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 BEANS IN AIOLI

Adapted from Clifford A. Wright’s Mediterranean Vegetables

1 large egg yolk
8 garlic cloves
3/4 tsp. salt
1 cup extra virgin olive oil
1/4 tsp. white pepper
juice from 1 lemon
1 tsp. water
1 lb. Green Beans, trimmed

Pound garlic with salt in a mortar until mushy. Place the egg yolk in the bowl of a food processor with the garlic. Run machine 30 seconds, then, drizzle in olive oil in a slow, steady, very thin stream. Add white pepper, lemon juice and water, run machine for a few more seconds. Transfer aioli to a container or bowl and refrigerate for at least 2 hours. Cover with plastic wrap, touching the surface. Bring a large pot of salted water to boil. Add beans and boil about 5 minutes (they should be dark green but still al dente) Drain, pour out onto a clean kitchen towel to dry and cool. When room temperature, cut into 1 to 2-inch pieces, toss with 1/4 to 1/2 cup aioli and serve.

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