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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Brussel Sprouts Cockaigne

From the All New, All Purpose, Joy of Cooking

a dozen Brussels Sprouts
1 to 2 cloves garlic, crushed
1 1/2 Tbls. each olive oil and butter
grated Parmesan cheese

Rinse Brussels sprouts, pat dry, and slice in half lengthwise. Warm olive oil and butter in a skillet over medium-low heat. Add garlic and cook, stirring, until beginning to brown. Remove the garlic from the skillet with a slotted spoon. Place sprouts, cut side down, in the garlic butter. Cover loosely and cook over low heat until tender, 15 to 20 minutes. Arrange on a warm platter, drizzle any remaining butter on top. Serve with Parmesan cheese.

Find more recipes by produce: brussel sprouts