T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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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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Potato Carrot Salad

Adapted from food.com

6 to 8 small Potatoes
1 Tbls. vinegar
salt and pepper to taste
1 cup finely minced Leeks
2 Carrots, grated
1/2 cup Parsley leaves
2 Tbls. Parmesan cheese, grated
1/2 cup mayonnaise
up to 1/4 tsp. cayenne pepper or paprika

Scrub potatoes and place in a pot covered with cold, salted water by 1 inch. Bring to a boil, reduce heat to simmer and cook until a skewer passes through potatoes, about 15 minutes. Drain and pour onto a kitchen towel. When cool enough to handle, cube the potatoes, add to bowl with vinegar, salt and pepper. When potatoes are completely cooled, stir in leeks, carrots, parsley and cheese. Add mayonnaise and mix well, sprinkle with cayenne (or paprika) to taste. Refrigerate for 1 hour before serving.

Find more recipes by produce: carrots, leeks, parsley, potatoes