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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Steak & Rutabaga Pies

Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.

1 tube flaky biscuits
1/2 lb. diced sirloin (3/8-inch)
1 lb. Rutabagas, peeled, finely diced (1/4-inch)
1/2 cup diced Leek
4 tsp. heavy cream
2 Tbls. fresh Dill, Parsley or Arugula, chopped
1 tsp. salt
1 tsp. pepper

Preheat oven to 400 degrees. Lightly flour a work surface.  Roll out the biscuits one at a time until you have 8 rounds, about 6 inches across. Combine remaining ingredients to make filling.  Grease two large baking sheets. Divide filling equally among the biscuits, placing it on one half of each round. Fold dough over filling, press to seal edges, then, fold over small sections to make a ropelike edge.  Place pies on baking sheets, cut a small slit into the top of each.  Bake 15 minutes, reduce heat to 375 degrees and continue baking until golden brown and fully cooked, 35 to 40 minutes longer.

Find more recipes by produce: dill, leeks, rutabagas