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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GARLIC ESCAROLE SOUP

Adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers. Save the tender pale hearts of Escarole for salads, use the dark outer leaves in this recipe.

1 Tbs. extra virgin olive oil
1 Onion, thinly sliced
4 garlic cloves, minced
8 cups chicken or veg stock
1 tsp. salt, or to taste
1/2 cup Arborio rice, or pearl barley
shredded chicken (optional)
5 cups Escarole, washed & roughly chopped

Heat oil in a large soup pot over medium heat. Add onion, cook for 10 min until tender. Reduce heat to low, add garlic, cook until fragrant. Add stock, salt and rice and bring to boil. Simmer for 5 minutes. Add escarole and shredded chicken, if using. Simmer, covered, for about 10 minutes, until rice and escarole are tender. Season to taste with salt. Serve with grated Parmesan. Serves 6

Find more recipes by produce: escarole