I’ve been fortunate to work with the Lucy family over the past few years. The Lucy’s own Bluebird Grain Farm in Winthrop, WA. I had been featuring farro (or emmer) on the menu at Lark since our first year, sourcing from a high quality Italian importer (Ritrovo). It had always been a popular and successful dish. I met the Lucy’s at the Farm-Chef connection one winter. They approached me and told me their story. I immediately started ordering the farro, as well as rye and wheat flours. The farro that the Lucy’s grow, in my view is the best that I’ve ever tried, and knowing that I’m now locally sourcing one of my favorite ingredients is huge. Helping to introduce their farm and products to the Seattle market is something I’m proud to have had a hand in.
- John Sundstrom, Lark
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Ingredients
Green Beans
- 1 tbsp butter
- 1 tsp garlic, minced
- 2 cup green beans, blanched and shocked
- kosher or sea salt
- fresh ground black pepper
Farro
- 1 cup emmer (farro)
- 1 cup mascarpone
- 1 oz chives, thin sliced
- cherry tomatoes, halved or quartered
- kosher or sea salt
- fresh ground black pepper
Ingredients
Green Beans
Farro
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Instructions
Green Beans
- In a medium sauce pan, melt butter over medium heat, add garlic and Green beans, sauté until garlic is just golden, toss to mix, adjust seasoning.
Farro
- Cover farro with cold water in a large sauce pan, add 1 T. salt, simmer until tender.
- Drain, then pass through a fine mesh food mill or ricer into a large bowl.
- Fold in mascarpone, chives, tomatoes, salt and pepper