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A mouth full of springtime

May 6, 2009
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As I am in the business of helping others try new things and taste new food, it seemed about time to try farro. Oh, have you not heard of my little farro friend? He’s not very well known, sadly. The package I found at Whole Foods described farro as “Unhybridized wheat” and the one fact that seems undisputed is that farro is an ancient grain from Italy.

Well, it certainly was more expensive than regular wheat! (If you can’t find or don’t want to shell out $8/lb. for farro, by all means substitute barley or wheat berries in the recipe I’m going to share with you today.) But I was taken by it’s history and mystique, and as it turns out, its delicious flavor.


Farro, cooked and drained.

While I was in the mood for trying new and unusual things, I adapted this recipe to include baby vidalia onions, fiddleheads and ramps. Why not? Springtime is only once a year, people. I was mostly afraid of screwing up these fairly expensive ingredients: ramps were $9.99/lb. and fiddleheads were $7.99/lb. My hope is that when the Farmer’s Markets FINALLY open here in Boston I can find them cheaper.


Baby vidalia onion, roasted.


Fiddleheads, rinsed.


Ramps, naked.

This recipe basically happens by cooking up each individual ingredient separately, then mixing it all together and topping with a delicious citrus dressing. Expect that your first bite will be so delicious your eyes will open super wide and begin to roll in your head as you savor all the delicate flavors of spring in your mouth. Not to toot my own horn but hot damn this was good! And although the recipe may seem long, it only took me about an hour start to finish.

Springtime Farro
adapted from 101cookbooks.com’s Heather’s Farro Recipe
3 cups farro (or barley, wheat or spelt berries)
splash of apple cider vinegar or lemon juice
3 baby vidalia onions with green tops (sometimes called spring onions)
12 ramps
1/2 lb. fiddleheads
2 cups cooked chickpeas
1/2 cup goat cheese
1-2 cups whole basil leaves
about 6 cups of mixed lettuce greens
3/4 cup olive oil
s+p

For dressing:
2 shallots
1 lemon, juice and zest
1 orange, juice and zest
1/2 grapefruit, juice and zest
1/2 grapefruit peeled and chopped
1 Tbl. white vinegar
1/4 cup olive oil
1/3 cup nutritional yeast or parmesan cheese
S+P to taste

1. Soak farro overnight or at least a few hours in a bowl of water with a splash of apple cider vinegar or lemon juice.
2. Slice onions lengthwise, toss with 1/4 cup olive oil, s+p. Place face down on cookie sheets and roast in the oven at 350 degrees for 35 minutes.
3. Drain and rinse farro. In medium saucepan, cover with 1-2″ of water and bring to a boil. Turn down heat and simmer until tender but not falling apart. Mine took about 20 minutes.
4. Rinse ramps and slice off roots. Cut white bulbs from leaves and then slice leaves into 1″ pieces. Heat 1/4 cup olive oil in a pan over med heat. Add bulbs and a dash of S+P, and cook for a minute or two. Add leaves. Cook 1 minute or until soft. Set aside.
5. Rinse fiddleheads well. Heat remaining 1/4 cup olive oil with a dash of S+P in pan and cook fiddleheads for about 5 minutes, until crisp-tender. Taste along the way so you can tell when the flavor goes from pretty good to mmmm very good! Set aside.
6. When onions are done, remove from oven and slice off green tops. Slice bulb into quarters and separate the sweet, roasted layers.
7. When farro is tender, drain and combine with onions, ramps and fiddleheads. Add chickpeas.
8. Prepare dressing: Cook minced shallots over med heat for about 2 minutes. Turn off heat and add the fruit juice and zest. Mix with oil, vinegar, nutritional yeast and S+P.
9. On plates, create a bed of lettuce and basil leaves. Add farro mixture and top with dressing. Add grapefruit pieces and crumbled goat cheese as garnish.

If you are going to have leftovers, I’d store all the ingredients separately, especially the dressing.

Thirsty after all that cooking? Try making an iced infusion by soaking a dried herb like rosemary in 2 cups of boiling water. Steep for up to an hour, then transfer to a pitcher and fill with cold water. Chill in the fridge and serve over ice.


Iced rosemary infusion

So, what is your favorite springtime meal? Don’t forget to enter the Mom’s Real Food Recipe Carnival by May 10th to honor your mom and share some of her cooking inspiration with the rest of us!

  • http://www.thedailybalance.com Shannon (The Daily Balance)

    That dish looks amazing! So fresh! Thanks for sharing your experience and info on farro — I’ll have to try it out sometime soon!

    Have a great day ;)

  • Laura

    Yum Yum and More Yum! That sounds so good! I LOVE fiddleheads!

  • http://www.fakefoodfree.com Lori

    I hadn’t heard of farro, but it looks a lot like one of the grains I see in Brazil. I don’t know the name, but i’m thinking it may be the same thing. I’ll have to try it out. Love the idea of that infused tea too!

  • Jenna

    Looks delicious! What do fiddleheads taste like? I have seen them at farmer’s markets here (in SF) but they look so weird and snail-y that I’ve been afraid to try them!

  • http://findyourbalancehealth.com Michelle

    @Shannon – let us know if you try it!

    @Laura – i’d love any fiddlehead recipes you like since i’m a newly converted fan!

    @Lori – Ooooh a mystery Brazilian grain. I’m all ears!

  • http://nourishedkitchen.com Jenny @ NourishedKitchen

    The fiddleheads look fantastic. I haven’t had them in AGES.

  • http://itzyskitchen.blogspot.com Erica

    Yum! So pretty. I have always wanted to try Fiddleheads, they look crazy!

  • http://www.feasiblyfitmom.com Amy@Feasibly Fit Mom

    Yum! Haven’t yet tried fiddleheads, but great recipe. I’ve found soaking grains makes for much easier cooking and digestion. My favorite Spring is super simple: wheat berries or quinoa and asparagus, carrots, leeks, fennel and purple cauliflower from the farm stand. Top with homemade citrusy olive oil dressing and some sea salt. Yum! Let the flavors of Spring stand on their own.

  • http://www.fromsingletomarried.com Tabitha (From Single to Married)

    That looks really good, and I’m not even a fan of “greens.” :)

  • http://momgrind.com/ Vered – MomGrind

    This looks delicious!

    “So, what is your favorite springtime meal?” Pasta with fresh (uncooked) tomato sauce. :)

  • http://balancejoyanddelicias.blogspot.com/ coco

    woooo….. this looks amazing!! And thanks for introducing us to new food, I’ll definitely look for them! :)

  • http://bonnenutrition.blogspot.com/ Sweta

    Fiddle heads-that’s something new.Never tried it before!!Do you get them at the local grocery stores or at the farmers market?
    The dish looks so good-I’m yet to try out barley,so this will be a good start!!

  • http://findyourbalancehealth.com Michelle

    @Jenny – they really were fantastic! i don’t know why I waited to try them.

    @Erica – i know, they totally look crazy. many springs have gone by where i just make a face at them and keep walking. no more!

    @Amy – i love that idea, just let the flavors do their thing. I cannot wait for the farmer’s market to open!

    @Tabitha – oh, I’ll get you hooked on greens if you let me :-)

    @Vered – So just fresh tomatoes and herbs blended up? Fantastic.

    @coco – Let us know if you find them and try!

    @Sweta – I got them at Whole foods but in the past I’ve seen them at the Farmer’s Markets.

  • http://fineeats.blogspot.com michaela

    that farro recipe is on my list! i have two giant rosemary plants outside and the infusiion will be the next thing i make with them.

  • https://dietitianforhire.blogspot.com rebecca

    great site and cooking

  • http://findyourbalancehealth.com Michelle

    @Jenna – fiddleheads kind of reminded me of crisp green beans. Nothing like I expected!

    @michaela – oooh lemme know how it goes :-)

    @rebecca – thanks for stopping by!

  • http://myyearwithout.blogspot.com/ my year without

    My husband and I have a favorite recipe this spring. I’ve always eaten it at restaurants, but lately I’ve been making it at home and we can’t get enough. Tabouli. It is incredible. I will have to submit the recipe. With the parsley, fresh-squeezed lemon and bulgar, it makes a hearty, filling meal.

  • http://www.culinarywannabe.blogspot.com Culinary Wannabe

    So I’ve never prepared any of the ingredients you have pictured above – you really are introducing us to new things! The baby vidalia onion has me very curious.

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