Winter Salad with Carrots and Apples

A salad that is all crisp and crunch to go with the melting texture and rich flavor of the Leek and Potato Gratin.
Wash and spiny dry 3 C. arugula leaves.

Separate the leaves of one head of lettuce and rinse carefully, then spin dry.  Tear or chop into pieces to make 3 C.

Use a vegetable peeler or mandolin to make very thin carrot and apple slices, 1/2 C. of each.

For the dressing, whisk 1/4 C.  lemon juice and 1 t. soy sauce into 1/2 C. olive oil.  Add a pinch of minced garlic or a teaspoon of Dijon mustard for some zing.  Season with salt and pepper.

Toss the ingredients with the dressing and serve with the gratin.

CLICK HERE FOR MEMBER NEWS

Community Supported…Wedding?

By now, most Terra Firma subscribers know what “Community Supported Agriculture” means.  But what would a “Community Supported Wedding” look like? Maybe it would have most or all of the wedding guests make a contribution:  not simply purchasing a gift, … Continue reading

A Love Story

It’s well understood that humans have the capacity to love a place, from a humble spot like their local beach or hiking trail to majestic destinations like Yosemite or Pt. Reyes. The intense feelings of pleasure we get from visiting … Continue reading

Happy News for Thanksgiving

Like July 4th, Thanksgiving is a big holiday in the produce business.  Everyone in the country is eating the same things, on exactly the same day.  Demand for those foods spikes for a single week.  Turkey growers manage this problem … Continue reading