Kamut® Salad: the newest addition to the Farm Party lineup
The Farm Party is in a little over a week from now. If you haven’t been, it is a big old party up at the PEAS Farm celebrating this great community, and the harvest that abounds this time of year. We cook everyone a big meal, and host some live music (Shakewell and Local Yokel this year!). It’s really fun. This year, we’re celebrating our 20th anniversary, which means we’ll have cake and a photo booth and a few other fun things.
One of the longstanding traditions around this party (we’ve been doing the party for 14 years, so we’ve got some serious traditions going) is that Josh (PEAS Farm Director) and the PEAS Farm student crew make the food. They harvest it in the fields, truck it over the First Presbyterian Church’s commercial grade kitchen, and get to work. The party has gotten so big that UM Catering has now taken over cooking the burgers, so we can focus on what’s most important: the veggies.
This wonderful group makes six salads (green salad, cole slaw, carrot, cuke, roasted beet, and Kamut Brand Khorasan Wheat). It’s a treat for them to show Missoula what they’ve been up to all summer. All their harvesting, weeding, moving pipe, tractoring, educating, more weeding, seeding and re-seeding, and harvesting again, and sweating and sometimes freezing — it all adds up to a rich and new experience. So it is a special thing to be able to invite all of you up to the farm to see a little piece of it in action.
In the spirit of sharing, I asked Kali, an EVST grad student who is one of the group’s leaders this year, if she’d share a recipe. She did some calculating (these recipes are sized for making food for around 1,000) to make it for around 6 servings, and gave me this year’s version of the Kamut® Salad recipe. Grain salads are great because you can stick all sorts of things in them and they taste great with a little dressing. This year, the crew is adding peaches (that’s right!) to the savory salad. It’s a great way tie many seasonal ingredients into one dish. Eat it as a meal, or as a hearty side. To make this gluten free, sub rice.
1/4 cup safflower oil or olive oil
1/8 cup red wine vinegar
A few sprigs of basil
1-2 tsp raw honey
Salt and pepper to taste
1 cup Kamut® berries, cooked and cooled (shorten the cooking time if you soak the berries overnight — see here for
— mine cooked for almost 60 min)
3 – 5 kale leaves, stemmed and chopped
1/2 sweet onion, diced small
1-2 peaches, chopped
4 oz feta cheese, crumbled
Prep all your ingredients.
Emulsify the dressing with an immersion blender.
Massage the chopped kale with a small amount of the dressing to tenderize it. Then combine all the ingredients in a bowl!
We hope you’ll make this, and come to the Farm Party on August 18th, 5:30 pm at the PEAS Farm to try ours! Come find me and we’ll compare recipes, will you?