Farro Salad with Asparagus & Feta

 Whole grain salads are the staple of our spring and summer table, where you’ll regularly find compositions featuring quinoa, millet, barley, and bulgar along with a plethora of fresh, seasonal vegetables. Our newest love just happens to be farro, a hearty and deeply satisfying grain that we adore because it pairs so nicely with such a variety of fresh local ingredients year-round. 

Ever popular in Europe, and gaining a reputation in the states, farro comes in whole and pearled varieties. Using pearled farro cuts down on cooking time and gives farro the opportunity to be the star of even the most hurried weeknight meals. We’ve found that toasting the farro in butter prior to cooking intensifies the grain’s naturally rich, nutty flavor. 

In this dish, we’ve combined asparagus, green onions, and fresh oregano to give the dish a distinctly spring-like flair.  Sundried tomatoes give a nod to the impending summer harvest. Chickpeas offer protein. And feta cheese pulls everything together, giving the dish a Mediterranean flair and offering a counterpoint to the tangy lemon dressing.

Farro Salad with Asparagus & Feta

©BURP! Where Food Happens

Best of Spring: Roasted Radishes with Tarragon Butter

 I'm not sure what your feelings are about radishes. But, I'll share with you that mine are often mixed.

I love the IDEA of radishes -- their petite frames, their crispness and crunch, their deceptively vibrant skin providing coverage to the purest white of flesh.

I like the occasional radish plucked from the relish tray and dipped in salt.  And I enjoy the bite of radish in a hearty chopped salad, especially when it's paired with sweet corn or something that provides a bright foil for its peppery bite.

But sometimes, I must admit, I struggle with what to do with all the bunches of spring radishes that show up in our CSA box.

Yet, radishes are worth eating.  It turns out they're a relatively good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a very good source of Dietary Fiber, Vitamin C, Folate and Potassium.

So, I've made it my mission to rediscover these pretty little vegetables, and get a little creative about it in the process.  So, I decided to roast the little suckers.

Now -- hopefully you'll agree when I declare that tarragon is one of the brightest and freshest-tasting of all herbs. Bold, but not brash, it exhibits a faint hint of anise that tends to please –yes-- even the most licorice-hating palate.

However, much like a radish, tarragon's flavor is deceptively strong, and too much of it can ruin a dish. But when used judiciously, a little tarragon is like springtime on a plate.  Similarly – and maybe unexpectedly – the roasting process renders radishes particularly sweet, succulent and mellow, very unlike their raw counterparts.  (Grilling works similarly well, so if you're inspired to cook out of doors, this recipe works there too!)

As it turns out, the two, paired together, make a truly unique spring statement.  The subtle flavor of the radishes pairs beautifully with the sweetness of the tarragon. The dish is simple, fresh, and light – a perfect reminder of just how fantastic quality fresh vegetables can be.

In order to mix the tarragon butter successfully, you will have to make more of it than you are likely to use on a batch of roasted radishes. The wonderful thing is that you’ll have plenty of tarragon butter left to add to grilled meats, scrambled eggs, or, for a real treat, to spread it on a piece of toasted crusty, chewy bread.  

Try it; you’ll thank us.

Roasted Radishes with Tarragon Butter

 ©BURP! Where Food Happens