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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DENESSE’S COLCANNON II

Colcannon is a Halloween tradition in Ireland, when the first cabbages are harvested.

1 lb. Red Potatoes, scrubbed
1 bunch Tuscan Kale
2 Tbls. olive oil, divided
1 cup milk
2 Tbls. butter
1/2 cup thinly sliced onion
2 oz. fresh grated Cheddar cheese

Put potatoes on to boil in salted water. In a large skillet, slowly heat 1 tbls. oil and the sliced onions.  Meanwhile, strip kale leaves from their stems, saving stems for a veg stock. Stack leaves, roll them together and slice into a thin chiffonade (ribbons). Remove onions to a saucepan with butter and milk, over low heat. Add remaining olive oil to skillet, add kale, cover loosely and cook over medium-low heat for 15-20 minutes, stirring occasionally. When the potatoes are fork tender, drain and mash. Put through a food mill, if you don’t like peels; otherwise mash them “in their jackets”. Stir hot milk mixture into mashed potatoes, until smooth. Add kale and grated cheese to the potato mixture. Season to taste with salt and pepper.

Find more recipes by produce: kale, potatoes