Pea and Carrot Salad with Cilantro Dressing

This salad is good on its own, or you can combine it with raw or sauteed marinated tofu in lettuce wraps for a tasty appetizer.

Cut the tops off 1-2 spring onions.  Reserve the bulb for later use.  Finely mince the tops to make 1/2 C.

Finely chop cilantro leaves and stems to make 1/2 C.

Toss the spring onion leaves and 1/4 C. of the cilantro in 3 T. lime juice.  Add 1 T. red wine vinegar and 1/4 C. olive oil plus salt and pepper to taste.  If the dressing is too tart for you, add a little warm honey.

Wash 1 lb. carrots.  Use a mandolin or vegetable peeler to make long julienne strips with the carrots.  Toss with the dressing and onions.

Boil a small pot of water.

Shell 1 lb. of Shelling Peas and discard the shells.

Pull the strings off 1/4  lb. of Snap Peas (Or a half pound if not using Shelling Peas as well).

Drop the Shelling peas in the water and parboil until just tender.  Scoop out with a slotted spoon.  Rinse with cool water.

Drop the Snap Peas in the water and parboil for just 1 minute.  Drain and rinse with cool water.

Allow the peas to dry for a few minutes, then toss with the carrots and dressing.  Sprinkle with the rest of the chopped cilantro.

 

CLICK HERE FOR MEMBER NEWS

Power’s Out: The Aftermath

At Terra Firma, we rely utterly on PG&E not just to keep the lights on, but to run our irrigation, washing and drinking water pumps and refrigerate our produce. But for the many people who might take it for granted … Continue reading

Power’s Out!

We woke up this morning with no electricity on the farm.  The powers that be at PGE in their infinite wisdom shut the lights off just after midnight.  For Terra Firma, that means our coolers and irrigation pumps are not … Continue reading

The Orange Glow of Autumn (Produce)

Orange is getting a bad name right now, what with all the crazy news coming out of Washington these days. That’s unfortunate, now that it’s fall.  I would hazard a guess that if you gave people a box of crayons … Continue reading