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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FRESH BROCCOLI SALAD

Recipe courtesy Alton Brown

1 Tbls. apple cider vinegar
1 Tbls. lemon or orange zest
1 Tbls. freshly squeezed lemon juice
2 tsp. Dijon mustard
1 tsp. kosher salt
1/4 cup olive oil
1 bunch Broccoli
3/4 cup coarsely chopped Tomatoes
3 oz. coarsely chopped, toasted pecans
2 Tbls. chiffonade fresh Basil leaves

Rinse broccoli, cut off heavy stalks and save for another use, this will yield about 1 lb. of broccoli. Slice broccoli using a food processor or mandolin to make very thin slices. Whisk together vinegar, zest, lemon juice, mustard, salt and a pinch freshly ground black pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour. Stir in the tomatoes, pecan and basil. Cover and allow to rest at room temperature for another 15 minutes before serving. May add black olives and/or feta cheese if desired. Serves 4 to 6

Find more recipes by produce: basil, table tomatoes