Recipes

Stovetop Pork & Chard Casserole

Serves 2-3.1/3 lb. elbow maccaroni1 bunch Red Dog rainbow chard1 lb. ground pork from a local farmSalt to taste12 ounces (1/2 jar) of your favorite pasta sauce (or more, to taste)Cook the pasta according to package instructions.Separate the chard leaves from the stems. Roughly chop the stems and the leaves, separately.Put the ground pork in a deep frying pan or...

Turn Up for Hakurei Turnips

Now is a great time to introduce you to the hakurei turnip, a unique, early-season turnip varietal. This hybrid Japanese turnip (Brassica rapa) contains high levels of iron, calcium, and thiamine. Its mild, tender and sweet flavors often see comparisons to some of our favorite apple varieties. The hakurei is best planted in late spring, growing more optimally in...

Sauteed Raab with Potatoes

2 Yukon Gold potatoes, unpeeled1 bunch Red Dog raab1 tablespoon sea salt5 tablespoons extra-virgin olive oil6 stems Red Dog green garlic, choppedPlace the potatoes in a pot, add enough cold water to cover, and bring to a boil. Cook over medium heat until the potatoes are tender but not falling apart, about 20 minutes, depending on the size of the potatoes. Using a...

Kale and Shiitake Fried Rice

1/4 cup vegetable oilOne 1/2-inch piece of fresh ginger, peeled and minced6 scallions, thinly slicedKosher salt3/4 pound shiitake mushrooms, stems discarded, caps sliced1/2 lb. Red Dog stir fry mix2 stems Red Dog green garlic, minced4 cups day-old cooked short-grain white rice3 large eggs, lightly beaten1 1/2 tablespoons rice wine vinegar1 tablespoon oyster sauce or...

Pork Cutlets With Green Garlic Salsa Verde

¼ cup chopped parsley3 tablespoons chopped mint2 tablespoons finely chopped chives2 tablespoons finely chopped Red Dog green garlic1 tablespoon lemon juice1 teaspoon kosher salt, more as needed⅛ teaspoon chile flakes½ cup plus 1 tablespoon extra virgin olive oil4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)Black pepper, as neededCombine the...

Simple Sauteed Pea Greens

1/4 pound pea greens1 green onion (optional)1 tablespoon extra-virgin olive oilSalt to tasteLemon juice to taste (optional) Rinse the pea greens in cool water and shake off excess water. Don’t bother to pat or spin dry, since you want a bit of water clinging to the vines. If you want to add a bit of extra flavor, mince the green onion. Heat a very large frying...