On our recipe pages you’ll find our tried and true favourites using fruit & veggies we grow. That means squash soup, cider stew, chicken salad, apple muffins, Skor bar dip and baked apples at least will stay here.

Spiced Apple Breakfast Farro with Yogurt Cream

Adapted from Bowls of Plenty by Carolynn Carreno

We made this dish and decided it can be dessert or breakfast! We will be making it frequently. We added toasted walnuts. It tastes a bit like apple crisp and the recipe says it serves 4 but we had 8 servings. This is a simplified version of her recipe. The cookbook has interesting stories and tips and would make a great gift!

2 apples (we used 5)

Pinch of ground cloves

6 cups of fresh apple cider

½ tsp. ground cinnamon

¼ tsp. salt

1 ½ cups of farro, rinsed

Peel the apples if desired and core and chop into chunks. Put the cider, spices and salt into a large pot and bring to a boil over high heat. Add the farro, reduce the heat slightly, and gently boil until the farro is tender, 15 to 20 minutes. Add the apples and cook for 5 minutes so they soften but not so long that they turn into applesauce. Spoon the farro into four bowls, dollop the cream on top and serve.

Yogurt Cream

Mix 1 cup of plain yogurt and 1 cup of sour cream with 1 tsp. of sugar together in a small bowl.