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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Parsley & Walnut Pesto

adapted from allrecipes.com

leaves from 1 bunch flat-leaf Parsley
1/2 cup chopped walnuts, toasted
1/4 cup olive oil
1 Tbls. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 garlic cloves, chopped

Combine all ingredients in a food processor; process until smooth. Pair with fish, poultry or pasta. You may also add to minestrone or steamed rice. Since a little of this zesty spread goes a long way, you may want to freeze leftover pesto in ice cube trays.

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Potato-Leek Hash with Chard & Eggs

adapted from myrecipes.com

2 Tbls. extra-virgin olive oil
2 cups sliced Leeks and chard stems
3/4 to 1 lb. Potatoes, cut in 3/4″-inch pieces
2 garlic cloves, minced
1 1/4 tsp. paprika, divided
1/2 tsp salt, divided
1/2 tsp. coarse black pepper, divided
4 cups chard leaves, chopped
4 large eggs
1 oz. shredded Gruyère cheese

Heat oil in a large skillet over medium heat.  Add leeks and chard stems; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until [Read more…]

Potato Roquefort Soup

Recipe courtesy Emeril Lagasse

1 Tbls. butter
2 cups sliced Leeks or onion
1 clove minced garlic
1 to 1 1/2 lb. Yukon Gold Potatoes
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
pinch of cayenne
1 bay leaf
2 cups veg. stock
1 cup cream (or 1 can evaporated milk)
1/2 cup crumbled Roquefort, or other blue cheese
1 tsp. chopped fresh thyme
1 Tbls. Tawny Port wine
3 slices bacon, cooked and crumbled (optional)

Peel or scrub potatoes and cut into 1-inch chunks. In a large saucepan, melt butter [Read more…]

Skillet-Roasted Turnips

Recipe courtesy of Mario Batali

1 bunch Turnips, cleaned and quartered
Leaves from above, washed, stemmy parts removed
salt and pepper
3 1/2 Tbls. butter
1 Tbls. poppy seeds
1/2 Tbls. olive oil
1/2 Tbls. paprika
2 Tbls. red wine vinegar

Season turnips with salt and pepper.  In a large sauté pan, heat 2 Tbls. butter until starting to brown. Add turnip quarters and toss to coat well. Add poppy seeds and [Read more…]

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Celeriac Soup

Adapted from greenchronicle.com.
Do NOT substitute chicken stock in this recipe, it will overpower the celeriac.
2 cups of Leeks or onions
1 large Celeriac
2 pints vegetable stock
2 tsp. lemon juice
2 small, or 1 large Carrots
salt and pepper

Peel and chop all the vegetables and put them in a large saucepan.  Add stock and lemon juice; cook over medium heat until soft. Use an immersion blender to puree all. Add additional stock to thin, if desired. Correct seasoning. Serves 4.