The Queer Hipster Kitchen

June begins and school years wind down, freeing up more time for cooking.  Today we checked out a nearby farmers' market.  This was a fantastic and terrible idea, and we got home with all kinds of goodies - freshly made lemon curd, local honey, lots of greens, asparagus, strawberries, happy meat.  I was reluctantly pried away from the bakery stands to check out the local seafood vendor, where we snagged some scallops that are going into my face *tonight.*  We also treated ourselves to a cold brew coffee and a lemon ricotta doughnut each. Good life choices all around. We also discovered that a local farm still has CSA shares.  Well, what are some queer hipsters to do?  We came straight home, packaged up the happy hippy turkey breasts we bought, and hopped online to sign up.  We've sent in our request for a medium share (7 items a week), with an egg share and a fruit share added on.  Twenty-three weeks of veggies for $20 a week?  Yes please...

This is a house favorite for lunch time.  I had a recipe for it once, but now it's one of those recipes that you just make.  (And make.  And make.  Seriously, we could eat it every day of the week and not be sorry about it.) It would be very simple to make this vegan, but you'd be missing out because the feta makes it extra delicious.  It's also a recipe you can change up with whatever else you have around for veggies! Ingredients: 1 cup farro 2 heads broccoli 1 pint grape tomatoes 1 can chickpeas (or 2 cups cooked chickpeas for you fancy dry bean types) 6 oz (or so) feta cheese 1/4 cup red wine vinegar The procedure: Combine farro with 2 cups water in a saucepan.  Bring to a boil, then reduce heat and simmer for about 35 minutes or until farro is done.  (Pro Tip: just follow your package directions on this one.) While the farro cooks, chop your broccoli and slice grape tomatoes.  Drain and rinse chickpeas if you're using canned...