There's nothing quite like escaping to a peaceful island that's bursting with colorful blooms, edged with turquoise coves and populated by a night-time chorus of frogs that sing as cheerfully as birds do. Bermuda was glorious and entirely different from what I expected. Mostly unspoiled and cooled by the ocean air, it was a dreamy place for a wedding.
And so we saw Betsy - my first roommate in New York and the woman who introduced me to late-night fries at Big Nick's on the Upper West Side, joined me for weekly French Kiss dates on the couch, left used tea bags in the sink on a daily basis, held my hand and dried my tears through the worst break-up of my life, cleaned the apartment when it was her turn whilst listening to Les contes d'Hoffman, tirelessly counseled me into better jobs and better relationships, and was one of the best friends I could have ever dreamed of - marry her Scottish sweetheart.
(Funny how those tea bags used to drive me batty. Now that Betsy lives in London, I kind of miss their reliable appearance in my sink.)
Our main source of calories this weekend were far too many rum swizzles and Dark 'n' Stormies, with a few French fries, some conch fritters and wedding cake thrown in for ballast. Oh sure, the ceilidh dancing might have burned through a bit of it, but since we fueled our way back to the dance floor with even more of that delicious Gosling's rum, Ben and I teetered back to New York, swearing up and down to fast our way to purification as soon as possible. Never mind the fact that I find those kinds of hysterical promises entirely impossible to keep.
Luckily, I never find it a chore to eat whole grains and vegetables - in fact, it's often a relief when I'm not feeling pressured to put a "square meal" on the table with a meat and starch aligned just so on the plate. Then I can get away with a meal cobbled together from the various greens and grains nestled away in my fridge and cabinets, as Molly so beautifully described the other day. And if I'm lucky, some inspired combination will find its way into my heart and become a total, full-blown addiction.
Last night? I was very, very lucky indeed.
In my clippings stash, I found a gem of a recipe from a Marian Burros article about whole grains that was published almost three years ago. Deceptively simple, it calls for cooked farro studded with corn and tomatoes, then tossed with a deliciously acidic dressing and a medley of of springtime herbs. Trust me when I tell you that you when you start eating this stuff, you most definitely will not be able to stop. Lukewarm or chilled, eaten at the dinner table or on a picnic blanket, as a meal all on its own or as a supporting actor in a potluck - this dish is going to become your best friend this summer.
Instead of soaking my farro overnight, as Marian instructs, I soaked it for 30 minutes, drained the grains, put them in a pot with cold water, brought the pot to a boil, lowered the heat and let the farro simmer for 30 minutes, uncovered, until it was tender. In the meantime, I quartered cherry tomatoes, drained a can of corn (I'm not buying cobs until they're for sale at the Greenmarket - it's my motto), chopped herbs, and whisked together the dressing. Then I drained the farro and let it cool for a bit before stirring it into the bowl of corn and tomatoes.
The still-warm farro bloomed open the flavor of the herbs, while the vinaigrette mellowed the toothsome grains. The corn popped sweetly under my teeth and the slivered almonds added a toasty crunch. Piled into a bowl and eaten with a fork, the salad was chewy and sweet, herbal and acidic. The fresh, bright flavors were a revelation. So good that I felt my alcohol-soaked veins wilt with gratitude. So good that I found myself nibbling surreptitiously at the serving bowl after I finished dinner. So good that I hid the leftovers from Ben so I could eat them for lunch today.
Maybe I have a problem? I don't care. You won't either, once you start eating. My name is Luisa and I'm a farro salad addict.
Farro Salad with Tomatoes and Corn
Yields 3 or 4 servings as a side dish
1 cup farro
2 ears cooked corn or a can of corn niblets
16 cherry tomatoes, quartered
4 teaspoons chopped fresh oregano
4 teaspoons chopped fresh thyme
2 tablespoons chopped fresh chives
1/4 cup toasted slivered almonds
2 tablespoons extra virgin olive oil
4 teaspoons white wine vinegar
Salt and freshly ground black pepper to taste
1. Place farro in a small bowl with water to cover. Cover with plastic wrap, and let rest overnight on countertop. When ready to cook, drain farro, and place in a small pan with water to cover. Bring to boil, and cook for about 10 minutes, until tender.
2. Scrape kernels from corn, and place in a bowl large enough to hold all ingredients. Add remaining ingredients, and mix well. When farro is cooked, drain well, and toss with other ingredients. It is best served at room temperature but can be chilled.
wow! I concocted almost this exact same meal last year! so weird! It really is delicious... I wonder why she says to soak the grains? I cook farro all the time with no soaking or draining whatsoever. It's just 1 part farro to 2 parts water, bring to a boil, turn down to a low simmer, and cook, covered for 30 minutes. very strange!
So glad you guys had fun on your long weekend jaunt. Sounds like a good time was had by all :-)
Posted by: ann | May 30, 2007 at 11:47 AM
looks amazing - does farro taste a bit like barley? i don't have any farro at home - where would i find it, besides whole foods, of course?
Posted by: radish | May 30, 2007 at 12:18 PM
What on earth is a farro? Will I find it in England!! Sounds like wedding was fun. All well at the Saylors
Posted by: jocelyn | May 30, 2007 at 12:21 PM
I am seriously tempted to make this and take it on the plane with me tomorrow. More in preparation for over-indulgence than in response to, but what the hey.
But if I don't have time, then I know exactly what I'm making when I get back!
Posted by: Leah | May 30, 2007 at 01:10 PM
PS - Glad you had such a dreamy time in Bermuda. I only hope someone is inspired to write such lovely sweet things about me (and maybe even my wedding) one day!
Posted by: Leah | May 30, 2007 at 01:11 PM
Your description of Betsy and sweet roommate life (the habits once so annoying that you feel nostalgic for in time) are so great.
Posted by: Sarah | May 30, 2007 at 01:38 PM
When I'm skipping across the tundra tonight, excited to get home and frolic in the pantry with the farro leftover from my own farro cravings last night, it will be this that I have in mind! What perfect timing! What glee to hear that others too rely upon cans of corn! And what a wonderful description of your friend and her wedding! Welcome home...and best of congratuations to Betsy!
Posted by: aileen | May 30, 2007 at 01:46 PM
i make an eerily similar (and similarly addictive) salad throughout the summer for lunches during the week, though i use bulgur wheat. will have to try farro!
Posted by: wellunderstood | May 30, 2007 at 02:13 PM
Ann - The farro package, from Rustichella d'Abruzzo, also instructed a pre-cooking soak that lasts anywhere from 30 to 60 minutes. I guess it's good to note that it's not entirely necessary!
Radish - I bought mine at Balducci's. You can also find it at Buon Italia in Chelsea Market. It's sort of like pearled barley, but is much darker and has more chew and character.
Jocelyn - you will most definitely find farro in England. It's also called Emmer wheat - I'm not sure what name it has in the UK. You'd love it, I'm sure - very nutritious and delicious to boot. Kisses to all the Saylors, but especially the littlest one!
Leah - that sounds like a great idea! It's perfect airplane food - packable, not leaky, and definitely not reeking of garlic. Bon voyage!
Sarah - thank you! I do love my Betsy.
Aileen - perfect timing, indeed. Now tell me - you can find farro in the tundra? That is a minor miracle. Enjoy!
Wellunderstood - you're in for a real treat if you've never tried farro. It's just so good. I do love bulgur though, too. Let's be honest, I'm pretty much a grain fiend.
Posted by: Luisa | May 30, 2007 at 03:32 PM
Bermuda sounded lovely and your friendship with Betsy even lovelier! I went to Bermuda once 7 years ago to run a half marathon and it was blissful (a 13.1 mile run is a great way to see the island!).
Now that I'm home from my trip, I'm almost all settled in my apartment. As soon as I start cooking again, this recipe is going on the top of my must-make list!
Posted by: Lia | May 30, 2007 at 04:17 PM
Oh and Dark & Stormy is my favorite summer drink. They make amazing ones with homemade ginger beer at the Brandy Library!!
Posted by: radish | May 30, 2007 at 04:26 PM
What a lovely post, my friend. I can only hope people will say such lovely things about me on the occasion of my wedding!
And Big Nick's?! Brandon and I used to go there for late-night sweet potato fries and chocolate malts! GAH! I miss my NYC visits! Sniff, sniff...
Posted by: Molly | May 31, 2007 at 01:38 AM
Well, this salad does look perfect -- and the chives and thyme are abundant in the herb garden this week, and there's farro in the pantry. I agree about corn -- I only buy fresh from the farm, but can I wait until July to make this salad? I think not!
Posted by: Lydia | May 31, 2007 at 07:12 AM
Luisa,
You've got me craving farro and I have never had it. :)
Your salad looks great!
Posted by: Patricia Scarpin | May 31, 2007 at 08:52 AM
I made farro once before and never having tasted it, wasn't sure how tender it would ultimately get nor was I sure if it would soak up the water it was cooked in or if I was to drain it off. The whole experience was a bit confusing. As such the rest of my bag of farro has sat in my cupboard since. This recipe gives me the incentive to give it a try again. Thanks!
Posted by: Grant | May 31, 2007 at 03:29 PM
Lia - you're back! Can't wait to hear about your delicious trip. Running Bermuda sounds like a very good time, indeed. Well, minus the strenuous exercise bit ;)
Radish - really? That is so exciting. I love them and was fearing I'd made a terrible mistake by not purchasing a bottle of Goslings and a case of ginger beer before leaving on Monday.
Molly - New York misses your visits, too! When are you coming back? And now you've put a bee in my bonnet: next time I'm on the UWS, I'm getting myself a chocolate malted...
Lydia - I agree, don't wait! After all, you've got practically everything right there! I'm envious.
Patricia - music to my ears ;)
Grant - I'm so glad I've inspired you to try again. I hate it when grains gather dust in my cupboards - it's exciting when you've got a reason to use them up. Enjoy!
Posted by: Luisa | May 31, 2007 at 05:06 PM
So do you think you could subsittue pearl barley?
Posted by: Laurie | June 04, 2007 at 11:01 AM
In spite of having to make part of it without tomatoes (someone is fussy and doesn't know what she is missing), both types were excellent and now I know what farro is. it was delicious.
Posted by: Jocelyn | June 04, 2007 at 01:09 PM
Hi Luisa, This is from your ?second or ?third cousin Julia (maybe once or twice removed, I'm bad at figuring that stuff out). My mom made this recipe from your blog this weekend (we are both fans). When I walked in to their house for dinner and saw the salad on the counter, I said, "Is this from Wednesday's Chef?" Anyway, it WAS really really good. And your blog is great. Keep it up!
Posted by: Julia | June 04, 2007 at 09:10 PM
Just tripped across your blog as I was tryiing to find more about farro. I look forward to reading more of your posting and comments. Given your parentage and profession, your thoughts would be welcome: I'm planning a three-week trip to Emilia-Romagna and Tuscany next spring or fall. I want to stay in small villeges and arrange to work in a small bakery for a wk. Ideas? Thnx. Sylvia
Posted by: Sylvia | June 18, 2007 at 03:31 PM
Laurie - you certainly could! Farro's a little nuttier and more complex, but I love pearl barley, too.
Jocelyn - I'm so glad you loved the farro! I thought you would ;)
Julia - Hi there! I think we're actually third cousins ;) So happy to hear that you and your mom liked the salad...and the blog! xx
Sylvia - I really don't know Tuscany and Emilia-Romagna that well (other than to tell you that Florence and Bologna are worth visiting, but you probably already knew that). I'd suggest you look into staying at agriturismi, which allow you to visit small towns and also work on farms and get to know local food people. Shauna at Gluten Free Girl is doing something similar for her honeymoon this fall, you might want to check with her on specific towns or places. Have a great time!
Posted by: Luisa | June 19, 2007 at 02:37 PM
OH MY GOD. I had to go all the way to San Diego to get farro. I almost gave up on this salad, but your words swayed me so much that I held out hope for Filippi's Italian Market. And lo, farro! Yay!
Posted by: Leah | June 24, 2007 at 08:58 PM
I'm back, second summer in a row, to make this yummy salad. Tonight's version is going with me to the annual neighborhood block party, where the street will be shut down, a neighbor's band will play, and there will kids running around and folks chatting until dark (can you tell I'm somewhat taken with Seattle's sheer coziness?:-) Thanks for one of my summer faves.
Posted by: Tea | August 05, 2008 at 04:05 PM
Did I ever tell you this? I don't think I did. But now that I have made this salad for the second time in less than a month - and by made I mean 2 1/2 times the recipe, in one go, my parents could enjoy some too before I inhaled the whole thing - I feel I should let you know. I cook the farro in vegetable broth. It makes it that much better. A whole new dimension.
What was that about being an addict? I'M SORRY I CAN'T HEAR YOU EVEN MY EARS ARE FULL OF FARRO
Posted by: Leah | September 09, 2008 at 01:17 AM
I gravitate to all things farro, after falling in love with it in Lucca, Italy. The only tweak I would give your recipe, and this is entirely optional, is to add cubes of fresh mozzarella cheese! Totally beautiful and talk about a meal in a bowl. Creaminess of cheese, acidity of tomatoes, crunch of corn, bite of farro = GREAT!! Thanks for promoting farro.
Posted by: Cooke Maker | May 29, 2009 at 05:55 PM
The equivalent of the italian farro is "Spelt" in north America Spelt can be found at any health food store
Posted by: Marina | June 09, 2009 at 01:49 PM
Marina - actually, farro isn't spelt. It's similar, but not the same thing. Farro is also known as emmer wheat.
Posted by: Luisa | June 14, 2009 at 05:47 PM
Hi Luisa - Since I sent my first gushing comment about this salad, I moved away from my tundra island and now live on Kodiak island in the Gulf of Alaska. I thought I'd write an updated thank you for the gift of this recipe, which I'll be serving tomorrow as a side to a birthday feast of local crab, scallops and salmon! We're giddy with anticipation for what has become a summer favorite. Thanks also for keeping up such a great blog. I look forward to every post.
Posted by: aileen | July 10, 2009 at 02:56 PM
It seems that there are various definitions of farro and some people do think it's spelt.
Posted by: Coila Ceilidh Band | January 16, 2010 at 10:03 AM