DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

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Recipes

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

  • SOURDOUGH PLUM CAKE

    1/2 cup whole wheat flour

    1/2 tsp. baking soda

    1/4 tsp. table salt

    2 Tbls. sugar

    1 cup sourdough starter

    3 Tbls. butter, melted

    1 egg, beaten

    1/2 tsp. vanilla

    3-4 cups sliced Plums (or combination of Stonefruit)

    1/4 cup old fashioned oatmeal

    3/4 cup white or brown sugar

    3 Tbls. cold butter, cut up

    1/2 tsp. ground ginger

    1/4 tsp. ground cardamom

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  • KALE & WHITE BEANS

    Adapted from recipeczaar.com

    1 bunch Tuscan Kale, washed and stemmed
    4 to 6 Tbls. olive oil
    4 to 6 garlic cloves, peeled and diced
    1 cup Leeks, white part, thinly sliced
    1 tsp. oregano
    1 tsp. thyme
    1-15 oz. can Cannellini beans
    1 cup canned tomatoes, chopped
    2 Tbls. balsamic vinegar
    1/2 tsp. salt
    1/3 cup thinly sliced Asiago or Parmesan cheese

    (more…)
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  • Kale Lasagna Diavolo

    Adapted from Vegetarian Times Magazine 
    2 tsp. olive oil
    1 small bunch Kale, stems removed
    7.5 oz. ricotta cheese (half a carton)
    4 oz. soft goat cheese
    1 egg, beaten
    3 cups tomato puree
    1/2 tsp. red pepper flakes
    2 tsp. minced garlic (more…)

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  • Steak & Rutabaga Pies

    Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.

    1 tube flaky biscuits
    1/2 lb. diced sirloin (3/8-inch)
    1 lb. Rutabagas, peeled, finely diced (1/4-inch)
    1/2 cup diced Leek
    4 tsp. heavy cream
    2 Tbls. fresh Dill, Parsley or Arugula, chopped
    1 tsp. salt
    1 tsp. pepper

    Preheat oven to 400 degrees. Lightly flour a work surface.  (more…)

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  • RUTABAGA & POTATO SALAD

    Adapted from marthastewart.com

    1 lb. Rutabaga
    1 lb. Red Potatoes
    2 Tbls. white-wine vinegar
    2 ribs celery, including their leaves, halved lengthwise and sliced crosswise
    1 Tbls. Dijon mustard
    salt and ground pepper
    2 Tbls. olive oil

    Peel and cut Rutabaga into 1/2-inch cubes. Scrub potatoes and cut (more…)

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  • CARROTS AND RUTABAGA MASH

    Recipe courtesy Robert Irvine

    • 1 pound scrubbed and chopped carrots
    • 1 pound peeled and chopped rutabaga
    • 4 Tbls. butter
    • 1 tsp. Salt
    • 1 tsp. freshly ground black pepper
    • 2 Tbls. freshly chopped parsley, for garnish

    Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using a hand held potato masher, it shouldn’t be too smooth. Season with at least as much pepper as salt. Transfer to a serving dish and garnish with fresh parsley. Serves 4.

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  • NUTTY BEET & VEGETABLE SALAD

    Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.

    • 2 to 3 Beets, cooked and diced
    • 1 to 2 Carrots, cooked and diced
    • 1 Rutabaga, cooked and diced
    • 1 1/2 cup Apples, diced
    • 1 1/2 cup cooked chicken, diced (optional)
    • 4 cups Lettuce & Arugula, washed and torn
    • 6 oz. blue cheese, crumbled
    • 2/3 cup walnuts, toasted 6 to 8 minutes at 350 degrees

    (more…)

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  • ESCAROLE AND CITRUS SALAD

    Adapted from Rachael Ray

    Use the tender leaves of central blanched portion of the escarole

    • 1/3 cup extra-virgin olive oil
    • 1 clove garlic, cracked
    • 1/2 cup balsamic vinegar
    • 1-2 peeled stems of broccoli, grated
    • 1 kohlrabi bulb, peeled and grated
    • 2 cups chopped escarole
    • 1 bunch arugula, washed and torn (optional)
    • ½ Pummelo, peeled and supremed
    • 2 Clementines, peeled and sectioned
    • 1 roasted beet, julienne (optional)

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  • ROASTED KOHLRABI WITH GARLIC

    Adapted from Jack Bishop’s Vegetables Every Day

    • 2 Kohlrabi bulbs
    • 6 large  garlic cloves, peeled  (leave whole)
    • 2 Tbls. olive oil
    • salt

    Preheat oven to 450 degrees F. Use a paring knife to peel kohlrabi.  Its green skin will be thin at the top and become thicker and more (more…)

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  • Skillet Gnocchi, Chard & White Beans

    Adapted From EatingWell.com
    1 Tbls. plus 1 tsp. extra-virgin olive oil, divided
    1 16-ounce package shelf-stable gnocchi
    1 cup leeks, thinly sliced, white part only
    4 cloves garlic, minced
    1 small bunch chard (about 6 cups)
    1 15-ounce can diced tomatoes with Italian seasonings
    1 15-ounce can white beans
    1/4 teaspoon freshly ground pepper
    1/2 cup shredded part-skim mozzarella cheese
    1/4 cup finely shredded Parmesan cheese

    (more…)
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