We spent the past two weeks learning and talking about farro. Here’s what we discovered.
We spent the past two weeks telling you everything we know, and finding out what we didn’t already know, about farro. It was a tasty and healthy couple of weeks for sure. Now we’re going to sum up what we told you and (drum roll please :)) tell you about the new topic that we have starting tomorrow.
So…what did we learn about farro?
It is surprisingly quick-cooking and we told you about three cooking methods that work wonderfully.
We found out that farro is not always available in grocery stores. But don’t worry! You can totally order it online. We really like this one by Bob’s Red Mill.
You can get a farro apron! Wait. Don’t get too excited. If you’re like me and thought this meant that it was made out of farro so jumped up and down in front of your computer and sort of fell out of your chair, ooops. Sorry if you hurt yourself. I think it’s actually called a farro apron because it’s the color of farro. But it’s still pretty nice.
And, we also gave you a whole bunch of tasty Farro Recipes to try out:
So that’s it then. The end of farro. Don’t be too sad though. Just because we’ve stopped talking about it doesn’t mean you have to stop cooking and eating it. In fact, we hope we’ve inspired you to get creative and make this wholesome grain part of your regular cooking routine. We can’t wait to hear what you come up with.