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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LEMON GREEN BEANS

Adapted from www.kayotic.nl/blog

14 to 16 oz. Green Beans
1 tsp. lemon zest
1 garlic clove, crushed and minced
1 Tbls. grated Onion
2 Tbs. lemon juice Parmesan curls
3 Tbs. olive oil
1 tsp. cider vinegar
1/2 tsp. oregano
salt & pepper

While bringing a large pot of boiling water to boil, wash and trim beans. Boil them in lightly salted water until bite-tender, 6 to 8 minutes. Put zest and garlic in a big salad bowl, add grated onion. Squeeze in 1 to 2 Tbls. lemon juice. Add a good quality olive oil to that, stir in vinegar and oregano, season with a good pinch of salt and pepper and whisk. Drain green beans and add them to the vinaigrette and toss them around a bit. Make sure all beans get coated. Garnish with Parmesan curls and chopped fresh parsley.

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