Spring is here, no wait… it’s not, oh here it comes… Nope. Now it’s snowing. Don’t get me wrong:

I LOVE SNOW.

But I can see grass now. It’s over, I can’t go back, I’ve gone and done it. The potting shed is clean and the seeds are calling my name.

Ok, so it’s mud season; the fifth season (right after Winter; just before Spring)  Mud season is when we are thankful for all wheel drive and a high clearance vehicle, when I get to be a little crazy at the wheel, just to get up the mile long road we call a “driveway.” Mud season is when the dogs’ paws are caked with the newly emerged earth and their fur becomes the transporter for all that was outside to now reside inside. My neighbor tells me “You’re out numbered” (kids, dogs, cats, bird, bunny, chickens… oh and our exchange student’s fish-Fishy (guess who’s fish it will be in July?)) she advises to “Just let go.”

I think it will be my new mantra.

This morning I practiced that mantra and put on slippers (dirt goes unnoticed better that way) and made emmer pancakes; a little comfort food for a cold damp day. I was surprised by the fact that breakfast, from egg-crackin’ to clean-up, took little more than 20 minutes. The aroma wafting from the griddle pulled my little sleepy heads out from under their covers and had them at the kitchen bar in no time. I had that Proud Mama moment of knowing that I’m providing a healthy, beginning of the day meal (that they will actually eat) for my active kids. Hopefully they’ll be satisfied until lunch.

Oh! Lunch! I plan the day from one meal to the next. Last night I tried something new; the farro boldly went where only basmati rice had been before…the rice maker. Yup, hoping it would transform our long stove top cooking times to that of a care free slow cooker experience. I am happy to report:  <<genius!>>  It worked! And today I have fresh farro for lunch, via my rice maker.  (Enter celebratory music and little happy dance that you really don’t want in your head).

Spinach and Blue Bird Grain Farro Salad:
serves 2 for lunch

1 cup farro
3 cups washed baby organic spinach
A handful of sweet cheery tomatoes halved
1/4 cup goat cheese(Sunny Pine Farm)
dash of lemon pepper
pinch of salt

Stove top method:  Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes.When farro grains are plump, soft and still chewy remove from heat and fluff with a fork.
Or
Rice Maker method: I use a 1 cup grain to 1 cup liquid and set it to gaba (longer time but great for more nutrients) brown rice mode. But follow your rice makers directions for brown rice.

~Saute baby spinach with a little water and a dash of lemon pepper and a pinch of salt, until it wilts then remove from heat
~fill warmed bowl with farro
~crumble goat cheese onto the farro
~top with wilted baby spinach and halved tomatoes

Enjoy!

  Rachelle Weymuller @ Caramelize Life
“Making Life Sweeter Through Food, Travel and Community”