Good recipes to share with friends.
I just discovered farro. It seems to be a trendy little grain these days. I’d never heard of it previously but I learned it is the ancestor of all grains. As evolution goes, its offspring have done better than it – in yield and tolerance, at least. Still, I haven’t ever tasted anything quite like farro. It looks similar to spelt but the taste is a bit nuttier and sweeter. It’s healthy too, so that’s cool.
Farro grows in a land farro, farro away from me: Italy. It’s a shame nearer climates do not suit the grain because it seems an awful waste to fly it such a long way. It’s all too easy these days to get something from across great distances at the click of a button. I like the idea of the 100-mile diet, but my “exotic” and “tropical” tastes seem to be standing in the way. I guess that’s the point of the diet, though. At least I’d have peas and carrots, and maybe a tiny apple.
My local farmer’s market will be shutting down operations soon. When they have their final market party, it becomes very apparent how lucky I am to have access to imported produce year‑round. If I were a “homesteader” I’d probably do more canning, eat lots of potatoes and do all that, but I would sure miss my lettuce in February. It’s too bad you can’t make a salad out of pickled lettuce.
While you sit down to enjoy this salad, try listening to some Jacco Gardner. It seems like the perfect pairing. A glass of chardonnay or another dry but fruity wine would probably be good, too. I recommend all three.
In A Land Farro, Farro Away
Makes about fifteen small side servings, or four main plates.
Because kale is such a hardy green, the salad dressing and heat don’t ruin the texture of the leaves. In fact, it makes it easier to chew. So, let ‘er ‘nate.
* Leave out Manchego cheese to make this vegan.