Even House and Garden Magazine is getting in on grains. Farro is featured in this month's edition.
Hey kids you heard it here first, whole grains rock. Farro is hot. Farro is not spelt. And "le petit epautre" is the Provencal version.
Everywhere I turn someone's singing its praises and well-earned I say. Whole Grain Farro is just wonderful in soup. I roasted it with a winter root veg mix after par-cooking it in broth.
Just last week I learned about "piccolo farro" as the Italians call it, from a customer who was looking for the Provençal version called "le petit épautre." I discovered Food and Style, a delightful website by a French woman who shaers a recipe for petit épautre and a source in Avignon.
Check it out!
