This season has provided great growing weather for our leafy greens. When I was reworking the business plan last winter I cut out several of the crops that have traditionally taken up our time, but not added to our wallets. In return, this spring and early summer we’ve had more time to seed, tend, and harvest lots of salad greens. We have added new varieties to our usual repertoire (the usual is a spicy mix, lettuce mix, baby kale, and arugula), including the beautiful Ruby streaks, a spicy Pizzo sold straight up, a chinese lettuce leaf, young broccoli raab, and an Italian red-ribbed dandelion green- an obvious fit, given our farm name. At first glance of our market stand, at least once a market customers coo “Oh, you have dandelion greens.” and I have to politely respond, “No, that is our business name, but we do have lots of other greens…” . Now I can direct them toward the red-ribbed Italian dandy.
This recipe in the NY Times by Mark Bittman caught my eye: Salad Lyonnaise
I think Salade Lyonnaise would be fantastic with our arugula or the Italian red-ribbed dandy.. or pizzo, or ruby streaks, or ….. Give it a try, and let us know what you think. It might help us to keep the Italian dandy on the growing list for next season (the small print of this post would read that the future of growing dandelion greens at Dandelion Spring farm is questionable). I’ll be making the salad with our own farm raised bacon and eggs from the girls running the yard. I hope you too find some local accompaniments. Better yet, find us at the farmers’ market and we might share ours!