Order your fresh turkey for Thanksgiving and your holiday pies NOW !
Order forms are available in the produce section of the market.
Local Jumbo Broccoli & Cabbage
2 for $4
Local Jumbo Cauliflower
2 for $5
Local Butternut Squash & Spaghetti Squash
69 cents a pound
Welcome to Willey Farms!
Tucked halfway between Delaware's two cities of Wilmington and Dover is a true gem for the eyes and palate. We are a retail country food market and plant center offering exceptional produce, specialty groceries, garden products and home decorations. We sell fresh vegetables, fruit, candy, natural and organic foods.
Our deli offers sandwiches, hot soup, sliced luncheon meat and cheese. Pies and breads are baked daily. A stroll through our garden center, gift shop and nursery is a delightful experience for all. We provide hundreds of choices of trees, shrubs, houseplants and flowers. Our beautifully decorated home shop offers country and eclectic home accents from small one-of-a-kind finds to large furnishings. You'll be surprised at how our displays change throughout the year!
Check out Willey Farms on Atlantic Broadband Channel MOT 7, Channel 22 and Channel 28. Get cooking and decorating tips in every show!
Eileen's Cauliflower Soup
As seen on TV!!
1 medium to large head of cauliflower
2 1/2 cups chicken broth
2 cups 2% milk
3 T butter
3 T flour
2 cloves garlic, minced
2 tsp thyme
1 cup shredded cheese (optional)
With temperature on low, make a rue with the butter and flour. Add a dash of salt and pepper. Simmer for 5 minutes and then add milk. Add cheese if desired.
In a seperate pot, boil the coarsely chopped cauliflower in the chicken broth for 15 minutes. Reduce temperature to low and mash cauliflower with potato masher. Add the milk mixture and a dash of salt and pepper. Simmer for 15 minutes. Enjoy!
Sprinkle shredded cheese and/or crushed croutons on top just before serving.
Butter-Pecan Mashed Sweet Potatoes
2 lbs sweet potatoes (about 4)
1 1/2 T butter
2 T fat free milk
1/4 tsp salt
1/4 cup pecans, chopped and toasted
Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.
Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Stir butter, milk, and salt into potato pulp. Top with pecans.