbons with Kale and Pumpkin Seeds
1 Celeriac, peeled 1 lemon, juiced 1/4 cup pumpkin seeds 2 Tbs. olive oil 2 Tbs. butter 1 tsp. thyme 2 cloves garlic ½ tsp. dried chili flakes 1 bunch Red Dog Kale ¼ cup Parmesan cheese Using a good vegetable peeler, cut long, wide strips around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Dry-fry the pumpkin seeds in a pan until they’ve puffed and popped. Set aside. Bring a large pan of salted water to the boil. Add the celeriac for 1 minute, drain and reserve the water. In a...
read moreBraised Potatoes and Endive
1 Tbs. unsalted butter 1 Tbs. olive oil 1 lb. Red Dog Ozette Potatoes, halved lengthwise 1 large Red Dog Shallot, thinly sliced 2 fresh thyme sprigs 2/3 cup chicken stock 2 tsp. sherry vinegar 1/2 tsp. salt Freshly ground pepper, to taste 1 head Red Dog Endive, cored, halved lengthwise and roughly chopped Orange Vinaigrette: 1 tsp. Dijon mustard 1 Tbs. white wine vinegar 1 tsp. finely grated orange zest 2 Tbs. fresh orange juice 1/2 tsp. salt Freshly ground pepper, to taste 1/4 cup extra-virgin olive oil 1 orange In a large fry pan...
read more