Greenmarket Recipe Series

CREAMY EMMER SALAD W/ SHAVED FENNEL, BEETS AND RADISHES Recipe Louisa Shafia, author of Lucid Food: Cooking for an Eco-Conscious Life.

Emmer, also known as farro, is one of the “ancient grains” that was first domesticated in the Fertile Crescent. Emmer has a plump grain that is longer than wheat grains. It is the main ancestor of durum wheat, and like durum, emmer is a hard wheat well suited to making pastas. In Fact, it never lost popularity in Italy where it is called farro. The grain is lower in gluten than wheat but higher in protein and fiber.

Emmer flour makes a tasty, bold-flavored bread that is heavier than wheat. It is believed that matzoh was originally made with emmer. The grains may also be cracked or cooked whole, as in the recipe here. Emmer’s chewy texture holds up even after long cooking. Fresh emmer will not need to be soaked, but it will reduce your cooking time.

Spelt Berries are a perfect substitute if you want to rotate your grains or your local grower is temporarily sold-out.

Serves 4 Ingredients * 1 C Emmer, soaked overnight (or Spelt Berries) * ¼ C fresh chives, minced (or scallions, green part * 5 Tbs crème fraîche only) 2 Tbs olive oil * 1 beet, cut in half (chioggia, candy striped or your * 2 Tbs apple cider vinegar favorite variety) * 1 garlic clove, minced * 1 fennel bulb cut in half, core removed * ¼ C fresh dill, minced * 6 radishes Salt and freshly ground black pepper

* Ingredients available seasonally at your neighborhood Greenmarket

Instructions Place the emmer in a small saucepan with 2-1/2 C water and 1/2 tsp salt and bring it to a boil. Reduce the heat and simmer, covered, for 1 hour. Remove from the heat and cool to room temperature. Drain excess cooking water.

In a large bowl, whisk together the crème fraîche, olive oil, vinegar, garlic, dill, and chives. Salt to taste. Using a mandolin or a very sharp knife, thinly shave the beets, fennel, and radishes. Add the shaved vegetables and the emmer to the dressing, and toss to coat thoroughly. Taste and season with salt and a generous amount of pepper. www.lucidfood.com Recipe © Louisa Shafia, 2010. All rights reserved.

For over 30 years GrowNYC’s Greenmarket staff, volunteers and farmers have been working together to promote regional agriculture, preserve farmland and ensure a continuing supply of fresh, local produce for all New Yorkers. To learn more about GrowNYC’s Greenmarket, gardening, recycling and education programs, visit www.growNYC.org. As a non-profit, donations from supporters like you are vital to our continued success. To make a fully tax-deductible contribution, please call 212.788.7900 or make a donation online.