Springtime Lettuce Wraps

A mixture of cooked and raw ingredients for the filling make for a satisfying light meal or appetizer.

Rinse 1 C. of Quinoa in water and drain.  Bring a Cup of water to a boil and add the quinoa, then lower to a simmer and cook until the water is absorbed.  Fluff with a fork and cover.

Thinly slice 1 stem of Green Garlic to make 1 C.  Toss with 1/2 C. of lemon juice and 1/2 t. salt.

Bring a separate pot of water to a boil and add 1 t. salt.  Trim 1/2 bunch of asparagus and 1 C. snap peas.  Chop them into 1/2″ pieces.

Drop the asparagus into the water and cook until just tender.  Add the snap peas, then immediately drain the water and rinse the vegetables to cool.

Chop the asparagus and peas into 1/2″ pieces.  Toss with the garlic/lemon mixture, then add 3 T. olive oil.

Grate or finely julienne 2-3 carrots and add to the vegetables, then toss everything with the quinoa plus 1 C. crumbled feta cheese or diced avocado.

Separate the leaves of 1 head of Butter Lettuce and rinse the stems to remove excessive dirt.  Then soak them in a large bowl of water and drain.  Repeat until the drain water is clean.  Spin Dry.

Serve a pile of lettuce leaves alongside the filling and wrap away.

CLICK HERE FOR MEMBER NEWS

Terra Firma’s Aerial Defense Squad

Late summer is Dragonfly season in Terra Firma’s fields.  Every day around sunset, thousands of them take to the air en masse, hovering and swooping over our tomato, melon and other fields.  I enjoy watching them, but until recently I had … Continue reading

Countdown to Equinox

We’re a week away from the Fall Equinox, and despite all the hot weather we’ve been having, summer is wrapping up on our farm.  It’s true that it can stay plenty hot in the Sacramento Valley this time of year … Continue reading

Spending the Summer Under Cover

Cover crops — crops grown specifically to improve the soil rather than to produce income — are a critical part of our farming practices at Terra Firma.  In the winter, over half our land is normally “covered”.  But since we … Continue reading