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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© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

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 TOMATO CAKE

Adapted from foodnetwork.com
Have all ingredients at room temperature.

1 cup butter
1 cup brown sugar
1 cup white sugar
3 large eggs
3 cups all-purpose flour
1 1/4 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg
2  1/2 cups diced Green Tomatoes
1 cup raisins
1 cup chopped walnuts

Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan. Beat butter and sugars with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Dust with powdered sugar.

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