FAbulous chickweed potato salad!

From the Heartland, Margot McMillen writes: Jerry the horse shoer called and postponed again. It’s been one thing after another. The weather. Somebody’s health. His health. He asked if it messed up my schedule to keep moving our appointment. Mess up my schedule? No way. A good horseshoer is worth his weight in gold. He can make or break a horse. Jerry saved one valuable horse we had here and the latest unhealthy one, a white pony, galloped up to the fence when I went out to feed this morning. So I guess I can say he saved one valuable one and one other. I can wait a long time for Jerry to get here, believe me. In the meantime, we had a wonderful group of college students visit the farm to tour and talk about sustainability, food sovereignty, food security, that kind of thing. The meal was perfect, and all from Missouri. Kobe beef, gnocchis, spinach salad, pasta salad with pasta from Excelsior Springs, all prepared by a chef from Broadway Brewery, potato chips from the Backers, our neighbors, and a lettuce salad harvested at the last minute by Walker from our greenhouse. Oh, yes, and I made a berry cobbler. I’ll give you the cobbler recipe during berry season. In the meantime, here’s how to make a wonderful chickweed salad, as prepared by fiddler Sarah. Cut into chunks, potato salad size, and boil until just softened, 1 pound potatoes. Arrange them in a layer on the bottom of a baking dish. Then, pick and break up 8 oz fresh chickweed. Finally, pour over the whole thing ½ cup of vinagrette, recipe follows. To serve, spoon up the potatoes at the bottom, the chickweed at the top, the vinagrette throughout. This is the best spring salad ever! Vinagrette: • ½ cup honey OR 1 cup sugar • 1 tablespoon ground mustard • 1 teaspoon salt • 1/2 teaspoon pepper • 1/2 cup hot water • 1/4 cup balsamic vinegar • 2 garlic cloves, halved • 1/4 cup really good olive oil In a 1-qt jar with a tight lid, combine the first five indredients. Add the next three and shake until the sugar is dissolved. Then add the oil and shake well. Store it in the refrigerator. You can use this on any green salad, but it’s amazing on chickweed and potatoes. Yield: 2 cups.