T&D Willey Farms

Organic Farm | Madera, California

© 2017 Copyright T & D Willey Farms
13886 Road 20, Madera, CA 93637
(559) 673-9058 fax (559) 674-8110
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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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ESCAROLE WITH BEET & ORANGES

Adapted from many sources

2 Beets
1 valencia orange
1 Tbls. lemon juice or vinegar
2 to 3 Tbls. hazelnut or walnut oil
1 large head Escarole, washed
chopped walnuts for garnish

Bake beets until tender, cool and peel.  Cut them into a julienne. Marinate in the lemon juice or vinegar, salt and pepper to taste. Use the tender blanched heart of the escarole to make about 6 cups of torn leaves. Reserve the coarse leaves for cooking. Zest the orange, segment and dice the pulp, reserving juice and discarding seeds. Toss the blanched escarole with the orange and oil. To serve, plate this mixture and spoon the marinaded beets on top. Garnish with walnuts.