Asparagus-Cabbage Salad with Tahini Dressing

This salad combines blanched asparagus and raw cabbage with a variety of flavors and textures.

In a large pot, bring salted water to a boil.  Meanwhile, trim the tough bases off 1 bunch of asparagus.  Drop the asparagus into the water and cook until just tender — 1-2 minutes.  Remove from the pot and plunge into cold water to cool.  Drain.

In a small bowl, mix 3 T. lemon juice with 1 minced clove of garlic.  Add 2 T. tahini and whisk to combine.  Season with salt and pepper.

Cut a cabbage in half and then thinly slice it to make 3 C.  Grate 2 carrots.

Combine the cabbage, carrots and asparagus with the dressing and allow to sit for an hour or longer.

Add 3 T. crumbled feta cheese and 1/2 C. toasted, chopped walnuts or other nuts.

Toss well and serve.

CLICK HERE FOR MEMBER NEWS

A Tale of Two Februaries

February is commonly our wettest month in Yolo County, and there are plenty of years when we find ourselves wishing it would stop raining for just a day or two. Last year parts of the farm were flooded for weeks … Continue reading

Aphids, Cauliflower, and Warmer Winters

Broccoli, Cabbage and Kale are among our most important crops at Terra Firma, and we grow them from October through March.  Cauliflower and Brussels Sprouts are very closely related to those crops, but we grow very little of the first … Continue reading

Finding Citrus Gold

Over the last thirty years, there’s been a different kind of gold rush in the hills of the central valley.  Mandarin Oranges have gone from a specialty and highly seasonal fruit item to a staple of produce departments and lunchboxes, … Continue reading