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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BARLEY AND KALE SALAD

Adapted from BonAppetit

1/4 cup plus 2 Tbls. extra-virgin olive oil
2 Tbls. white wine vinegar
2 Tbls. (packed) light brown sugar
1/2 tsp. finely grated citrus zest
kosher salt, freshly ground pepper
1  bunch Tuscan Kale, center ribs removed, leaves cut into 1-inch squares
1/4 cup minced Leeks, or onions
Beets from 1 bunch
1 1/4 cups pearl barley
4 oz. feta, crumbled
2 Tbls. unseasoned rice vinegar

Whisk 1/4 cup oil, white wine vinegar, sugar, and zest in a large bowl to blend; season with salt and pepper. Add kale and leeks or onion; mix until completely coated. Cover and chill until kale is tender, at least 3 hours. Meanwhile, preheat oven to 375°F.  Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups). While beets are baking, cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely. Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired. Salad can be made ahead: Cover and chill up to 2 days.

Find more recipes by produce: beets, kale