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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SAUTÉED TEX-MEX ZUCCHINI & POTATOES

Adapted from finecooking.com

2 medium Zucchini
1-1/4 tsp. kosher salt; more to taste
1/4 cup extra-virgin olive oil
6 small Red Potatoes (about 3/4 lb.), diced
3 Tbs. chopped fresh cilantro (optional)
freshly ground black pepper
1/2 cup Red Spanish Pepper, finely diced
2 cloves garlic, minced (about 1 Tbls.)
1/2 tsp. chili powder

Trim off ends of zucchini, cut lengthwise into quarters. Slice off 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each wedge; it’s all right if some of the seeds remain. Arrange zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with 1/2 tsp. kosher salt and set aside for 10 minutes. Blot zucchini dry with the paper towels, then cut into 3/4-inch dice. Heat a large skillet over medium-high heat. Pour in 2 Tbls. of oil, add zucchini; sauté, stirring occasionally, until it browns and softens a bit, about 4 minutes. Transfer to a large plate. Add remaining 2 Tbls. olive oil to the hot skillet. Stir in potatoes; season with salt and a few generous grinds of black pepper. Sauté, stirring occasionally, until potatoes brown and cook through, about 7 minutes. Add red pepper, garlic, and chili powder and sauté for 1 minute. Stir in the zucchini and cilantro and taste for salt and pepper. Serve immediately.

Find more recipes by produce: potatoes, zucchini