T&D Willey Farms

Organic Farm | Madera, California

  • Welcome
  • Who We Are
    • Our Employees
    • Your Assurance
  • How We Farm
  • Fresh & Local
  • Recipes
  • Farm Tour
  • The Harvest
    • Year-Round Cropping Schedule
  • Contact Us
  • Connect on Facebook
  • Nature Must Be Obeyed
  • Urban Sprawl

farmer-woodcut

sidebar_top-rule
DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

sidebar_bottom-rule

© 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
rule-bottom

Kale & Blue Cheese Spread

Adapted from From Asparagus to Zucchini, Madison Area CSA Coalition. 
4 oz. cream cheese, softened
1 small bunch Tuscan Kale
3 oz. blue cheese, softened
freshly ground black pepper
1 cup sliced Leeks, white parts only
1 tsp. each olive oil and butter

Bring a pot of salted water to boil. Meanwhile, thoroughly wash leeks and strip kale leaves from center stalk. Finely chop leeks and cook over medium-low heat in the olive oil and butter until tender. Blanch kale leaves in boiling water about 4-5 minutes. Drain, squeeze dry between two kitchen towels and finely chop. Beat together cream cheese, blue cheese and leeks. Mix in kale, season to taste with pepper (add tabasco if desired). Delicious on crackers or crostini. For “cheesy toast”, spread over bread before placing in a toaster oven. Toast until a bubbly golden brown. Delicious topping for baked potatoes too!

Find more recipes by produce: kale