Roasted Butternut Squash Farro Risotto with Pickled Watermelon Radish,

Wilted Kale, & a Poached Egg​

​

Thanks to all of our market friends for making this dish great!

 

This recipe is a Sunday supper refrigerator dump that will make you and a few of your closest buddies drool! I am letting Highland Harmony Farm, Chance Farm, Black Dog Farm, and Amaltheia Farm take the reins here!

 

Recipe Serves 2-4 People

 

Special Equipment Needed: Blender or Food Processor

 

Pickled Radish

​

Ingredients:

• 1 Large watermelon radish, small diced

• ¼ Cup apple cider vinegar

• 1 Tablespoon brown sugar

• 1 Teaspoon Maldon sea salt 

• Hefty pinch of red chili flakes (I like  lil’ kick to my pickle)

 

Combine all ingredients in a small container, give it a good shake, and set side in the fridge.

 

​

Black Dog Poached Farm Egg

​

Bring 1 quart of water to a boil, salt generously.

Crack 1 egg (do this four times if serving four) into a small container by itself

Pour 1 T of white vinegar into the boiling water. Turn down to a slow simmer

Gently stir the water so it is a slow moving pool

Drop your eggs in one at a time, gently so as not to make the whites go crazy and run around the pot!

 

Let the eggs sit for about 4 minutes, or until they look settled and set , remove from the water and drop into a small bowl with ice cold water to set aside until ready to serve!

 

Farro

​

Ingredients:

• 1.5 Cup Highland Harmony Farm Farro

• 2 Chance Farm Shallot, 1 small diced, 1 peeled and cut in half to roast with the bottom of the butternut squash

• 1 Bulb Chance Farm garlic, peeled, half left whole cloves, half finely chopped (keep separate)

• 1 Small butternut squash, cut in half at “the neck”, small dice the “neck” and seed the bottom, cut in half, and drizzle with oil to roast until soft.

• 2 Cups water 

• 2 Tablespoons olive oil

• 2 Tablespoons greek yogurt

• 2 Tablespoons Amaltheia goat cheese

• Zest of ½ lemon

• Sea salt to taste

• Freshly cracked black pepper to taste

• ½ Bunch Chance Farm lacinato kale, chopped finely. Do not waste those stems, they taste great, and add great texture to the dish!

• 2 Tablespoons cold unsalted butter

 

In a medium sized dutch oven, pour in olive oil, and heat to medium high.  Toss in farro, diced shallot, diced butternut squash, minced garlic.  Toast until you start to smell the goodness, then add your two cups of water.  Place lid on dutch oven and put your butternut, whole garlic cloves, and whole (half) shallot into your oven at 375 degrees.  Set a timer for 35 minutes.  Or cook until soft, all the while keeping a stir on your stove top farro. 

 

When your ingredients in the oven have softened, combine with your greek yogurt, goat cheese, and you may need a touch of water to get everything moving a bit in the blender!  Puree until smooth. 

 

Add your cold butter to your stove top farro, stir well, then add your pureed mixture!  Stir a bit until everything just comes together, add your lemon zest.

 

Place a few heaping spoons of your risotto onto a plate, set a small nest for your poached egg, top with your pickled watermelon radish, radish micro greens, and a solid drizzle of good olive oil! 

 

This may have a few extra steps, but do not fret, it is truly simple, and I am here to guide you through it should you need to ask questions!  I keep the extra quick watermelon radish pickles for salads!