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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MAPLE-GLAZED SWEET POTATOES

Adapted from marthastewart.com

1 to 1 1/2 lb. sweet potatoes, well scrubbed
3 Tbls. unsalted butter
2/3 cup pure maple syrup
salt and freshly ground pepper

Preheat oven to 400 degrees F. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons. Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; [Read more…]

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MAMA STAMBERG’S CRANBERRY RELISH

I heard this recipe every year on NPR for over 20 years before I was brave enough to try it.

1- 7.5 oz.clamshell whole raw cranberries, washed
1/2 cup onion
2/3 cup sour cream
1/3 cup sugar
1 1/2 Tbls. horseradish from a jar

Grind the raw berries and onion together in a food processor that will give you a chunky grind — not a puree. Stir in everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”) The relish will be thick, creamy, and shocking pink.

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CREAMY KOHLRABI SOUP

Adapted from easterneuropeanreceipes.about.com
Soup made with this cabbage-like vegetable, is beloved by Eastern Europeans, in particular the Hungarians, Polish, and Russians.

2 Tbls. butter
1 to 2 Baby Leeks, white parts only, chopped
2 large kolrabi bulbs, peeled and chopped
2 1/2 cups vegetable stock
2 1/2 cups milk
2 bay leaves
2 Tbls. kosher salt
1 tsp. black pepper

Melt butter in a large pan with a lid. Add leeks and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 [Read more…]

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STIR FRIED GREENS, PEPPERS AND CARROTS

1 bunch collards or Kale
1 Tbls. olive or peanut oil
2 garlic cloves, minced
1 tsp. fresh ginger, finely chopped
2 Carrots thinly sliced on the diagonal
1 Sweet Pepper (any color), cut into narrow strips
1 Tbsp. rice wine vinegar
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1/2 cup of water or stock
1/2 onion, slivered
thin strips of left over turkey (optional)

Wash greens in a deep basin of cold water. Drain, remove central stem by folding leaves in half and cutting away the [Read more…]

MOROCCAN CARROT SALAD

Adapted from Epicurious.com

1 bunch Carrots, tops removed
1/4 cup vegetable oil or extra-virgin olive oil
3 Tbls. fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
1/2 tsp harissa (Northwest African chili paste) or 1/4 tsp. cayenne (optional)
2 to 4 cloves garlic, mashed or minced
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 tsp. sweet paprika

Wash and scrub, but do not peel carrots; coarsely grate or thinly slice (using a mandoline). In a large bowl, mix together all the ingredients, start with 2 cloves garlic, adding more if needed. Salt to taste. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature. For a Turkish flair, substitute 1-cup plain yogurt for the lemon juice.