I couldn’t help myself. In light of Saturday’s article in the WSJ, saying bacon is singing its swan song, I defiantly made a tasty fall salad with bacon ends from Curly Tail Farm. I can’t help it if it goes so well with fall apples from Gillogly Orchards and sharp cheddar from Ohio Farm Direct and a few spicy mustard greens from Honeyrun Farm. I. just. can’t. help it.
Combine those ingredients in the quantities you like (I like lots of greens, lots of apples, a little bit of cheddar and a little bit more bacon). Then dress it in a vinaigrette made from apple cider vinegar, Hays apple cider, olive oil, salt, pepper, and just a drop or two of sriracha.
Cherub ate a local version of mac and cheese: some of the leftover Mrs. Miller’s Homemade noodles from last night’s chicken, along with a quick bechamel (equal parts flour and butter in a small saucepan, heated until bubbly for a minute or two, then whisk in Snowville milk to make a sauce) then add in a few ounces of cheese mixing to melt. Add noodles to sauce and voila! Scratch mac and cheese in under ten minutes.
See the Farms and Producers page for complete sourcing.