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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French-Cut Beans with Carrot & Ginger

from the Willey test kitchen

1 1/2 cups French-cut Green Beans
1 Tbls. peeled, fresh ginger, julienned
3/4 cup Carrot, julienned
1 Tbls. light olive oil
1/4 tsp. salt & pepper to taste
1/2 tsp. sugar
1 Tbls. Mirin (may substitute sherry)
1 Tbls. soy sauce

Wash beans, snip ends, then slice them in half down the middle following the center line of the bean. This is called a French cut. Then, cut the beans into two or three pieces diagonally. For an easy julienne, slice carrot on a diagonal, stack 2 or three slices and slice each vertically into little matchsticks. Heat up a frying pan and add the oil. Stir-fry ginger for one minute. Add carrot matchsticks and green beans, stir-fry for one minute. Add remaining ingredients. Stir and cook, covered for 3 minutes. Remove lid and stir over high heat until any moisture has evaporated away. Serve with rice or as a side dish.

Find more recipes by produce: carrots