When the New York Times speaks, our members shop. We try to keep up to date, but, hey, we didn't know the Times was going to post a recipe featuring farro late Friday. We do sell farro (aisle 6A), but only a case or two a week. So don't expect to find any on Monday--our next delivery will be later in the week.
This week Martha Rose Shulman is featuring recipes using whole grains in her Recipes for Health column. I primarily read the Times online and surprisingly usually do not find this column in the Dining and Wine section. I access it through the Health section. I find her column is a terrific resource--she is systematically going through the vegetables plus other basic foods, usually offering a week of daily recipes of a food, for example beets or even stale bread. These recipes don't require much preparation and include soups, salads, entrees, and sides. The point is that even if you are not a skilled cook and don't have a lot of time, you can make delicious and healthy food. She indicates which ingredients can be prepared in advance, i.e., cook the farro the night before while you are watching TV, and then the dish will be easy to assemble when you get home from work the next day. These recipes are neatly archived on the Times website. Have chard in the fridge? Click on its photo and see your options.
Earlier in the week, she posted a recipe for red quinoa--which she called "royal." Shulman wrote that red quinoa has more protein than white. I did a little Googling, and the nutritional info I came up with showed white and red equally high in protein. Quinoa is one of the highest protein grains. We sell more than 400 pounds of white quinoa/week. Only a case or two of red quinoa (Aisle 6A). Both are organic. I bought extra red quinoa--so give it a try.