Meet Merrilyn Tauscher, the “FoodE Expert” at Byerly’s Maple Grove location. Tauscher helps inspire and educate people about food through cooking demos, special events and delicious recipes for any occasion. We asked Tauscher to share some tips on all things organic, and her insight might inspire you to go organic.
“A few of my favorites are our organic fresh herbs. I love them because the bunches of rosemary, thyme, mint and sage have that just-picked freshness to them, and are usually a better value than our packaged herbs,” Tauscher says. She also recommends the organic romaine, and organic beets, which she roasts, and serves hot with melted butter or chilled on a salad. Byerly’s is also carries local organic produce, including kale from Minnesota, and beets, radishes and butternut squash from Wisconsin. Some customers like to juice their veggies too, making organic green top carrots a favorite at the Maple Grove location.
Beyond just the health benefits of eating produce, eating organic can help out Mother Earth too. “Organics aren’t proven to taste better, but they don’t use synthetic pesticides or chemical fertilizers, which protect the quality of our water sources, soil, wildlife and air”, Tauscher explains.
Tauscher shared is a recipe for organic kale and broccoli salad with apricots, whole grain farro and sundried tomatoes, which makes a perfect hearty meal for the cold winter months. Find it online at maple grove mag.com. Also, gather more organic tidbits in “Lund’s and Byerly’s Natural and Organics”, the monthly publication available at Byerly’s in Maple Grove, 12880 Elm Creek Blvd.
Farrout Broccoli Kale Salad
1 ½ cups farro, rinsed
4 cups water
1 1/8 tsp. kosher salt, divided
1 head fresh broccoli, cut into bite size florets (4 cups)
1 bunch fresh kale, ribs and stems removed, cut into bite size pieces (6 cups)
10 -12 dried apricots, julienne cut (thin strips)
⅓ cup sundried tomatoes, julienne cut (thin strips)
1 lemon, juiced
1 garlic clove, finely minced
1 small shallot, finely minced
2 Tbsp. Dijon mustard
1 Tbsp. honey
4-5 twists freshly ground black pepper
3 Tbsp. extra virgin olive oil
½ cup freshly shredded Parmesan cheese
Rinse farro under cold running water. In medium saucepan, combine farro, water and 1 teaspoon kosher salt. Bring to boil; reduce heat and simmer, covered, until tender and most of water is absorbed (15-20 minutes). Remove from heat; drain. Chill completely in refrigerator.
Meanwhile, in large bowl combine broccoli, kale, apricots and tomatoes.
In small bowl, combine freshly squeezed lemon juice, garlic, shallot, mustard, honey, remaining 1/8 teaspoon salt and black pepper. Whisk while slowly adding olive oil until dressing is thoroughly combined.
Combine chilled farro with vegetables. Add dressing; gently toss until well coated. Arrange salad on serving dish; sprinkle with Parmesan.
Amount: 8–10 servings
*Purchase sundried tomatoes from the olive bar.
