T&D Willey Farms

Organic Farm | Madera, California

farmer-woodcut

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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© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

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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Tuscan Kale will take longer to cook than chard or spinach, usually 15- 20 minutes. Slice stems away from leaves by folding the leaf length wise and slicing along the stem. Parboil or sauté before adding to omelets, frittatas or vegetable sautés.

Tuscan Kale is an Italian heirloom with savoy-textured, deep green leaves. This mild, tender, non-heading cabbage may be steamed, served with butter or vinegar; kale leaves can be blanched and used like cabbage leaves to make stuffed rolls.