Green garlic (sometimes known as spring or new garlic) is a less mature, milder tasting garlic. It's got a budding garlic bulb at the end and has green shoots. If it's easily found, it's definitely worth using to add flavor to this farro 'risotto' - our no-stir version of risotto using farro.
Farro - This makes enough for Thursday’s dinner. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. Reserve half for Thursday. (Can be done up to 5 days ahead)
Green garlic or garlic - If using green / spring / new garlic, chop it as you would with green onions. If using garlic, just crush or mince. (Can be done up to 4 days ahead)
Heat a saute pan medium-high heat. Add pine nuts and toast until golden brown, 3 to 5 minutes. Remove from pan and set aside.
Return pan to medium-high heat and add cooking oil and butter. Once heated / melted, add green garlic / garlic, onions, and basil to heated fat with a sprinkle of salt. Saute for ~3 minutes, until softened and fragrant.
Next add in zucchini and asparagus and saute for 4 to 7 minutes, until veggies are mostly done to your liking.
Fold in beans and cooked farro (remember to reserve half the farro for Thursday) and cook for another 2 to 3 minutes. Finish with creme fraiche, lemon juice, and pine nuts. Taste and then add salt and pepper as needed. Enjoy!
If you want to get a head start on your slow cooker soup for tomorrow, you can.