A Friend in Farro
Nutty farro is complicated in composition but a simple, delicious grain to add to the weeknight meal rotation. Sure you have some great produce on hand, but when you're looking to feed a couple of friends who are a little sick of dining hall fare or a family of four, grains are a great way to stretch your share Farro is high in fiber, Vitamin B3, and zinc, and by adding in squash and pea greens, you'll end up with a hearty, nutritious winter salad.
Farro Salad with Butternut Squash, Pea Greens, and Pepitas
Makes 4 servings
1 medium butternut squash*
2 T olive oil
Salt and pepper, to taste
1 1/2 C farro
3 3/4 C water or vegetable stock
1 t salt
2 cloves garlic, crushed
A generous pinch of salt
2 t sherry vinegar
1 T lemon juice
1 t thyme leaves, chopped
1/3 C olive oil
1 1/2 C pea greens*
Hulled pumpkin seeds (pepitas) or other seeds, toasted
*From last week's share
1. Preheat the oven to 400° F.
2. Cut the butternut squash in half, separating the neck from the body. Peel the squash, and remove the seeds and pulp from the larger half. Cut the squash into 1/2" cubes.
3. Toss the cubes with olive oil and sprinkle generously with salt and pepper. Arrange the squash on a parchment-lined baking sheet in one even layer. Bake for 30 minutes or until the cubes are tender and slightly charred at the edges.
4. While the squash is baking, wash and drain the farro. Combine washed farro, water or stock, and salt in a large pot. Bring to a boil, then lower the heat and cover. Cook for 30 minutes, then drain off any excess water. Set aside.
5. Sprinkle a generous pinch of salt onto the crushed cloves of garlic. Mince the garlic with the salt, smashing the mixture with the side of the blade to form a course paste. Combine the garlic and salt paste, sherry vinegar, lemon juice, and thyme leaves in a small bowl. Whisk in the olive oil a little at a time until combined. Season with salt and pepper to taste.
6. To assemble, combine farro, butternut squash, pea greens, and dressing. Toss to combine and top with the toasted seeds and freshly ground black pepper.