Joe, interesting that you got farro in your Bean Club shipment--our "not beans" extra was California wild rice.
Rainy day today, so perfect cassoulet weather. We'd obtained the beans, duck confit, and Toulouse sausage a couple of months ago after a trip to RG in Napa (with a stop at The Fatted Calf), and added smoked pork jowl and organic pork shoulder from local meat markets. N used the recipe in "I Know How to Cook", though curiously it was lacking the breadcrumb topping so she added one seasoned with garlic, parsley, thyme, and mustard On the side was homegrown mustard greens, sauteed simply with olive oil and garlic to retain the intense, spicy bitterness, and we had a pinot noir from Livermore to drink. Meyer lemon and honey posset for dessert, using a Cook's Illustrated recipe. It was thicker than N's usual posset, which I liked.