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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Spiced Parsnip Cupcakes

Adapted from marthastewart.com

1 cup all-purpose flour
1 tsp. ground cardamom or 1 1/4 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1/4 tsp. fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
2 tsp. vanilla extract
2 cups grated Parsnip (1 large peeled parsnip)

Preheat oven to 350 degrees F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture. Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack. You may pair these cupcakes with a classic cream-cheese frosting.

Find more recipes by produce: parsnips