T&D Willey Farms

Organic Farm | Madera, California

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© 2022 Copyright T & D Willey Farms
Madera, California 93637
(559) 673-9058
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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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Jackie’s Spinach and Apple Salad

Adapted from Allrecipes.com.
Use a cheese that you like; goat cheese works well, Gorgonzola is divine, feta and even sharp cheddar are tasty.

8 oz. Savoy Spinach leaves, well washed, spun dry & torn into bite-size pieces
2 Apples, cored and sliced
6 oz. cheese, crumbled
1/2 cup chopped walnuts
3 Tbls. apple cider vinegar
2 Tbls. maple syrup
1/4 cup olive oil

In a large bowl, combine the spinach, apples, cheese and walnuts. Toss lightly to blend. In a small jar with a tight fitting lid, combine vinegar, maple syrup and olive oil, shake well. Pour over the salad, and stir to coat. Serve immediately.

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Wilted Spinach & Udon Noodles

Adapted from Jack Bishop’s Vegetables Every Day.
1/4 cup peanut oil
2 cloves garlic, minced
1 Tbls. fresh ginger, minced
10 oz. Savoy Spinach, well washed & spun dry
1 Tbls. soy sauce
12 oz. fresh lo mein or udon noodles

Bring a large pot of salted water to boil for the noodles.  Heat oil in another large pot with deep sides. Add garlic and ginger, sauté over medium heat until garlic is golden, about 1 minute. Add spinach, turning with tongs to coat evenly with oil. Reduce heat and cover while preparing noodles. Cook noodles according to package [Read more…]

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Warm Carrot Salad with Caraway Dressing

Adapted from Gourmet Magazine

1 bunch Carrots, scrubbed
2 Tbls. white wine vinegar
1 tsp. toasted caraway seeds
2 Tbls. extra virgin olive oil

Cut carrots into bite-sized pieces. Arrange in a steamer and steam over boiling water, covered, until tender, 8 to 10 min. In a bowl, whisk together toasted caraway seeds, vinegar, oil, salt and freshly ground black pepper to taste until dressing is emulsified. Add hot carrots and toss to combine.

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Dilled Gratin of Turnip and Carrot

Adapted from Marian Morash’s The Victory Garden Cookbook
2 cups grated Turnips
salt & freshly ground pepper
7 Tbls. butter
3/4 cup fresh bread crumbs
2 cups grated Carrot
1/2 tsp. sugar
1 Tbls. chopped fresh Dill
3/4 cup heavy cream

Sprinkle the grated turnip with salt and set aside for 30 minutes. Meanwhile, melt 3 tablespoons butter, sauté bread crumbs, and set aside. Squeeze water from turnips; combine with grated carrot. Melt 4 tablespoons butter in a sauté pan and add [Read more…]

Beet Green Gratin

Recipe courtesy Alton Brown
1/2 Tbls. butter
6 ounces sliced mushrooms
1 clove garlic, minced
1 bunch Beet Greens, cleaned & trimmed
kosher salt and fresh ground black pepper
2 egg yolks, beaten
1/2 cup ricotta
1/4 cup grated Parmesan
1/4 teaspoon salt
6 Tbls. crumbled (Ritz) crackers

Preheat the oven to 375° F. Melt butter in a saucepan. Add mushrooms and garlic and sweat. Add beet greens and mix well. Remove pan from heat. Season with salt and pepper. In a separate bowl, combine egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 8 x 8-inch baking dish. Top with the crumbled crackers and bake for 20 minutes covered. Uncover and bake for an additional 15 minutes.

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