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Delivery 2/8/23


  1. Chopped Kale

  2. Carrots

  3. Spicy Tomatillo Hot Sauce

  4. Ricotta

  5. Eggs

  6. Farro / GF Sub Lentils or Chickpeas


  1. Root Cellar Foods - Belgrade

  2. Amaltheia Organic Produce - Belgrade

  3. Arthur Wayne Hot Sauce - Missoula

  4. Amaltheia Organic Dairy - Belgrade

  5. Happy Eggs - Manhattan

  6. Timeless Natural Foods - Ulm


Stir-Fried Farro with Garlicky Kale & an Egg

Recipe from Serious Eats. Serves 4. This grain-bowl-esque dish could be served up for any meal of the day.

1 1/2 C farro (~10 oz) - you can sub any grain or legume you like. Whatever you choose, season it well.

2 Tbs extra-virgin olive oil, plus more for drizzling

3/4 C shallots or onions, thinly sliced

3 medium cloves garlic, minced

1 pkg chopped kale, or ~1 bunch, stemmed and chopped

2 Tbs red wine vinegar - sub white wine vinegar, cider vinegar, or rice wine vinegar if needed

Salt and pepper, to taste

4 eggs, poached, fried, soft boiled, etc. I think a runny or jammy yolk would work well, but it's entirely up to your personal preference.

Ricotta cheese, chèvre, feta, or Parmigiano-Reggiano cheese (optional)

Tomatillo hot sauce, for serving (optional)

  • Bring a pot of water to a boil. Add a generous amount of salt, followed by the farro. Lower heat and simmer until farro is tender but not mushy. Cooking time may vary, so start checking at ~20 min, but be prepared to simmer longer if needed. Drain and set aside. [See note below about cooking eggs.]

  • Heat the oil in a large skillet over medium heat. Add shallots/onion and cook until softened, 4-6 min. Add garlic and cook, stirring, for ~30 seconds. Add kale and cook, tossing, until wilted, another 4 min or so. Add farro and vinegar and toss until farro is warmed through. Season to taste with salt and pepper.

  • Cook eggs to your liking - if boiling or poaching, you may want to get the water started while the farro is cooking. Here are directions to poach an egg.

  • Divide kale and grains into 4 bowls. Top each with an egg, a bit more salt and pepper, and some cheese, if using. Serve with salt and pepper, hot sauce, or any other condiments you prefer.


Toasted Farro Soup with Chicken & Greens

Serves 4-6. Adapted from Colu Henry's recipe, NYTimes Cooking. See notes for vegetarian and GF suggestions.

2 Tbs olive oil

1 1/2 C leeks, shallots, or onion, thinly sliced

2 medium carrots, sliced into thin rounds (peel if you want to)

1 celery stalk, thinly sliced

3 garlic cloves, finely chopped

1 tsp fennel seeds, gently crushed or roughly chopped

1/2 tsp red-pepper flakes

Kosher salt and black pepper

1 C farro, rinsed

6 C chicken broth or veggie broth

3/4 lb boneless, skinless chicken thighs (omit for vegetarian version - see notes)

1 pkg chopped kale

Fresh lemon juice and/or zest, for serving (optional)

  • Heat the oil in a large stock pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until they have softened but not browned, 4-6 min.

  • Add the garlic, fennel seeds and red-pepper flakes; cook until fragrant, ~ 1 min. Season well with salt and pepper.

  • Add the farro and cook, stirring frequently, until slightly toasted, 1-2 min. Add the stock and chicken thighs, if using. Bring to a boil, then reduce heat to maintain a simmer. Simmer until the chicken is cooked through and is no longer pink, 10-12 min. Skim any bits of foam that float to the surface during that time, if you want.

  • Transfer the chicken to a cutting board. When cool enough to touch, shred or chop it into bite-size pieces.

  • Continue simmering the soup until the farro is tender but still toothsome, ~20 more min. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasoning as needed.

  • Ladle into bowls and add a squeeze of lemon juice and/or grated lemon zest over top, if desired.

Notes: 1) If you make a vegetarian version without the chicken, I suggest subbing in sliced mushrooms or otherwise bulking up the vegetables present. You may also choose to use butter instead of olive oil for added richness. 2) I think black, green or brown lentils would work fine in place of farro. Rice or quinoa could also work. Note that cooking times will vary depending on the grain/legume. If you wanted to use chickpeas instead, I suggest cooking them through or mostly through before starting your soup. Best to let them soak ahead of time as well, if you remember.


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