For the past three evenings, I've made salads from my own back yard. I even had enough produce to feed a Caprese salad to a group of 12 grad students from my husband's university using tomatoes (yellow pear) and basil from my garden. Right now, I'm pulling lots of dinosaur kale, arugula and romaine from my fall garden. I'm also still harvesting rainbow chard and yellow pear tomatoes by bowl-full. Fall in Dallas is looking up!