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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Turnip & Kale Hash with Eggs

adapted from foodfitnessfreshair.com

1 1/2 Tbls. safflower or sunflower oil
2 to 3 medium Turnips, cut in 1/4-inch dice
1/4 onion, cut in 1/4-inch dice
2 cups Kale, chopped
1 Tbsp. Dijon mustard
1/2 Tbls. unsalted butter
2 eggs
Hot sauce, to taste

Heat oil in large sauté pan, over high heat. Add onion and turnips. Sauté until turnips begin to brown, 5-7 minutes. Season generously with salt and pepper. Wash about 6 kale leaves, cut out center stalk and chop up leaves. Add kale with the water clinging to their leavers, and stir until kale begins to wilt. Reduce heat a bit, cook veggies another 7 or 8 minutes, until kale is tender, adding tablespoons of water to prevent scorching. When all the kale is dark green and tender, reduce heat to medium low and stir in mustard. Make 2 openings in the veggies. Divide butter to each opening; let it melt and foam. When foam subsides (about 1 minute; if butter browns in 1 minute, pan is too hot) Crack eggs into each opening. Season eggs with salt and pepper; cover and cook about 2 minutes for runny yolks, 2½ minutes for firmer yolks. Divide turnip hash between two plates and top with a dash or so of Tapatio, if desired. Serves two.

Find more recipes by produce: kale, turnips