hidden streams farm

A recent story on National Pubic Radio (NPR) entitled Wal-Mart Helps Small Farms Supply Local Food got me thinking. On the surface, the idea of Wal-Mart -- or any retailer, big or small -- making a public commitment to sourcing better food strikes me as a positive thing. According to the article:

The company wants to revitalize small and midsize farms in the U.S. and has begun a program to increase the amount of local produce sold in Walmart stores. The program also benefits consumers, who have access to fresher food, as well as Wal-Mart itself.

That sounds pretty good, right? The article goes on to say that:

Bacon and eggs are my kind of salad. This simple, hearty, bistro toss up is perfect for Easter lunch or brunch. It makes a lively light spring dinner, too (but you’ll need lots of good crusty bread and perhaps some Shepherd’s Way Frisago as well). The sunny presentation is stunningly simple as frying bacon and poaching eggs. The fun is in poking the yolk and making a joyful mess of it all.

Though frisee is the classic green, I prefer peppery watercress (and with luck we may have some clinging to the edges of those burbling streams very soon). Toss in field greens or baby spinach if you like, a little sorrel and arugula as well. Some recipes call for lardoons, the fancy name for thick cut bacon bits (I prefer the thinner rashers, cooked crisp.) That said, the bacon makes this meal. Find the best from any of these local sources, and pick up some heritage pork, too.