T&D Willey Farms

Organic Farm | Madera, California

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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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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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© 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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Rutabagas belong to the cruciferous mustard family. Experts believe them to be the offspring of the wild cabbage and the turnip. Their dense, sweet, golden, firm flesh is protected by a thick and fibrous covering. Using a large knife, cut off the crown. You will see the thickness of the peel; use a paring knife, not a vegetable peeler, to remove. Loaded with complex carbohydrates, dietary fiber, and rich in flavor, add them to soups and stews or grated raw into a salad.

I find Rutabaga indispensable in beef or lamb stew or vegetarian Shepherd’s Pie. But after tasting a slice of raw rutabaga, a Delaware North chef was recently heard to say “This is so delicious, I’ll never cook rutabaga again.” Rutabagas have more beta-carotene and vitamin C than turnips, are sweeter and contain less moisture. Try some grated into a salad or cole slaw.