Recipes from the Farm Kitchen
Wheat Berry Salad with Green Beans, and Sweet Corn
2-1/4 cups wheat berries
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
1/3 cup sherry vinegar
2 Tbs. roasted walnut oil
Freshly ground black pepper
1½ cup cut green beans (1-inch pieces), blanched for 1-2 minutes until crisp-tender
1½ cup fresh corn kernels, blanched for 1-2 minutes
1 cup crumbled blue cheese
1/4 cup thinly sliced red onion
Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking. Let cool.
Put the vinegar in a small bowl and gradually whisk in 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed. Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, blue cheese, onion, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve. The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
Peach and Lime Granita - We're on a granita-kick this summer! We love the refreshing and lite flavor, and its a great way to use up very ripe fruit. This recipe is flexible enough to work for melon and other stone fruits, too!
3 medium peaches, peeled and sliced
2 tablespoons sugar, or less/more to taste
zest and juice of one lime
water as needed
Sugar the peaches and let stand for 20 minutes or so.
Stir in the lime juice and zest
Use a hand held blender to crush the peaches, adding enough water to get things going if necessary.
Transfer the blended peach mixture to a shallow pan and place in the freezer.
Every couple hours use the tines of a fork to break up the granita into crystals.
To serve, remove the granita from the freezer and let stand for a few minutes to loosen. Scoop into bowls or glasses and garnish with a lime slice and a drizzle of honey if desired.