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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© 2022 Copyright T & D Willey Farms
Madera, California 93637
(559) 673-9058
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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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Creamy Broccoli Slaw

Adapted from Foodnetwork.com
We have a few carrots in our ‘fridge and you might have one also.

1/2 cup lowfat Greek yogurt, or strained yogurt
1 tsp. spicy brown mustard
1/4 cup toasted, salted sunflower kernels
salt & black pepper to taste
2 Tbls. milk
1 cup peeled, shredded Broccoli stalks
2 Tbls. lemon juice
1 cup shredded carrots
1 Tbls. mayonnaise
1 cup peeled, shredded Rutabaga

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl.Let the yogurt drain and thicken for 20 minutes. Combine yogurt, milk, lemon juice, mayonnaise, mustard, salt and pepper. Whisk to incorporate and reserve. Shred broccoli stalks in food processor, then shred carrots and rutabaga. Combine shredded vegetables with dressing and toss to combine. Sprinkle with sunflower seeds. Serves 4.

Find more recipes by produce: carrots, rutabagas