Late Winter Farmer’s Bowl
This post is sponsored by Bob’s Red Mill, all opinions are my own
Taylor and I were prepping one of our hoop houses for our first round of spring greens and realized we had a lot of over-wintered beets and carrots resting comfortably in the ground. We happily dug them up and I was thrilled that they tasted sweeter than ever. I couldn’t wait to get to the kitchen and whip up something delicious with our unexpected treasures. These “late winter farmer’s bowls” are nourishing, flavorful and perfect for that “in-between” the seasons kind of meal. I used farro as my grain of choice because I love it’s chewy texture and nutty flavor. The key for cooking farro (in my opinion) is to flavor the cooking liquid with onions, garlic, and a bay leaf. It takes things to a whole new level!
The beets and carrots are simply roasted in a little olive oil, salt and pepper. However, the magic was in the yogurt sauce that we drizzled over the finished dish. Taylor and I joined a “herd share” this winter and receive local goat milk, yogurt and cheese every other week. It’s been a great way to support our fellow farmers during the winter and the yogurt has been one of our favorite ingredients this winter. I love eating “bowl”meals because you can pretty much make them your own. Feel free to add any other root veggies and if you’re looking for some protein I think a fried egg, shredded chicken or grilled tofu would all be a great addition. Have fun and enjoy the flavors of the late winter harvest.
Cheers from Tumbleweed Farm
Late Winter Farmer's Bowl
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 4
- 2 medium-sized beets, scrubbed and sliced into 1/2 inch thick pieces
- 4 medium-sized carrots, scrubbed and sliced into 1/2 thick pieces (leave slender carrots whole)
- 3 sprigs of fresh thyme
- 2 tablespoons olive oil
- salt and pepper
- 1 1/2 cups farro
- 1 small yellow onion, quartered
- 2 cloves of garlic
- 1 bay leaf
- toasted sesame seeds for serving
- 1 cup plain full fat goat milk yogurt (or yogurt of choice)
- 1 clove of garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- Preheat the oven to 425F. Toss the beets and carrots with the thyme and oil. Sprinkle with salt and pepper and roast in the oven until tender, about 25-30 minutes. Toss halfway through cooking.
- Meanwhile add the farro, onion, garlic and bay leaf to a large pot and bring to a boil with 4 cups of water. Reduce the heat to medium-low, cover the pot and cook until the farro is al dente and most of the liquid as cooked off, about 25-30 minutes. Drain the farro and discard the onion, garlic and bay leaf.
- In a large bowl whisk together the yogurt, garlic, lemon juice and salt. Taste for seasonings and adjust as needed.
- Divide the farro between bowls and top with the roasted vegetables and drizzle with the yogurt and toasted sesame seeds.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *To make this dairy free use a dairy free yogurt