Eatwell Farmhouse Kitchen Serves 6

This turned out so well, I was really pretty pleased.

2 cups Eatwell Farm Wheat Berries
1 TB Oil
1 medium sized Onion, chopped
1 Garlic, chopped
1/2 to 1 bunch of Kale (you choose how much you would like), chopped
1/2 cup Chrysanthemum leaves, finely chopped
4 or 5 Radishes, cut in half and sliced very thin
If you have Beets I think you could use 1 or 2 beets washed well and grated instead of the radishes
If you have Strawberries hull about 10 of them and cut in half or quarter if they are big
For the Dressing:
Zest from one Orange
1/4 to 1/2 cup fresh Orange Juice
1/4 cup Extra Virgin Olive Oil
Salt and Pepper

Toast the wheat berries in a dry pan over medium heat for probably no more than 2 minutes.  The color will just start to change and you will smell them toasting.  Pour into a pot and cover 2” above with water, bring to a boil and cook for about 45 minutes (low boil).  Test for tenderness. Once they are done drain well and let cool. In a skillet heat the 1 TB oil and sauté the garlic and onion until soft.  With the kale you can either sauté it in the pan with the onion and garlic or cook it in some boiling water just until soft, but make sure to drain it well.  Mix together the orange juice, zest, oil, salt and pepper. You can easily spice this up some with some red pepper flakes, or some sumac, I actually used a small amount of finely chopped fresh lemon verbena.  Once the wheat berries are cool and the kale and onion/garlic is cooked, mix them together including the chopped chrysanthemum leaves, radishes or beets.  Toss in the dressing and add the strawberries just before serving.  If you want to fancy this up some you can add feta and or some toasted walnuts.  If you don’t have strawberries, dried cranberries would be nice instead.