T&D Willey Farms

Organic Farm | Madera, California

  • Welcome
  • Who We Are
    • Our Employees
    • Your Assurance
  • How We Farm
  • Fresh & Local
  • Recipes
  • Farm Tour
  • The Harvest
    • Year-Round Cropping Schedule
  • Contact Us
  • Connect on Facebook
  • Nature Must Be Obeyed
  • Urban Sprawl

farmer-woodcut

sidebar_top-rule
DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

sidebar_bottom-rule

© 2023 Copyright T & D Willey Farms
Madera, California 93637
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
rule-bottom

Wilted Spinach & Udon Noodles

Adapted from Jack Bishop’s Vegetables Every Day.
1/4 cup peanut oil
2 cloves garlic, minced
1 Tbls. fresh ginger, minced
10 oz. Savoy Spinach, well washed & spun dry
1 Tbls. soy sauce
12 oz. fresh lo mein or udon noodles

Bring a large pot of salted water to boil for the noodles.  Heat oil in another large pot with deep sides. Add garlic and ginger, sauté over medium heat until garlic is golden, about 1 minute. Add spinach, turning with tongs to coat evenly with oil. Reduce heat and cover while preparing noodles. Cook noodles according to package directions. Drain, reserving 1/2 cup cooking water. Remove cover from spinach, stir in soy sauce, stir in noodles, adding as much water as necessary to moisten. Taste and adjust seasonings. Serves 4.

Find more recipes by produce: spinach