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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SPAGHETTI DEL PADRINO

Adapted from foodnetwork.com

1/2 cup extra-virgin olive oil
2 cloves garlic, crushed
3 anchovy fillets, chopped
2 Beets, julienned
1 pinch black pepper
up to 1 tsp red pepper flakes, to taste
1 Tbls. chopped Parsley
12 oz. spaghetti
1 head Escarole, coarsely chopped
Parmesan cheese

Heat the oil in a sauté pan, add the garlic and let turn golden brown.  Add anchovy, beets, black pepper, red pepper flakes, and parsley. Cook over medium heat for about 2 minutes. Cook the spaghetti in a large pot of boiling salted water until al dente. Add the escarole and cook just 30 seconds longer. Strain pasta and escarole together, and toss into the sauce. Use tongs to turn and coat evenly. Serve, with fresh grated Parmesan.

Find more recipes by produce: beets, escarole, parsley