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 SQUASH SOUP

Adapted from asweetpeachef.com

1  Acorn Squash, sliced in half and seeds removed
2 Tbsp. olive oil
1 large Carrot, chopped
1 Pink Lady Apple, cored and chopped
1 clove garlic, chopped
1 white onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger (or 1 tsp. fresh)
1/4 tsp. dried sage
1/8 tsp. cayenne pepper (optional)
1/8 tsp. ground allspice
4 cups vegetable stock

Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper.  Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher salt and ground black pepper. Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, garlic and onions and saute until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes. Remove pot from heat and puree mixture, either with an immersion blender, a blender (in batches) or a food processor. Once pureed, season to taste. Garnish with croutons, if desired.

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