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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GARLIC ESCAROLE SOUP

Adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers. Save the tender pale hearts of Escarole for salads, use the dark outer leaves in this recipe.

1 Tbs. extra virgin olive oil
1 Onion, thinly sliced
4 garlic cloves, minced
8 cups chicken or veg stock
1 tsp. salt, or to taste
1/2 cup Arborio rice, or pearl barley
shredded chicken (optional)
5 cups Escarole, washed & roughly chopped

Heat oil in a large soup pot over medium heat. Add onion, cook for 10 min until tender. Reduce heat to low, add garlic, cook until fragrant. Add stock, salt and rice and bring to boil. Simmer for 5 minutes. Add escarole and shredded chicken, if using. Simmer, covered, for about 10 minutes, until rice and escarole are tender. Season to taste with salt. Serve with grated Parmesan. Serves 6

Turnip & Kale Hash with Eggs

adapted from foodfitnessfreshair.com

1 1/2 Tbls. safflower or sunflower oil
2 to 3 medium Turnips, cut in 1/4-inch dice
1/4 onion, cut in 1/4-inch dice
2 cups Kale, chopped
1 Tbsp. Dijon mustard
1/2 Tbls. unsalted butter
2 eggs
Hot sauce, to taste

Heat oil in large sauté pan, over high heat. Add onion and turnips. Sauté until turnips begin to brown, 5-7 minutes. Season generously with salt and pepper. Wash about 6 kale leaves, cut out center stalk and [Read more…]

CRANBERRY-CREAM CHEESE BUNDT CAKE

adapted from www.jasonandshawnda.com

2 sticks unsalted butter, softened
8 oz. cream cheese, room temp
2  1/2 cups sugar
3 eggs, room temperature
1 lemon, juiced and zested
1/4 tsp. almond extract
1 tsp. vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup corn starch
1 tsp. salt
1 clamshell fresh or frozen Cranberries

Preheat oven to 350 degrees F.  Spray a bundt pan with baking spray, coating well. Beat butter and cream cheese [Read more…]

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BASIC CREAMY COLESLAW

Adapted from Cook’s Country June/July 2009

1 medium head green cabbage, shredded
1 Carrot, shredded on box grater
1/2 cup Leeks, well washed, sliced thin
2 tsp. salt
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbls. apple cider vinegar
2 tsp. sugar
1/4 tsp. pepper

One way to core and shred cabbage is to cut the cabbage into quarters, then trim away and discard the solid core. [Read more…]

BROCCOLI CASSEROLE

Adapted from foodnetwork.com

1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1 package Ramen noodles, broken up
6 cups broccoli, stems peeled, heads chopped
1/2 tsp. salt
1 1/2 tsp. fresh ground black pepper
flavor pack from Ramen
12 oz. sliced mushrooms, sautéed in butter

Place a large pot of water on to boil, prepare an ice water bath. Peel stems of broccoli and cut into 1½ – inch lengths, halve or quarter stems and coarsely chop heads. When water is at a full rolling boil, salt generously and blanch [Read more…]

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