T&D Willey Farms

Organic Farm | Madera, California

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© 2022 Copyright T & D Willey Farms
Madera, California 93637
(559) 673-9058
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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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Fried Beets ‘n’ Carrots

adapted from From Aspargus to Zucchini by the Madison Area CSA Coalition.
Tamari is similar to but thicker than soy sauce. This dark sauce made from soybeans, with a distinctive mellow flavor, is used as a table condiment, as a dipping sauce or for basting.
2 Tbls. olive oil
2 medium Beets, scrubbed
2 tsp. cumin seeds
2 medium Carrots, scrubbed
Tamari sauce

Remove tops from beets. Pinch off heavy stems (reserve for stock pot), wash leafy portion, drain and coarsely chop. Scrub carrots and beet roots, cut into 1/4-inch thick slices. Heat olive oil in skillet. Add cumin, cook about 1 minute. Add beets and carrots; fry until tender. Add beet greens, cover and cook until greens are soft. Toss with tamari, serves four.