Farro

So if you wanted to make a green salad and then put it in the fridge, like it still has a soft bite.

Farro and barley have really nice chewy textures that I think people will find really pleasant.

I love an amaranth, okay? Like amaranth porridge.

So if you enjoy oatmeal, I think amaranth porridge is really nice.

I will say that, have you ever had the lemon, I think it is like a lemon chicken.

Farro? From Mendocino Farms.

That's what I was thinking of.

It's really good.

But come up with a little trick for that cream of wheat if you like one.

For the farro, F-A-R-R-O, F-A-R-R-O, farro, I always think of the farros in Egypt.

This farro originated near the Middle East or near the Mediterranean.

I always think of it as being a nutty grain that they would consume in the Mediterranean and mix with other dishes like a tomato cucumber salad, for instance.

So with respect to gruff grains, your product, You use farrow.

Why?

Farrow fits beautifully into our rotation on our regenerative organic farm.

And

we've had great success growing it in our climate.

In comparison to other regions.

And you have a new grain that's actually very old.

Farrow.