Thursday, June 12, 2008

Beet and Bacon Salad

In honor of the inimitable oleophile Paula Deen, here is my interpretation of a bacon salad using beets and herbs from the farm and lettuce from our own garden. The avocado, cheese, and bit of bacon makes this taste decadent, but it's actually a well-balanced meal.

Beet and Bacon Salad


1 lb beet or 1 package pre-cooked beets
4 slices bacon
¼ cup sunflower seeds
4 cups lettuce
4 scallions
½ avocado
1 tsp fresh thyme
2 oz goat cheese or feta
olive oil & red wine vinegar
salt & black pepper

If your beets are raw, cut in 2-inch chunks. Steam for 20 minutes until fork-tender, then cut into 1-inch pieces. Chop uncooked bacon and fry until crispy, then pour out the fat and toast the sunflower seeds in the same pan.

Tear or coarsely chop the lettuce. Chop the scallions, avocado, and thyme. Crumble cheese over the top. Drizzle over the oil and vinegar to your liking. Season with salt and pepper, toss, and enjoy.

Serves 2

Saturday, June 7, 2008


Are we entering the lazy days of summer already? Our yard is supremely idyllic, with little edibles cropping up in every corner and every bush and tree a vibrant green. The iris and wild roses and peonies contribute to the lush summer palette. My favorite thing to do is lie in the grass and look up at the sky and the swaying branches. But there's still work to be done.

Today we're erecting tomato trellises in the 95-degree heat. Lo, we are intrepid! It's amazing how fast they've grown since we transplanted them just two weeks ago--at least 50 percent. The melons and squashes are already 3 inches tall, and the masses of white pea flowers mean that our tasty snap peas are just a week or two away.

We're already thinking about fall plantings--lettuce and chard and maybe some broccoli, since so much of this spring's crop was tragically felled. We are coming to understand just how much lettuce and spinach one family can eat. More recipes to come.