Farm Fresh Recipe
This month's Farm Fresh News recipe was recently enjoyed by appreciative farm advocates in New York at the second annual No Farms No Food® Rally and Lobby Day. The local foods lunch at the rally was prepared by Sodexo with the help of Chef Matt Weingarten of Manhattan’s Inside Park.
Mixed Grain and Charred Leek
A note from the chef:
This is a great early spring salad that combines the
delicious texture and nutty flavor of last winter's grains with the first allium
shoots of the warm months. Great as an accompaniment
to any picnic, or as the star of your feast, it is a great way to support your
local farmer. For my salad, I like to
use this mix of grains from Cayuga Pure
Organics in Brooktondale,
New York, but seek out what is
available in your region and substitute as fits your needs.
½ lb. wheat berries (about 1 cup)
1/3 cup Spelt Berries
1/3 cup freekeh (Green Wheat)
1 bay leaves
1 teaspoon Cinnamon
1 Tablespoon salt
2 Leeks or a small bunch of ramps
½ cup chopped Parsley
2 Tablespoons chopped fresh mint
1/3 cup olive oil
2 Tablespoons red wine vinegar
Salt and pepper to taste
The night before:
Soak the wheat berries and spelt berries in a large bowl
with 2 qts water and leave overnight to bloom.
Split the leeks lengthwise, leaving the root end on. Soak in water to remove any dirt, dry
thoroughly and then place on hot grill without oil and char them fairly well
all over. When they are done, remove and place immediately in a large bowl or
container. Cover the container with a lid and allow the leeks to continue
cooking in this container for about 30 minutes or until cool to the touch. When done, remove and chop into small half
moons, removing the root end as you go. Set aside.
If using Ramps, simply clean the dirt off of the root end, place on dry grill and than remove and allow to cool uncovered and chop
To cook the grains:
Place the soaked grains in a large pot with the freekeh or
the green wheat and cover with another 2 qts of water. Add in salt, the bay leaf and the cinnamon.
Bring to a boil. Turn the heat down and continue to cook for about 30 minutes
more or until the grains are tender and the water has evaporated.
Chill down thoroughly and remove the bay leaf.
To complete the salad, fold the cooked grains, the chopped
leeks and the herbs together, add in the oil and the vinegar and taste for