Comments on: Farro with spinach http://ourhomeworks.com/2009/01/20/farro-with-spinach/ Living local in Eugene, OR Mon, 06 Feb 2012 01:54:09 +0000 http://wordpress.org/?v=2.6.5 By: Lauren http://ourhomeworks.com/2009/01/20/farro-with-spinach/#comment-15811 Lauren Wed, 06 Apr 2011 19:20:10 +0000 http://ourhomeworks.com/?p=250#comment-15811 I tried making this last night. It came out good except very liquidy. The broth really didn't "cook down" like it was supposed to. I had to drain some of the excess liquid, as there was a lot.. but it still came out great and completely edible which is a good thing and I will def make it again and try again with it.. possibly using chard or collards another time. Do you have any more explanation on how to cook down the liquids? This is my first time making a risotto or using Farro. I tried making this last night. It came out good except very liquidy. The broth really didn’t “cook down” like it was supposed to. I had to drain some of the excess liquid, as there was a lot.. but it still came out great and completely edible which is a good thing and I will def make it again and try again with it.. possibly using chard or collards another time. Do you have any more explanation on how to cook down the liquids? This is my first time making a risotto or using Farro.

]]> By: Matt http://ourhomeworks.com/2009/01/20/farro-with-spinach/#comment-169 Matt Fri, 23 Jan 2009 21:04:08 +0000 http://ourhomeworks.com/?p=250#comment-169 Hi Mary, Another strategy is to own a dedicated freezer. Many fruits and vegetables preserve very well in the freezer, and in many cases a strategy preferable to canning (time savings; integrity of flavor and appearance). The key is loading up with fresh produce from local farmers and your garden during the growing season and freezing them at their optimal level of flavor. I can attest that most locally grown foods will still taste better frozen and thawed than comparable unfrozen supermarket produce that has been in transit and sitting on shelves for who knows how long. We prefer an upright type as opposed to a chest. More of your goods are within view and quick reach this way. Most of our meats are also sourced from locally raised animals and purchased frozen in bulk amounts direct from farmers. This is not a new concept. My grandparents and parents shared a couple of full size dedicated freezers - they were probably 1950/60s era. They were always full, and I must admit my favorite thing in them was ice cream! Hi Mary,

Another strategy is to own a dedicated freezer. Many fruits and vegetables preserve very well in the freezer, and in many cases a strategy preferable to canning (time savings; integrity of flavor and appearance). The key is loading up with fresh produce from local farmers and your garden during the growing season and freezing them at their optimal level of flavor. I can attest that most locally grown foods will still taste better frozen and thawed than comparable unfrozen supermarket produce that has been in transit and sitting on shelves for who knows how long.

We prefer an upright type as opposed to a chest. More of your goods are within view and quick reach this way. Most of our meats are also sourced from locally raised animals and purchased frozen in bulk amounts direct from farmers.

This is not a new concept. My grandparents and parents shared a couple of full size dedicated freezers - they were probably 1950/60s era. They were always full, and I must admit my favorite thing in them was ice cream!

]]> By: Mangochild http://ourhomeworks.com/2009/01/20/farro-with-spinach/#comment-167 Mangochild Fri, 23 Jan 2009 13:16:35 +0000 http://ourhomeworks.com/?p=250#comment-167 You are so lucky to have varied grain sources in your zone! I feel fortunate to have my Wild Hive Farm, but I do miss having more varied grains like farro. Glad you shared your Dark Days meal with this treat. You are so lucky to have varied grain sources in your zone! I feel fortunate to have my Wild Hive Farm, but I do miss having more varied grains like farro. Glad you shared your Dark Days meal with this treat.

]]> By: Amy http://ourhomeworks.com/2009/01/20/farro-with-spinach/#comment-165 Amy Thu, 22 Jan 2009 22:45:24 +0000 http://ourhomeworks.com/?p=250#comment-165 Hi Mary- Thanks for your note. Depending on where you live, there are a number of quarterly magazines published by Edible Communities (http://www.ediblecommunities.com/portal/index.php) that feature local farmers, markets, etc. Here is the one for Chicago: http://www.ediblechicago.com. For other places, just go to Edible Communities and see if there is one close to you. localharvest.org is also a good place to look for CSAs, farmers markets, and other local food purveyors. Good luck in finding local food! Hi Mary-

Thanks for your note. Depending on where you live, there are a number of quarterly magazines published by Edible Communities (http://www.ediblecommunities.com/portal/index.php) that feature local farmers, markets, etc. Here is the one for Chicago: http://www.ediblechicago.com. For other places, just go to Edible Communities and see if there is one close to you.

localharvest.org is also a good place to look for CSAs, farmers markets, and other local food purveyors.

Good luck in finding local food!

]]> By: Mary http://ourhomeworks.com/2009/01/20/farro-with-spinach/#comment-164 Mary Thu, 22 Jan 2009 22:17:05 +0000 http://ourhomeworks.com/?p=250#comment-164 I love your website! Do you have any advice for how Midwesterners can eat fresh and local during winter months? I love your website! Do you have any advice for how Midwesterners can eat fresh and local during winter months?

]]>