GreenThumbWhiteApron.com

Let's Grow, Eat, Make, See, & Do Something Together!

Navigation
  • Home
  • About
    • About Brett
    • Contest Experiences
    • Blog
    • Privacy Policy
    • FAQ
    • Contact
  • Renovation
    • Kraemer House History
    • Kraemer House Renovation
    • Interior
      • First Floor
        • Kitchen
        • Pantry & Laundry Room
        • Dining Room
        • Living Room
        • First Floor Bathroom
      • Second Floor
        • Bedroom 1
        • Bedroom 2
        • Office
        • Second Floor Bathroom
      • Third Floor
        • Bedroom 3
        • Craft Room
        • Third Floor Bathroom
      • Staircase and Hall
      • Basement
    • Exterior
      • Kraemer House Exterior
      • Porches
      • Garden
      • Barns
  • Grow
    • Gardening
  • Eat
    • Cooking & Food Related
    • Recipes
  • Make
    • Crafting
  • Chickens
    • Meet The Girls!
    • Coop & Run
    • Chicken Cam (Run)
    • Chicken Cam (Coop)
You are here: Home / Food / Farmer’s Market Farro Salad

Farmer’s Market Farro Salad

September 19, 2015 by Brett Youmans 1 Comment

Have you tried farro?

In a world of quinoa this and quinoa that, I thought it was time to shine a little light on one of my favorite grains.

Farro.

The traditional grain of the Mediterranean, farro is a hearty grain that was a mainstay of the daily diet in ancient Rome. Its nutty flavor and chewy texture works perfectly in our Farmer’s Market Farro Salad that gets a delightful hint of sweetness from strawberries. GreenThumbWhiteApron.com

Farro is an ancient grain that has been around for centuries and has even been found in the tombs of Egyptian kings.  It’s a hearty grain that was a mainstay of the daily diet in ancient Rome.

I was listening to NPR awhile back and learned that you really have to pay attention to what kind of farro you’re purchasing.  {And speaking of NPR, I love that I can turn on my local station and learn something that I didn’t even know I needed to know!}

Though we refer to farro as if it were only one grain, it’s actually three. There’s farro piccolo (einkorn), farro medio (emmer), and farro grande (spelt).  Emmer is what you’ll find sold most often here in the U.S.  It’s a harder grain than einkorn and is often confused with spelt, which is another type of grain altogether.

  • Whole farro retains all the grain’s nutrients.
  • Semipearled means part of the bran has been removed but still contains some fiber.
  • Pearled contains no bran at all but cooks up the fastest.

Confused as to which one should you choose?

To make matters a little more interesting, the packaging is often confusing.  When the label simply reads “farro,” you don’t know what kind you’re getting.  Following the label directions is your best bet and as a rule of thumb, the longer it takes to cook, the less processed the grain.

And though it takes a but longer, I prefer the whole farro.  Its nutty flavor and chewy texture works perfectly in this Farmer’s Market Farro Salad but be sure to give it a try in soups or as a risotto.

The traditional grain of the Mediterranean, farro is a hearty grain that was a mainstay of the daily diet in ancient Rome.  Its nutty flavor and chewy texture works perfectly in our Farmer’s Market Farro Salad that gets a delightful hint of sweetness from strawberries.  GreenThumbWhiteApron.com

Farmer’s Market Farro Salad
 
Print
Prep time
15 minutes
Cook time
37 minutes
Total time
52 minutes
 
The traditional grain of the Mediterranean, farro is a hearty grain that was a mainstay of the daily diet in ancient Rome. Its nutty flavor and chewy texture works perfectly in this Farmer’s Market Farro Salad that gets a delightful hint of sweetness from strawberries.
Author: Brett@GreenThumbWhiteApron.com
Recipe type: Salad
Serves: 6-8
Ingredients
  • ½ cup plus 3 tablespoons Colavita Extra Virgin Olive Oil, divided use
  • 1 large shallot, finely chopped
  • 2 cups uncooked farro, rinsed and drained
  • 4 cups all-natural vegetable stock
  • ½ cup Colavita White Balsamic Vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • sea salt and freshly ground black pepper, to taste
  • ½ large English cucumber, thinly sliced
  • 1 cup red grape tomatoes, halved
  • 1 cup yellow grape tomatoes, halved
  • ¼ cup finely chopped Italian parsley leaves
  • ⅔ cup sliced strawberries
  • ⅓ cup crumbled goat cheese
  • ¼ cup coarsely chopped pistachios
  • 6-8 Boston lettuce leaves for serving
Instructions
  1. Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the shallot and sauté until tender, about 5 minutes. Add the farro and stir to coat, about 2 minutes.
  2. Pour in the stock and bring to a boil. Reduce heat to medium-low and simmer until most of the liquid has been absorbed and the grains are al dente, about 30 minutes. Drain off any excess liquid and set aside to cool to room temperature.
  3. Meanwhile, whisk together remaining ½ olive oil, vinegar, mustard, and sugar in a large bowl. Season with salt and pepper to taste.
  4. Add the cooled farro, cucumber, tomatoes, strawberries, and parsley and stir to combine. Top with goat cheese and pistachios.
  5. Serve in lettuce leaves, if desired, or on chilled salad plate.
Notes
To speed the cooking process, cover the farro with water and soak in the refrigerator overnight, then drain. Reduce the amount of stock used in recipe by 1 cup.
3.3.3077

The post Farmer’s Market Farro Salad is sponsored by Colavita.  I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations.  For more information, please visit Colavita.com.

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Food, Garden, Popular Posts Tagged With: Appetizers, Colavita, cucumbers, farro, grains, Olive Oil, pistachios, Salad, Strawberries, Strawberry, tomatoes

« Sweet Cherry Crisp with Almond-Crumb Topping
Triple Chocolate Red Velvet-Peppermint Crinkle Cookies »

Comments

  1. https://issuu.com/richardturasky says

    August 24, 2016 at 4:11 am

    Use keyword research to identify product titles that are often searched for,
    and develop a cadre of trusted workers from sites like Fiverr,
    Guru or e – Lance who can create original work at low rates for which you purchase all rights.
    Article Source: of your age, education or technical skills there are no
    specific requirements for being a successful online entrepreneur.
    Novice speakers, for instance, often show a lack of confidence by keeping their arms in tight
    to their bodies.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Chicken Cam
Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
  • Connect
  • Subscribe
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
eNewsletter

Subscribe For Email Updates

Foodgawker

my foodgawker gallery

Dwellinggawker

my dwellinggawker gallery

Craftgawker

my craftgawker gallery

Tastespotting

my photos on tastespotting

Healthy Aperture

my healthy aperture gallery

HomeTalk

Bloglovin

Follow on Bloglovin

CCC Blog Network

CCC Blog Network

Categories

  • Connect
  • Subscribe
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
eNewsletter

Subscribe For Email Updates

Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

© 2021 · McQ Web Design · Admin