This recipe comes to you courtesy of Chef Kate Christman of Three Squares Kitchen, a regular chef at our Decatur market on Wednesdays. In this dish, she utilizes the bright flavors of spring, savory mushrooms, and farro for a hearty base. It would serve well as either a vegetarian main or an interesting side. We hope you enjoy it!

Ingredients

• 1 cup farro
• 1 bunch spring onions, chopped
• 1 large handful shiitake mushrooms, thinly sliced
• 1 large daikon radish, thinly sliced into matchsticks
• Extra-virgin olive oil
• Juice of 1 lemon
• Sea salt and pepper
• Zaatar
• 1 large bunch spinach, washed and roughly chopped
• Handful of cilantro, finely chopped
• Approximately 10 sprigs of mint, finely chopped

Instructions

1. Rinse farro and put in a pot with about 4 cups of water. Add a pinch of salt and about 1 tablespoon of olive oil. Bring water to a boil, then simmer until farro is firm but tender, about an hour. Strain excess water. You can do this step ahead of time and store farro in the refrigerator until you’re ready to use.

2. Heat a saute pan over medium heat. Add enough olive oil to barely cover the bottom of the pan and add the mushrooms along with a pinch of salt. Saute, stirring about every minute so mushrooms don’t burn or stick to the bottom of the pan. Add daikon and onions when mushrooms begin to soften. Cook for another 2 – 3 minutes. Remove vegetables from the pan.

3. Whisk together lemon juice, about 2 tablespoons olive oil, salt, pepper, and 1 teaspoon of zaatar.

4. Combine farro and mushrooms together in a large bowl. Add spinach and enough dressing to your liking. Gently combine. Finally, mix in the fresh herbs and add any additional seasoning. Serve warm, room temperature, or cold. Enjoy!

Farms

• Global Growers – cilantro, spring onions, daikon radish
• Mountain Earth Farms – baby spinach
• Mealor Family Gardens – mint
• Honey Creek Mushrooms – shiitakes