-Adapted from Missy Robbins, Food & Wine
1 tablespoon unsalted butter
⅔ cup farro
1⅔ - ¾ cup boiling water
½ cup frozen mixed berries, defrosted
1 tablespoon honey
½ cup fat-free Greek yogurt
½ teaspoon ground cinnamon
2 tablespoons crushed or slightly chopped pistachios
4 medium bell peppers, tops removed, cored and de-seeded
1 cup cooked farro, prepared according to packager*
2 small to medium leeks, thinly sliced and minced
½ cup shredded parsley
2 tablespoons butter
¼ cup white wine
3 tablespoons shredded cheese (Fontina, Swiss, Monterey Jack, etc)
Salt & freshly ground black pepper to taste
*I prefer to cook farro in chicken broth rather than water.
1 cup farro,
3 cups water
Soaked and drained farro
3- ¼ inch slices of pancetta (or thick bacon), diced
¼ cup minced ramp bulbs, leaves reserved, torn vertically
8- ½ inch wide stalks of asparagus, tips removed and reserved
3 tablespoons of butter
1 cup fiddlehead ferns, cleaned and trimmed
½ cup white wine
6-7 cups very hot broth, vegetable or chicken, keep hot throughout
Salt & pepper
Recipe by Anna Gill
1½ cups pearlized farro
4½ cups chicken broth
1 ½ tablespoons olive oil
1 small clove garlic crushed
½ teaspoon salt
Fresh ground black pepper
½ lb. fresh rainbow chard, well washed to remove sand
¼ cup shredded parsley
¼ cup minced chives
1. Rinse the farro in cool water for a minute or so in a fine strainer.
2. Add farro and chicken broth to a pot and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until farro is tender but still firm to the bite. Drain and set aside.
3. Tear the leaves of the chard from the ribs and tear them into bite-sized pieces. Slice the ribs diagonally into 1 inch slices.
4. Pour olive oil into a large sauté pan over medium heat. Add crushed garlic, salt and pepper, sauté for a minute or two.
5. Add the chard rib slices and sauté for 2 to 3 minutes. Remove the garlic clove.
6. Add the leaves (which may be voluminous but will quickly reduce in size) stir or mix gently.
7. In a good-sized serving bowl, add the cooked farro, the chard, the chives and half the parsley. Toss until well mixed. Garnish with the remaining parsley and serve.
Recipe by Anna Gill
2½ cups diced onions (about 2 medium to large onions
1 lb. mushrooms, cleaned and chopped
1 cup celery, diced
1 tablespoon butter
1 tablespoon light oil
3 cups hot chicken or vegetable broth or stock (or water)
1½ cups uncooked farro
1 teaspoon kosher salt, divided
½ cup dry white wine
1 ½ cup roast chestnuts, peeled and chopped
2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut)
1 cup dried cranberries
½ cup sunflower seeds
1 tablespoon chopped fresh thyme
½ teaspoon freshly ground black pepper
1. Preheat oven to 350°.
2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside.
3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted.
4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally.
5. Add mushrooms and celery, cook briefly for a few minutes while stirring.
6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat.
7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well.
8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes.
ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving.
Recipe by Anna Gill
Serves 6 to 8
12 oz. farro grain
4 cups cold water
2 teaspoons salt
5 or 6 medium ripe tomatoes, coarsely chopped and drained
1 cup jicama, diced
¼ cup parsley, finely shredded
½ cup chives, minced
2 tablespoons white wine vinegar
¼ cup good green olive oil
Freshly ground pepper
1. Place farro, water and salt in a good sized sauce pot and place over high heat. Bring all to a boil. Reduce the heat to a steady simmer for 15 minutes, until the faro is tender but still al dente.
2. Drain the faro. Rinse it briefly under cool water. Drain again and set aside.
3. In a separate bowl, mix the olive oil, vinegar together well.
4. Add the remaining ingredients mixing well.
5. Add the cooled farro. Toss and serve.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.