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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St. John’s Club Kale Soup

adapted from foodnetwork.com.
SB will need their small bunch of kale plus about 1/4 head of cabbage, shredded
2 Tbls. olive oil
1 lb. linguica sausage, cut into 1/2-inch-thick slices
1 Leek (white part only), chopped
6 to 8 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 lb. dried navy beans, soaked overnight & drained
1/4 lb. dried red beans, soaked overnight & drained
4 quarts chicken or veg. stock
2 Potatoes or Turnips, diced
1 bunch Kale, stemmed & torn
2 bay leaves
1/4 tsp. dried thyme
1 1/2 tsp. kosher salt
1/4 tsp. red pepper flakes

In a heavy 8 to 9 quart stockpot, heat olive oil over high heat. Add sausage and leek and sauté for 2 minutes. Add garlic, parsley and beans and cook for 2 minutes. Add chicken stock and bring to a boil. Stir in bay leaves, thyme, salt, pepper flakes, and black pepper to taste. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add potatoes or turnips and kale. Continue to simmer for 20 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls, garnish with chiffonade of mint, if desired. Serve with crusty Portuguese or French bread.

Find more recipes by produce: kale, leeks, parsley, potatoes, turnips