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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ARUGULA SALAD WITH PAN ROASTED PEARS

Adapted from food.com

1 bunch Arugula
2 to 3 firm Bartlett Pears
2 Tbls. butter
3 Tbls. brown sugar
1 cup walnuts, chopped
2 Tbls. extra virgin olive oil
2 tsp. cider vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
3 oz. Parmesan cheese

Wash arugula in a basin of cold of water, pinch off coarse stems. Dry in a salad spinner or on kitchen towels. Chop or tear into bite-size pieces, place in a salad bowl Cut each pear lengthwise, remove the core, then set cut side down on a board and slice into 5 pieces lengthwise again. In a medium non-stick skillet heat butter and brown sugar over medium high heat until bubbly. Toss in pear slices. Stir to coat evenly. Keep stirring until pears are warmed through and starting to brown on the edges, about 10 minutes. Add chopped walnuts, stir to coat. Cook until browned, 3 to 5 minutes, remove pan from heat. Whisk together vinegar, mustard, salt and freshly ground black pepper to taste, drizzle in oil while whisking to make a simple vinaigrette. Toss Arugula with dressing and divide among four salad plates. Place pears and walnuts on top. Garnish with shaved Parmesan (using a vegetable peeler).

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