Sunchoke - Kale Hash with Farro 1/2 cup farro .5 lbs. sunchokes, peeled and cut into 2-inch pieces 1 bunch kale, cut into ribbons 3 tablespoons olive oil ½ cup Cipollini red onion, sliced 1/4 inch thick 1 tablespoon unsalted butter salt and pepper In a medium saucepan, cover the farro with 2 inches of … Continue reading Early Spring Week 4 Recipes
Jubilee Farm 