For my day job, I source produce for major grocery store chains. I work for a 3rd party logistics company so we are able to procure the produce from the farmers as well as arrange the transportation to the grocery Distribution Centers. Its really kind of cool to see the supply chain all the way from the grower to the store, especially as someone who could spend hours sifting through the produce section at grocery stores.
We are currently in the midst of our Thanksgiving “push.” the word push doesn’t even begin to describe it…one might call it more of a shove. We are shipping upwards of 150,000 cases of Sweet Potatoes in a 2 week period to one of the countries largest grocery store chains and I’m sure that this covers less than half of all the Sweet Potatoes this grocery store chain will procure this Thanksgiving season.
So right now the idea of cooking with fall vegetables kind of grinds my gears a bit, seeing as I spend 5 hours a day focused on sweet potatoes and the remaining 4 hours processing orders for the remainder of the fall vegetables we source. When I went the the Co-op last night I decided I wanted a salad and in the end created a delicious, Mediterranean meal.
Farro Falafel Salad
1 Cup Farro
1/4 Head of Green Leaf Lettuce cut into bite sized pieces
1/2 Cup of Kalamata Olives cut in half
1 Seedless Cucumber cut in the half rounds
1 Green Pepper Cut into bite size pieces
1 Sprig Rosemary Finely Chopped
1/2 Red onion sliced
8-10 Falafel Balls
Bring a small pot of water to a boil. Pour the Farro into the boiling water and cook for about 30 minutes until it is soft but still has a little bite. Strain the Farro. In a Large Salad Bowl mix all the ingredients and toss together with Dressing (Recipe To Follow). If you want you can also add some feta cheese to the Recipe (I’m trying to cut back on dairy, so I left it out).
*Quick note about the Falafel Balls. I purchased them Pre-made at my grocery store and they are absolutely delicious. Most Grocery stores have them pre-made in the deli section or have box mixes that are also very good. If you want to make them from scratch (which I have done and its not difficult, just messy if you deep fry them), there are some very good recipes online. The choice is yours and whichever you chose, there is no shame 😉
Tahini Lime Dressing
3 Tbsp Tahini
Juice of 2 Limes (bout a 1/4 cup)
2 Tsp Honey
Salt and Pepper
In a bowl add the Tahini, Honey and Lime Juice and whisk together until combined. While whisking continually mixing, slowly drizzle olive oil in until the dressing just begins to thicken. Add salt and pepper to taste and you have your dressing.