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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BARLEY SOUP WITH SWISS CHARD

Adapted from Epicurious.com

1 Tbls. olive oil
1 cup chopped onions or Leeks
1 cup chopped Carrots
1 cup chopped mushrooms
3 large garlic cloves, minced
2 1/2 tsp. ground cumin
10 cups chicken or vegetable stock
2/3 cup pearl barley
3 to 4 Roma Tomatoes, diced
2/3 cup dried lentils
1/2 bunch coarsely chopped chard
2 Tbls. chopped fresh Dill

Heat oil in large, heavy nonreactive pot over medium-high heat. Add onions, carrots and mushrooms; sauté until onions/leeks are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Find more recipes by produce: dill, leeks, roma tomatoes