On July 9, Amy Pinkis and Kim Ferguson of Metropolitan Market crossed the street and wowed us with a farro salad (a hit among samplers, who returned for seconds and thirds!) plus a light, easy summer dessert. The tomatoes were from Billy’s, the peas and herbs from Full Circle Farm, the blueberries from Hayton Farms, and the raspberries from Sidhu Farms. (Unfortunately, our camera had a discharged battery so we couldn’t capture the beauty of these dishes. First person to make the recipes (as written) and sends us photos to post gets a FREE market tote!)
Farmers Market Farro Salad
3 cups farro, cooked according to directions on package or (per Amy’s recommendation): saute dry farro in olive oil for a few minutes, then add about 8 cups water and a pinch of salt and cook uncovered on medium-low heat, until cooked through but still chewy, about 15-20 minutes. Drain.
Vinaigrette
1/3 cup sherry vinegar
1/3 cup balsamic vinegar
2 Tbsp. minced shallot
2 tsp. Dijon mustard
3/4 cup extra virgin olive oil
Salt and pepper to taste
Mix first four ingredients together in a bowl, then slowly drizzle in olive oil, whisking to emulsify. Season with salt and pepper to taste. Pour over warm cooked farro so it is well dressed, reserving a few tablespoons of vinaigrette for later. Add:
1 cup Picholine olives, pitted and rough chopped
1 cup freshly grated Pecorino Romano cheese
1-1/2 cups shelled fresh English Peas, lightly blanched in salted boiling water
2-3 bunches finely-sliced purple Spring onions
1 large bunch Italian parsley, destemmed and lightly chopped
A handful of fresh basil, destemmed and torn into small bits
A small bunch fresh mint, destemmed and lightly chopped
Just before serving, top salad with:
Halved cherry tomatoes (toss first in reserved vinaigrette)
1 cup Marcona almonds, chopped
Sprinkle of Secret Stash Lavender Rosemary Salt
Panna Cotta with Farm Fresh Berries
1/3 cup skim milk
1(.25 ounce) envelope unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1-2 pints of assorted berries
Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving. Serve with berries. Serves 2.
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