Feeling Lucky
What a gift these days have been. Although the cool temperatures are not so great for tomato and pepper ripening, our fall crops are loving it. We love it too as we spend our days weeding and thinning the winter storage vegetables. These are the moments when farming is so pleasant it's hard to go inside at the end of the day.
Our hearts go out to all the people and farms in Houston that have lost everything and we make sure to remember how lucky we are to still have fields full of vegetables. It is so easy to forget that it can all be gone in an instant. One of the advantages of small scale farming is that we can keep learning more resilient ways of doing things. As a small farm we can continue to adapt as our world changes. It's not always easy and it will get harder but we hope to have the fortitude to continue to bend and grow just as our plants do through these uncertain times.
Scenes from the farm: super lucky spotting from the tractor, sundog in the evening over the farm, clouds over the fall radicchio field, Duma and the crew digging for carrots.
The Share:
salad mix
head lettuce
radishes
specialty greens mix
swiss chard
kale
carrots
dandelion
tomatoes
cherry tomatoes
sweet peppers
eggplant
celery
dill
parsley
hot peppers
beans
onions
DANDELION SALAD WITH WARM BACON DRESSING
GOURMET APRIL 2002
YIELD
Makes 6 servings
ACTIVE TIME
15 minutes
TOTAL TIME
15 minutes
INGREDIENTS
- 1 lb tender dandelion greens, tough stems removed
- 5 bacon slices
- 1 1/2 tablespoons finely chopped shallot
- 1 1/2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
PREPARATION
- Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
- Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
- Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.