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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Chard Tart

Pasticcio di Bietole al Forno

Recipe courtesy Mario Batali
An Easter Favorite in the Willey home.

1 large bunch Chard, washed
2 Tbls. extra-virgin olive oil
2 cups thinly sliced Leek, well washed
2 garlic cloves, thinly sliced
4 Tbls. fresh Parsley, finely chopped (optional)
3 large eggs
salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1/2 cup bread crumbs

Preheat oven to 350° F.
Bring 6 quarts water to a rolling boil and add 2 Tbls. salt. Remove chard leaves from the stalks and roughly chop; add leaves to the boiling water, preserving stalks for another use. Cook leaves until tender, about 2 min. Drain thoroughly and set aside. In a 12-inch saucepan, heat 1 Tbls. olive oil over medium flame until hot but not smoking. Add leek and garlic, cook until soft and golden brown, about 5 minutes. Add chard and parsley. Let cook over medium heat for about 10 min, stirring occasionally. Remove from the heat, spread out, allow to cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 1 Tbls. of Parmesan and, using a whisk, mix until the ingredients are well blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Use the remaining olive oil to lightly grease a shallow 9-inch baking dish. Dust the bottom of the baking dish with 1/4-cup breadcrumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmesan and then remaining breadcrumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

Find more recipes by produce: leeks, parsley