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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Creamy Dijon-Dill Potato Salad

Adapted from foodnetwork.com

1 1/2 pounds Potatoes, peeled if desired
kosher salt
2 Tbls. chopped fresh Dill, tightly packed
1 stalk celery
1 Tbls. vinegar
1/2 cup mayonnaise
1/2 small lemon, juiced
1/2 cup finely diced Leek
1/2 Tbls. Dijon mustard

Put potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes. Drain potatoes and pour onto a kitchen towel to cool. Meanwhile, trim celery stalk, cut in half lengthwise, then across into 1/4-inch slices. Stir celery, 1/2 tsp. salt, and remaining ingredients together in a serving bowl large enough to hold all the potatoes. When they’re cool, cut the potatoes into 1-inch pieces, add to the bowl. Stir gently until all the potatoes are coated with dressing. Correct seasoning with salt and pepper, serve at room temperature.

Find more recipes by produce: dill, leeks, potatoes