Flattery Farro Salad

On Sunday, after a huge Mexican brunch at my new favorite East Village restaurant we decided to explore the other end of the island. We walked up the Hudson, saw the Little Red Lighthouse, the place where the earth ate the cars and the grave of John James Audubon.

Eventually, we turned inland (which isn’t hard up there, the island gets very narrow) and headed north into the wilds of Ft. Tryon Park (best known as the home of The Cloisters). It’s very hard to believe you’re still in The City when you’re in that park. Look at that picture of the Cloisters. It almost looks like we spent the day in Tuscany. And that picture of the collonade? There’s a highway just on the other side of those arches. We rambled about looking at plants and the view until my legs began to give out and the boy got attacked by an acorn.

It was time to pack it in and think about dinner.

All day I had been quietly obsessing over what I wanted to make. I kept thinking back to a few posts I had read recently. Tiny Banquet Committee had exhorted us to remember that corn season is nearly over! Then there’s Sher who recently tossed out a Succotash and a rice, corn and bean salad, both of which made my heart go thumpity thump. Ilva made farro caprese, Gothamist pulled back the shell on fresh peas, Luisa‘s gone corn crazy and Heidi made an, as usual, gorgeous and complicated gnocchi and shell bean salad.

You can see where this is going. I wanted corn. I wanted beans. And I wanted grains.

We finally made it back to our stomping grounds, the Tompkins’ Square Greenmarket, only to find all the stands were sold out of corn and beans. Dang. Well, at least I was able to score some of the teeniest, tiniest, tomatoes and some of Dines Farms insanely good bacon.

Having to settle for bodega corn and frozen edamame when you had your heart set on farm fresh goodness is kind of a bummer, but you know what? When the meal comes out this good, who cares? This was easy and seriously, seriously delicious. It was hearty, yet fresh, toothsome, yet elegant and has gone immediately to the head of the “do again!” recipe list!

Head below the jump for Flattery Farro Salad.

Warm Farro Salad

prep time: 30 minutes ~ cooking time: 60 minutes

• 1 handful (about 1/2 cup) Farro per person
• Bacon cut into small strips (this is a personal preference as to how much you want to make)
• 4 cloves Garlic, passed through a garlic press
• 1/3 c Dry Vermouth
• 1 tbsp Sherry Vinegar
• 1 c frozen shelled Edamame
• Salt & Pepper
• 2 cobs of Corn per person
• 1/2 cup Tiny Tomatoes, whole or the same amount of Cherry Tomatoes halved or quartered depending on size.
• 1 tsp Vegeta Mediteran (this is by all means unnecessary, but I had forgotten to buy any fresh herbs and had this herb-flavored seasoning from Croatia to hand, so I used it)
• Good Olive Oil

In a small pot cover the farro with water, add salt and set over a high flame to boil. When the water comes to a boil, turn the heat down so that the water is at a bare simmer. Cover and allow to cook until the farro is tender, about 30 minutes. When it has reached an al dente texture, drain and return to the pot, cover and set aside.

In a small, heavy bottom dutch oven, cook the bacon. When it has cooked completely, turn off the heat, tip the pot, and very carefully remove all but about 1/2 tablespoon of fat.

Return the pot to the burner, set the flame to low and add the garlic. Everything will probably start sticking to the bottom of the pot at this time, so jack the heat up to high and carefully add the vermouth and vinegar and be sure to scrape up all the lovely yummy brown bits on the bottom of the pan.

When the liquid has begun to obviously reduce, add the edamame and stir to break up any frozen lumps of beans. Season with salt & pepper.

When the liquid has nearly reduced (about 3-5 minutes), reduce the heat to low and add the farro into the pan. Stir to coat and warm through. Turn off the flame.

Cut the corn off the cob at this time and add to the pan. Stir to incorporate. Add the tomatoes. Adjust the seasoning with salt, pepper, Vegeta or fresh herbs and a glug of good olive oil to loosen.

Serve in a bowl and prepare to be adored!

Enjoy!

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