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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© 2022 Copyright T & D Willey Farms
Madera, California 93637
(559) 673-9058
Site Design: Rohner Design

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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STIR FRIED GREENS, PEPPERS AND CARROTS

1 bunch collards or Kale
1 Tbls. olive or peanut oil
2 garlic cloves, minced
1 tsp. fresh ginger, finely chopped
2 Carrots thinly sliced on the diagonal
1 Sweet Pepper (any color), cut into narrow strips
1 Tbsp. rice wine vinegar
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1/2 cup of water or stock
1/2 onion, slivered
thin strips of left over turkey (optional)

Wash greens in a deep basin of cold water. Drain, remove central stem by folding leaves in half and cutting away the thick central stalk. Coarsely chop greens. Add oil to heated wok or deep frying pan. When hot, add garlic & ginger and stir-fry one minute. Add greens, carrots and pepper, stir-fry for 4 to 5 minutes. Add remaining ingredients, stir and cook until greens just turn a dark green; 2-4 minutes. Serve with brown rice.

Find more recipes by produce: carrots, kale, sweet peppers