Farewell Farro

We spent the past two weeks learning and talking about farro. Here’s what we discovered. And…find out what the next topic on The Cookful will be!

We spent the past two weeks learning and talking about farro. Here's what we discovered. And...find out what the next topic on The Cookful will be!

We spent the past two weeks telling you everything we know, and finding out what we didn’t already know, about farro. It was a tasty and healthy couple of weeks for sure. Now we’re going to sum up what we told you and (drum roll please :)) tell you about the new topic that we have starting tomorrow.

So…what did we learn about farro?

It’s an ancient grain with amazing health benefits.

It is surprisingly quick-cooking and we told you about three cooking methods that work wonderfully.

We found out that farro is not always available in grocery stores. But don’t worry! You can totally order it online. We really like this one by Bob’s Red Mill.

You can get a farro apron! Wait. Don’t get too excited. If you’re like me and thought this meant that it was made out of farro so jumped up and down in front of your computer and sort of fell out of your chair, ooops. Sorry if you hurt yourself. I think it’s actually called a farro apron because it’s the color of farro. But it’s still pretty nice.

And, we also gave you a whole bunch of tasty Farro Recipes to try out:

Beef and Farro Soup

Farro Tabouleh

Farro and Roasted Radish Salad

Bolognese Farro Bake

Farro Salad with Roasted Cauliflower

Special Fried Farro

Meatballs with Farro and Rosemary

Creamy Farro and Spinach

So that’s it then. The end of farro. Don’t be too sad though. Just because we’ve stopped talking about it doesn’t mean you have to stop cooking and eating it. In fact, we hope we’ve inspired you to get creative and make this wholesome grain part of your regular cooking routine. We can’t wait to hear what you come up with.

What’s Next On The Cookful?

Well, here we are on January 15th and you know what’s coming right around the corner (in only 21 days!), right? It’s Superbowl! Now I’m not a huge football fan but I do get myself invited to a Superbowl party every year because….well…obviously…the dips! All of us at The Cookful especially love hot dips and so we decided to devote a whole topic to Slow Cooker Dips. Warm and squidgy and you know there will be a lot of cheese involved too. Sooo exciting.

What’s even more exciting is that we have a whole bunch of new contributors joining us for this series. You’re going to get recipes and ideas from some really great bloggers that we really love. Here’s who is joining us for our Slow Cooker Dip Topic:

Ellie O’Brien from Hungry by Nature

Amy Getman from Happy Healthy RD

Rebecca Clyde from Nourish Nutrition Co

Lauren Sharifi from Bite of Heatlh Nutrition

Sam Ellis from The Culinary Compass

Stephanie DeMarr from Little Prairie Kitchen

Karman Meyer from The Nutrition Adventure

Tawnie Kroll from Kroll’s Korner

Allie McDonald from Miss Allie’s Kitchen

We know you’re going to love what these talented women have come up with. Join along with us tomorrow and daily after that by stopping by our Slow Cooker Dips Topic Page. Or, subscribe to our weekly newsletter to get all of the info about our most recent posts, which, are going to be all slow cooker dips for a couple of weeks. Yum! To sign up, enter your email address in the form below.

Now get ready for all that cheese headed your way!

Christine 😉

Amy Bowen

Amy had no clue how to cook until she became the food reporter for a daily newspaper in Minnesota. At 25, she even struggled with boxed mac and cheese. These days, Amy is a much better cook, thanks to interviewing cooks and chefs for more than 10 years. She even makes four cheese macaroni and cheese with bacon, no boxed mac in sight. Amy is also on the editorial team at The Cookful.