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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TANGY CARROT & SWEET PEPPER SALAD

Adapted from myrecipes.com

2 cups Carrots, cut into matchsticks
5 Tbls. rice vinegar
1 Tbls. sugar
1 1/2 Tbls. canola oil
1  1/2 tsp. Dijon mustard
1/2 tsp. salt
2 small or 1 large garlic clove, minced
1 cup cooked orzo pasta
1/4 cup chopped fresh Dill
1  Sweet Pepper, cut into thin strips

In a medium saucepan, cook about 1/3 cup orzo according to package directions, until al dente. Drain and rinse with cold water, set aside, this should yield about 1 cup of cooked pasta. Slice carrots diagonally, then stack three slices on top of one another and cut lengthwise through all layers to make “matchsticks”. Bring a pot of salted water to boil. Cut any color sweet pepper into very fine strips about the same length as carrots. Cook carrots in boiling, salted water 2 minutes (don’t worry if the water hasn’t returned to a boil) While carrots cook, combine vinegar, sugar, oil, mustard, salt and garlic in a medium bowl, and stir well. Drain carrots and rinse in cold water. Add carrots, orzo, dill, and bell pepper to bowl; stir well to coat. Cover and chill at least 1 hour.

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