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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GREEN BEAN & PORTOBELLO SAUTE

Adapted from Rachael Ray

12 to 16 oz. Green Beans
coarse salt
1 1/2 Tbls. extra-virgin olive oil
2 portobello mushroom caps, halved and thinly sliced
1 Tbls. butter
1 onion, chopped
1/2 cup dry sherry

Wash beans, trim and cut in half so they are 3 to 4 inches long. Bring a pot od salted waterto boil. Meanwhile, add oil and butter to a large skillet over moderate heat. Add onions and sauté 2 to 3 minutes. Add mushrooms and season with salt and pepper. While the mushrooms cook, blanch green beans, uncovered, in boiling salted water 5 minutes, drain. Add green beans with onions back to the pan. Heat through and add sherry. Cook for 1 to 2 minutes. Transfer to a serving plate. Serves 4.

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