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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STUFFED SQUASH WITH HERBED GOAT CHEESE

Adapted from foodnetwork.com

1 cup chicken or vegetable stock
1/2 cup quick cooking barley
1 Acorn Squash, halved & seeded
2 tsp. olive oil
1 cup canned chickpeas (garbanzos)
1/2 cup chopped Leek
1 cup chard stems, diced
1 tsp. dried sage
Salt and pepper
2 oz. herbed goat cheese, crumbled

Preheat oven to 425 degrees F. Heat chicken or veg stock in a small saucepan over medium-high heat. Add barley and simmer until tender, about 8 to 10 minutes. Place seeded squash, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 to 10 minutes, or until flesh is tender. Meanwhile, heat oil in a large saucepan over medium heat. Add leeks and chard stalks, sauté 3 minutes. Add chickpeas, sage and cooked barley, stir to coat. Season to taste with salt and pepper. Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.

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