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 Carrots & Fennel with Beans & Chard Sauté

adapted from wakingupvegan.com
You may use two 15 oz. cans Great Northern, Cannellini, or small white beans

1 Fennel Bulb, finely sliced
3 Carrots, chopped
3 Tbls. olive oil, divided
3/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
4 garlic cloves, minced, divided
2 1/2 cups cooked white beans
1 bunch Red Chard

Wash chard, thinly slice stems and set aside, coarsely chop leaves. Preheat oven to 450°F. In a large mixing bowl, toss together fennel, carrots, half the oil, 1/2 tsp. black pepper, cayenne pepper, and half the minced garlic. Evenly arrange fennel mixture on greased baking sheet. Bake at 450° F. until golden brown, turning once, for about 15-20 minutes. Meanwhile, add remaining olive oil to a cast iron skillet and sauté sliced chard stalks over medium-high heat, until they begin to soften. Stir in remaining minced garlic, sauté until fragrant, about 30 seconds. Add chard leaves, followed by beans and 1/4 tsp pepper. Stir and sauté until chard is fully wilted, about 5 minutes. Combine with baked fennel mixture, correct seasoning with salt and pepper, garnish with a handful of minced parsley.

Find more recipes by produce: carrots, fennel