I’m definitely a “glass half full” person, but even I am deeply impressed by the level of optimism it takes to look at garbage and see opportunity. Eric Goff and Dustin Fedako, two decidedly optimistic and energetic entrepreneurs, see treasure and connection where we might see scraps. With their new enterprise, East Side Compost Pedallers, they aim to help our community manage waste, reduce what goes into our landfills, enrich our soil, help farmers grow organically, and get us all excited about it and support other local businesses through their rewards program The Loop. These guys think big, really big, and knowing them invites me to do the same. Can you envision a future where food grows everywhere and all of our city’s organics are returned to the soil, creating an abundantly fertile community? Spend a little time with Dustin, and I promise you can. Here’s an interview with him that will inspire you to build your own compost bin today. And what about our recipe? Delicious. Those carrot peels? Straight to the compost bin!
Roasted Carrot & Farro Salad with Feta
2 bunches carrots, peeled (I used 1 bunch of orange + 1 bunch of purple)
olive oil & salt for roasting
2 c farro, cooked according to package directions to al dente (farro is an ancient grain; check the pasta aisle or order here)
2 shallots, minced
5 oz feta cheese, cut into small cubes
1 small bunch parsley, chopped
juice of 1 lemon
1/3 c. olive oil
salt & pepper to taste
Preheat oven to 500. Cut carrots into 1-2″ pieces, toss with olive oil and a pinch of salt. Place on a baking sheet and roast for 10-15 minutes, until beginning to caramelize around the edges (but still a little al dente). Remove from oven and set aside. When carrots have cooled, place farro in a large bowl and add carrots, shallot, parsley and feta. Squeeze lemon juice over all, drizzle olive oil on top, season with salt and pepper and toss well. Keeps great for several days in the refrigerator.