"So Much Farro, So Little Time"
Farro is an ancient grain that originated in the Fertile Crescent (we're talking 20,000 years here). It has been found in the tombs of Egyptian kings and is said to have fed the Roman Legions. Contrary to popular belief, farro does not refer to one type of grain. Rather, it's Italian for "ancient wheat grain" and is often used to describe many grains. Farro is loved for its nutty and unique, chewy texture. It can be used in any number of cuisines and courses. Swap out oatmeal for farro. Keep a batch in the fridge for lunch or serve it with vegetables for a satisfying grain bowl for dinner. You can even swap farro flour for all-purpose to make cookies more nutritious. If you haven't tried farro, what are you waiting for? Remember, not all grains are created equal.
Pan Roasted Sea Bass + Farro Salad + Romesco Sauce
We love our sea bass from @secondcityprime . The skin was "squeegeed" to remove the moisture, scored and seared in a pan until the skin was crispy. Then flipped and finished in a 400° oven for 8 minutes. The farro salad was done by sauteing some red onion and peas, mixing it with cooked farro and finishing with some good olive oil and S+P. The romesco was done by roasting a whole head of garlic by slicing off the top, drizzling olive oil, a pinch of salt and into a 400° oven for 45 minutes wrapped in foil. At the same time I also roasted two tomates I cut in half for 25 minutes. I charred one red pepper, removed the skin and seeds and chopped. I also toasted 1/2 cup of almonds. Into the blender went everything along with a splash of sherry vinegar, a good pinch of smoked paprika and salt. Then I slowly added olive oil until I got the consistency I wanted. Then I pushed that through a fine mesh sieve to make it smooth.
14 hours ago
The Chioggia beet chips that we dehydrated yesterday are ready and they turned out great! 😋 @kids.seed .co