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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SAUTÉED CARROTS WITH PEPPERS & DILL

Adapted from Bon Appetit

1 Tbls. butter
1 Tbls. olive oil
1/2 cup onion or Leeks, minced
3 Carrots, thinly sliced into discs
1 Sweet Pepper (any color), thinly sliced
1/4 cup orange juice
2 Tbls. lemon juice
2 Tbls. chopped fresh Dill

Melt butter with oil in large nonstick skillet over medium heat. Add onions or leeks and sauté over medium heat until golden, about 5 minutes. Add carrots and peppers and sauté over medium heat, stirring regularly, until crisp-tender (about 5 minutes). Add orange and lemon juice and stir 1 minute. Season with salt and pepper, then stir in chopped dill. Transfer to a bowl and serve.

DENESSE’S PERSIMMON COOKIES

Leave Hachiyas on counter for several days until soft.

1 tsp. of baking soda
1 cup pureed Hachya persimmons
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 cup butter
1 cup sugar
1 egg
1 cup raisins
1 cup chopped nuts

Preheat oven to 350o F.  Sprinkle baking soda onto persimmon puree. Sift together flour, salt and spices. In a large bowl, cream together butter, sugar and egg. Alternate adding persimmon mixture and dry ingredients to the creamed base. Fold in raisins and nuts. Drop by teaspoons onto a greased cookie sheet. Bake for 10 minutes, or until center springs back to gentle touch.

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MASHED POTATO CASSEROLE

Adapted from “Cook’s Country”. Dec/Jan.

1 lb. Russet Potatoes, peeled
2 Tbls. half and half
2 Tbls. chicken broth or veg stock
3 Tbls. butter
1/2 tsp. minced garlic
1/2 tsp. Dijon mustard
1/2 tsp. salt
1 large egg
2 tsp. finely chopped fresh Parsley or chives

Cut potatoes into 1-inch chunks.  Adjust oven rack to upper middle position and preheat to 375 degrees F. Place potatoes in a sauce pan with enough cold water to cover. Bring to a boil, cover and simmer until tender. Warm half [Read more…]

ROASTED SQUASH AND FENNEL

adapted from tastykitchen.com

1 whole Acorn Squash
1 bulb Fennel
1 whole large onion
3 Tbls. olive oil
1 pinch salt
1 pinch cayenne pepper

Preheat oven to 400 degrees F. Cut the squash into wedges to facilitate peeling. Peel and cube the squash. Wash and trim the fennel, getting rid of the white outer layer and the fronds. Chop into 1-inch chunks. Chop onion into wedges. Put veggies in a large bowl and toss with olive oil and seasoning. [Read more…]

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PERSIMMON ARUGULA SALAD

From the Willey Test kitchen Serves 2 to 3.

1 bunch arugula, washed
1 bunch radishes, tops removed (optional)
1 cup thinly sliced Baby Leeks, white part only
1/2 tsp. sesame seeds
1 Tbls. white wine vinegar
1/4 tsp. sesame oil
3/4 Tbls. dry mustard
1/2 tsp. kosher salt
3/4 tsp. sugar
1/4 cup canola oil

Spin dry arugula, tear into salad size pieces, discard any tough stems, arrange on serving plate. Arrange sliced persimmon on top of arugula. Place leeks in a saucepan, cover with water, and simmer. Cook for 5 minutes, until tender. Drain and allow to cool. Coarsely grate radishes, if using, and set aside. Toast sesame seeds in a small skillet until light golden brown, set aside. In a blender or the bowl of a food processor, combine the vinegars, mustard, salt, and sugar; puree for about 2 minutes. While blender is running add both oils slowly. Stir dressing into the radishes. Stir in cooled leeks. Spoon this mixture over persimmons and arugula and garnish with sesame seeds.

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