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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HALUSKA

Adapted from Andrea Chesman’s Garden-Fresh Vegetable Cookbook

1/4 cup butter
8 to 10 cups shredded cabbage
1 1/2 cups sliced Leeks or onion
1 lb. egg noodles
1 pint carton sour cream
salt & freshly ground black pepper

Bring a large pot of salted water to boil for the noodles. Melt butter in a large Dutch oven over medium heat. Add cabbage and leeks or onion. Cook, stirring frequently, until cabbage is limp and crisp- tender, about 10 min. Cook the noodles according to package directions, until tender 7 to 10 min. Drain well. Gently stir noodles into cabbage with sour cream, mixing until just combined. Season with salt and pepper to taste. Serves 4 to 6.

Find more recipes by produce: cabbage, leeks