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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© 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
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DENESSE’S PERSIMMON COOKIES

Leave Hachiyas on counter for several days until soft.

1 tsp. of baking soda
1 cup pureed Hachya persimmons
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 cup butter
1 cup sugar
1 egg
1 cup raisins
1 cup chopped nuts

Preheat oven to 350o F.  Sprinkle baking soda onto persimmon puree. Sift together flour, salt and spices. In a large bowl, cream together butter, sugar and egg. Alternate adding persimmon mixture and dry ingredients to the creamed base. Fold in raisins and nuts. Drop by teaspoons onto a greased cookie sheet. Bake for 10 minutes, or until center springs back to gentle touch.

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