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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Fennel & Potato Gratin

Adapted from Farmer John’s Cookbook, John Peterson & Angelic Organics

1 Fennel Bulb
2 cups half-n-half
2 cups thinly sliced Potatoes
3 Tbls. butter, divided
salt and freshly ground black pepper

Preheat oven to 350 degrees F. Lightly coat a shallow 1 1/2-qt. baking dish with 1 Tbls. of the butter.Slice fennel crosswise into 1/8–inch slices to make 2 cups. Cover the bottom of the baking dish with a layer of fennel slices. Cover this layer with a layer of potato slices. Season with salt and pepper. Repeat layers until you’ve used up all the slices. Bring half-n-half to a gentle boil in a medium pan over medium heat. Pour over fennel and potatoes. Use a large spatula to press down all around, submerging vegetable slices. Dot top with remaining butter. Bake until potatoes are tender and top is golden, about 1 hour. Serves 4 to 6.

Find more recipes by produce: fennel, potatoes