The grass is thriving in the warm spell after all the rain. The farm feels vibrant and alive, even as the season is winding down. Most of the fields are planted or cover cropped; the end of the root harvest is in sight. 

This week's pick list:

  • Cabbage
  • Pac Choy
  • Carrots
  • Fennel
  • Scallions
  • Celery
  • Beets
  • Radish
  • Turnips
  • Winter squash
  • Chard
  • Potatoes
  • Kale
  • Collards
  • Onions
  • Kohlrabi
  • Lettuce
  • Chicories
  • Pick your own strawberries and flowers.

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette, from

  • 1 7- to 8-ounce head of escarole, coarsely torn
  • 6 Medjool dates, halved, pitted, diced
  • 1/2 cup walnut pieces, toasted
  • 5 bacon slices, cut crosswise into strips
  • 1/3 cup walnut oil or extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 tablespoons red wine vinegar
  • Fine sea salt  
  1. Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
  2. Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.