[upbeat folk music]
- Inga: When it came time for me
to prepare a dish with Kernza,
I wanted to try something a little different.
So I soaked a bowl of Kernza grain overnight.
And the next day, I boiled it on the stove
the same way I would do rice.
Then I chopped up a whole bunch of fresh garden vegetables.
The boiled Kernza grains
came out with a similar texture to rice
that I knew would be perfect for a Kernza summer salad.
So it does have a texture that's similar to a rice.
It does taste nice and wheaty, and I was thinking
maybe like this fall,
I would use it in place of wild rice in, like, a soup.
Like I said, we're still experimenting
with all these different things,
but it's fun to be able to do that.
I'm gonna add in some chickpeas, one can of chickpeas.
I love cooking with any kind of beans.
It adds a little bit more oomph
to the salads that you're making.
And then I'm gonna put in all of my squash, my tomatoes.
Sprinkle in the rest of the kale.
And then now, I'm gonna add a lot of fresh herbs.
Basil is one of my mainstays
that I grow every year in the garden.
And then I'll just roll up the leaves a little bit
and then do a chiffonade.
[knife chopping]
And then I'm gonna use some parsley too.
[gentle music]
And then I'll give this a good stir.
Ooh, it just smells like summer inside the house.
And now I'm gonna add our dressing here.
Give it a stir.
[spoon tapping]
Mix that around.
And then I'm gonna top this with some feta.
And then I'm gonna cover this
and let this sit in the fridge for about an hour
so that all the flavors can really come together.
It's gonna be really delicious.
This salad is simple enough for a weeknight,
but I think it's also pretty enough
for a lunch with friends.
I'm gonna go get the table set, and then I'll see you out there
for our little Kernza luncheon.
- Chris: Serving and drinking
and serving and drinking. [all laughing]
- Inga: For this lunch with friends,
I served my Kernza summer salad
with a Kernza bread from Madison Sourdough.
And of course, the brand-new Kernza beer
from Driftless Brewing.
It's so great to enjoy a meal made from local ingredients
and a new perennial grain
that is helping to shape the future of agriculture.
Well, I hope this has inspired you
to learn more about perennial agriculture,
and I hope you'll gather with us next time,
- In unison: Around the Farm Table!
- I'm your host, Inga Witscher.
Cheers. - All: Cheers!
[upbeat folk music]