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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Orzo, Turnip, & Carrot Salad

adapted from mygourmetconnection.com

1 1/2 cups of cooked Orzo, or other small pasta
Turnips from 1 to 2 bunches, ends trimmed
2 small Carrots, scrubbed
1 Tbls. freshly squeezed lime juice
2 Tbls. Red Onion, finely chopped
3 Tbls. vegetable oil
1 Tbls. toasted sesame oil
2 Tbls. apple cider vinegar
1-1/2 tsp. sugar
1 Tbls. fresh parsley, finely chopped

While the pasta is cooking, prepare turnips and carrots using the shredding disk of a food processor or the largest holes on a box grater, yielding about 3 cups total shredded vegetables. In a large mixing bowl, add lemon juice to vegetables, toss to coat. Stir in cooled pasta, onion, oils, vinegar, sugar and parsley. Mix well. Season to taste with salt and red pepper flakes to taste. Cover and chill for one hour before serving. Makes 6 to 8 servings

Find more recipes by produce: carrots, turnips