red dandy greens, baby potatoes + lettuce salad with mustard dressing prepared June 4th by Benjamin the Booth Cook and Farmer Koll

Chopping Red Dandelion Chicory greens Benjamin chops up red dandy greens, quite small.

Sautee-ing onions Meanwhile, he is sautee-ing onions in butter.

Adding greens He adds the greens to the onions and stirs them in.

Adding wine Pouring out the last of some boxed red wine, opened close to two weeks ago, and matured over that time to a fine cooking stage.

Squeeze of lemon A squeeze of lemon for tang.

Grind pepper And some pepper for spice.

Chopping Red Dandelion Chicory roots I had been cooking up some tempeh in oil this whole time (visible in larger pan in above photos) and I chop up some of the chicory root to add.

Adding wine to tempeh There was still a spot of wine left, so I added it to the tempeh and chicory roots (after tasting it of course)

Baby potatoes Meanwhile, Benjamin has had baby potatoes cooking in the oven, with garlic and oil.

Adding cheese to greens The greens are getting done, so Benjamin adds some cheese.

Winchester Gouda It's a local, raw cow milk cheese.

Benjamin with cheese Benjamin wanted me to take this photo of him posing with the cheese.

Baby lettuce greens I ran out to the salad garden and thinned out some baby lettuce greens.

Starting the salad dressing Benjamin got a dressing going. Here he is separating the yoke from a local duck egg.

Adding egg to dressing Benjamin adds the egg yolk only to a mix of sunflower oil and jarred mustard.

Adding vinegar What? Raw egg in salad dressing? No worries -- the egg is cooked by by the vinegar, in this case Apple Cider Vinegar.

Salt A sprinkle of salt into the dressing.

Dill And some dill

Mixing dressing Benjamin whisks it up with a hand mixer.

Adding dressing And pours it over the salad.

Serving We put the tempeh on a bed of the greens and served the potatoes right out of the pan. Everything was quite delicious and everyone was thrilled!