T&D Willey Farms

Organic Farm | Madera, California

  • Welcome
  • Who We Are
    • Our Employees
    • Your Assurance
  • How We Farm
  • Fresh & Local
  • Recipes
  • Farm Tour
  • The Harvest
    • Year-Round Cropping Schedule
  • Contact Us
  • Connect on Facebook
  • Nature Must Be Obeyed
  • Urban Sprawl

farmer-woodcut

sidebar_top-rule
DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

sidebar_bottom-rule

© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

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
rule-bottom

Cucumber, String Bean, & Olive Salad

Adapted from Martha Stewart Living

10 oz. Green Beans, trimmed
1 Seedless Cucumber
1 to 2 oz. oil-cured black olives, pitted
1/4 cup fresh Parsley, minced
1 tsp. Dijon mustard
1 Tbls. cider vinegar
salt & freshly ground pepper
2 Tbls. extra-virgin olive oil

Fill a large bowl with ice and water; set aside. Bring a pot of generously salted water to a boil. Add green beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut beans into 2-inch lengths. Thickly slice cucumbers on the diagonal, stack three slices at a time and cut lengthwise into 1/4-inch matchsticks. Use kitchen scissors to snip olives in half. Combine green beans, cucumbers, olives, and parsley in a medium serving bowl. In a small bowl, whisk together mustard, vinegar, with salt and pepper to taste. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving. Serves 3 to 4.

Find more recipes by produce: cucumber, parsley