DOWN on the FARM
with Tom Willey
First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
basil beets brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips plum potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
from Lucy Madden’s The Potato Year
Use an equal weight of parsnips and potatoes, peeled and sliced so thin they are almost transparent. Layer the vegetables in an ovenproof skillet, seasoning with salt and freshly ground black pepper as you go. Melt 3 oz. (SB) or 6 oz. (FB) butter and pour over all. Bake at 425 degrees F. for about 45 minutes (SB) to 75 minutes (FB) until galette is well-browned. Turn out onto a plate and serve.