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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Roasted Beet & Turnip Galette

Adapted from TheKitchn.com
2 -3 medium sized Beets
2- 3 Snow White Turnips
2 Tbls. olive oil
1 frozen puff pastry sheet, defrosted in the fridge overnight
1/2 cup ricotta cheese
a few pinches of coarse sea salt
1/4 tsp. smoked paprika

Trim beets and turnips, and lay them out on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast at 400oF for 20 to 40 minutes depending on size. They are done when fork- tender. Lay out puff pastry on a baking sheet, pinching the edges to make a little crust. Prick the surface all over with a fork. Blind bake at 400oF for 5 minutes. Take it out of the oven and spread ricotta over the whole surface. Allow cooked roots to cool a bit, peel (if you wish), then slice thinly and layer them over the ricotta. Dust the whole galette with the paprika, then drizzle with another tablespoon of olive oil and a pinch of salt. Bake at 400oF for 15 minutes until the edges are golden. Cut into squares and serve warm or at room temperature.

Find more recipes by produce: beets, turnips