tomato

Tomato Basil Farro Risotto

2 Tbs. extra-virgin olive oil
1 medium onion, finely chopped
1 cup farro
3 cloves garlic, minced
3 cups boiling water
1/4 cup grated parmesan
1/2 tsp. kosher salt
freshly ground black pepper

Add-in
2 Tbs. extra-virgin olive oil
1 cup chopped fresh tomatoes
1 cup grated zucchini
1/4 cup basil leaves, minced

1. Heat the oil in a large, heavy pot over medium heat until shimmering hot. Add the onion and cook, stirring often, until tender, 3-4 minutes.
2. Pulse the farro in a blender until about half of the grains are broken into smaller pieces. Add the farro and garlic to the pot and stir until fragrant, about 30 seconds.
3. Stir in the water. Reduce the heat to low, cover, and cook until most of the liquid has been absorbed and the farro is still chewy about 20 minutes, stirring occasionally.

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4. While farro cooks, toss the Add-in ingredients together in a medium bowl and set aside.
5. Uncover, increase the heat to medium-high, and stir constantly until the farro is creamy and tender, about 5 minutes. If it’s still too chewy, add 1/2 cup of boiling water and continue stirring until thender, about 5 minutes.
6. Stir in the parmesan and the tomato basil mixture from step 4. Season with up to 1/2 tsp. of salt and pepper to taste.

Week of 10/5

There’s still some zucchini, though it is producing less and less. I’m guessing we still have a week or two left. We have plenty of tomatoes, beefsteak, salad, and cherry. Swiss chard is going strong and the watermelons continue to ripen. The kale that I planted last month is growing well, and should be ready for harvest in a couple of weeks. We are now officially out of garlic.

Week of 9/28

Watermelons! I’ve been testing them for the last 2 weeks and I think this week they will be ready. I’ve also got some hardy kiwifruit. It needs to sit on the counter for as much as a week to finish ripening. You’ll know they are ready when the skin just begins to turn leathery and they give a little under pressure; when they are really soft, they’ve gotten a little too ripe, but are still edible. They aren’t terribly pretty, but they taste wonderful and are packed with vitamins! No need to peel them, you can eat them as is, skin and all.

We also still have plenty of tomatoes, both cherry and beefsteak heirlooms, and swiss chard. I’m harvesting fewer and fewer zucchinis, but we still have some. Garlic is still available, but we are getting close to the bottom of the barrel.