T&D Willey Farms

Organic Farm | Madera, California

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© 2022 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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Galette of Potatoes and Parsnips

from Lucy Madden’s The Potato Year

Use an equal weight of parsnips and potatoes, peeled and sliced so thin they are almost transparent. Layer the vegetables in an ovenproof skillet, seasoning with salt and freshly ground black pepper as you go. Melt 3 oz. (SB) or 6 oz. (FB) butter and pour over all. Bake at 425 degrees F. for about 45 minutes (SB) to 75 minutes (FB) until galette is well-browned. Turn out onto a plate and serve.

Quick Collard Greens

Adapted from Cookscountry.com

1 large bunch Collard Greens
1 garlic clove, minced
4 tsp. olive oil
1/4 tsp. red pepper flakes

Bring a large pot of salted water to boil. Meanwhile wash collards and cut out the center midrib, save these ribs for another use. Add collard greens, a handful at a time to the boiling water. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on top of kitchen towel and roll tightly into 8-inch log (burrito style), then remove from kitchen towel. Cut greens crosswise into 1/4-inch slices. Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring frequently, until just beginning to brown, 3 to 4 minutes. Stir in garlic and pepper flakes and cook another 1 to 2 minutes. Season, to taste, with salt and pepper. Serves 2.

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Creamy Broccoli Slaw

Adapted from Foodnetwork.com
We have a few carrots in our ‘fridge and you might have one also.

1/2 cup lowfat Greek yogurt, or strained yogurt
1 tsp. spicy brown mustard
1/4 cup toasted, salted sunflower kernels
salt & black pepper to taste
2 Tbls. milk
1 cup peeled, shredded Broccoli stalks
2 Tbls. lemon juice
1 cup shredded carrots
1 Tbls. mayonnaise
1 cup peeled, shredded Rutabaga

[Read more…]

Glazed Baby Beets

Recipe courtesy Alton Brown
(Substitutions may be necessary)

5 Baby Beets, scrubbed
2 tsp. white balsamic vinegar
1/2 cup apricot juice
1/2 Tbls. honey

Combine the beets and apricot juice in a medium sauté pan. Cover and bring to a boil, cook on medium high for 10 minutes. Add vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

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Parsnip Pancakes

Adapted from the Union Square Cafe

1 lb. Parsnips, peeled
1/2 Onion or 1/2 cup Leeks
1 large egg, beaten lightly
1/8 tsp. cayenne
pinch freshly grated nutmeg
1/8 tsp freshly ground pepper
1/2 tsp. coarse salt
3 Tbls. all-purpose flour
3 Tbls. olive oil
1 Tbls. unsalted butter

In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. [Read more…]