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Cooking with farmer’s market ingredients is so fun! The yellow tomato was so pretty! It came from Flyte Family Farm, and I figured out that it’s a hydroponic tomato! I’m thinking that’s the reason why our tomatoes were so expensive. Our cucumbers, green onions, cilantro, and feta were also from the farmer’s market. Nothing beats farmer’s market feta cheese! Yum!
We recently began buying dried beans in bulk and cooking them up the old fashioned way instead of buying canned. It’s actually been kind of addicting, and it’s definitely cheaper than buying canned beans. The downside is that it involves soaking the beans beforehand, and cooking them also takes a while, so canned beans are nice for when we’re in a hurry!
I am a big fan of grain and bean and pasta salad and basically every kind of un-salady salad (I like real salads too). They are especially nice in the summer since they can be eaten cold. Our recipe made 4 servings, so we each have a nice lunch for later in the week! It’s funny how much I actually appreciate leftovers in college…

Farro and Bean Un-Salad

1 cup farro
½ cup dried garbonzo beans (or 1 can garbanzo beans)
1 small cucumber
1 medium tomato
a nice bunch of green onions
a nice bunch of cilantro
as much or as little feta as your heart desires (we used half of the package shown)

1 lemon
¼ cup tahini
1 clove garlic
2 tablespoons white wine vinegar
salt and pepper (to taste)


  1. If you using dried beans, soak them in 1 ½ cups of water for 6-8 hours or overnight. Drain the water and place the soaked beans in a pot with 3 cups of water. Bring to a boil, then reduce to a simmer and cook until the beans are nice and soft, but not mushy. This usually takes about 1 ½ to 2 hours. If you don’t have time to cook the beans from scratch, canned garbonzo beans will work just as well! Once the beans are done, drain and place in a nice big bowl.
  2. Boil 3 cups of water in a small pot. Add the farro and reduce heat to low. Cook for about 15-20 minutes, stirring occasionally, or until the farro has soaked up all of the water and is tender. Add into the bowl with the garbonzo beans.
  3. Chop up the cucumber, tomato, green onions, and cilantro and add to the bowl.
  4. Assemble the dressing. All you have to do is juice the lemon in a small bowl, remove the seeds, add all of the other ingredients and whisk with a fork until the mixture is thick and creamy!
  5. Crumble some feta on top of your farro, bean, and veggie bowl.
  6. Add in the dressing!
  7. Mix it all together and enjoy 🙂