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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ROASTED GREEN BEANS & CARROTS

Adapted from Leslie Revsin.

3/4 lb. green beans, trimmed
1/2 bunch Carrots, scrubbed
1 Baby Leek, white part only
2 garlic cloves, thinly sliced
2 Tbls. olive oil
1 tsp. ground cumin

Preheat oven to 350 degrees F. place a heavy roasting pan (9 x 13-inch) or large oven proof skillet on rack. Cut carrots and leeks on the diagponal, 1/4-inch thick. In a large bowl, toss together beans, carrots, leeks, garlic and olive oil. Sprinkle with cumin, season with salt and pepper. Toss again to throughly combine. Transfer vegetable to preheated pan and spread evenly. Roast, sitrring occasionally, until vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust seasonings, serves 4.

Find more recipes by produce: carrots, leeks