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Wash and dry all produce.
Peel and mince garlic.
Heat a drizzle of oil in a medium pot over medium-high heat. Add garlic and half the Italian Seasoning (you’ll use the rest later). Cook, stirring, until garlic is fragrant, 30 seconds.
Add ½ cup farro (1 cup for 4 servings). (Be sure to measure—we sent more.) Cook, stirring, until toasted, 1-2 minutes.
Add 3 cups water (5 cups for 4), half the stock concentrates (you’ll use the rest later), and a big pinch of 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.