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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Sweet-and-Sour Cabbage & Chard

Adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers

1 Tbls. butter
1  1/2 cup sliced Leeks
5 cups shredded Cabbage
1 cup water
1/3 cup raisins
1 bunch Chard leaves, chopped
1  apple, peeled, cored and sliced
2 tsp. apple cider vinegar
2 tsp. maple syrup or honey
salt

Wash chard leaves in a deep basin of water. Strip leaves from center stalk.  Use stalk and leaves separately. In a large skillet, melt butter over medium heat. Add leek and cook until translucent, 8 to 10 minutes. Add cabbage, water, raisins and apple slices. Cover loosely (allowing gasses to escape) and cook for 6 to 7 minutes. Stir in chard leaves, cook until just wilted and bright green, 3 to 4 minutes. Stir in vinegar and sweetener, add salt to taste. Serves 4.

Find more recipes by produce: cabbage, leeks