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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Rutabaga & Potato Salad

Adapted from marthastewart.com

1 lb. Rutabaga
1 lb. Red Potatoes
2 Tbls. white-wine vinegar
2 ribs celery, including their leaves, halved lengthwise and sliced crosswise

Peel and cut rutabaga into 1/2-inch cubes. Scrub potatoes and cut into a similar size. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place rutabaga in basket, and reduce heat to medium. Cover and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes. Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally. When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.

Find more recipes by produce: potatoes, rutabagas