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Back after winter break with a FIRECRACKER of a salad!

We are back after winter break! Regular hours (2:30-5:00 pm) every Tuesday. Please make sure you order by Sunday evening at 5 pm for pickup or delivery on Tuesday at Big Bear Middle School. Please see the awesome recipe for Firecracker salad below! Most of the ingredients will be in this week T and D Farms Seasonal Box!

Seasonal Box $25:

Firecracker Salad
Yields 4–6 servings

This is no ordinary salad. Watermelon radishes, carrots, and cabbage add some vibrant color (hint…major nutrients!) to more standard spinach. Plus, the whole thing can be made in five minutes or less, which is way faster than you could ever order something from Amazon!

For the jalapeño-cilantro dressing:
1 jalapeño, seeded and cut into quarters
1/4 cup chopped cilantro
3 Tbsp lime juice
3 Tbsp rice vinegar
2 tsp agave nectar, or another liquid sweetener
1/4 cup olive oil

For the salad:
1 small head napa cabbage, cut into thin strips (about 6 cups)
3 cups sliced spinach
3 carrots, cut into 2-inch matchsticks (about 2 cups)
1/2 cucumber, cut into 2-inch matchsticks (about 2 cups)
3 cups radish matchsticks (2-inch long)
2 cups jicama matchsticks (2-inch long)
1/4 tsp salt
1/4 cup minced chives or green onions

1. First, make the dressing: Pulse the jalapeño and cilantro until finely chopped. Add the lime juice, vinegar, and agave then blend again.

2. With the machine running, slowly drizzle in the olive oil until the dressing is thick, about 15 seconds. Set it aside for a minute.

3. Make the salad: Combine all the veggies in a large bowl, then toss in the dressing. Fold in the salt and chives.

4. Serve right away or let chill in the fridge for 30 minutes. Best eaten within 2 hours of dressing.