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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Dilled Gratin of Turnip and Carrot

Adapted from Marian Morash’s The Victory Garden Cookbook
2 cups grated Turnips
salt & freshly ground pepper
7 Tbls. butter
3/4 cup fresh bread crumbs
2 cups grated Carrot
1/2 tsp. sugar
1 Tbls. chopped fresh Dill
3/4 cup heavy cream

Sprinkle the grated turnip with salt and set aside for 30 minutes. Meanwhile, melt 3 tablespoons butter, sauté bread crumbs, and set aside. Squeeze water from turnips; combine with grated carrot. Melt 4 tablespoons butter in a sauté pan and add turnips, carrots, and sugar. Turn heat to low, cover, and cook for 10 minutes, stirring occasionally. Uncover; stir in dill and salt and pepper to taste. Put turnip-carrot mixture in a buttered 1- quart oven-proof dish. Pour on cream and top with the buttered bread crumbs. Bake in a preheated 350 degree F. oven for 30 minutes or until brown and bubbly. Top with grated cheese, if desired. Serves 4-6.

Find more recipes by produce: carrots, dill, turnips