Sweet Salad Turnips
Farro (Gluten Free sub Lentils)
Reed Family Farm - Bozeman
Amaltheia - Belgrade
Amaltheia - Belgrade
Timeless Natural Food - Conrad (WMGC)
Farmented Foods - Bozeman
Daniels Gourmet Meats - Bozeman
WMGC = Western Montana Growers Cooperative. Through them, we can source from farther afield.
It's easier to eat seasonally when you have recipes that are flexible. Each time you make it, this grain salad can be a celebration of what's in season at that moment (or just what you have in the house!) Starting with this grain base from Alice Waters' The Art of Simple Food, you can concoct a great dish out of any number of added ingredients: fresh, roasted, or sauteed veggies, nuts, seeds, fresh or dried fruit, or cheeses like parmesan or feta. I generally try to keep the add-ins to 3 or less for simplicity. You could also make it with quinoa, lentils, or rice instead of farro.
Makes ~4 side-dish servings
What you'll need:
4 C water
3/4 C dry farro (makes 1 1/2 C cooked), or equal amount of other cooked grain or legume
1 Tbs vinegar - wine vinegars, cider vinegar, or lemon juice would all work
2 green garlic stalks or green onions (white+light green parts), diced fine
2 Tbs chopped fresh herbs like basil, parsley, cilantro, dill, or mint
3 Tbs olive oil
Salt + pepper
1-2 C add-ins: try including the salad turnips, either roasted, sauteed along with their chopped greens, or raw & thinly sliced
Salad greens (optional)
Bring water to a boil, add 2 tsp salt and farro. Simmer for 20-25 minutes until tender. Drain well and transfer to a bowl. Add the vinegar and a pinch of salt, stir and taste, adding more vinegar or salt if desired. Add diced green garlic or onion, chopped herbs, olive oil, black pepper, and any add-ins. Give it a few good stirs and adjust seasoning if needed. It can be eaten as-is, or mixed with salad greens like arugula, baby spinach, or lettuce. Keep in mind that you might want to add a little extra dressing if you're combining with greens or adding lots of extras.
Uses for Green Garlic
Green garlic (or spring garlic) is the young garlic plant before the bulb fully forms and develops its tough outer skin. The flavor is milder than mature garlic, and slightly nutty. You can use it in place of garlic in any recipe, or use it as you would green onions. Here are a few other ways to use it up:
1 stem green garlic (white + light green parts only)
1/4 C olive oil
1-2 Tbs white wine or champagne vinegar
2 tsp honey
1/4 tsp ea. salt + pepper
Finely mince green garlic, add it to a small jar with a lid along with all other ingredients, tighten the lid and shake well. Or, process everything in a blender or food processor.
1 C sliced green garlic (sub in basil, spinach, or arugula for some or all of the green garlic,
depending on what you have available)
1/4 C toasted pine nuts or walnuts
1/4 C grated parmesan or pecorino cheese
1/2 C olive oil
Blend green garlic/herbs/greens, nuts, and a pinch of salt in a food processor. Slowly add olive oil while machine is running. Add cheese and blend briefly to combine. Or you can make it by hand by mincing everything or pounding it up in a mortar + pestle and then gradually stirring in the oil. The texture will be rougher, but should taste just as good. Pesto is great as a sauce for pasta or pizza, or for dipping vegetables, or on top of chicken or fish, or spread on a sandwich, or mixed into a grain bowl, or, or, or...
A quick note on sauerkraut:
This kraut is fresh and full of flavor. Although a natural pairing for your bratwurst, it's also great on sandwiches, wraps, with baked or roasted potatoes, and even on pizza.