Yesterday was a bittersweet day at the farm. It was my friend Ellen’s last day of farm work for the season. She is heading to grad school and I could not be happier for her. However, selfishly I am sad to not have her by my side for the remainder of the season. It’s tough work being a farmer and having good workers and friends by your side is priceless.
The best part about having friends on the farm is being able to kick back at the end of the day with a cold beer and hilarious stories from the fields.
Roasted Summer Vegetable Farro Salad with Tamari-Ginger Sauce.
1 medium-sized eggplant, cut into 1/4 inch rounds
1-2 large carrots, cut into 1/2 inch rounds
2 red potatoes, chopped
1 medium-sized yellow onion, cut into wedges
1 medium-sized head of broccoli, chopped.
1 cup farro.
For the farro:
Combine 1 cup farro with 3 cups water. Bring to a boil. Cover and simmer for about 30 minutes until farro is tender.
For the Veggies:
Place all veggies into a baking dish and drizzle with olive oil, salt and pepper. Bake in a 400 degree oven for about 20- 30 minutes. Turning at least once and checking often to make sure nothing burns.
For the Tamari-Ginger Sauce:
1/2 cup tamari
1/2 cup water
1 tbs rice wine vinegar
2 tbs tahini
1 clove garlic, crushed
1/2 cup minced scallions
2 tsp sesame oil
2 tsp maple syrup
Whisk all ingredients together and set aside.
Once veggies and farro are cooked stir them together in a large bowl. Drizzle with a few tablespoons of sauce and serve.
For the collard greens:
1 large bunch of collards. Stems removed and greens chopped.
3 cloves of garlic, minced
4 cups of chicken stock.
2 tbs extra virgin olive oil
In a large pan sauté the garlic in the oil. Add the collards. Cook for a minute. Add the chicken stock and bring to a boil. Turn heat down and simmer for about 45 minutes. Enjoy!