T&D Willey Farms

Organic Farm | Madera, California

farmer-woodcut

© 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

CARROTS AND RUTABAGA MASH

Recipe courtesy Robert Irvine

  • 1 pound scrubbed and chopped carrots
  • 1 pound peeled and chopped rutabaga
  • 4 Tbls. butter
  • 1 tsp. Salt
  • 1 tsp. freshly ground black pepper
  • 2 Tbls. freshly chopped parsley, for garnish

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using a hand held potato masher, it shouldn’t be too smooth. Season with at least as much pepper as salt. Transfer to a serving dish and garnish with fresh parsley. Serves 4.

PASTA WITH BROCCOLI AND CHICKPEAS

Adapted from Sara Moulton

  • 1 can chickpeas, drained (may use Cannellini, or Navy Beans)
  • 2 Tbls. extra-virgin olive oil, plus more for drizzling
  • 1 to 2 cup broccoli florets
  • 4 oz.  Medium sized pasta (orecchiette, gemelli, or campellini)
  • 4 Tbls. minced onion
  • 1 Tbls. minced garlic
  • 1/2 tsp. red pepper flakes (optional)
  • 1 cup diced canned tomatoes (optional)
  • 2 Tbls. toasted bread crumbs (optional)
  • Grated Pecorino, for serving (optional)

[Read more…]

ESCAROLE AND CITRUS SALAD

Adapted from Rachael Ray

Use the tender leaves of central blanched portion of the escarole

  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, cracked
  • 1/2 cup balsamic vinegar
  • 1-2 peeled stems of broccoli, grated
  • 1 kohlrabi bulb, peeled and grated
  • 2 cups chopped escarole
  • 1 bunch arugula, washed and torn (optional)
  • ½ Pummelo, peeled and supremed
  • 2 Clementines, peeled and sectioned
  • 1 roasted beet, julienne (optional)

[Read more…]

ROASTED KOHLRABI WITH GARLIC

Adapted from Jack Bishop’s Vegetables Every Day

  • 2 Kohlrabi bulbs
  • 6 large  garlic cloves, peeled  (leave whole)
  • 2 Tbls. olive oil
  • salt

Preheat oven to 450 degrees F. Use a paring knife to peel kohlrabi.  Its green skin will be thin at the top and become thicker and more [Read more…]