Farro Risotto with Spring Vegetables

THE BOUNTY OF SPRING
Spring marks the beginning of an exciting change in our seasonal food scene; a transition from the rich, warm flavors of winter to the light, delicate notes of spring.   It happens quietly. Spinach and arugula greens sprout.  Onions bloom.  Carrots, beets, parsnips and radishes wait to be pulled. Asparagus reaches for the sun and fennel bulbs grow. It is spring. A whole new cast of characters are on the food scene and the starring role belongs to spring vegetables!

 

Farro Risotto with Spring VegetablesRecipe by Chef Stacy Maple

Yield 4-6 servings

Chef Stacy demonstrating how to make
Farro-Risotto recipe at
Farmer D Organics in Decatur, GA

Ingredients:

½ Cup Farro
2 TB Extra Virgin Olive Oil
½ cup Shallot, diced small
2 oz Dry Sherry or Dry White Wine
2 Cup Chicken or Vegetable Stock
1 cup Carrots, peeled and diced medium
1 Cup Parsnip, peeled and diced medium
1 Cup Peas
1 Cup Asparagus Tips
1 tsp Salt
¼ tsp White Pepper, ground
2 TB Butter, optional
2 TB Heavy Cream, optional
2 TB Parmesan Cheese, grated, optional

 

 

Directions:

Step 1   Boil Farro in salted water until almost al dente. This will take a variable amount of time, approximately 10 minutes

Step 2   Sauté Shallots in Oil until translucent. Add Drained Farro and cook for 2 minutes.  Add Wine and cook until evaporated.

Making Farro-Risotto with the "RoboStir"

Step 3   Add ½ cup Stock or just enough to cover Farro, simmer to almost dry while stirring.

Step 4   Once Farro has absorbed almost all the liquid and the pan is almost dry, add additional 1/2 Cup of Stock or just enough to cover Farro. Continue simmering while stirring.

Step 5   Once Farro has absorbed almost all the liquid again, add the Carrots and Parsnips and additional ½ cup of Stock. Continue simmering while stirring.

Step 6   Once Farro has absorbed the liquid, add Asparagus and Peas along with remaining Stock.  Continue simmering while stirring until pan is almost dry and vegetables and Farro are barely al dente.

Step 7   Add Salt and Pepper. Remove from heat and stir in Butter and Cream

Step 8   Finish with Cheese, adjust seasoning and serve immediately.

Quick & Easy Summer Side Salads

By Chef Stacy Maple

For many of us, May marked the beginning of another hectic summer season with Mother’s Day get togethers, high school proms, graduation parties and end-of-school celebrations.  Now, there are hedges to clip, lawns to mow, and flowers to prune.  With all the planning and schedule juggling that the summer demands,” quick” and “easy” are two words that connect with anyone trying to plan fresh, delicious dinners this month . 

On the bright side, our local farm markets and road-side stands are open again and stocked with lovely late spring and early summer vegetables, like Georgia grown cantaloupe, heirloom tomatoes and early sweet corn varieties.  These vegetables are especially easy to find right now and make delightfully simple, fresh side salads.

These Quick & Easy Summer Salad recipes have 9 or less ingredients, require minimal skill and can be prepared in 15 minutes or less.   Not only are they quick and easy, but these recipes are clean, simple, fun and fresh.  Bring it on, summer!

 

Summer Sweet Corn & Heirloom Tomato Salad




My family's sweet corn farm in Fredericktown,  Ohio
Farming varieties of early & summer sweet corn since 1977

3 ears Fresh Sweet Corn, husked

3 large Heirloom Tomatoes, cut in wedges

2 TB Red Onion, slivers

1 Jalapeno, minced (ribs and seeds removed)

2 TB Fresh Basil, chopped

3 TB Fig Infused Vinegar (or White Balsamic Vinegar)

2 TB Extra Virgin Olive Oil

1 TB Local Honey

Sea Salt & Fresh Cracked Pepper, to taste

Directions:

Cook Corn in large pot of boiling, salted water until corn is tender, about 5 minutes. Drain and Cool to room temperature. Cut corn kernels from cob. Transfer corn kernels to large bowl and add Tomatoes, Onion, Jalapeno and Basil.

In small mixing bowl, whisk together Vinegar, Honey and Oil. Pour vinaigrette over Salad and gently toss together. Add Salt and Pepper to taste. Serve chilled or at room temperature.

 

 

Georgia Cantaloupe Salad

1              Cantaloupe (GA grown, if possible)

2 TB        Pine Nuts, toasted

¼ cup      Goat Cheese Crumbles

2 TB         Fresh Basil, chopped

Directions

Clean and cut cantaloupe into 1” pieces.  Transfer cantaloupe to mixing bowl. Add Goat Cheese crumbles Pine Nuts and Basil.  Lightly toss together.  Chill and Serve.  (This recipe is also great with other melons like watermelon and honey dew.   Give it a try!)