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

The Sad Tale of the Confused Onions

Most vegetables go through a series of life stages including vegetative growth, flowering, fruiting and senescence (aka, “death”). Our goal as humans — farmers, gardeners, and eaters — is generally to succeed in growing them until they produce the part … Continue reading

Tariffs and Tomatoes

If you’re paying attention to trade policy at all, you’ve probably heard that the Trump Administration is threatening to raise tariffs on Friday on a large part of the exports that China sends us, again. This news caused the stock … Continue reading

CSA and Climate Change

There’s a lengthy series in the New York Times this week about farming and climate change that includes a “How-to” guide for consumers to reduce the carbon footprint of their diet. I would guess that most TFF subscribers are already … Continue reading