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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CHICKPEA, KALE & TOMATO SALAD

Adapted from Country Living

1 bunch Kale, wash, stemmed & chopped
3 Tbls. olive oil, divided
1 garlic clove, smashed
salt
1/2 tsp. fresh-ground black pepper
1-15 oz can chickpeas, drained and rinsed
3 to 4 Roma Tomatoes, chopped
3 Tbls. lemon juice

Heat 1 Tbls. olive oil in a medium skillet over medium-high heat. Add garlic and cook until fragrant, remove when browned. Add kale, 1/4 tsp. salt and black pepper, cook and stir until kale is wilted and tender, about 10 minutes. Pour onto kitchen towels to drain and cool. Toss drained chickpeas, room temperature kale, tomatoes, lemon juice and remaining olive oil together in a medium bowl. Taste and correct seasoning with salt and pepper. Serve at room temperature.

Find more recipes by produce: kale, roma tomatoes