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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Skirlie-Mirlie

from Lucy Madden’s The Potato Year.
Traditionally served on St. Andrew’s Day

1 lb. Potatoes, peeled & cut up
1 lb. Rutabagas, peeled & cutup
4 Tbls. butter
a bit of hot milk
salt and freshly ground pepper
chopped Parsley for garnish

Cook potatoes and rutabagas separately in salted water. When tender, drain and puree each vegetable. Fold the purees together with butter and warm milk. Season to taste.

Fried Beets ‘n’ Carrots

adapted from From Aspargus to Zucchini by the Madison Area CSA Coalition.
Tamari is similar to but thicker than soy sauce. This dark sauce made from soybeans, with a distinctive mellow flavor, is used as a table condiment, as a dipping sauce or for basting.
2 Tbls. olive oil
2 medium Beets, scrubbed
2 tsp. cumin seeds
2 medium Carrots, scrubbed
Tamari sauce

Remove tops from beets. [Read more…]

Rutabaga Apple Salad

adapted from affairsofliving.com

1/4 cup sesame seeds or pumpkin seeds
1 Rutabaga, peeled & coarsely grated
2 Apples, cored and diced
2 celery stalks, thinly sliced
2 Carrots, grated
1 cup finely shredded Cabbage
1/2 cup raisins
1/4 cup fresh lemon juice, divided
freshly cracked pepper
1/3 cup sesame tahini
2 Tbls. maple syrup
1/4 cup water
1/2 tsp sea salt pinch nutmeg

If not already roasted, lightly toast seeds in a dry sauté pan over medium heat until golden and fragrant, about 3-5 minutes. [Read more…]

Parsley Salad

adapted from foodnetwork.com

1 bunch Italian Parsley
1 1/2 tsp. dark sesame oil
1 Tbls.+ 2 tsp. fresh lemon juice
1 tsp. honey
1 Tbls. lemon zest salt and freshly ground pepper
5 Tbls. walnut or olive oil
2 Tbls. toasted sesame seeds

Wash and dry the parsley. Pick the leaves, and set aside. Save stems for your stockpot. [Read more…]

Find more recipes by produce:

Potato Carrot Salad

Adapted from food.com

6 to 8 small Potatoes
1 Tbls. vinegar
salt and pepper to taste
1 cup finely minced Leeks
2 Carrots, grated
1/2 cup Parsley leaves
2 Tbls. Parmesan cheese, grated
1/2 cup mayonnaise
up to 1/4 tsp. cayenne pepper or paprika

Scrub potatoes and place in a pot covered with cold, salted water by 1 inch. Bring to a boil, reduce heat to simmer and cook until a skewer passes through potatoes, about [Read more…]