Poggio del Farro: 15% off in September
From Staffer Richard Sparks
With the markets at their peak and all that vegetable goodness around, we have gone way beyond meatless Mondays! Most days in fact are meat free, unless the grill comes out, but even then veggies rank pretty high. Because we are big eaters however, we often need to fill in the "gaps". Typically we dive into bread, pastas, eggs and cheeses to bulk up our vegetarian meals, but what really does the trick is a lovely grain concoction, and some hot or cold farro dish always fits the bill.
Farro has been around for some 17,000 years apparently. It fueled the Roman Legions in their conquests and nourished the peasantry. For a time it fell out of favor, but the French gastronomes brought it back with gusto as ingredients to fine soups in their haute cuisine. Now, because of its low gluten properties and high levels of anti-oxidants and vitamins, farro has become a sought after ingredient to healthy, flavorful meals.
Check out these recipes and give farro a try!
Summer Farro Salad
http://www.food52.com/recipes/5092_summer_farro_salad
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Farro with Fennel and Carrots
*This makes a ton of food & is great for potlucks!!
www.epicurious.com/recipes/food/views/Farro-with-Fennel-and-Carrots-237196
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Farro with Mushrooms
http://www.nytimes.com/2010/01/21/health/nutrition/21recipehealth.html
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Zuppa di Farro
http://www.seriouseats.com/recipes/2009/10/seriously-italian-zuppa-di-farro.html
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