ITEMS
Chopped Kale
Elm Oyster Mushrooms
Fresh Mint
Plain Yogurt
Apricot Granola
Farro
PRODUCERS
Root Cellar Foods - Belgrade
Sun Hands Farm - Kalispell
Swanky Roots - Billings
Kalispell Kreamery - Kalispell
Gallatin Gourmet - Bozeman
Timeless Natural Food - Ulm
Farro with Mushrooms & Herbs
This combo is delightful on it's own or as a side. Build it up with some roasted root veggies or frozen peas tossed in to cook, or dish onto some lightly dressed greens like arugula, spinach, or kale. I'm sure you'll make it your own. Serves ~4.
1 C farro
~2 C mushrooms, woody stems removed and sliced or chopped into bite-sized pieces
2-3 Tbs fresh herbs, chopped - use mint, parsley, cilantro, basil, or thyme
juice of 1/2 a lemon
2 Tbs olive oil
Salt and pepper to taste
Cook the farro in water according to the package directions. Should take about 20 minutes at a simmer. Drain and set aside.
Heat the oil in a skillet on medium-high heat, add the mushrooms with a pinch of salt and pepper and cook, stirring frequently until they are browned, 5-7 minutes. Add the lemon juice and most of the chopped herbs, stirring and scraping up any bits from the bottom of the pan for 1-2 minutes. Add the cooked farro and stir until heated through, another 1-2 minutes. Taste and adjust seasonings, adding more lemon juice or serve with lemon wedges if desired. Top with remaining herbs.
Notes: You may need to add some crimini or other mushrooms to get a full 2 C, or just use less. Other additions or substitutions: add minced onion/shallot with the mushroom, and/or minced garlic just before the lemon juice. Stir in 1 Tbs butter for richness into the cooked farro. You could also use a wine, like sherry, or wine vinegar instead of lemon juice.
Tuscan Farro Soup with Kale
Adapted from Mark Bittman's recipe. Serves 4.
2 Tbs extra virgin olive oil
1 onion, diced -- or if you happen to have a mirepoix mix in your freezer, use it!
2 celery stalks, trimmed and diced
2 carrots, diced
Salt and pepper
1 Tbs minced garlic
1 C farro, uncooked
2 C diced tomatoes - fresh or canned, don't drain. 1 14.5 oz can will suffice.
6 C chicken or vegetable broth
2 C cannellini beans, cooked - either 1 can, drained, or cooked from dried (see note*)
1 package Chopped Kale - tear leaves into smaller pieces if need be
Freshly grated Parmesan
Chopped fresh parsley and/or basil, optional
*If you're cooking dried beans, I suggest cooking them separately before adding to the soup. Add whatever liquid is leftover from cooking to the soup and decrease broth accordingly.
Heat oil in a large, deep saucepan or soup pot over medium heat. Add onion, celery, carrots, a large pinch of salt and some pepper. Cook until onions are translucent and vegetables are softened, 7-10 minutes. Add garlic and stir. Add tomatoes, farro, and broth and bring to boil. Reduce heat to a simmer and cook until farro is tender, about 20 minutes. Add the cooked beans and chopped kale. Simmer another 5-10 minutes. Stir in parsley and basil (if using). Taste and adjust seasoning, then serve with grated Parmesan.
Additional Ingredients: Diced winter squash, potatoes, chickpeas, mushrooms, spinach, frozen green beans, or italian sausage would be good additions or substitutions, just to name a few.
What Else To Do With Mint
Here's couple ideas to make the most of it.
Tzatziki sauce for falafel, pita, veggie dip, etc. -- also uses plain yogurt.
Raita to cool down your spicy dishes -- also uses plain yogurt. [Side note - both this and the tzatziki recipes say to squeeze the excess water out of the cucumbers. I never do this and the sauce is still good].
Beverages! Steep it in hot water for tea, or muddle it in a cocktail or mocktail Here's our recipe for Mojitos.