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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MOROCCAN CARROT SALAD

Adapted from Epicurious.com

1 bunch Carrots, tops removed
1/4 cup vegetable oil or extra-virgin olive oil
3 Tbls. fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
1/2 tsp harissa (Northwest African chili paste) or 1/4 tsp. cayenne (optional)
2 to 4 cloves garlic, mashed or minced
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 tsp. sweet paprika

Wash and scrub, but do not peel carrots; coarsely grate or thinly slice (using a mandoline). In a large bowl, mix together all the ingredients, start with 2 cloves garlic, adding more if needed. Salt to taste. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature. For a Turkish flair, substitute 1-cup plain yogurt for the lemon juice.

Find more recipes by produce: carrots, parsley