T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Creamy Turnip Soup 2

adapted from eatwell.com

3/4 lb. Snow White Turnips
1 Tbls. extra-virgin olive oil
1 Tbls. butter
1 cup Leeks, chopped
1 small Potato, cut 1/4-in. dice
1/2 cup shredded Carrot
2 bay leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
3 cups vegetable stock

Scrub, trim and slice turnips. Heat oil and butter in a large saucepan over medium heat. Add leeks and cook, stirring, until beginning to brown, about 5 minutes. Add turnips, potato, bay leaves, salt and white pepper; stir to combine. Cover, sweat vegetables until they start to give up their liquid, stirring once or twice, about 10 minutes. Add stock, increase heat, bring to a boil. Reduce heat to maintain a simmer, cover and cook until all vegetables are quite tender, 10 to 12 minutes more. Remove bay leaves and puree soup in the pan using an immersion blender. Serves two adults and two children.

Find more recipes by produce: carrots, leeks, potatoes, turnips