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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince garlic.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds.
Add ½ cup farro (be sure to measure; we sent more), 3 cups water, half the stock concentrates, and ½ tsp salt. (For 4 servings, use 1 cup farro, 5 cups water, and 1 tsp salt.) Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.