T&D Willey Farms

Organic Farm | Madera, California

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© 2023 Copyright T & D Willey Farms
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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Chard Tart

Pasticcio di Bietole al Forno

Recipe courtesy Mario Batali
An Easter Favorite in the Willey home.

1 large bunch Chard, washed
2 Tbls. extra-virgin olive oil
2 cups thinly sliced Leek, well washed
2 garlic cloves, thinly sliced
4 Tbls. fresh Parsley, finely chopped (optional)
3 large eggs
salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1/2 cup bread crumbs

Preheat oven to 350° F. [Read more…]

Apple, Potato & Onion Hash

Adapted from foodnetwork.com 

1 lb. Potatoes
1 small Apple, chopped
2 Tbls. olive oil
1/2 small Onion, chopped

Place potatoes on a dinner plate, cover with a plastic vented lid and microwave on high until they can be pierced with a wooden skewer, about 4 to 5 minutes. Cool potatoes until you can handle them, cut in half, then cut each half into quarters. Heat extra-virgin olive oil in a large nonstick skillet over very-high heat. Add apples and onions, cook 5 minutes. Stir in potatoes, season with salt and pepper. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve.

Spicy Asian Spinach Salad

adapted from VegetarianTimes.com

2 large eggs, lightly beaten
8 to 10 oz. Savoy Spinach, washed
1 cup bean sprouts
1 cup grated Carrots
1/2 cup toasted pumpkin seeds or pepitas
1 cup Turnip Greens, washed, tough stems removed, leaves chopped
juice from 1 lime plus cider vinegar to make 3 Tbls. total
4 Tbls. canola oil
1 tsp. Sriracha chile sauce
1/2 tsp. grated fresh ginger

Coat small skillet with cooking spray, place over medium heat. [Read more…]

Turnip and Carrot Slaw

Adapted from justvegetablerecipes.com

1 cup Asian Turnips, grated
1 cup Carrots; grated
4 Tbls. vinaigrette
2 Tbls. minced dill
Red Butter Lettuce
salt & freshly ground pepper

In a bowl combine the grated turnips and carrots and dress with the vinaigrette. Toss well, then add the dill and season to taste with salt and pepper. Arrange on salad plates lined with the lettuce. Serves 2-3