A bit of science, healthy eating, and silliness

June is Men’s Health Month, so we will be focusing on things that men should do to get and stay healthy and things that their families can do to encourage this.

Let’s face reality for just a moment. Men, although usually physically stronger than women, are not as adaptable to changing situations. Physiologically speaking, women are far superior! Okay, so that might just be an opinion. The truth is that research shows greater survival rates of women then men, but the reasons are not fully understood and is why focusing on men's health is very important.

June 13

Don't let them have all the fun!

Cornhole is a favorite among men, but that doesn't mean they're the only ones that get to enjoy it. Today only, women can receive $4 off their team registration by using promo code 613WOMENTOO. The offer expires today though, so make sure you register your teams ladies.

June 4

Change in location

To avoid inclement weather and provide a smooth surface, we've decided to move Zumba this evening at 5:30 PM to the farmers' market pavilion at 520 North Main Street. Please join us!

courtesy of Delish

Best-Ever Farro Salad

I am a lover of old grains: barley, farro, millet...They all score high in my book and are becoming more available. Try prepping this on the weekend and then combing the salad each morning to pack as a healthy lunch. The green apple adds a delightful tartness, and you can pick up the arugula at the farmers' market! Serving size: 4.

Ingredients

• 1 c. whole-grain farro
• 2 c. low-sodium vegetable broth
• 1 1/2 tsp. kosher salt
• 1 Bay leaf
• 1 Large shallot, very thinly sliced
• 1/3 c. extra virgin olive oil
• 3 tbsp. apple cider vinegar
• 1 tbsp. dijon mustard
• 2 tsp. honey
• Freshly ground black pepper
• 2 c. lightly packed arugula
• 1 Green apple, chopped
• 1/2 c. shaved parmesan cheese
• 1/4 c. freshly chopped basil
• 1/8 c. freshly chopped parsley
• 1/4 c. toasted pecans, roughly chopped

Directions

1. In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
2. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
4. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.