Easy Collards & Shallots
This goes particularly well with pork chops. 1 tablespoon extra-virgin olive oil2 medium shallots, finely chopped1 bunch collard greens, thick stems removed and leaves thinly sliced1/2 teaspoon fine sea salt1/4 teaspoon ground black pepper Heat olive oil over medium heat in a large skillet. Add shallots until translucent, 3 to 5 minutes. Meanwhile, rinse sliced greens under water. Drain but do not dry. Add greens to the skillet with salt and pepper. Cover and wilt the greens, stirring occasionally, until bright green and...
read moreFried Sage Leaves
These are the potato chips of the herb world! Whole leaves from 1 bunch Red Dog sageExtra-virgin olive oil, enough to coat entire bottom of skilletKosher salt, for sprinkling Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste. Repeat in...
read morePumpkin Cream Cheese Bars
Of course Homemade Pumpkin Pie is always a classic, but check out these bars if you’d like to try something different with your pie pumpkin! Filling:1 (8 ounce package) cream cheese, softened1/4 cup sugar1 egg1/2 teaspoon vanilla extract Batter:1 cup pureed Red Dog pumpkin1 cup sugar1 egg1/3 cup vegetable oil1 cup all-purpose flour1 1/2 teaspoons pumpkin pie spice*1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup chopped pecan pieces (optional)For the pumpkin: Preheat oven to 375°. Put your pumpkin...
read morePesto for Fall
Thanks to David Conklin for the photo above! Fall has arrived. She has wrapped us in a blanket of reds and rusty yellows; fallen leaves, Madrona berries, morning light streaking heavily across the sky. Suddenly, all across the farm, the fields are open swaths of soil. Crops have been tilled in, left to break down and return to the soil again. Gone are the days of surprise cauliflower harvest – 800 pounds in a day! Gone are the summer squash, hot afternoons with scraped and itchy arms (despite our love of zucchini, no one has expressed grief...
read morePurple Power Slaw
Makes 6-8 servings. Goes great with grilled or baked salmon! ¼ cup toasted sesame oil2 tablespoons cider vinegar1 ½ tablespoons reduced-sodium tamari or soy sauce1 tablespoon honey1 tablespoon grated peeled fresh ginger1 clove garlic, grated¼ teaspoon salt4 cups thinly sliced Red Dog red cabbage1 large purple carrot, cut into matchsticks 1 small Red Dog purple daikon radish, cut into matchsticks4 tablespoons chopped fresh cilantro, divided4 tablespoons sliced scallions, divided1 tablespoon toasted sesame seeds Whisk oil, vinegar, tamari...
read moreEgg, Spinach and Potato Hash
Makes 4 servings. 1 lb. Red Dog German butterball potatoes, cubed3 Tbsp. olive oil, dividedSalt and pepper, to taste½ medium yellow onion, chopped2 garlic cloves, minced2 c. Red Dog spinach¼ c. feta, crumbled5 eggs1 tbsp. fresh parsley, chopped Preheat oven to 425-degrees. Place a large cast-iron or oven-proof skillet on the middle rack. Toss potatoes with 1 tablespoon olive oil and salt and pepper. Transfer potatoes to the hot skillet and arrange in an even layer. Roast for 15-20 mins, or until fork-tender. Remove the skillet from...
read moreClassic Potato Leek Soup
Makes 3 servings. 1.5 tablespoons unsalted butter2 large Red Dog leeks, white and light green parts only, roughly chopped (about 5 cups)2 cloves garlic, peeled and smashed1 pound Red Dog German butterball potatoes, peeled and roughly chopped into ½-inch pieces3.5 cups chicken or vegetable broth1 bay leaf1-2 sprigs fresh thyme1/2 teaspoon saltGround black pepper to taste1/2 cup heavy creamChives, finely chopped, for serving Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring...
read moreAutumnal Kraut
Thanks to David Conklin for the photo of Solomon planting tulips for next spring! October is filled with change – the dramatic dwindling of the sun, cold mornings and hot days and everything in between. All the crops and fields on the farm reflect and respond to these shifts. As a part-time employee, these changes are exaggerated and measurable to me, especially after frosts. I enjoy being in relationship with the changing seasons and learning how to adapt and respond to the unpredictable. Fall prompts us to consider what we’re ready to...
read moreGreek Chicken with Cauliflower and Kale
1 pound boneless skinless chicken breasts, thinly slicedSea salt and black pepper1/2 teaspoon garlic granules2 Tablespoons olive oil, divided2 Tablespoons red wine vinegar3 cloves garlic, minced1 large Red Dog red onion, chopped3 sprigs fresh oregano or 2 teaspoons dried oregano1 cup chicken broth2 sprigs fresh thyme or ½ teaspoon dried thyme4 cups Red Dog cauliflower, cored, broken into florets (1 small head or ½ large head)1 bunch Red Dog kale, stems removed, coarsely chopped1 Tablespoon lemon juice4 slices lemon1/2 cup kalamata...
read moreRoasted Delicata Kale Salad
1 Red Dog delicata squash, halved lengthwise and seeded, sliced into ½-inch segments1 small Red Dog red onion, sliced into wedges1 (15-ounce) can chickpeas, drained and rinsed2 whole garlic cloves½ tablespoon extra-virgin olive oil, plus more for drizzling1 tablespoon fresh lemon juiceSea salt and freshly ground black pepperAbout 6 leaves Red Dog lacinato kale, thinly sliced1 cup cooked farro1 gala apple, diced¼ cup dried cranberries¼ cup pepitas Maple tahini sauce:¼ cup tahini1 tablespoon apple cider vinegar1 teaspoon maple syrup3...
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